Vegetarian Chile Relleno
If you want to try a veggie alternative for this traditional dish, this recipe is satisfying and full of flavors!
Ingredients
- 4 Poblano peppers, “tatemados”/roasted and skin peeled
- 1 tomato, chopped in squares
- 3 Mexican zucchini, chopped in squares
- 2 cups of white cremini mushrooms, sliced
- 2 cloves of garlic
- 2 tsps of Knorr Selects Granulated Vegetable Bouillon
- 2 tbsps olive oil for cooking
- 2 cups grated mozzarella (or any white, melting cheese)
- 1.2 cups of cooked quinoa
- Cilantro for garnishing
- Salt to taste
Instructions
- Roast your chiles: add them straight into the flame or do it in an oven to 450F for about 20-30mins (or until their skin turns dark/black). Right after roasting, add them to a plastic bag and seal it, to allow them to soften and ‘sweat”. After some minutes, you’ll be able to peel off their skin more easily (I use a spoon to scrape it as well).
- Prepare the filling: in a large pan add olive oil and start sautéeing garlic. Add the mushrooms and zucchini cubes and mix. Add the tomatoes and continue mixing. Add Knorr’s Selects Granulated Vegetable Bouillon and mix thoroughly. Cook until veggies are tender.
- Cook quinoa on a separate bowl and then add to the veggie mix.
- Make the sauce: in a small pot heat up a bit of olive oil and then add all the ingredients. Cook for about 10 mins, mixing from time to time.
- Stuff your chiles: cut their head and remove their seeds. Now stuff the chiles alternating between the veggie filling and shredded cheese. Cover with their head used as a lid. Place on top of a parchment paper lined baking sheet and bake at 400F for 10-15 mins or until cheese is melted.
- Serve chiles rellenos with sauce on top and sprinkle cilantro or more cheese if you like!
Notes
- If you're vegan, you can try this recipe without cheese