Main
Recipes
Oven Roasted Chile Relleno with Chipotle Asado Sauce Recipe

Oven Roasted Chile Relleno with Chipotle Asado Sauce Recipe

Posted by

Rate It!

Oven Roasted Chile Relleno with Chipotle Asado Sauce

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

4 fresh poblano chiles
1 tbsp olive or vegetable oil
1 medium yellow onion, diced
2 cups quinoa, rinsed
1/2 tsp salt
1/4 tsp freshly ground black pepper
6 oz shiitake mushrooms , stems discarded and remainder julienned
4 tbsp unsalted butter
1 cup grated asadero cheese
6 egg yolks
leaves from 2 sprigs fresh thyme
salt and freshly ground black pepper
12 ripe tomatoes, preferably roma
1 small yellow onion , julienned
5 cloves garlic, peeled
3 tbsp canola oil
salt
freshly ground black pepper
leaves from 3 sprigs fresh thyme
3 tbsp chipotle chiles in adobo or 5 re-hydrated dried chipotles
3 cups heavy cream

Directions:

Cook's Note: Handle chiles with latex gloves or with kitchen tongs, avoiding contact with skin or eyes.
To make the Chile Relleno:
Preheat oven to broil and roast the chiles until skin blackens, making sure to turn frequently. Remove chiles from the oven and place into a stainless steel mixing bowl. Peel the outer skin, being careful not to tear the flesh of the chile. With a sharp paring knife, make a long slit the length of each chile and then gently remove and discard all of the seeds. Set the chiles aside while you make the filling.
Heat the oil in a 4 quart saucepan over medium high heat and saute the onion until translucent. Add quinoa and toast for 3 to 5 minutes, stirring constantly. Add salt, pepper, and water to cover about 2 inches over quinoa. Bring to a boil and then reduce heat and simmer, uncovered, until water is absorbed and quinoa is tender. Turn out onto a baking sheet and allow to cool. In a clean pan, saute the mushrooms in butter over high heat. Season lightly with salt and freshly ground black pepper and allow to cool. In a bowl, combine the cooled quinoa and mushrooms with asadero cheese, eggs, thyme leaves, salt and freshly ground black pepper. Stuff each of the chiles with the filling mixture until they are very full and then set aside while you make the sauce.
To make the Asado Sauce:
Preheat an oven to 400 degrees F.
Quarter the tomatoes and then place into a stainless steel mixing bowl and combine with the onions, garlic, oil, salt, pepper, and thyme. Turn onto a baking sheet and roast in the preheated oven about 15 to 20 minutes or until the tomatoes and onion start to turn black. Remove from the oven and process mixture in a food processor, working in batches if necessary. In a 4-quart saucepan, combine the processed onion-tomato mixture with the chipotles and heavy cream and heat over medium heat for about 10 minutes. Reduce heat to low and keep the sauce warm until you're ready to serve.
To serve:
Preheat an oven to 350 degrees F.
Place the stuffed chiles into the oven and roast for 20 minutes or until heated through. Ladle enough of the warm asado sauce on 4 dinner plates to form large pools and then place 1 chile relleno on each plate and serve.
*Cook's Note: This vegetarian recipe may be enhanced with shredded cooked meat or poultry; SantaCafe often adds duck confit, which should be added to the quinoa mixture before stuffing the chiles.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1153.77 Kcal (4831 kJ)
Calories from fat	740.1 Kcal
		% Daily Value*
Total Fat	82.23g	127%
Cholesterol	436.22mg	145%
Sodium	861.63mg	36%
Potassium	1317.43mg	28%
Total Carbs	74.69g	25%
Sugars	7.5g	30%
Dietary Fiber	11.1g	44%
Protein	33.89g	68%
Vitamin C	29mg	48%
Vitamin A	0.1mg	5%
Iron	6.9mg	38%
Calcium	399.4mg	40%

Amount Per 100 g
Calories	195 Kcal (816 kJ)
Calories from fat	125.09 Kcal
		% Daily Value*
Total Fat	13.9g	127%
Cholesterol	73.73mg	145%
Sodium	145.63mg	36%
Potassium	222.66mg	28%
Total Carbs	12.62g	25%
Sugars	1.27g	30%
Dietary Fiber	1.88g	44%
Protein	5.73g	68%
Vitamin C	4.9mg	48%
Iron	1.2mg	38%
Calcium	67.5mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Chicken and Roasted Poblano Chili

Poblano chiles, Olive oil, divided, Yellow onion, chopped and 15 more..
Juan Diego Michel's Cheese-Stuffed Poblanos

Fresh poblano chiles (2 1/2 to 3 lb), roasted, peeled, an... and 12 more..
Fresh Tomato Pasta Toss

Ripe fresh tomatoes, Uncooked penne pasta and 10 more..
Giardiniera, Sweet And/Or Hot (Pickled Vegetables)

Green italian olives, crushed and 17 more..
Crouton-Topped Garlic Soup for Two

Garlic cloves, peeled, Olive oil, Butter and 14 more..
Roasted Chicken with Caramelized Onions

Heads garlic, separated and peeled, Milk and 10 more..
Spicy Smoky Barbecue Sauce

Yellow onions, chopped, Garlic cloves, minced and 12 more..
Roasted Chicken with Caramelized Onions

Heads of garlic, cloves separated and peeled, Whole milk and 9 more..
Chicken Tortilla Soup

Tomatoes, Onion, cut into wedges, Garlic clove, peeled and 18 more..
Chicken Tortilla Soup

Tomatoes, Onion, cut into wedges, Garlic clove, peeled and 18 more..
Hélène’s South African Casserole

Tomatoes , rough chopped (leave the seeds in as you need ... and 9 more..