This recipe for chiles rellenos is not traditional, but has all the flavor and complexity of Mexican cuisine. Enjoy!
Quinoa and Zucchini Stuffed Chile Relleno & Creamy Chipotle Sauce
Time: 40 min.
Mexican Zucchini Saute:
1 TBL grapeseed oil
1 cup onion, white, finely diced
3 cloves garlic, minced
2 ears of corn, cut into kernels
1/4 cup vegetable stock or water
3 zucchini, cut into large dice
2 cups tomato, diced (fresh or canned)
Kosher salt, to taste
Black pepper, to taste
8 poblano peppers, roasted, peeled, seeded
3 cups quinoa, cooked
Zucchini sauté (recipe above)
Creamy chipotle sauce to taste
Kosher salt o taste
Black pepper to taste
In a large, heavy-bottomed pot, set to medium heat, sweat the onion in 1 tbsp. of oil for 2 to 3 minutes until onion is translucent.
Add corn and ¼ cup of water or vegetable stock; cover and let steam until corn is tender, about 3 – 4 minutes.
Uncover, add zucchini and cook for 3-4 minutes, until it begins to soften.
Add tomato and cook for 2 minutes more.
Season and reserve for later use.
Stuff the bottom of the chiles with quinoa and top with zucchini mixture. Pour chipotle sauce on top and serve.
If you can’t find quinoa or don’t like it, you can use rice.
Copyright 2014 Dora Stone
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