Chile Relleno


Directly from the kitchen of Chef Noé Garnica in celebration of the 100th anniversary of the LA VICTORIA® Brand. This sumptuous, fire-roasted poblano pepper is filled with Oregon-grown quinoa and fresh, sautéed veggies and apples. Topped to perfection with queso fresco, LA VICTORIA® Thick’N Chunky Salsa Verde, crisp arugula, and cabbage. Leave out queso fresco for the perfect vegan chile relleno. 

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Chile Relleno

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Recipe Ingredients

  • 1 poblano pepper
  • ¼ cup cooked quinoa
  • 1/8 cup chopped carrots
  • ¼ cup chopped kale
  • ¼ cup chopped sweet potatoes
  • 1 ounce arugula
  • 1 ounce red cabbage, shredded for garnish
  • Queso fresco (topping optional)
  • 1/2 cup LA VICTORIA® Thick'N Chunky Salsa Verde
  • Sliced Apple

Cooking Directions

  1. Heat oven to 350 degrees.
  2. Sauté carrots, kale and sweet potatoes until tender.
  3. Roast pepper over open flame.
  4. Slice and remove seeds.
  5. Combine sautéed carrots, kale, sweet potatoes, 2 oz. cooked quinoa, pinch of salt and stuff mixture into poblano pepper.
  6. Bake for 15 minutes.
  7. In last 5 minutes, sauté LA VICTORIA® Thick’N Chunky Salsa Verde in a pan.
  8. To plate, place salsa on bottom of your plate, top with sliced apples, stuffed pepper, queso fresco, arugula, and cabbage.