This is my inaugural post with The Secret Recipe Club. I can’t tell you how excited I am to be part of this group of talented bloggers. When I first found out about this club, I didn’t have 100 recipes of my own. I wanted to make sure I was in the same league. So, I stepped it up and decided I was ready to apply.
I’m glad I did, too! I actually have been stalking this blog already. I had seen a few recipes I wanted to make for our #MeatlessMonday. So, you can’t imagine my delight when I found out I was assigned to The Wimpy Vegetarian. I had earmarked several recipes that I want to make when S and I started doing #MeatlessMonday. I actually made two but I think this was my favorite of the two. S might say it was the other recipe. I’ll post about it later. I have the find the pictures first, though. I seemed to have messed up my pics on my phone. Some vanished.
Anyway, after going through almost the entire recipe list for The Wimpy Vegetarian, I decided to use the Chiles Rellenos – Frittata Style recipe. Since I was already preparing to make a frittata for the other recipe, I decided to transform this into a strata recipe.
I think I’ve served S one strata ever. I’ve always thought it was something he wouldn’t really be interested in. He hasn’t really liked bread pudding and well, it’s kind of like that but savory. So, I was a little nervous when I decided to put this together for him for breakfast one weekend. And I did. Make it for him. I kicked him out. I had a blast!
Depending on the size of the poblanos, you could cut them in half for each hearty serving. And hearty it is! The corn, beans, eggs, bread. It all worked and tasted fantastic with the kick from the poblanos. I added spices to the mix, just to kick it up and because S says my food has no flavor. *waves to S* For some reason, I can’t make anything that’s Southwest and not put those flavors in there.
Combine the red onion and red wine vinegar in a small bowl and let soak for 30 minutes. Turn the broiler on and lay the poblano chiles out on a baking pan. Cut a tiny slit in the top of each chile and broil until the skin blackens. Turn the peppers over as needed to evenly blacken the skin. Remove and slide into a zip top plastic bag and close it up. Let the pepper sit until cooled. Remove and carefully peel the skin. Cut a slit all the way down the front of each pepper and carefully remove all the seeds.
Preheat oven to 375. Combine the thawed corn, black beans, red bell pepper, diced sausage, cottage cheese and Mexican cheese blend in a mixing bowl. Spread the bread in the bottom of a 9 x 13 baking pan. Fill the peppers with the corn mixture and lay on top of the bread crumbs, making sure that the peppers are nestled between the bread and upright. Sprinkle any remaining filling around the peppers along with the sliced turkey sausage.