Vegetarian Chile Relleno
Organic pasilla peppers, stuffed with a roasted mix of vegetables and then topped with fresh cheese and a homemade enchilada sauce.
Equipment
- 1 hand blender optional
Ingredients
- 6 pasilla peppers
- 4 vine ripened tomatoes
- 3 cloves garlic
- 1 onion- peeled and quartered
- 2 jalapeno peppers
- 1 serrano pepper
- 1 orange bell pepper- seeds removed and quartered
- 1 red bell pepper- seeds removed and quartered
- 1 container portobello mushrooms- sliced
- 2 sweet potatoes- peeled and cut into cubes
- 1 cup butternut squash- cubed most grocery stores will have this done for you
- 1 cup avocado oil
- 2 cups chicken broth
- 4 tbsp taco seasoning blend primal palate is a great organic option
- 8 oz mexican cheese blend- shredded
- salt/pepper as needed for taste
Instructions
- Preheat oven to 400 degrees
- Take out three baking sheets. On one baking sheet add, 1/2 onion, sweet potato, mushrooms, butternut squash and red bell pepper. On the second sheet add tomatoes, jalapeno, garlic, remaining onion and bell pepper. Drizzle both pans with avocado oil and sprinkle with 2 tbsp of taco seasoning blend on each pan. Using your hands mix the ingredients together.
- On the third pan add pasilla peppers and drizzle with avocado oil. Place all three pans in the oven for 15 minutes.
- When 15 minutes is up, remove the peppers and set aside. Using a fork pierce the center of the sweet potatoes to see if they are tender. If soft, remove both pans from the oven. If sweet potatoes are still hard in the center, leave the pan in for another 10 minutes.
- When vegetables are soft and tender, remove them from the oven and let cool. In a large pot over medium heat, pour in the 2 cups of chicken stock. Add tomato mixture and bring to a boil. Using a hand blender puree the mixture until smooth. Reduce heat to medium low and let the mixture thicken. Taste and add salt/pepper as needed for taste.
- In a large bowl add the sweet potato mixture. Using the hand blender, puree this mixture until smooth. Add in 1/2 cup of cheese and mix well.
- Take each pasilla pepper and make a small slit down the center, being careful not to pierce the other side. You want to make a little purse. Scoop out as much of the seeds as you can. Fill each purse with sweet potato mixture until all of the mixture is used.
- In a baking dish ladle the enchilada sauce on the bottom. Place each pepper on top and cover with the remaining cheese. Bake at 375 degrees until cheese is fully melted.
- To serve, add extra enchilada sauce and your favorite guacamole recipe. Enjoy!