Flaming Tortillas

blog
2

Cooking with Aaron Sanchez Cont'd

Posted By Melissa Pitts

May 3, 2012 at 6:17pm MST


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!


Servings

Total Servings:


Original recipe yields 4 servings

Ingredients

  • 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)
 

Directions

  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F.
  4. 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.
For the cilantro-cotija pesto, click here. Just substitute the Manchego cheese with cotija cheese.

Comments