Vegetarian Chiles Rellenos

"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."
 
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Ready In:
45mins
Ingredients:
12
Serves:
8

ingredients

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directions

  • 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.

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Reviews

  1. We loved it, very flavorful
     
  2. You must be talking about tamales. Rellenos are deep fried in an egg batter and never cooked in a corn husk. Might want to change the title.
     
  3. Sounds like you are talking about Tamales, not Rellenos. I have never heard of Rellenos being cooked in a corn husk.
     
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RECIPE SUBMITTED BY

I am, as the character in a movie once said, terribly old for a cabbage, but for a mountain I'm not yet begun in years! I am interested and fairly good at a number of crafts (in fact the running joke in my family is that between my sisters and me the only think that we CAN'T make is MONEY! - something that I'm in the process of changing). My skill at cooking depends very much upon who you ask. I've been a lacto-ovo vegetarian for about 6 years now, and still am not quite used to tofu. My sweetie has been a vegetarian for most of his 50+ years and HE loves tofu. I live in So. Calif with my life-mate, Al and quite a few pets. We both are storytellers and musicians (although I'm just a beginner and he's an expert), I also am interested in middle-eastern (belly) dance.
 
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