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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 501.0
  • Total Fat: 31.4 g
  • Cholesterol: 93.0 mg
  • Sodium: 480.3 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 36.0 g

View full nutritional breakdown of Salmon Stuffed Hatch Chile Rellenos calories by ingredient
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Salmon Stuffed Hatch Chile Rellenos

Submitted by: RAINBOWACTIVIST

Introduction

It's Hatch chile season again - whoo-hoo!!

If you don' t have access to Hatch chiles, this will also work with Poblanos.
It's Hatch chile season again - whoo-hoo!!

If you don' t have access to Hatch chiles, this will also work with Poblanos.

Number of Servings: 4

Ingredients

    4 large fresh hatch chile peppers

    Stuffing:
    1 cup yellow corn, roasted (see directions below)
    2 tablespoons extra virgin olive oil
    1/2 medium onion, finely chopped
    2 large garlic cloves, minced
    1 can wild alaskan salmon
    1/2 10 oz. package of spinach
    1 cup low fat colby cheese

    Sauce:
    2 tablespoons extra virgin olive oil
    1/2 medium onion, sliced
    2 large garlic cloves, whole
    1 cup tomatoes, fresh, cut in halves or fourths
    1 cup water
    2 ounces capers
    8 ounces Crema Mexicana, or sour cream
    2 tablespoons cilantro leaves, whole

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Directions

Roast the chile peppers directly over a gas burner or on the grill, turning each chile until it is charred all over. Be careful not to overcook them. Place in a closed plastic bag, 10-15 minutes, to allow them to sweat. This loosens the skin and helps to remove the peel easily. After peeling the skin, rinse the peppers to clean the surface of excess skin. Cut a slit on the side of each chile lengthwise, being careful not to cut through the pepper. Carefully remove the seed sack, the veins and any loose seeds. Set aside.
Roast corn over a grill or on a dry skillet on high heat until golden brown. Be careful not to overcook. Remove immediately from heat and set aside.

Stuffing: In a large skillet, heat olive oil over medium heat. Saute onions and garlic until transparent. Lower heat, add salmon and corn and simmer 5 minutes or until heated through. Remove from heat and cool down. Once cool, mix with one cup shredded cheese and carefully stuff each chile with 1/4 of the filling. Be careful not to overstuff the chiles.

Directions

Sauce: In separate saucepan, heat olive oil over medium heat and saute onion until transparent. In food processor or blender, add garlic, tomatoes, water and half of capers. Process until blended but not completely smooth.

Add mixture to sauteed onion. Bring to a boil and simmer over low heat for 10 minutes. In a separate bowl, mix sour cream and remaining capers.

Once sauce is finished, lay chiles on serving dish. Spoon sauce over chiles, lightly pour sour cream mixture over sauce, sprinkle with cilantro and serve.


Number of Servings: 4

Recipe submitted by SparkPeople user RAINBOWACTIVIST.






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