Chiles Rellenos with White Beans and Kale
This is a great dish to make when you’re still kind of coming to terms with the fact that summer is over.
Published: November 6, 2013
This is a great dish to make when you’re still kind of coming to terms with the fact that summer is over. It has bold fall flavors, sure. Sweet onions melded with the classic autumn combination of white beans and kale, yeah. But it’s delivered in a spicy, summery poblano-pepper vehicle. It’s like July in your mouth.
Another great thing about this dish is that not only does it not require deep-frying, as with classic chiles rellenos recipes, but you also don’t have to pre-roast the poblanos. By cooking them slow and low in the oven with their filling inside, the peppers naturally soften while the filling finishes cooking and the flavors become well-integrated.
Also, please note that, while this is super-delicious with cheese, if you are avoiding dairy, you could definitely stir in some canned pureed pumpkin in place of the cheese for a tasty vegan version.
I like to serve this with a green salad and a dollop of Greek yogurt or sour cream on top.
2 poblano chiles $1.50
1 tablespoon extra-virgin olive oil Pantry
1 clove garlic, minced Pantry
1/4 medium onion, sliced thin 50 cents for a whole onion
4 leaves kale (either dinosaur or curly), destemmed and sliced thin $2 for a bunch
1 15-ounce can white cannellini beans, drained and rinsed $1.50
a pinch each of salt and pepper Pantry
1/2 cup shredded Monterey Jack or mozzarella cheese $3.50 for 12 ounces
Total cost of ingredients: $9
Preheat the oven to 325 degrees F.
Cut a V-shaped slit in the top of each poblano about 1 inch at the top, going in as you get down to the pointy tip at the bottom of the poblano.
Gently remove the seeds from inside of the poblano, and discard. Set the prepared poblanos aside.
Finely chop the V-shaped cutout from the poblano and set it aside.
Heat the olive oil in a large frying pan over medium heat and add the chopped poblano, along with the garlic, onion, and kale.
Cook, stirring occasionally, for about 5 minutes, until the onion is soft and the garlic is very fragrant.
Stir in the white beans and cook together for about 2 minutes.
Season with the salt and pepper (go easy on the salt, as you’ll be adding cheese).
Remove from heat and scrape the kale-bean mixture into a mixing bowl. Let the mixture cool in the bowl for about 10 minutes.
Stir in the shredded cheese.
Divide the kale-bean-cheese mixture between the prepared poblanos, using clean hands to pack it into their middles.
Place, open-end up, on an ungreased baking sheet.
Roast for 27-30 minutes, until the cheese is bubbly and brown and the poblanos have softened quite a bit.
Let cool slightly, then serve.
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