Vegetarian Chiles Rellenos |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Since traditional Chiles Rellenos are cooked in the corn husk and good ones are not always available to all people all the time am posting a variation using phyllo pastry. The combination of spices I got from the few mexican dishes my grandma shared with me. Ingredients:
1 (16 ounce) can vegetarian refried beans |
1 (16 ounce) can sweet potatoes, mashed |
3/4 cup shredded monterey jack cheese or 3/4 cup cheese, of your choice (optional) |
4 tablespoons minced onions |
1 teaspoon ground cumin |
1 teaspoon garlic powder |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/8 teaspoon ground cinnamon |
16 whole green chilies (anaheim or serrano) |
1 (16 ounce) package commercial frozen phyllo pastry, thawed |
vegetable oil cooking spray |
Directions:
1. Combine refried beans, mashed sweet potatoes, shredded cheese if used, minced onion, and spices and mix well.
2. Wearing plastic disposable gloves to protect yourself, make a lengthwise slit down each chile.
3. Carefully stuff bean/sweet potato mixture evenly into chiles and reshape them.
4. Place 1 sheet of phyllo on damp towel (keep rest covered or will be impossible to use).
5. Spray phyllo with cooking spray.
6. Top with another sheet of phyllo and spray with cooking spray again.
7. Fold phyllo in half (short way or crosswise) and lightly coat with cooking spray again.
8. Place one stuffed chile in the center of phyllo in parallel with short edge.
9. Fold sides of phyllo over stuffed chile and roll up phyllo'jelly roll' style around chile.
10. Place wrapped stuffed chile seam side down on ungreased baking sheet.
11. Repeat wrapping procedure with all stuffed chiles.
12. Spray tops of all wrapped chiles with cooking spray again before baking.
13. Bake at 400 degrees fahrenheit for 15 to 20 minutes until phyllo is crisp and golden.
14. Serve with your favorite salsa and sour cream or guacamole.
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