This meatless relleno recipe features Idaho Potatoes and Monterey Jack cheese stuffed in poblano chiles then served atop roasted tomato fennel salsa. It makes a makes a nice, vegetarian addition to your menu.
Recipe by Executive Chef Donna Willey, formerly of Canonita; Recipe and photo courtesy of Idaho Potato Commission
Makes 12 servings
2 T. blended oil
1¾ pounds yellow onions, ½” dice
4 sprigs of fresh thyme
1½ T. kosher salt
2½ c. cream
2¼ pounds Idaho® potatoes, peeled, ½” dice (approx. 3 potatoes)
12 Poblano chiles
1 pound 2 ounces Monterey Jack cheese, shredded
Roasted Tomato Fennel Sauce (recipe below)
Heat the oil in a large pan over medium heat. Add the onions, thyme, and salt. Sauté until lightly caramelized. Add the potatoes and the cream and cook for approximately 20 minutes until the potatoes are cooked through. Let cool.
Heat the broiler. Place the poblano chiles on a sheet pan and broil until completely charred, about 10 minutes per side. Place peppers in a large bowl and cover with plastic wrap (or place in a paper bag and seal) for 10 minutes. Peel peppers, cut an opening lengthwise and remove the seeds.
Mix the shredded cheese into the potato mixture. Fill each pepper with about 2/3 cup of the cheese mixture.
Heat the peppers in a 400°F oven on a banana leaf for 10 minutes or until center is 140°F.
Serve with cilantro rice and black beans on the Roasted Tomato Fennel Sauce.
The Roasted Tomato Fennel Sauce:
2 Roma tomatoes
1 fennel bulb, trimmed
1 yellow onion
2 garlic cloves
1 T. olive oil
2 sprigs of fresh thyme
Kosher salt and pepper to taste
Preheat oven to 350°F. Cut fennel bulb into 8 wedges. Cut onion into quarters. Cut tomatoes in half lengthwise. Leave garlic whole. Toss everything in the olive oil, salt, pepper, and picked thyme leaves. Place vegetables on a sheet pan in one even layer.
Bake for approximately 1 hour, until tomatoes begin to char. Remove from oven and cool. Puree in blender, adding salt and pepper if needed.