A Beautiful Mine

Chile Rellenos


When I first saw the call for bloggers to help with a Man Men Party to kick off the last season of the series- I was very interested but a bit perplexed.  When I picture meals in the 1960s, many menus and ideas come to mind and not one of them is vegetarian.  So I inquired and was thrilled to find out that this fantastic ode to the food of featured in Mad Men included a more than a few vegetarian recipes – in addition to classic drinks and fantastic treats.   I was so excited to open up my copy and get to work deciding on a recipe, narrowing it down to a whopping 5 dishes that begged to be enjoyed.  However with my inpending kitchen renovation, I knew that whatever I picked had to be quick and easy and low mess – so hello Chili Rellenos!  I’ve had Chili Rellenos before but always fried, so the fact that these are sauted made them even better – plus no breading so a great gluten free treat as well.  I had a bit of an issue with the technique, however for these delicious treats looks don’t matter – it’s all about the taste!  I also turned it in to a one pot dish but heating up the sauce at the very end while the peppers cooled a bit – this also allowed me to get all of the cheesy and eggy goodness out of the pan.

A Beautiful Mine

Serves 4


6 poblano peppers, split and seeded

2 cups shredded or sliced Cheddar Cheese

3 eggs, separated

1 tbsp canola oil

1/4 onion, diced

1 can diced tomatoes

salt and pepper to taste


  1. Place the cheese in to the poblano peppers and fold peppers over, if using large peppers using a tooth pick to keep close. Stuff all peppers than set aside.
  2. Beat the egg whites in a small bowl until firm but not dry, so just before peaks form. In a separate bowl, beat the egg yolks until fluffy and then fold in the egg whites.
  3. Heat the canola oil in a deep skillet over medium heat. Dredge the peppers in the egg mixture then place in the skillet with the folds pointed to the sides of the pan. Be careful to not crowd the pan.
  4. Cook for 6 minutes on each side, or until brown. Continue until all peppers are cooked then remove peppers to a plate.
  5. Add the onions and diced tomatoes to the skillet and bring to a quick boil - then season to taste with the salt and pepper. Remove to a small bowl then Serve and Enjoy with the peppers!

Since I was serving these to my in-laws, I did a mixture of poblano chilis and standard green bell peppers – same technique just a less spicy pepper.  I served the sauce in a bowl on the side, and let people add as much (or as little) to their peppers as they wanted.  To take it from an appetizer to a true entree, I added some black beans and rice for the perfect meal. I am so beyond happy that I decided to join in the fun – and can’t wait to try out more recipes (Sour Cream Coffee Cake!) and even try my hand at bartending.

Make sure to check out all the other recipes featured as part of #PartylikeaMadMan


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