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."
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
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
- 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
-
We loved it, very flavorful -
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. -
Sounds like you are talking about Tamales, not Rellenos. I have never heard of Rellenos being cooked in a corn husk.
RECIPE SUBMITTED BY
Diane G.
United States
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.
