Typically fried and dried, Chiles Rellenos are full of flavor, but also filled with lots of “other things.”
Let’s abandon those “other things” and grow back – throw back into the original intent of the true food focus: stuffing a poblano pepper with the ultimate goodness.
This time we are roasting the mild poblanos in the oven, seeding, and then stuffing with lean bison sausage, seasoned with cumin, oregano, sea salt, and a little cayenne. Then, we top the stuffed peppers with a cilantro lime crema: Mexican cream + lime juice + salt + cilantro (yummy), and then a little yummy addition of toasted pumpkin seeds. This leads to a fresh, whole foods based “chiles rellenos” meal, abandoning the deep fat cheesy fry of the usual recipe process, but embracing the whole food flavor of the true ingredients.
THAT’S what it’s all about.
True blue. Clean and lean. Nothing extra. Whole living.
Prepare. Bake. Cook. Enjoy. Bask in the glory of your healthy living decisions.
We don’t have to follow a certain “diet”, perse, we simply need to listen to our bodies, eat whole, clean foods (for the most part), enjoy our eating experience in a community setting, and give thanks for the nourishment with which we are blessed.
TIHS is the key to health. Trust me. It is.
Give thanks. Give thanks. Just do it. No matter what you feel.
Cilantro Lime Crema Bison Chiles Rellenos
2 large poblano chiles
1 Tbs. olive oil
12 oz. bison sausage
1 tsp. cumin seeds
1/2 tsp. dried oregano
1/2 tsp. sea salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 cup Mexican crema
2 Tbs. fresh cilantro, finely chopped
juice and zest of 1/2 fresh lime
1/4 tsp. sea salt
1/4 cup toasted/roasted pumpkin seeds (pepitas)
fresh cilantro
1/4 cup white corn meal
1 cup water
2 Tbs. Mexican crema
sea salt and pepper
1/4 tsp. cumin seeds
Preheat the oven to 500 degrees (broil).
Clean and rub the poblanos with an ample amount of oil. Line a baking sheet with parchment or foil and roast the chiles until bubbly on each side, 2-3 minutes, before rotating.
Remove from oven and cool until until the temperature is workable.
Slice down the center and remove the seeds. Set aside.
In a large stockpot, brown the bison sausage and cook over medium heat as the fat renders. Once rendered, begin to break apart the eat into tiny pieces. Season with salt and pepper, cumin, oregano, and cayenne. Mix the meat well with the seasoning. Once cooked, set aside. Add about 1 Tbs. of the Mexican crema to the meet, simply to moisten.
Once seeded, fill the chiles with the bison sausage.
Meanwhile, whisk together the crema, cilantro, lime zest and juice, and salt. Drizzle over the top of the stuffed peppers.
Then, top with toasted pumpkin seeds and fresh cilantro.
At this point, the meal can be plated, but don’t miss out on the white corn masa.
Quickly, in a small pot, combine 1/4 cup white cornmeal, 1/4 cup Mexican crema, 1 cup water, and 1 tsp. cumin seeds and 1 tsp. sea salt. Heat over very low.
Stir constantly until thick.
To plate, spread the white masa over the plate and then top with the the prepared and garnished chiles rellenos.
Enjoy. Clean, lean, mean – and fruitful and friendly. YUM!
Clean eating at it’s best!
