Looking for a dish with a spicy kick and a whole lot of personality? These Stuffed Green Chiles are it! Filled with a savory, meaty mixture of tofu and seitan, they offer a delicious and satisfying twist on a Mexican-inspired classic. They're so good, you might just find yourself having a fiesta in your kitchen. Just be sure to have some water ready!
Stuffed Green Chiles
Looking for a dish with a spicy kick and a whole lot of personality? These Stuffed Green Chiles are it! Filled with a savory, meaty mixture of tofu and seitan, they offer a delicious and satisfying twist on a Mexican-inspired classic. They’re so good, you might just find yourself having a fiesta in your kitchen. Just be sure to have some water ready!
Equipment
- Baking sheet
- Large mixing bowl
- Parchment paper or silicone baking mat
- Knife
- spoon
Ingredients
- 2 large-size green chiles such as Anaheims or poblanos
- 160 g diced red onion
- 170 g extra-firm tofu drained, pressed, and crumbled
- 170 g seitan diced
- 30 ml extra-virgin olive oil
- 60 g nondairy cream cheese or plain soy or other nondairy yogurt
- 18 g mellow white or yellow miso optional
- 36 g taco seasoning store-bought or homemade
- Sour cream store-bought or homemade, for serving
- Salsa or enchilada sauce store-bought or homemade, for serving
Instructions
- Preheat the oven to 220°C (425°F).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Cut a slit in each chile lengthwise from top to bottom, removing the seeds and core.
- Rinse under water to remove any stray seeds.
- In a mixing bowl, combine the diced onion, crumbled tofu, seitan, olive oil, cream cheese, miso (if using), and taco seasoning.
- Mash everything together with your hands until well incorporated.
- Stuff each chile with half of the mixture.
- Place the stuffed chiles on the prepared baking sheet and bake, uncovered, for 30 minutes or until slightly browned and tender.
- Serve with sour cream, salsa, or enchilada sauce.
Notes & Wine Advice
Serving Tip:
These stuffed chiles are a fantastic main dish. For a complete Mexican meal, serve them alongside warm tortillas, a side of Spanish rice, and black beans to soak up all the delicious flavors.
Wine Advice:
When you’re dealing with a spicy dish like this, you need a wine that can handle the heat without wilting. A crisp, chilled Chardonnay is an excellent choice. Its subtle buttery notes and refreshing finish will beautifully complement the creamy, savory filling of the chiles. For a truly unique pairing, a dry Riesling can also work wonders, as its high acidity and hint of sweetness will provide a welcome contrast to the spice. It’s a combination that’s sure to make your taste buds happy.
Nutrition values
Calories: 350 kcal | Carbohydrates: 26 g | Protein: 25 g | Fat: 20 g | Sugar: 4 g