Recipe by Diane G.
Posted in response to a request. 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.
- 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) packagecommercial frozen phyllo pastry, thawed
- vegetable oil cooking spray
Directions See How It's Made
- Combine refried beans, mashed sweet potatoes, shredded cheese if used, minced onion, and spices and mix well.
- Wearing plastic disposable gloves to protect yourself, make a lengthwise slit down each chile.
- Carefully stuff bean/sweet potato mixture evenly into chiles and reshape them.
- Place 1 sheet of phyllo on damp towel (keep rest covered or will be impossible to use).
- Spray phyllo with cooking spray.
- Top with another sheet of phyllo and spray with cooking spray again.
- Fold phyllo in half (short way or crosswise) and lightly coat with cooking spray again.
- Place one stuffed chile in the center of phyllo in parallel with short edge.
- Fold sides of phyllo over stuffed chile and roll up phyllo'jelly roll' style around chile.
- Place wrapped stuffed chile seam side down on ungreased baking sheet.
- Repeat wrapping procedure with all stuffed chiles.
- Spray tops of all wrapped chiles with cooking spray again before baking.
- Bake at 400 degrees fahrenheit for 15 to 20 minutes until phyllo is crisp and golden.
- Serve with your favorite salsa and sour cream or guacamole.