Meatless Monday Mexican-Style
If your usual Mexican dinner spread includes everyday veggie tacos or cheese quesadillas, try experimenting with chiles rellenos instead to add a new twist of flavor to your dinner. Traditional versions of this Mexican classic feature a soft cheese-stuffed poblano pepper that’s quickly deep-fried and bathed in tomato sauce. Marcela Valladolid, Food Network’s own queen of Mexican cuisine, has prepared her version of this authentic favorite. Check out how Marcela makes chiles rellenos below, and find easy-to-make side dishes to serve with her flavor-packed meal.
Just like traditional recipes, Marcela’s Chiles Rellenos (pictured above) boasts an oregano-Monterey Jack cheese mixture that fills warm, charred poblanos. She whips a light, airy egg-based batter to coat the peppers before frying them until they’re golden and crispy. Top each stuffed poblano with a smooth blended tomato sauce flavored with a touch of garlic and onion. Flip through this step-by-step gallery to see how Marcela prepares this authentic dish.
Round out the meal with a scoop of Marcela’s Foolproof Mexican Rice, a highest-rated recipe that combines fresh carrots and onions with tender rice that’s been cooked in a serrano chile-laced tomato broth. Before serving, finish the rice with a handful of bright, crunchy peas to add both flavor and texture. When boiling the rice, be sure to swap in vegetable broth for chicken in order to maintain a meatless meal.
Of course no Mexican fiesta is complete without a bowl of creamy guacamole, and Marcela’s Guacamole can be made in just 10 quick minutes. To prepare, she mashes ripe avocados with fresh cilantro, lime juice and a touch of onion until the mixture is combined. Serve with your favorite tortilla chips or fresh veggies for easy, delicious dunking.