Chile Rellenos

tempeh and roasted acorn squash chile rellenos with daiya, cherry tomato and avocado salsa, pinto beans, julienned zucchini, purple potato chips

4 large Banana Peppers (or other large peppers)

Filling:

1/4 block (about 1/4 cup) Tempeh, crumbled
1 small Yellow Onion, diced
6 White button Mushrooms, sliced
1/2 of an Acorn Squash, roasted until soft
4 cloves Garlic, minced
1 Cup Daiya

For The Batter:

1 Cup Pastry Flour
1 tsp Garlic Salt
shake of Cayenne
shake of Salt
1 Cup Beer or Soda Water

Filling:

Sauté Onion & garlic until translucent and slightly browned. Add the sliced mushrooms, garlic, and crumbled tempeh, squash and continue to sauté until every thing is cooked throughly.

Roast the Banana peppers in the oven for about 7 minutes at 400 degrees. Once the banana peppers have had a chance to cool cut them vertically from top to bottom. Stuff your peppers with the filling and daiya just enough so no filling is coming out of the peppers. Seal the peppers shut by sticking toothpicks diagonally across the slit of the peppers piercing the flesh. Stick the peppers in the freezer and let freeze for at least an hour.

For the Batter:

Whisk the dry ingredients with the wet.

Finally:

Heat a frying pan with a layer of vegetable oil. Take the toothpicks out of the peppers. Dip the peppers in the batter so that they are nicely coated and then fry making sure to rotate the pepper on all sides with tongs. Once the peppers are browned place them in the oven at 350 degrees for 5 minutes. Let cool and have a fiesta in your mouth.

5 thoughts on “Chile Rellenos

  1. Kirby

    Are you and Mal free on the 16th (saturday)?

    I was thinking dins with me and Anna! haha I’ll bring you lots of wine…

  2. malloreigh

    it’s a friend’s birthday party that night and i think we’re both going – but any other night, really, can work for us. what about a friday or something?

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