Chile Rellenos en Nogada - Stuffed Poblano Peppers with Creamy Pecan Sauce | Show Me The Curry
When we think of Chile Rellenos, an image of a rather large pepper stuffed with meat and/or cheese, egg battered and deep-fried, comes to mind. However, this is not your typical Chile Relleno. Behold the Chile Relleno en Nogada! First, it's not stuffed with meat and/or cheese. Second, it's not battered. Finally, it's not deep-fried. In this unique recipe, the peppers are roasted and then stuffed with lightly sauteed fruits (yes, you read that correctly) that are a bit salty, spicy and sweet. A rich, creamy pecan sauce is poured over the top for a dramatic finish!
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5 Tofu Recipes I'm Obsessed With Right Now
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0:00 Intro
0:14 Vegan California Rolls
2:48 Sponsor Message
4:37 Chili Garlic Silken Tofu
7:20 Tofu Lettuce Wraps
9:47 Sofritas
12:29 Tofu Egg Salad
15:09 Outro
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Easy Stuffed Peppers Recipe
This classic Stuffed Peppers recipe is a hearty, healthy, and flavorful recipe that the whole family will love. Colorful bell peppers stuffed with beef, rice, and tomatoes, then topped with mozzarella cheese and baked until perfectly tender, these stuffed bell peppers are the perfect weeknight dinner.
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Great Value (Walmart): Chili Relleno Casserole Review
This is a taste test/review of the Great Value (Walmart) Chili Relleno Casserole. It is roasted poblanos with black beans and tofu smothered with Monterey Jack and Cheddar cheese. It was $3.98. 1 package (255g) = 330 calories
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Chili Rellenos - Healthy Cooking with Cindy
Cindy Becker, co-host of the TV show Your Health with Dr. Richard and Cindy Becker, helps special guest Lou Lambert prepare Barley Picadillo Chili Rellenos With San Antonio Ranchero Sauce, Basic Pearl Barley, and for dessert, Gingered Apricot Yogurt & Berry Parfait.
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Chiles Rellenos | Stuffed Roasted Poblano Peppers
Chiles Rellenos | Stuffed Roasted Poblano Peppers *Scroll to the bottom for recipe.
*Video en Español comienza al minuto 5:26 | Receta en Español se encuentra en el primer comentario de este video.
????Instagram:
????Recipe????
5 Poblano peppers
-Roast peppers on all sides until they become charred and blistered.
-Place peppers in a sealed container for 5 minutes. The steam will soften the skin making it easy to peel off.
-Remove charred skin.
-Cut a vertical slit on one side of the pepper, remove seeds.
-Rinse and pat dry with a kitchen towel.
????Batter
3/4 cup garbanzo flour
1 tsp black salt (egg salt) *Kala Namak
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp turmeric
1/2 tsp nutritional yeast
1/2 Tbsp onion powder
3/4 cup vegan milk -I used oat milk
-Place dry ingredients in a bowl, mix.
-Add milk, mix until the batter is lump free.
+1/2 cup garbanzo flour in a large plate to coat peppers.
????Making Chiles Rellenos
-Through the opening of each pepper fill with vegan cheese and other fillings of choice like vegan tofu, beef crumbles, sautéed or roasted veggies. My favorite veggie combination includes oyster mushrooms, corn and onion. *Do not over stuff to keep from spilling out.
-Close the opening with a toothpick
-Coat peppers in garbanzo flour, remove excess
-Coat peppers in batter, remove excess
-Add enough vegetable oil to a frying pan over low medium flame.
-When the oil is hot enough, fry coated poblano peppers.
-When golden brown on all sides remove.
***Remember to remove toothpicks before serving***
????Tomato broth
5 tomatoes (1lb 7oz) *Score an X at the bottom of each tomato to make peeling easier.
1 serrano pepper for a mild broth *Add 2 serrano's for a spicy broth.
1 cup water +more water to boil tomatoes
1/2 Tbsp vegan bouillon
1 large garlic clove
-Place tomatoes and serrano pepper in a small pot, fill with enough water to cover the tomatoes.
-Boil until tomatoes become tender. Turn off flame.
-Peel the skin off cooked tomatoes.
-Place tomatoes, serrano pepper, 1 cup water, vegan bouillon, garlic in blender cup.
-Blend until smooth and lump free.
????Infuse 1-1/2 Tbsp vegetable oil with a few onion slices over a medium flame.
-Remove onion when it caramelizes or leave in, your choice.
-Pour the tomato sauce through a colander into the hot infused oil.
-Slow simmer on low for a few minutes.
-Turn off flame when tomato broth begins to bubble.
????Serve with warm tomato broth. Eat right away for best results.
#veganchilesrellenos #veganfood #Mexicanveganrecipes