If you plan on watching your waistline in the new year, this is a delicious and healthy alternative to traditional Chile Relleno from Aldaco’s Stone Oak. This approach is not fried, and has the zesty flavors of a crisp garden. You may even add olives, artichokes, mushrooms, spinach…whatever your heart desires! Enjoy at home…or on Aldaco’s Stone Oak’s beautiful patio!
You may roast, peel and devein the poblanos in advance. For a nice and even roast, add Olive Oil to your finger tips and rub oil over poblano evenly. Place poblanos over a hot Comal (skillet) or broiler until skin is charred. When charred, place peppers on a plate and top with a damp towel to allow peppers to “rest” for about 10 minutes. Remove the charred bubbles, hold pepper from the stem, cut one inch across and two inches long (as in a “T”), open gently and devein and deseed.
Sautee in the order listed:
Garlic cloves minced sautéed in butter until golden brown (very important)
Red bell pepper
Zucchini (toward the end as to not overcook)
Allow ingredients to gently simmer until flavors blend
With both hands, firmly shape Poblano to its natural shape and place on baking sheet and cover with Tomato sauce.
Salsa for the outside
2 medium boiled tomatoes (remove boiled skin) – puree with 1 ounce of dry crushed oregano then,
Sautee in 1 ounce of canola or vegetable oil
Bring to a gentle boil
Salsa is ready to drizzle on your Chile Relleno. Accompany with white or red rice.
- 4 medium Poblano peppers, roasted, peeled and deveined
- 2 Zucchini – Slice zucchini lengthwise; rotate and slice lengthwise again
- 1 medium red bell pepper
- 1 Green Onion bunch – finely chopped, green part included
- 2 medium red tomatoes – chopped
- 1 cup of fresh cut corn or canned – drained
- 2 large garlic cloves – minced
- 1 cup of shredded Monterrey Jack cheese
- 2 medium tomatoes
- 1 oz dried oregano