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Happy Cinco de Mayo!

Cinco de Mayo Recipes

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Meatless Monday: Chiles Rellenos With Cherry Tomato Salsa

chiles rellenos

Chiles rellenos, stuffed with goat cheese and herbs: Serve with a big pitcher of sangria or margaritas.

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Cinco de Mayo can be a slippery slope for vegetarians. I’ve been to many a fiesta where the margaritas and chips and salsa were the only vegetarian options. Margaritas for dinner always seems like a good idea, until the next morning when your head is pounding and you can’t find your shoes.

Luckily, Mexican fare is easy to make meatless (though if you’re at a restaurant, ask about the refried beans; sometimes they’re made with lard). Bean burritos, veggie enchiladas, Mexican lasagna made with beans and corn, portobello tacos — you don’t have to starve if you’re skipping the carne.

One of my favorite Mexican-restaurant meals is chiles rellenos, but I try not to order them too frequently because they’re not only stuffed with cheese, but deep-fried. (Paired with a coupla’ margaritas and a basket of free chips and you’ve got a meal that has about a billion calories.) But chiles rellenos don’t have to be deep-fried, and they’re super easy to make at home. Think about it: they’re basically just stuffed peppers, made with chiles instead of bell peppers.

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