Recipe by Tina Turbin of PaleOmazing
at http://www.paleomazing.com/paleo-recipes/zesty-mexican-chili-rellenos/
Zesty Mexican Chili Rellenos
 
 
I used a delicious mushroom blend called Zesty Mexican by BLENDABELLA which is a wild and perfect blend of diced Portabella, vegetables and herbs. I did not batter my chilis nor deep fry them.I came up with my own healthy paleo twist. They were a hit twice in one week.
Author:
Serves: 5
Ingredients
  • 5 Anaheim Chilies (choose ones the same general size and around 5-6 inches long)
  • 1-1/2 cups fresh chopped cilantro
  • 4 ounces soft goat cheese or mild cheese of your choice (room temp)
  • 1 jar BLENDERABELLA Zesty Mexican
  • OPTINIONAL GARNISH:
  • 4 Tbsp raw pumpkin seeds (toasted recipe below)
  • 1 pinch of salt
  • 2 drops of olive oil.
Instructions
  1. Preheat the oven 350 F
  2. Mix the cilantro, cheese and jar of Zesty Mexican and set aside
  3. Wash and dry your pepper
  4. Split all the way down the center lengthwise leaving the stem and the tip intact
  5. Rinse under water cleaning of all seeds.
  6. Dry with towel.
  7. Roast over a low stove flame until lightly charred. Turning as needed with tongs. * using a broiler is an option, just turn frequently and keep an eye on them.
  8. Stuff each one with ⅕ of the mixture.
  9. Somewhat close the opening as best as you can.
  10. The stuffing will be exposed.
  11. Place them side-by-side in a 2.2 qt. rectangular Pyrex dish.
  12. Cover loosely with tin foil.
  13. Bake on the center rack of your oven covered for 35 minutes.
  14. Remove foil for the baking dish.
  15. Bake another 10-5 minutes.
  16. Remove.
  17. Let sit 5-10 covered with foil or serve immediately.
  18. Garnish with pumpkin seeds before serving is optional.
  19. Enjoy!
  20. OPTIONAL: While your chilies are baking you may roast your pumpkin seeds over a low flame in a small skillet until golden and browning and add 2 pinches of salt near the end. - you may add 2 drops of olive oil for a crispier oilier flavor during pan roasting.
Notes
This recipe is presented here as a side dish allowing 1 chili per person. If you have more people I highly recommend you make more and if you like leftovers, make even more! This recipe REALLY is a hit!
Recipe by Tina Turbin of PaleOmazing
at http://www.paleomazing.com/paleo-recipes/zesty-mexican-chili-rellenos/