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Chile Relleno

Chile Relleno Recipe

“Since introducing the vegan menu in Hussong’s Cantina, the vegan chile relleno has become one of the best sellers,” says chef Noe Alcala. “What makes this a delicious vegan dish? The use of the Gardein brand choice of chicken strips or beefless tips sautéed in galic, tomato, onion, carrot and potato, then topped with a Daiya vegan cheese.”

 

 

Noe Alcala is the executive chef at Hussong's Cantina in Las Vegas. 


Ingredients
1
poblano pepper
4
ounces
vegan chicken or beefless tips (Gardein brand)
1/2
clove
garlic, minced
1
ounce
tomato, diced
1
ounce
onion, diced
1
ounce
potato, diced, blanched
1
ounce
carrot, blanched and diced
3
ounces
tomato sauce
3
ounces
vegan refried beans
3
ounces
vegan Mexican rice
*
avocado slices
*
corn tortillas (4-inches wide)
Directions
Preheat oven to 350 degrees.
Grill a chile poblano. Remove the skin and seeds.
Sauté the vegan chicken strips or beefless tips with chopped garlic, diced onion, diced tomato, diced potatoes, and diced carrots.
Stuff the chile poblano with the mixture.
Add the vegan cheese on top and place it in the oven for one minute, with a corn tortilla (plated separately).
To plate: spoon tomato sauce on a plate, top with the corn tortilla, and place chile on top. Serve with avocado sliced, refried beans, and vegan Mexican rice.

The base number of servings for this recipe is 1
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