Name: Vegan Chili Relleno
Ingredients: 6 fresh poblano chiles; 3 tomatoes (halved); 1 Serrano chili pepper (seeded); 1 small onion (halved); Juice of 1 lime; 4 cloves garlic; ½ cup cilantro; 2 teaspoons salt; 1 tablespoon olive oil; 1 small onion (chopped); 3 cloves garlic (minced); 1 large tomato (chopped); 1 cup frozen corn (thawed); 2 tablespoons lemon juice; 2 teaspoons salt; ½ teaspoon black pepper; 1 teaspoon oregano; 2 cups quinoa (cooked); 1 ½ cups beans (cooked (any kind))

Vegan Chili Relleno

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Servings: 6

Ingredients Method

Ingredients

6 fresh poblano chiles
3 tomatoes halved
1 Serrano chili pepper seeded
1 small onion halved
Juice of 1 lime
4 cloves garlic
½ cup cilantro
2 teaspoons salt
1 tablespoon olive oil
1 small onion chopped
3 cloves garlic minced
1 large tomato chopped
1 cup frozen corn thawed
2 tablespoons lemon juice
2 teaspoons salt
½ teaspoon black pepper
1 teaspoon oregano
2 cups quinoa cooked
1 ½ cups beans cooked (any kind)

Method

Broil chilies in oven until skin blackens, turning often. Transfer to paper bag for 5 minutes.
Rub gently to peel the skin. Make a slit the length of each chili, and remove and discard seeds.
To make the salsa roja, roast tomatoes, chili pepper, and onion for 20 minutes at 350oF. Transfer to a blender and process with remaining ingredients.
To make the filling, sauté onion in oil until tender in a large pan. Add the garlic, tomato, corn, lemon juice, salt, pepper, and oregano. Cook for 3-5 minutes longer. Add the quinoa and beans.
Stuff each chili with 1 cup of filling. Bake for 20 minutes at 400°F.
Serve over salsa roja and topped with queso.

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Vegan Chili Relleno