Are you sitting down? CHILE RELLENOS!!

My favorite Mexican dish in the whole wide world is, hands down, chile rellenos. My daughter feels the same way. Once we got on this cashew cheese-making mission we were hoping that the ultimate use would be in chile rellenos. Well, the cheese making is still a work in progress as a good solid sliceable product still eludes us, but this is a good use for creamy cashew cheese goodness!

Last night that dream was realized. OMGNOMNOMNOM

This isn’t exactly a lazy dish but it’s not hard at all. And it doesn’t require that many ingredients.

Added bonus: since these are baked, and not fried, and have no eggs, each chile relleno is about 225 calories! Beat that!

Chile Rellenos

  • Poblano or Anaheim chiles
  • 1 cup cashews, soaked overnight
  • 1/3 cup fava bean flour + 1/3 cup flour (you can use all white flour OR make it gluten-free with all fava flour!)
  • 1/4 tsp cornstarch
  • 1/2 tsp smoked paprika
  • 1/3 tsp cumin powder
  • 1/2 cup salsa
  • chopped cilantro and red onion for garnish

Fire Roasted Chiles

Roast chiles over an open flame until the skins are well charred. If you don’t have a gas stove you can do this in a very hot cast iron skillet or under a broiler. Keep an eye on them at all times!

When they are done, put them in a brown paper bag to sweat until they are cool.

Once the chiles are cooled, slip the charred skin off over the sink. Work gently to minimize tears in the chiles.

Cut off the top of the chile and remove the core and seeds. Split chiles up one side, lengthwise (they may already split when you remove the skin).

Cashew Cheese

Drain cashews and reserve soaking liquid. In a blender, blend cashews and enough soaking liquid to make a smooth and thick paste.

Pour paste into a length of cheesecloth, doubled, and gently squeeze out excess liquid. Transfer to a bowl and mix in smoked paprika and cumin.

Making the chile rellenos

In a large mixing bowl whisk together flour, cornstarch and 2/3 cup cold water. The batter should be relatively thick.

Stuff chiles with cashew cheese mixture. Fold closed. (oops – missed some seeds! ha!)

Dip stuffed chiles in batter, coating with a thick coat and place in a pan that’s been lightly sprayed with cooking spray.

Cook in a 375 degree oven for 15-20 minutes, until batter is lightly browned.


Heat salsa with 1/3 cup water in the microwave until hot. (Sauce should be very thin.)

Serve hot chiles over a bed of greens. Poor hot sauce over the top and garnish with onions and cilantro.

We served this with a side of black beans and yellow peppers with crisped corn tortillas.

Serves 4

  • 247 calories
  • 25 g carbs
  • 13 g fat
  • 10 g protein
  • 6 g fiber

2 responses

  1. I thought this tasted really good, but for some reason the batter just would NOT brown up in the oven. I had to cook it at least 10 minutes extra, and it still didn’t get golden but we ate it anyway.

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