Fatty Chiles

On my meal plan this week, I had Chile Rellenos on there and I actually did not have a recipe anywhere for those suckers so I created one. I forgot to take a picture so next time I make it I will post it - B told me it was a make again which is pretty rare for a vegetarian recipe! This meal was also pretty cost effective which is another bonus. Enjoy making your chiles fatty!

Mushroom and Spinach Goat Cheese Chile Rellenos
Serves 4 (2 chiles each)

8 Anaheim Chiles
16 oz Mushrooms - de-stemmed and sliced
1 large onion - chopped
4 oz baby spinach - rinsed
8 oz Goat Cheese - softened
4 oz Cheddar Cheese - shredded
1 can Red Enchilada Sauce
1 can Crushed Tomatoes
1 tsp. Chipotle Powder
1 Tbsp. Chile Powder
Salt and Pepper
Olive Oil

1. Preheat your broiler to high and move your oven rack to the top
2. Clean the chiles well and place them on a foil covered baking sheet - place in oven for 5-7 minutes and turn over to roast for another 5-7 minutes. The chiles should look black and charred and you know they are good to go
3. Place chiles in a bowl and cover with some plastic wrap. This will allow for the skins of the chiles to detach and is easier to get those chewy skins off. I would keep them in a bowl for about 20 minutes before taking them out and the skins should peel right off with a little coxing  from your finger. Slice off the stems of the chiles and use a spoon to scoop out the seeds.
4. While the chiles are broiling and resting, you can make you filling. Saute the onions in olive oil, once they are translucent, add the mushrooms. Mushrooms contain a ton of water so just let them hangout and you will see a ton of water fill up your pan, don't fret, just stir occasionally until they are brown and all the water has evaporated. Then add the spinach briefly until wilted. Set aside to cool for a few minutes
5. Using your food processor, combine the goat cheese, cheddar cheese, and Chipotle powder.
6. Combine all the sauteed vegetables with the cheese mixture and season with salt and pepper. Toss into the fridge to harden up a bit and cool.
7. Start making the sauce by combining the crushed tomatoes, the red Enchilada Sauce, and the chile powder in a pan, let simmer until chiles are ready.
8. Take your filling and stuff the prepared chiles. I find the best and cleanest way is to dump the filling into a gallon baggie and cut off the tip, a makeshift pastry bag.
9. Preheat the oven to 400.
10. Ladle a bit of sauce into a 9x13 dish - I forgot to do it but you might want to spray that dish with Pam or other non-stick spray. Place the chiles in alternating ways, filling to end. Top chiles with remaining sauce and bake for 20-30 minutes. You are done!