We can't get enough of Chef Aaron Sanchez's cooking! I was skimming through his cookbook "Simple Food, Big Flavor" and came across his chiles rellenos with vegetable picadillo. I made some adjustments to the peppers (doubling the amount of stuffing) and used his delicious cilantro-cotija pesto and am officially hooked. The pesto can be used like regular pesto and I mixed it into plain rice for a kick to accompany the stuffed peppers. This is a vegetarian friendly meal and even if you're in a house full of carnivores I promise they won't miss the meat. Buen provecho!
Original recipe yields 4 servings
- 4 poblano peppers
- 1 tablespoon canola oil
- 1/2 cup white onion, diced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen is fine)
- 3 tablespoon cilantro
- 1 cup shredded monterey jack cheese
- 3 tablespoons cilantro-cotija pesto (see below for recipe)
- 1. Roast the poblano peppers: lay the peppers on a baking sheet and cook them under the broiler until the skins begin to char. Rotate so all the skin chars- about 10-12 minutes total. Transfer them to a large bowl and cover the pepper to steam for about 10 minutes (or until you can handle them with your hands). Peel them carefully to expose the flesh.
- Make the filling: Heat the canola oil over medium heat. Add the onion, red pepper and cook until the onion is translucent (about 5-7 minutes). Add the corn until cooked through. Set aside in a large bowl to cool slightly. Once the mixture has cooled slightly add the cilantro, cheese and pesto. Mix well.
- Preheat oven to 350 degrees F.
- Cut a slit lengthwise in each poblano pepper, pull out the vein and scoop out the seeds. Divide the filling equally among the four peppers. Place them in a baking dish and bake for 15-20 minutes- until the cheese is melting. Serve with an extra sprinkling of cotija cheese and with rice if you want.