Oven Roasted Chile Relleno with Chipotle Asado Sause & Southwestern Succotash


  • 4 fresh Poblano chiles
  • 1 T olive or vegetable oil
  • 1 medium yellow onion, diced
  • 2 cups Quinoa
  • 1/2 tsp. salt
  • 1/4 tsp pepper
  • 4 T unsalted butter
  • 6 oz. Shiitake mushrooms, stems discarded and remainder julienned
  • 6 oz. Portabella mushrooms, stems and black gills discarded and remainder julienned
  • 6 egg yolks
  • 1 cup grated Asadero cheese
  • 2 sprigs fresh Thyme
  • Salt and pepper, to taste


Handle chiles with latex gloves or with kitchen tongs, avoiding contact with skin or eyes.

Preheat oven to ‘broil’ and roast chiles until skin blackens, turning frequently. Place chiles in a stainless mixing bowl for 15 minutes and let rest. Remove chiles from bowl and peel 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, gently remove, and discard all of the seeds.

In a 4 qt. saucepan over medium high heat, sauté onion in the oil until translucent. Add quinoa and toast in pan for 3-5 minutes, stirring constantly. Add salt, pepper, and water to cover 2″ over quinoa. Bring to a boil, and then reduce heat and simmer, uncovered, until water is absorbed and quinoa is tender. Turn out quinoa onto a baking sheet and allow to cool.

Sauté mushrooms in butter over high heat. Season lightly with salt and pepper and allow to cool. Combine cooled quinoa and mushrooms with Asadero cheese, eggs, thyme leaves, and salt and pepper. Stuff each of the chiles until they are very full.

Serves 4

This vegetarian recipe may be enhanced with shredded cooked meat or poultry; at Santacafé we often add duck confit, which should be added to the quinoa mixture before stuffing the chiles.