A twist to chiles rellenos

In Mexican food, traditional chiles rellenos (stuffed peppers) are always a good option for vegetarians, but they can tend to be heavy. Also, there is the problem for those that don't include eggs and cheese in their diet. Not a problem for my husband since he still eats dairy products and eggs. But, I still wanted to make something different for him. So, an easy and one of his favorites is chiles rellenos. Since I was trying new grains and different ingredients I went with corn smut (huitlacoche). A popular ingredient in the south of Mexico but I hadn't used it before in my cooking. I decided it was a good twist for this dish. So, here it is and it turned out pretty good.

Mushroom and corn smut stuffed peppers

INGREDIENTS:

4 poblano peppers

1 tbsp oil

1 medium onion, chopped

2 cup mushrooms, chopped

1 1/2 cup corn smut (huitlacoche) cleansed

1 clove garlic, minced

salt and pepper to taste

DIRECTIONS:

To prepare the peppers to be stuffed:

Grill and char the peppers on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, and remove the skin.

Slit them down the middle and remove the seeds.

To prepare the filling for the peppers:

Add onions and garlic to a pan with oil and cook for about 2 minutes, stir frequently to avoid burning. Add the mushrooms and corn smut, season to taste and continue to cook on medium heat for about 10 minutes.

TO SERVE: Spoon the mushrooms and corn smut into the peeled peppers. I suggest you serve with rice or black beans.

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Chiles rellenos de champiñones y huitlacoche

INGREDIENTES:

4 chiles poblanos

1 cucharada de aceite

1 cebolla mediana picada

2 tazas de champiñones picados

1 1/2 taza de huitlacoche

1 diente de ajo picado

Sal y pimiento al gusto

INSTRUCCIONES:

Para preparar los chiles:

Asar los chiles por ambos lados. Una vez que estén tostados, ponerlos en una bolsa de plástico por 10 minutos para que suden. Sacarlos de la bolsa y remover la piel.

Cortarlos por en medio y remover las semillas.

Para preparar el relleno:

En un sarten con aceite a fuego medio agregar las cebollas y ajo, cocinar por 2 minutos, moviendo frecuentemente para evitar que se queme. Agregarle los champiñones y el huitlacoche, sazonar al gusto con sal y pimienta, y cocinar por unos 10 minutos.

PARA SERVIR: Agregarle el relleno de champiñones con una cuchara a los chiles. Se sugiere acompañar con arroz y frijoles negros.

#food #stuffedpeppers #mexicanfood