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View printable version of this recipe View all Field-Fresh Recipes Vegetarian Chile Relleno with Jicama and Bosc Pear Salad Vegetarian Chile Relleno: 6 medium Poblano peppers 1 Aji Amarillo dried chile, seeded and minced 1 Tbsp. olive oil ½ small onion, minced 1 small garlic clove, minced 6 oz. shredded Monterey Jack cheese ¼ C. grated St. Pete’s blue cheese 2 Tbsp. chopped cilantro Salt Roast Poblano peppers directly over a small flame until charred. Once charred, place Poblano peppers underneath an overturned bowl to steam them, and let cool slightly. The thin outer skin will peel off easily now. Remove this, and make a small slit on one side of the pepper. Cut out the stem and take out the seeds without tearing the slit. In a small saucepan, heat about 2 C. of water to a simmer, place the Aji Amarillo dried chile in the water and allow it to soak for five minutes. Meanwhile, heat the olive oil in a small pan. Saute the onion and garlic for 3-5 minutes over moderate heat. Preheat the oven to 425. Remove the rehydrated pepper from the water, let it cool for a minute, then cut it open and remove the seeds, and mince. Combine the cheeses, cilantro, and minced Aji Amarillo. Separate mixture into 6 logs. Lightly season the inside of the Poblano peppers with salt and stuff the filling inside the peppers. Place Poblano peppers on baking sheet and roast for 8-12 minutes, or enough time for the cheese to melt. Makes 6 servings. Jicama and Bosc Pear Salad: ½ C. raisins 2 C. jicama, diced 1 head of Romaine lettuce, chopped 2 Bosc pears, diced 2 tsp. of ground allspice ¼ C. of apple cider vinegar Combine the raisins, jicama, romaine lettuce, and pears until it is evenly mixed. In a separate bowl, whisk together the ground allspice and apple cider vinegar. Dress the salad accordingly. Makes 6 servings. |
