Directions

For Chile Relleno:

Ingredients

4 fresh
poblano chiles
1 tablespoon olive or vegetable oil
1 medium yellow onion, diced
2 cups quinoa, rinsed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces shiitake mushrooms, stems discarded and remainder julienned
4 tablespoons unsalted butter
1 cup grated asadero cheese
6 egg yolks

Leaves from 2 sprigs fresh thyme
Salt and freshly ground black pepper

Directions

For Chipotle Asado
Sauce:

Ingredients

12 ripe tomatoes, preferably Roma
1 small yellow onion, julienned
5 cloves garlic, peeled
3 tablespoons canola oil
Salt
Freshly ground black pepper
Leaves from 3 sprigs fresh thyme
3 tablespoons 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.