"POBLANOS VEGGENOS" AND WHITE RICE ON JUNE 21
This recipe is inspired by Mexican cuisine and the richness of its flavors. The twist is that we have replaced the traditional beef or chicken filling, for a vegetarian one, in this case we are using Shiitake mushrooms.
INGREDIENTS
4 Poblano peppers
2 medium size Spanish onion (One for the filling and one for the red sauce)
1 shallot
2 sweet corn
1/4 Lb Shiitake mushrooms
1 can of peeled tomatoes (35oz)
1 jalapeño pepper
1 red pepper
1 tsb of Chipotle peppers on adobo
1 tsb of smoked paprika
4 cloves of garlic
1/4 of grated Monterey Jack cheesse
Salt and pepper to taste
This recipe is inspired by Mexican cuisine and the richness of its flavors. The twist is that we have replaced the traditional beef or chicken filling, for a vegetarian one, in this case we are using Shiitake mushrooms.
THE FILLING
1. Preheat the oven to 400 degrees and place a baking sheet cover with aluminum foil on it.
2. Cut the onion on 4 pieces and remove the seeds from the red pepper.
3. Rub the Poblano peppers, the corn, the onion, the red pepper and the jalapeño pepper with olive oil, salt and pepper.
4. When the oven has reached 400 degrees, put the vegetables on the baking sheet and let them roast.
5. After 10-12 minutes remove the Poblano peppers, put them on bowl and cover them with plastic wrap. Let them rest for 15 minutes. Later peel the pepper skin and carefully opening one side of the pepper, remove all the seeds.
6. When the rest of the vegetables are beautifully roasted, remove them form the oven and saute the minced shallot and the Shiitake mushrooms.
7. Cut kernels off one the cob with a sharp knife and roughly chop all the vegetables to a corn kernel size. Reserve the second cob to serve the dish.
8. Combine all the ingredients and add 1/2 cup of the red sauce to the mixture.
THE RED SAUCE
1. Saute one chopped onion and the garlic, add the peeled tomatoes and only half of the liquid on the can. Add salt and pepper to taste, the Chipotle peppers on adobo and the smoked paprika.
2. With a wooden spoon mash the tomatoes and let reduce for 15-20 minutes on low heat.
STUFFING
1. On a baking pan, add 1/12 cup of the red sauce.
2. Carefully place the 4 Poblano peppers on the pan and stuff them with the vegetable mixture.
3. Cover the top of each pepper with the rest of the red sauce.
4. Add the grated Monterey Jack cheese on top of each pepper.
5. Cover the baking pan with aluminum foil and bake on 375 degrees for 20 minutes.
4. Remove the foil and broil until the cheese is golden brown.
Serve the stuffed Poblano peppers with rice, roasted corn on the cob and red sauce.
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