Batterless Chile Rellenos
with 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!
Batterless Chile Rellenos:
- 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
- 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.