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Chile Rellenos with Chipotle Black Bean Sauce

January 11, 2008


G and I cooked dinner together last night and what a meal it turned out to be! It was a gourmet meal at home. We evolved the dish as we started making it.

What You Need

For the Rellenos

  • 4 Banana Peppers
  • 1 cup of frozen corn, bean, edamame mix (Soycatash)
  • A Dash of Cumin Powder
  • A Dash of Coriander Powder
  • A Dash of Garlic powder
  • Lemon juice
  • Salt and pepper to taste
  • Goat Cheese
  • Part Skim Shredded Mozzarella
  • 1 Frozen pastry sheet, thawed per instructions ( optional)
For the Sauce

(this is a lot of sauce so you can freeze the excess and use it as pizza sauce, base for a chicken dish or for a vegetable wrap)

  • 1 Can Refried Beans with jalapenos (I used the fat free kind)
  • 1/2 a Can of Chipotle Peppers in adobo sauce
  • 2 Cups of Tomato puree
  • 1 Teaspoon Cumin powder
  • 1/2 Teaspoon Coriander powder
  • Salt and pepper
  • 2 Teaspoon of Tamarind Extract
How its done

1. Preheat oven to 375 degrees Fahrenheit

2.Defrost the vegetables in a microwave and mix the spices, lemon juice, salt and peper and keep aside

3.Prepare the banana peppers by making a slit along the length of the peppers and remove the seeds and the veins inside

4.Stuff the peppers- layering thus: First a bed of goat cheese at the bottom, then the vegetables, topping with the mozzarella cheese.

5. Now, roll your pastry sheet so you get 4 squares big enough to wrap around the banana peppers

6. Wrap the banana peppers with the pastry sheet and place on a parchment covered cookie sheet

7.Bake for 20-30 minutes, till the pastry in golden brown

8.When the Rellenos are baking, prepare the sauce. Blend the refried beans, tomato puree, chipotle peppers and transfer to a saucepan.

9.Add the spices, tamarind, salt and peper to taste and bring to a boil and then simmer- all for about 20 minutes.

The relllenos with sauce were absolutely delicious. The vegetables and cheese inside were light, warm and bubbly, and the sauce tastes smokey, tangy- a perfect combination. We made a simple side salad with greens tossed in balsamic vinegarette, topped with goat chese and the almonds or the left over vegetables from the stuffing.

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