Paloma Blanca's Vegetable Relleno
Author: 
Recipe Type: entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
 
Ingredients
  • 6 medium poblano peppers, roasted and peeled
  • 2 Tblsp olive oil
  • 2-3 green onions, finely chopped
  • 5 large garlic cloves, finely chopped
  • 1 (12 oz.) can corn, rinced and drained
  • 4 medium zucchinis, finely diced
  • juice of 1 lime, or to taste
  • salt
  • ¼ cup grated Monterey Jack, or queso Chihuahua
  • 1 jar good quality roasted salsa
Instructions
  1. Gently make a T incision in each poblano to remove seeds and veins. Finely cut two of the poblanos into small strips to be used in the filling.
  2. In a large skillet over medium-high, heat olive oil and quickly saute green onions, garlic, corn and poblano strips. When onion has soft softened, add the zucchini and saute until crisp-tender. Add lime juice and salt to taste.
  3. Fill the peppers with 3-4 ounces of vegetable mixture then top with cheese. Place in peppers in a casserole dish, pour salsa around them and place in a low oven until cheese melts and poblanos are warm.
Recipe by Culinary Thymes at https://www.culinarythymes.com/vegetable-rellenos-for-the-new-year/