Batterless Chile Rellenoswith sauteed cabbage
This healthier take on chile rellenos skips the batter and also a lot of the work because we'll be taking advantage of leftover pulled pork (or tempeh), quinoa, and tomato sauce from this entire week's dinners. Talk about efficient!
- Poblano peppers - 4, halved and de-seeded
- Leftover pulled pork - 2 cups
- Leftover quinoa - 1 cup
- Leftover tomato sauce - 2 cups
- Cheese - 4 oz, grated ((Like Jack, cheddar))
- Cabbage - 3/4 head, sliced
- Cooking oil - 1 1/2 Tbsp
- Sour cream - 1/4 cup
- Lime - 1, juice of
- Poblanos - Halve and remove seeds. (Can be done up to 3 days ahead)
- Cabbage - Slice (Can be done up to 3 days ahead)
- Preheat oven to 375F (191C) degrees. Just like with the carrots earlier this week, if it's too hot to fire up the oven, turn your grill into an oven. Increase the temperature to 400 degrees and place stuffed peppers into a skillet or a foil pan. It's less messy than putting them straight on the grill grates.
- Place poblano halves in a rectangular baking pan. Sprinkle with some salt and pepper.
- Mix together leftover pulled pork with quinoa. Spoon into poblanos - it’s ok if they’re overflowing a bit. Cover with tomato sauce and cook for 15 minutes. Sprinkle on cheese and cook for another 10 to 15 minutes, until cheese is melted and poblanos are cooked through.
- When chile rellenos are about 10 minutes from done, heat a saute pan over medium-high heat. Add in cooking oil and then cabbage. Saute until tender but still crunchy. Remove from heat and add in sour cream and lime juice. Season to taste with salt and pepper.
- Enjoy chile rellenos hot out of the oven with cabbage on the side.
This meal has 28 reviews
Peppers never softened. I'll get my chile rellenos craving satisfied with the high fat, restaurant version.
LOVED how this made use of leftovers. Agree with others it would have been too much to make from scratch in one night. I sprinkled some cayenne on the peppers/filling before kicking and used pepper jack cheese - nice kick! Cooked the peppers a few extra minutes to soften them up. My husband is typically against sour cream so I halved the amount and he ended up really enjoying the cabbage.
This was good, but as one commenter mentioned its more like stuffed peppers than chile relleno.
I don't think we used enough sauce, and the peppers didn't get very soft. The filling was good though. Would probably try again with more sauce and maybe cooking longer.
We really liked the flavor of this, however - my husband's hands felt burned at the end of cooking it because the peppers were so spicy. The weird part - they were only lightly spicy after cooking. We would probably only make this again if we made the whole week, because it was a really great use of all the leftover ingredients.
The flavors were fantastic in this dish!