Vegetarian Chile Rellenos w Guajillo Sauce

Do you love authentic chile Rellenos but don’t want to make a production out of making them yourself? These {vegetarian} stuffed poblano chiles are seriously simple and insanely good. I’ve cut the preparation time in half with a few tricks I’ve picked up over the years and can’t wait to share the recipe with you.

1 cup diced butternut squash
1 cup cooked or canned black beans, drained1 cup sweet corn kernels
1/2 cup yellow onion, diced
1/2 cup cooked millet
4 mushrooms, wiped clean and chopped
1 tablespoon oil for sautéing
1 jar ancho guajillo sauce
1 cup shredded Jack cheese
1 cup crumbled goat cheese (can use Cotija or Oaxaca Mexican crumbly cheese)
cilantro for garnish

Char and clean poblanos using above directions. Lower heat in oven to 450F. Saute onions, mushrooms and diced squash over medium heat for 5-7 minutes until onions are translucent. Add beans, corn and cooked millet. Stir to combine. Remove from heat.

In a shallow baking dish, spoon some of the chile sauce to cover the bottom. Arrange Poblano pepper on top of sauce. Using a spoon, stuff the filling into the peppers. Spoon more sauce over veggies reserving some for later. Cover loosely with foil and bake at 450F for 20-25 minutes or until squash is tender.

Carefully remove the foil and sprinkle with Jack cheese. Bake uncovered for another 10 minutes until cheese is bubbly and melted. Remove from oven. Place peppers on plate and sprinkle with goat cheese and cilantro. Serve with more sauce.

View the full recipe at Simply Healthy Family →