Not for the weak, this is a fun, spicy hot party dish or side to your Mexican fiesta. Serve it with rice, beans, salad, tortillas, guacamole, and tofu sour cream.
Makes 8 chiles
8 large anaheim or cubanel chiles
8 long, narrow slices of block soy cheese (approximately 1 inch x 2 inches; Monterey Jack flavor if possible)
2/3 c flour
1 teaspoon salt
Grape seed, canola or olive oil, for frying
4 medium tomatoes, peeled and cut into quarters
1 large onion, peeled and roughly chopped
2 cloves garlic
1 fresh 2 inch jalapeno or other small other small green chili peppers, ribs and seeds removed
1 teaspoon salt
1 cup vegetable broth
Pinch ground cinnamon (optional)
2 tablespoons olive oil
Prepare the chiles. Preheat oven to 450°F. Place the chiles on a baking sheet and bake, turning occasionally, until the peels begin to brown and blister all over, about 10-15 minutes. Remove from the chiles from the oven and place them in a large bowl and cover with a plate, or place them in a brown paper bag and close it. After 10 minutes, carefully peel the skins off the chiles. Leave the stems on and be careful not to damage the chiles. Set aside.
Prepare the sauce. Combine the tomatoes, onion, garlic, jalapeno and salt in a food processor and process until it reaches a puree consistency. Heat the 2 tablespoons olive oil in a saucepan and add the mixture. Add the broth and cinnamon. Cook for about 10 minutes, stirring occasionally. Set aside. You can prepare the sauce a day in advance and keep refrigerated.
Cut a slit (only as big as is needed) along the side of each chile, and slide a piece of cheese in each one. Combine the flour and salt in a wide bowl. Roll the filled chiles in the flour mixture to coat them. Fry the chiles in a frying pan on medium-high heat, about 3-4 minutes on each side, or until medium brown. Serve immediately with the sauce.