Food Simply Simple

We love poblano peppers and whenever we see them, we buy several.  I know I am supposed to make chili rellenos with them, but stuffing a pepper and then deep frying it are about as far away from my preferences and skills as it’s possible to be.  I don’t fry things, and stuffing peppers that are wonderfully misshapen and often bent – and typically small, is not fun.  So how to enjoy the chil relleno experience?  Deconstruct and reconstruct.

This is a recipe with lots of variations feasible:  Add a thin layer of corn and black beans between the cheeses; add to the sliced poblanos some very thinly sliced truly hot peppers; or add a layer of sauted mushrooms between the two cheeses.

Chili Rellenos Deconstructed and Reconstructed

1-2 poblano peppers for each person – 2 medium/small or 1 very large

¼ red pepper, sliced very thinly, for each person

1 oz. Monterey Jack cheese, shredded, for each person

Ricotta cheese

Olive Oil

Topping:

Per person:

¼ c. Bread crumbs, approximately

1-2 mushrooms, sliced thinly

1 clove garlic, sliced thinly

Olive oil

Remove the stems, cores, and seeds from the poblano peppers.  Try cutting them in half lengthwise and using a sharp knife to remove the seeds and ribs.  You might want to wear protective gloves since hot peppers leave their heat behind on hands and fingers for a long time, and poblano peppers can be hotter than expected.   Slice the peppers very thinly and layer half in a pie tin, 8x8 pan, or 9x13 pan depending on how many people you are serving.  The peppers should cover the bottom of the pan without a lot of open space, although there cannot be total coverage.  Drizzle with olive oil.  Season with salt and pepper to taste (lightly is a good choice).

Sprinkle the shredded Monterey jack cheese on top of the peppers.  Put small spoonfuls of ricotta cheese on top of the Monterey jack cheese.

Layer the remaining peppers on top of the cheeses.

In a small sauté pan, sauté the mushrooms with the garlic in some olive oil.  When the mushrooms have wilted, add bread crumbs and keep cooking until the liquid is gone.  Spread the crumbs mixture on top of the peppers.

Bake 350° 30-45 minutes covered.  Uncover and keep baking 15-30 minutes until the crumbs are browning.

We enjoyed this a lot because it was a satisfying mix of cheese and peppers with just enough heat and a sense of crispy breading without the heaviness of something fried.  Hope you like it.

Lin K