Potato Stuffed Chili Rellenos
Ingredients
Instructions
Roast the peppers to char the skin. This can be done over a flame on a gas stove, in the oven under the broiler, or on a grill. Once the skin is charred on all sides, place the chilis in a bowl and cover with a clean, damp tea towel. Leave for about 10 minutes to steam.
Remove the charred skin from the peppers. Either cut the top off or make a slit along the side to carefully remove the seeds and membrane. Try to keep the pepper intact. Set aside until ready to fill.
Boil the potatoes in a pan of salted water for 10 to 12 minutes, until tender. Drain and put them back in the pot. Mash the potatoes, leaving a few pieces for texture. Set aside with a lid on the pan.
Heat the oil in skillet over medium heat. Sauté the vegetables for 3 to 4 minutes, or until softened. Add to the mashed potato along with the cumin, smoked paprika, salt, and pepper. Mix well.
Stir in the shredded cheese. The heat from the potatoes will help melt the cheese.
Carefully stuff the pepper with the potato/cheese mixture. Fill them well, but be careful not to break.
Place the besan (chickpea) flour, water, nutritional yeast, baker’s yeast, cumin, turmeric, chili powder, salt, and pepper. Mix well, adding more water, if necessary, to achieve a smooth batter with the consistency of pancake
batter.
Heat oil in a deep skillet over medium-high heat (enough oil to coat the bottom).
Carefully dip each stuffed pepper into the batter, making sure it is completely coated.
Place the peppers in the hot oil. Fry for 3 to 4 minutes on each side, until golden brown and crispy. Drain on a paper towel.
Heat the olive oil in a medium saucepan over medium heat.
Add the chopped onion and sauté for 4 to 5 minutes, stirring occasionally until softened and translucent.
Add the minced serrano pepper and garlic and cook for another 1 to 2 minutes, being careful not to burn.
Stir in the crushed or fresh tomatoes, cumin, dried oregano, smoked paprika (or chipotle powder, and chili powder.
Add the agave or maple syrup and pour in the water or vegetable broth. Bring to a boil, then reduce the heat to low and cook for 15 to 20 minutes, stirring occasionally. If using fresh tomatoes, crush them with a fork as they cook. The sauce should thicken slightly.
Place sauce on a serving plate. Place the peppers on the sauce. Drizzle with more sauce, if desired. Garnish with additional cheese and fresh cilantro, if desired.
Serves- 4
Notes:
For a lower fat version, we have two suggestions. One is to omit the batter and place the sauce and the peppers in a casserole dish. Bake at 350⁰ for 20 minutes.
You could also spray the fryer basket in your air fryer and spray the peppers with the batter. Bake at 350⁰ until crispy and golden. This option has not been tested.
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Ingredients
Directions
Roast the peppers to char the skin. This can be done over a flame on a gas stove, in the oven under the broiler, or on a grill. Once the skin is charred on all sides, place the chilis in a bowl and cover with a clean, damp tea towel. Leave for about 10 minutes to steam.
Remove the charred skin from the peppers. Either cut the top off or make a slit along the side to carefully remove the seeds and membrane. Try to keep the pepper intact. Set aside until ready to fill.
Boil the potatoes in a pan of salted water for 10 to 12 minutes, until tender. Drain and put them back in the pot. Mash the potatoes, leaving a few pieces for texture. Set aside with a lid on the pan.
Heat the oil in skillet over medium heat. Sauté the vegetables for 3 to 4 minutes, or until softened. Add to the mashed potato along with the cumin, smoked paprika, salt, and pepper. Mix well.
Stir in the shredded cheese. The heat from the potatoes will help melt the cheese.
Carefully stuff the pepper with the potato/cheese mixture. Fill them well, but be careful not to break.
Place the besan (chickpea) flour, water, nutritional yeast, baker’s yeast, cumin, turmeric, chili powder, salt, and pepper. Mix well, adding more water, if necessary, to achieve a smooth batter with the consistency of pancake
batter.
Heat oil in a deep skillet over medium-high heat (enough oil to coat the bottom).
Carefully dip each stuffed pepper into the batter, making sure it is completely coated.
Place the peppers in the hot oil. Fry for 3 to 4 minutes on each side, until golden brown and crispy. Drain on a paper towel.
Heat the olive oil in a medium saucepan over medium heat.
Add the chopped onion and sauté for 4 to 5 minutes, stirring occasionally until softened and translucent.
Add the minced serrano pepper and garlic and cook for another 1 to 2 minutes, being careful not to burn.
Stir in the crushed or fresh tomatoes, cumin, dried oregano, smoked paprika (or chipotle powder, and chili powder.
Add the agave or maple syrup and pour in the water or vegetable broth. Bring to a boil, then reduce the heat to low and cook for 15 to 20 minutes, stirring occasionally. If using fresh tomatoes, crush them with a fork as they cook. The sauce should thicken slightly.
Place sauce on a serving plate. Place the peppers on the sauce. Drizzle with more sauce, if desired. Garnish with additional cheese and fresh cilantro, if desired.
Serves- 4
Notes:
For a lower fat version, we have two suggestions. One is to omit the batter and place the sauce and the peppers in a casserole dish. Bake at 350⁰ for 20 minutes.
You could also spray the fryer basket in your air fryer and spray the peppers with the batter. Bake at 350⁰ until crispy and golden. This option has not been tested.