Meatless Fridays at

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

quinoa and zucchini stuffed chiliYield: 4 portions

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

Stuffed Peppers:

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.

Chef’s Notes:
If you can’t find quinoa or don’t like it, you can use rice.

Copyright 2014 Dora Stone