Vegetable Chile Relleno Recipe
Broccolini, potato, corn, pinto beans, chipotle crema, mexican cheeses, tortilla strips, pepita salsa
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Ingredients
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Vegetable Chile Relleno Ingredients
Method
Cooking Directions
- 1
Prepare the Poblano Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20 minutes, turning occasionally until the skin is blistered and charred. Remove from the oven and place them in a bowl covered with plastic wrap to steam for 10 minutes. Once cooled, carefully peel off the skin and remove the seeds.
- 2
Cook the Filling
In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Then, add diced potato and cook for about 5 minutes. Add chopped broccolini, corn, pinto beans, salt, and black pepper. Stir well and cook for an additional 5-7 minutes, until the vegetables are tender.
- 3
Stuff the Peppers
Once the vegetable mixture is ready, remove from heat and stir in the shredded Mexican cheese. Carefully stuff each roasted poblano pepper with the vegetable and cheese mixture.
- 4
Bake the Rellenos
Place the stuffed peppers back on the baking sheet and return to the oven. Bake for an additional 15 minutes, until the cheese is melted and bubbly.
- 5
Serve
Remove from the oven and allow to cool slightly. Serve hot, drizzled with chipotle crema, topped with tortilla strips and toasted pepitas.
