One of my all time favorite dishes is Chili Rellanos. This is a twist on the traditional Chili Rellanos using polenta and some vegan cheese to stuff the peppers. The first time I made this dish, my husband said it was the best meal I had ever made! For this dish I usually have things going in more than one pan to get things prepped a bit faster.
Prep Time 1 Hour/ Cook Time 45 Minutes
6-8 Fresh Poblano Peppers, washed
1 Cup polenta
½ of a Large Onion
2 tsp Garlic Powder
1 tsp chili powder (or chili powder to taste-mine is super spicy & only takes a dash)
Vegan Cow Nacho Cheese Vegan Cow Swizz or Brie 2-3 Cups of Enchilada Sauce
Turn your oven onto 475 Wash poblano peppers and place on a baking sheet Place in oven for about 10 minutes. The peppers will begin to brown and the skin will start to puff up a bit Turn peppers over and cook another 10 minutes. The outer skin should be pulling away from the peppers, and peppers will begin to brown Remove peppers from oven and allow to cool slightly While still warm peel away the outer skin (the stuff puffed up on the outside) from all of the peppers. Cut off the ends of the peppers and remove the seeds, carefully so as not to tear the peppers
While the peppers are cooking make your polenta It takes about 20 minutes, patience, and attention to make polenta Heat 4 cups of water to boiling Add 1 cup of polenta corn meal (the think grainy looking corn meal) Reduce heat to a medium low. Once the polenta begins to thicken add the onion, garlic and chili powder If you don’t keep stirring bubbles will form and pop in your face, so STIR AWAY! Continue stirring…Greg gets really impatient with this and begins to eat it after about 15 minutes…But if you are patient the polenta will thicken even more and begin to pull away from the sides and forms a mound in your pot. You will want to use the polenta while it is still hot because it will begin to firm up as it cools.
Add 1-2 cups of Vegan Cow Nacho Cheese (or vegan cheese of your choice.) Stir in the cheese so it is mixed in well. If you do not have vegan cheese, never fear, this recipe is delicious regardless. Using a small scoop, (I use a small melon ball scoop) fill each poblano pepper. I also add some creamy Vegan Cow Brie or Swizz cheese to make the inside of the peppers creamier. Cover all of the stuffed peppers with enchilada sauce. At this point if you have a mexi- topping you like, or want to add more vegan cheese of choice, it is an option that makes it look pretty when coming out of the oven when guests are over.
Cover glass baking dish with aluminum foil Bake at 400-425 (depending on your oven) for 40-45 Minutes Remove from oven and let cool for 15 minutes Serve as a main dish! We don’t usually need anything else to go with this ☺
Just in Case You Want To Make Your Own
– 2-4 Cups Water
– 1-2 Vegetable Bullion Cubes
– 3 TB Onion Powder
– 3TB Garlic Powder
– 3 TB Corn Starch
– 1 jar of tomato paste (the organic glass jarred tomato paste has almost no sodium!)
– 1 Tsp chili powder (if you use mild chili powder you might need up to ¼ cup but again I use super HOT stuff where a little goes a long way
Mix in all of the ingredients except for the cornstarch and tomato paste. Use about ¼ cup of the water in a small glass or dish. Add the cornstarch to the ¼ cup of water and mix in completely. Then pour this mixture into the pot, stirring constantly. Once it thickens a bit add the tomato paste, stir and let simmer! This is my favorite recipe adapted from a couple of different recipes I found online. I like to make a big batch of this and then freeze it so I just have to thaw it out the next time I make a Mexican dish!