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–+ servings

Vegan Chili Relleno

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Servings 6

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)

Instructions
 

  • 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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