Tempeh-stuffed rellenos fit for Cinco de Mayo

(Chili Rellenos are stuffed with a tempeh filling and served with a side of Mexican rice)

Happy Cinco de Mayo! What better way to celebrate this ethnic holiday than with a taste of Mexico. Give me a reason to make a Mexican meal and I am there, and with poblano peppers in the fridge, the Fifth of May is perfect timing to conjure up a spicy repast.

Wednesday is the regional holiday that commemorates the victory of the Mexican militia over the French army at the Battle Of Puebla in 1862. Celebrating Cinco de Mayo has become increasingly popular along the U.S.-Mexico border and in parts of the United States that have a high population of people with Mexican heritage. Ethnic holidays are a great way to celebrate the diversity of our population, enjoying the food, music and drink that makes them special.

Poblano peppers are perfect for roasting , stuffing, then batter dipping them before frying and serving. Typically stuffed with cheese, chicken or beef, chili rellenos can be made with a variety of fillings to satisfy vegetarians and meat eaters alike.

(Sauteed tempeh is seasoned with Mexican flavors)

I stuffed the roasted peppers with a tempeh filling and a little sharp cheddar cheese. This gave them a more nutritious boost than only using cheese. Tofu would work as well; just make sure to squeeze out the excess water before sauteing with lots of garlic and onions.
Served with a side of Mexican rice pilaf, these rellenos are truly satisfying fare.
And with the grilling season upon us, this dish is perfect for making outdoors.

Chili Rellenos stuffed with Spicy Tempeh

1. 5-6 fresh poblano peppers
2. 1 pound tempeh
3. 5 tablespoons olive oil, divided
4. 3 cloves garlic, minced
5. 1 medium onion, chopped
6. 2 tablespoons tomato paste
7. 5-6 wedges of cheddar cheese, about 2 inches long and 1/4-inch wide
8. 2 large eggs
9. White flour
10. 1/2 teaspoon baking powder
11. Fresh coriander, chives, parsley, chopped
12. Dried cumin, chili powder, Mexican oregano and paprika
13. Tamari
14. Freshly ground black pepper
15. Vegetable oil for frying
16. 1 cup basmatti rice
17. 2 shallots, minced
18. 1 cup water
19. 1 cup vegetable broth
20. 1 cup cooked black beans (canned is fine; just rinse and drain them)

• Keeping the peppers whole, roast them on a grill or in the oven until they blister, about 10-12 minutes. Place them in a bowl and lay a plate on top; let them cool. This makes peeling them really easy.
• Make a small slit in one side of the peppers and remove the seeds and membrane. Leave the stem on.
• Cut the tempeh in two and steam for about 15 minutes (this takes some of the bitterness out of the product, but it is not necessary to do so). Set aside to cool.

To make the filling:

• Saute the garlic and onion in about 3 tablespoons olive oil.
• Crumble the tempeh and add to the onion saute. Turn up the heat a bit and let the tempeh brown well on all sides, about 8-10 minutes.
• Reduce the heat, add about 1 tablespoon Tamari; cook until it is well absorbed.
• Add the tomato paste and a splash of water.
• Season with freshly ground black pepper, 1 teaspoon ground cumin, 1 teaspoon chili powder, a pinch of Mexican oregano and 1/4 teaspoon paprika. Mix well and cook a few minutes more until the flavors meld. Add some chopped coriander, chives and parsley.
• Set aside.

To make the batter:

• Separate the whites from the yolks of the eggs.
• Beat the egg whites until almost stiff.
• Mix a heaping tablespoon of flour in with the yolks, add a pinch of salt and whisk well.
• Gently fold in the beaten egg whites.
• Carefully stuff each pepper with some of the tempeh mixture. Tuck in a piece of cheese.
• Seal the pepper shut with a toothpick.
• Stuff them all in this manner.
• Dredge each stuffed pepper in white flour and then carefully coat in the egg batter.
• Fry the peppers in a heavy skillet with about 2 inches of vegetable oil that has been heated.
• Drain on a paper bag.
  

For the rice:

• Heat 2 tablespoons olive oil in a Dutch oven or similar pan.
• Add the shallots and let them sweat.
• Add the rice, which has been rinsed.
• Stir; cook until the rice starts to turn a light brown and you can smell the nuttiness of it.
• Add some chopped coriander, parsley and chives (about 2 tablespoons total); mix well.
• Turn down the heat a bit and add the water and broth, being careful not to let it splatter all over you.
• Let cook until the liquid is absorbed, about 12 minutes.
• Stir in 1 cup of black beans. Mix well.

Serve the chili rellenos with a salad of fresh greens and an icy margarita to celebrate the day.