For the record, I make this recipe a lot, in a lot of different ways. This is the first time, however, that I have actually made it to the point where I have taken a picture. It is also, frankly, the laziest I've been about it, as half of the ingredients are like...from a can. Usually, I just use fresh ingredients on hand for the stuffing; this is also the first time I've used rice. And I cheated, and used Goya Spanish rice instead of making and seasoning my own. Whatevs! The good news is this recipe is easily adaptable. Use different ingredients for the filling, seasonally. Use more cheese. Don't use rice. Use grits. Use meat. Use different beans. Use seasonal veggies. Use, frankly, whatever you want. These are basically Mexican stuffed peppers. Stuff at will, kids. I think the secret is in keeping the lid on for most of the baking - it allows for a steaming effect to soften the peppers. As is, this recipe is pretty easy. What takes the longest will be your prep time. Otherwise, it's pretty easy!
2. Preheat oven to 400.
3. In a large sauce pan over medium, saute the onions and garlic for approximately five minutes
4. Add beans and carrot.
5. Add tomatoes and kale, stir, and cover. Saute for 15 minutes stirring occasionally, until the kale has softened and the ingredients are incorporated.
6. Add 1/3 of the rice to the skillet. Stir to incorporate.
7. Add cheese to the mixture if you'd like to.
8. Stuff your peppers. You should have a good deal of the vegetable mixture left over.
9. Lightly spray your Le Creuset with cooking oil to prevent sticking, then pour in your remaining rice. Cover this with the vegetable mixture, and place your stuffed peppers on top. Cover the mixture with enchilada sauce.
10. Cover the pot and bake for 30 minutes.
11. Remove the cover for the last 15 minutes (total cook time 45 minutes). If you want to add more cheese, do so now so it melts and begins to bubble.
12. Let the pot cool five minutes, and enjoy with avocado, or a cold beer. Or a glass of red wine. Just enjoy.
Chiles Rellenos Enchiladas
Serves 4
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| This is an unattractive, bad quality photo of a half eaten batch of delicious Chiles Rellenos Enchiladas. |
Ingredients
1 box Goya Spanish rice
1 tsp/tbsp butter (depending on what you like)
1 medium/large onion, chopped
1-2 cloves of garlic, minced or pressed
1 medium/large carrot, chopped
1 can drained, rinsed black beans
1 large or 2 medium tomatoes, chopped
2 cups kale, torn into small pieces
1 jalapeno, deseeded and finely chopped
4 very large poblano peppers, cut down the side and deseeded (or something else - I have no idea what kind I used - they were red/yellow and shaped like poblanos. Maybe banana? Maybe something else? This is the trouble with farmshares. If you identify them, let me know.)
1 can enchilada sauce (red or green - or mole sauce, or get crazy and use salsa)
Cheese, to taste (I use cheddar or cotija)
Directions:
1. Prepare your box of rice as instructed on the package.2. Preheat oven to 400.
3. In a large sauce pan over medium, saute the onions and garlic for approximately five minutes
4. Add beans and carrot.
5. Add tomatoes and kale, stir, and cover. Saute for 15 minutes stirring occasionally, until the kale has softened and the ingredients are incorporated.
6. Add 1/3 of the rice to the skillet. Stir to incorporate.
7. Add cheese to the mixture if you'd like to.
8. Stuff your peppers. You should have a good deal of the vegetable mixture left over.
9. Lightly spray your Le Creuset with cooking oil to prevent sticking, then pour in your remaining rice. Cover this with the vegetable mixture, and place your stuffed peppers on top. Cover the mixture with enchilada sauce.
10. Cover the pot and bake for 30 minutes.
11. Remove the cover for the last 15 minutes (total cook time 45 minutes). If you want to add more cheese, do so now so it melts and begins to bubble.
12. Let the pot cool five minutes, and enjoy with avocado, or a cold beer. Or a glass of red wine. Just enjoy.
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