Archive for November, 2008

Baked Chile Rellenos

I tried doing something like this a while back, and it didn’t work as well as it did this time. That time, I battered the peppers first and then stuffed them. This time, I reversed the process. The peppers were crisp, as was the crust, and the cheese was flavorful and gooey. I served this with refried beans, corn tortillas and tomato slices. You can either make a little wrap with a slice of pepper and the other ingredients, or eat them separately.

Servings: 2

Cooking time: 25-30 minutes prep, then baking


  • 2 ripe poblano chiles
  • 3 oz Monterrey Jack cheese, grated (low fat is fine)
  • 1 tsp ground cumin
  • 1 small garlic clove
  • 1/3 cup cornmeal
  • 1/2 cup flour
  • 1 egg
  • 2-3 oz milk
  1. Wash the peppers. Cut them horizontally about an inch from the stem end. Carefully, remove the veins and seeds from the inside of the peppers (for a spicier dish, leave some of the veins). Again carefully, cut around the stem and the top of the pepper and remove it. Discard the seeds and veins. Wash your hands well.
  2. Heat the oven to 350. Mince the garlic. In a small bowl, mix the cheese, cumin and garlic. In another small bowl, scramble the egg with the milk. On a plate with a bit of an edge, mix the cornmeal and flour. Spray a small baking dish (one or two quarts) with non-stick spray.
  3. Carefully stuff the cheese mixture into the peppers. Be sure to get some down in the tip of the pepper, but don’t just cram it in or you’ll break the pepper. (Use the handle of a spoon or fork if you’re having trouble.) If there are pockets in your pepper tops, you can put some cheese in there as well.
  4. Again carefully, dip one of the pepper bottoms into the egg mixture, trying to keep it somewhat upright so the cheese doesn’t fall out. Once it’s coated, dip the same pepper into the cornmeal/flour mix and coat well. You might just want to use your fingers to spread the cornmeal mix onto the pepper. If you’d like a thicker crust, repeat dipping in the egg mixture then the cornmeal. Place in the baking dish. Repeat with the other pepper bottom and the tops, matching the tops to the peppers once in the baking dish.
  5. Bake uncovered in the center of the oven for 20-30 minutes, or until the cheese is melted and the crust is starting to brown.

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Rainbow Chard Crustless Quiche

I typed up the ingredients for this post a while back but never finished the post. I’m glad I typed up those, or I never would have remembered! This dish was fairly quick, aside from the baking, very tasty and colorful.

Servings: 4-6

Cooking time: 30 minutes prep plus 40-50 minutes baking time


  • 1 large bunch rainbow chard
  • 1 small onion (yellow or white)
  • 1 tbsp olive oil
  • 3 eggs
  • 3/4 cup eggs substitute (3 eggs worth)
  • 1/2 cup light sour cream
  • 1/2 cup low fat milk
  • 1/8 tsp salt
  • black pepper
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1 1/2 c shredded cheese (I used part Swiss cheese, part vegetable Jack cheese)
  1. Rinse the chard well and shake off the excess water. Separate any ribs of the chard thicker than 1/4 inch from the leaves by cutting along the edge of each side of the rib. Set the leaves aside for now. Slice the ribs into 1/3 inch thick pieces. Dice the onion.
  2. Preheat the oven to 375. Heat the olive oil over medium heat in a large skillet. Saute the onion a few minutes until starting to get tender. Add the chard ribs, stirring occasionally. While that cooks, lay a few leaves on top of each other, roll them up, and cut into 1/2 inch wide pieces (chiffonade). If any of the leaves are particularly wide, you can also cut them in half lengthwise to make slightly smaller pieces.
  3. When the chard ribs are tender, add the leaves to the pan and stir. Meanwhile, in a medium bowl, whisk together the rest of the ingredients. Spray a 9 inch pie plate with non-stick spray.
  4. After the leaves have cooked for a few minutes and are wilted, turn off the heat. Continue to stir and cook one minute more. Then add the chard mixture to the egg mixture. Mix thoroughly. Pour into prepared dish.
  5. Bake in the middle of the oven until set in the middle on the top and golden on the edges, about 40-50 minutes. You may need to rotate the pan once during baking depending on how your oven distributes heat. The quiche will continue to cook for a few minutes outside the oven, so it doesn’t need to be completely set in the middle before removing it from the oven. Excellent with a tomato salad.

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