These baked chiles rellenos pair the creamy sweetness of sweet potatoes with the smoky heat of poblano peppers. We used smaller, almost bite-size poblanos and served these as an appetizer at a recent gathering, but larger poblanos would work well for entree portions. Either way, serve these with our Cilantro Lime Aioli for a delicious treat!
- 2 pounds poblano peppers
- 2 pounds sweet potatoes, peeled
- 1 tablespoon olive oil
- 1/2 large yellow onion, chopped finely
- 2 cloves garlic, minced
- 1/2 teaspoon fresh ground cumin
- 1/4 cup diced tomatoes
- 1 cup bread crumbs
- 1 cup corn meal
- 1 cup unsweetened milk substitute (soy, coconut, almond, etc)
- cooking spray
- salt to taste
- Top, seed, and roast the poblanos. See our Roasted Peppers post for instructions. You might want to wear gloves if you are sensitive to hot peppers (or prone to touching sensitive areas!).
- Boil the sweet potatoes in lightly salted water until they are soft, about 25 minutes.
- Saute the garlic and onion in olive oil on medium heat until the onions just begin to brown, about 10 minutes.
- Combine the sauteed ingredients with the boiled sweet potatoes and ground cumin. Mash together and season with salt to taste.
- In a large shallow bowl, combine the cornmeal and breadcrumbs along with about 1 teaspoon of salt.
- Lightly coat the baking sheet with cooking spray.
- Stuff each roasted poblano with the mashed sweet potato mixture.
- Dip each stuffed pepper into the milk substitute and then roll in the breadcrumb/cornmeal mixture until coated. Place each chili relleno on the baking sheet.
- Bake at 350 degrees Fahrenheit for about 15 minutes until the breading becomes lightly browned.