Chile Relleno De Calabacitas Recipe
fire-roasted poblano chile, roasted corn, squash, chayote, melted jack, salsa ranchera, crema, quinoa, pea shoots, epazote black beans, with house-made corn tortillas | vegan modifiable
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Ingredients
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Vegetables
Dairy
Grains
Beans
Sauces
Method
Preparation of Vegetables
- 1
Roast the Poblano Peppers
Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and place in a bowl, covering it with plastic wrap to steam for about 10 minutes. Once cooled, peel the skins off and set aside.
- 2
Prepare the Filling
In a skillet over medium heat, add a little oil and sauté the diced zucchini, chayote, and roasted corn for about 5-7 minutes until tender. Stir in the epazote leaves and remove from heat. Mix in the shredded jack cheese until melted. Let the mixture cool slightly.
Cooking the Quinoa
- 3
Cook the Quinoa
Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed. Set aside.
Stuffing and Assembling
- 4
Stuff the Peppers
Once the poblano peppers are peeled, carefully make a slit down the side of each pepper and remove the seeds. Stuff each pepper with the vegetable and cheese mixture.
- 5
Final Assembly
- 6
Serve the Chile Relleno
On a serving plate, place the stuffed poblano peppers. Serve with a side of quinoa, black beans, salsa ranchera, and a dollop of crema. Garnish with fresh pea shoots.
