Friday, April 1, 2011

80--- Polenta-Stuffed Poblano Rellenos with Spicy Chipotle Sauce

My hubby really likes chile rellenos. I have been scratching my head for months trying to figure out a way to make them tasty without stuffing them with cheese (yes my head did start to hurt-- and I got a wrinkle between my eyebrows as well).

Solution: making a creamy polenta flavored with a shredded Parmesan and adding a spicy chipotle chile sauce. The result? Heaven. As declared by my hubster. He even told his friends about them (even the ones who tease him about having to eat healthy all of the time).

Polenta-Stuffed Poblano Rellenos with Chipotle Sauce
Serves 4


4 whole poblano peppers

1 tsp olive oil

1/2 medium yellow onion, finely chopped

1 garlic clove, pressed and finely minced

2 cups chicken broth

1/2 cup coarse ground cornmeal

2 tsp butter

1/2 tsp salt

1/2 cup Parmesan cheese, shredded

Preheat oven to 425 degrees. Spray a baking sheet with olive oil cooking spray. Remove a 1" strip from each pepper, leaving the stem intact. Carefully remove seeds. Place peppers open-side down on baking sheet and spray tops with olive oil spray. Bake in oven for ~15-20 minutes, flipping halfway through, until peppers are softened and lightly charred. (Note: this can also be done on the grill-- mine was buried in snow).

Meanwhile, heat olive oil over medium-high heat. Add garlic and onion and saute until tender. Add chicken broth and bring to a boil over high heat. Gradually whisk in cornmeal. Cover and reduce heat to low. Mixture will thicken gradually. Stir frequently. When mixture reaches a porridge-like consistency, remove from heat and stir in butter, salt and cheese.

Remove peppers from oven and fill with polenta.

CHIPOTLE SAUCE-- prepare ahead

1/2 cup red onion, chopped

1 clove garlic, pressed and minced

1/4 cup dry red wine

3-4 whole chipotle peppers canned in adobo sauce - more or less to adjust for spiciness (you can also add a little extra sauce for smokiness if you like)

1 tsp ground cumin

3 Tbsp tomato paste

1 Tbsp honey

2 Tbsp apple cider vinegar

In a medium saucepan heat oil over medium heat. Add garlic and onion and saute until softened (2-3 minutes). Add tomato paste, wine, and peppers and simmer for 2 minutes. Stir in 3 Tbsp water, honey, vinegar, and cumin. Simmer for 3 minutes then remove from heat and cool for 15 minutes.

Add mixture to a food processor and puree. Add more water if thinning is needed. Place in a glass container and chill for 2 hours (can be made a few days ahead also).

When preparing peppers, heat sauce in a small saucepan. Drizzle 1/4 cup sauce over each pepper and serve!

If you have sauce leftover, place it in a glass jar in the refrigerator and use for a hot sauce!

Nutrition Info per 1 stuffed pepper with sauce: 188 calories, 5 g fat, 7 g protein, 25 g carbohydrates, 5 g fiber


  1. This really looks delicious! I'm going to do it for lunch one of these days.

  2. This looks really good! I have seen quinoa stuff into the poblanos before, but this is a cool twist too!

  3. What a wonderful recipe!! I made these tonight for my husband, and my brother-in-law. They LOVED it!!
    Thanks for the delicious recipe! This will be made a lot lot more!

    I also made your black bean sloppy joes!! Also a HUGE hit in our house!!

  4. This was super yummy! Spicy but really good!

  5. Tonight was the third time I have made this one. I added some sliced baby portobellas to the garlic and onions....YUM!!