Baked Chiles Rellenos

Introduction

History

The origins of Chiles Rellenos trace back to the colonial period in Mexico, a time of culinary fusion between indigenous ingredients and Spanish influences. Originally, the dish involved poblano peppers stuffed with a mixture of meats, fruits, and spices, then coated in egg and fried. Over time, regional variations emerged, incorporating local ingredients and preferences. The baked version, like the one in this recipe, is a more recent adaptation, catering to the growing demand for healthier alternatives.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

1. When broiling the chiles, ensure they are evenly charred for easy peeling.

2. Placing the charred chiles in ice water not only stops the cooking process but also makes the peeling process smoother.

3. For a creamier filling, you can blend the ricotta cheese until smooth before mixing it with the other ingredients.

4. If you prefer a spicier dish, consider adding a pinch of chili powder or diced jalapeños to the filling.

Serving Suggestions

Serve the Baked Chiles Rellenos with a side of cilantro-lime rice or quinoa for a complete meal. A fresh green salad or avocado slices also complement the flavors of this dish beautifully.

Cooking Techniques

Broiling the chiles before baking is crucial for developing the dish's signature flavor. Baking, rather than frying, the stuffed chiles allows for a lighter, healthier version without compromising on taste.

Ingredient Substitutions

1. Cottage cheese can be used in place of ricotta for a different texture.

2. Frozen corn can substitute fresh corn when not in season.

3. If Mexican oregano is unavailable, regular oregano can be used, though the flavor will slightly differ.

Make Ahead Tips

The chiles can be broiled and peeled a day in advance, and the filling can also be prepared ahead of time. Assemble the dish just before baking to save time on busy days.

Presentation Ideas

Serve the Baked Chiles Rellenos on a colorful plate with a drizzle of the tomato sauce and a sprinkle of chopped cilantro for an eye-catching presentation.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc or a Mexican lager complements the flavors of the dish without overpowering them.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly warmed.

Nutrition Information

Calories per serving

Each serving of Baked Chiles Rellenos contains approximately 150-200 calories, making it an excellent choice for those looking for a flavorful yet low-calorie meal option.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the corn and tomatoes. Each serving contains approximately 15-20 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

Thanks to the use of part-skim ricotta cheese and the absence of frying, the fat content in this dish is kept to a minimum. Each serving contains about 5-7 grams of fat, most of which is unsaturated and contributes to a healthy diet.

Proteins

Ricotta cheese and anaheim chiles contribute to the protein content of this dish, with each serving providing approximately 8-10 grams of protein. This makes Baked Chiles Rellenos a satisfying meal option that supports muscle health and repair.

Vitamins and minerals

This dish is a good source of vitamins A and C, thanks to the chiles and tomatoes. It also provides calcium and iron from the ricotta cheese and the vegetables used. These nutrients play vital roles in maintaining healthy vision, skin, immune function, and bone health.

Alergens

The primary allergen present in this dish is dairy, from the ricotta cheese. Individuals with a dairy allergy or intolerance should consider dairy-free cheese alternatives.

Summary

Baked Chiles Rellenos is a nutritious dish that balances flavors and health. It's low in calories and fats, moderate in proteins, and rich in vitamins and minerals, making it a wholesome addition to any meal plan.

Summary

Baked Chiles Rellenos is a versatile, nutritious, and delicious dish that brings a piece of Mexican cuisine into your home. With its rich history, health benefits, and adaptability to various dietary needs, it's a perfect meal for any occasion.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. I was just a young girl, visiting my aunt in a small village in Mexico. It was a hot summer day, and the sun was beating down on us as we sat on the veranda, sipping cold glasses of agua fresca. My aunt, a master in the kitchen, was preparing a special dish for dinner that evening – Baked Chiles Rellenos.

I watched in awe as she carefully roasted the poblano peppers over an open flame, turning them until they were charred and blistered on all sides. The smell of the chiles filled the air, mingling with the scent of garlic and onions cooking on the stove. My mouth watered in anticipation.

As my aunt peeled the peppers and stuffed them with a mixture of cheese, herbs, and spices, I asked her where she had learned to make such a delicious dish. She smiled and told me that the recipe had been passed down through generations in our family, originating from a distant relative who had traveled to Mexico from Spain many years ago.

I was fascinated by the idea that a recipe could carry so much history and tradition with it. I begged my aunt to teach me how to make the dish, promising to carry on the family tradition and pass it down to future generations.

Over the years, I perfected my technique for making Baked Chiles Rellenos, adding my own twist to the recipe with each iteration. I experimented with different cheeses, spices, and fillings, always striving to create the perfect balance of flavors and textures.

I shared the recipe with friends and neighbors, who raved about the dish and begged me to teach them how to make it. I held impromptu cooking classes in my kitchen, passing on the knowledge and skills I had acquired over the years.

As I grew older, my love for cooking only deepened. I continued to seek out new recipes and techniques, always eager to expand my culinary repertoire. I traveled far and wide, learning from chefs and home cooks in different countries, absorbing their knowledge and incorporating it into my own cooking.

But no matter where my culinary adventures took me, Baked Chiles Rellenos remained a constant in my repertoire. It was a dish that never failed to evoke memories of my aunt and the small village in Mexico where I first learned to make it.

Now, as I sit in my kitchen, surrounded by the aromas of garlic, onions, and roasting peppers, I can't help but feel a sense of gratitude for the recipe that has brought me so much joy and connection over the years. It may have originated from a distant relative in Spain, but it has become a part of me, a reflection of my own journey through the world of food and cooking.

And so, as I take the Baked Chiles Rellenos out of the oven, golden and bubbling with cheese, I know that I am not just serving a delicious dish – I am sharing a piece of my history, my heritage, and my love for the culinary arts. And I hope that whoever tastes it will feel the same sense of connection and joy that I do every time I make it.

Categories

| Corn Recipes | Green Onion Recipes | Low-calorie Recipes | Mexican Recipes | Oregano Recipes | Ricotta Cheese Recipes |

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