So I have taken on another foodie friend to help write part of the blog and make it more interesting! Karly, one of my best friends, and I have agreed to make a Main Dish, Side Dish or Appetizer, and a Dessert. All from one main ingredient, after the style of Iron Chef. But our little cook-off isn't competitive. It's just awesome food, TIMES TWO! (Funny, after I came up with this idea, I noticed other cooking shows that are doing this...!)
Week One begins fairly easy, and with a pretty broad scope. We chose Citrus fruits. You name it: lemon, lime, orange, grapefruit, pomelo... whatever!
Today, after a little internet search, I found an idea for GRAPE-FRUIT BLACK BEAN CHILE RELLENOS. The recipe looked a little labor intensive, though, and it didn't have any meat in it, and as we well know, my husband doesn't consider it "Food" unless there's meat somewhere. So I added chicken. And I made it a whole lot easier and healthier. HE LOVED IT!
NOTES: I will DEFINITELY make this again!!! Ordinarily, chile relleno is fried in a batter after being filled. But I chose to omit this step and make it a little healthier. And it doesn't lack a thing! The smokiness of the chiles pairs perfectly with the beans and cumin, and the grapefruit is a great little sweet burst of flavor in all of that!
I happened to have leftover grilled chicken to work with, so that didn't take much time. Overall, it probably took 30 minutes to make. Simple. Healthy. Quick. Can't beat it!
GRAPEFRUIT BLACK BEAN CHILE RELLENOS
4 large Poblano chiles
3-4 ounces Monterrey Jack cheese, shredded
two cooked chicken breasts (grilled or pan-seared, shredded or cubed)
1 can (15 ounces) black beans, drained and rinsed
1 ruby red grapefruit, peeled, seeded, and diced
1 avocado, diced
1-2 teaspoons cumin
salt and pepper to taste
3-4 ounces queso fresco, crumbled
Cut all chiles in half, lengthwise, cut out seed pod, and place on a baking sheet with the inside of the pepper facing the baking sheet. Drizzle with olive oil and broil on high for 7-10 minutes. Make sure they are completely softened. Peppers will come out looking charred, with skin separating from the flesh. Set aside to cool for five minutes.
In a mixing bowl, combine chicken, beans, grapefruit, avocado and Monterrey Jack cheese. Season with cumin, salt and pepper to taste. Mix. Spoon into broiled chiles, and sprinkle with crumbled queso fresco and bake at 350 degrees for 5-7 minutes.
Serve with brown rice.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg