Best Vegetarian Chiles Rellenos Recipes

VEGETARIAN CHILES RELLENOS

Vegetarian Chiles Rellenos image

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.

Provided by Diane G.

Categories Yam/Sweet Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 727.2, Fat 15.5, SaturatedFat 5, Cholesterol 9.4, Sodium 1061, Carbohydrate 126.2, Fiber 7.1, Sugar 7.7, Protein 19.7

VEGETARIAN CHILES RELLENOS

Vegetarian Chiles Rellenos image

Try our Healthy Living Vegetarian Chiles Rellenos for a great meat-free option. Our Vegetarian Chiles Rellenos are packed full of delicious vegetables.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 10 servings

Number Of Ingredients 12

Ingredients

1 Tbsp. oil
1 large onion, finely chopped
2 cloves garlic, minced
1 cup water
2 lb. red potatoes (about 6), finely chopped
8 carrots, finely chopped
2 small zucchini, finely chopped
1 can (8 oz.) tomato sauce
2 tsp. dried Mexican oregano
1 tsp. ground cumin
10 small roasted poblano chiles, peeled, deveined
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese

Steps:

Heat oven to 350ºF.
Heat oil in large skillet on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in garlic; cook 1 min. Add water, potatoes and carrots; cover. Cook 10 min.; stir in zucchini. Cook, covered, 5 min. or until all vegetables are tender. Stir in tomato sauce and seasonings; simmer 3 min.
Spoon into chiles; place in shallow baking dish. Cover.
Bake 20 min. Top with cheese; bake; uncovered, 5 min. or until melted.

Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 24 g, Fiber 4 g, Sugar 6 g, Protein 9 g

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