Colorful Chile Relleno with Watercress and Jicama Salad
Get ready for big, bold Mexican flavor. With flaming hot poblanos complimented by a jicama salad, this meal will give you tastebuds a thrill.
- 5 Poblano chilies
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup green garbanzos (or substitute canned garbanzos)
- 2 cups butternut squash, peeled and diced 1/2 1 onion, peeled and diced 1/4"
- 2 tablespoons olive oil
- 1/2 cup plus 2 tablespoons grated Mexican manchego or Monterey jack cheese (or any cheese that's good for melting)
- 1/2 cup plus 2 tablespoons grated Cotija (or any salty, dry cheese like Romano, Parmesan, Pecorino)
- Sea salt and freshly ground black pepper, to taste
- 1 small or 1/2 large jicama, peeled
- 3 bunches watercress, trimmed and washed
- lime olive oil dressing (tops jicama salad)
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons white balsamic vinegar
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Roast peppers over an open flame or under the broiler until skin is charred black, but the flesh is not cooked soft. Place in a paper bag to cool. When cool enough to handle, rub the charred skin off the peppers and on 4 of the poblanos cut a slit and carefully remove the seeds, ribs and core - leaving the stem intact. Take the remaining poblano and the 2 bell peppers, remove the stems and seeds and cut into 1/2" dice.
- Bring a pot of well salted water to a boil and add the diced butternut squash, when just tender drain and place cooked squash in a single layer on a plate or cookie sheet to cool.
- In a skillet, heat the olive oil over medium heat and add the diced onion with salt and freshly ground black pepper. Cook until slightly golden brown, about 10-12 minutes, then add the garbanzos, squash and diced poblano, and bell peppers. Cook together 5 minutes over medium heat stirring and tossing to combine well. Remove from heat and place in a bowl, add 1/2 cup each of the grated cheeses and mix well to combine. Taste and adjust seasoning.
- Preheat oven to 350 degrees. Place the 4 whole poblano chilies in a casserole and divide the stuffing between them. Sprinkle the remaining 1/2 Tbsp. of each cheese over the filling in the pepper's opening. Bake at 350 degrees for 20-25 minutes or until the filling is piping hot and the cheeses on top are golden brown.
- On each plate, place a 1/4 cup chipotle salsa to one side, then place hot poblano in the center of the salsa, drizzle with the yogurt and top with crispy baked tortilla strips. Serve immediately with watercress jicama salad alongside the relleno.
Watercress and Jicama Salad
- Thinly slice the jicama and then cut into 1/8-inch-wide strips. Combine the jicama and watercress in a bowl.
- Whisk together the olive oil, lime juice, white balsamic vinegar, salt and pepper. Pour over the salad and toss well to coat. Serve immediately on chilled plates.
- Garnish with spicy pepitas.
- Recipe provided by Mary Sue Millikan of Boarder Grill Restaurant and Truck.