The coolers are filled to bursting this week at Community FoodBank. In addition to lots of fresh, leafy greens, there are potatoes, onions, broccoli, cauliflower, brussels sprouts and a large skid of jumbo pasilla chiles.

Perhaps you think chiles rellenos means large chiles, stuffed with cheese, dipped in frothy egg batter and fried, perhaps with a little salsa ranchero. And you’re right, but there are countless ways to stuff a chile. Leftover baked potatoes? Pop the insides in with some sauteed onion and cheese. Leftover meat? Combine that with whatever suits you and stuff away. Possibilities open up when you start thinking about what chiles rellenos means — stuffed chiles. So stuff away!
This simple recipe is easily adapted. Four large poblanos will feed two generously. Since they are not battered and fried, they’re a little lighter and healthier.

[Recipe] Chiles Rellenos

4 large pasillas chiles
4 finger-sized sticks of the cheese of your choice
One small onion, chopped and briefly sauteed
3/4 cup corn kernels (frozen is fine)
Your favorite recipe for Mexican rice

While the rice is cooking, peel the chiles. This is most easily done by holding each over a gas flame until the skin blisters, then letting them cool in a plastic bag briefly. They can also be allowed to blister in a hot oven or under a broiler. When cool enough to handle, slip the peels off, open a slit in one side and remove the seeds. Place a stick of cheese and spoonfuls of onion and corn into each chile until they are plump.
Place the stuffed chiles on top of the rice during the last 15 minutes it is steaming and recover the pan. When the rice is done, so are the chiles.

Community Food Bank’s mission is to provide food, nutritional education and advocacy for our neighbors in need within San Benito County.


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