Regina's--Poblano Rellenos with Mole Verde Sauce

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Poblano Rellenos with Mole Verde Sauce

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Regina's Vegetarian Table

 

Amount Measure Ingredient -- Preparation Method

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4 large poblano chiles -- (4-6)

3 medium zucchini or squash -- chopped

5 tomatoes -- chopped

1 bunch cilantro -- chopped

1 medium onion -- chopped

2 cloves of garlic -- chopped

salt -- to taste

garnish with cheese -- such as goat cheese or monterey

jack(optional)

mole verde sauce:

6 corn tortillas -- fried to very crisp in corn oil

1 cup raw sesame seeds

1/2 cup of hulled raw pumpkin seeds

1/3 cup shelled natural pistachio nuts

1/3 cup blanched whole almonds

4 large garlic cloves

3 fresh poblanos chiles -- roasted and chopped

4 fresh serrano chiles

1/4 of a fresh onion -- sliced

1 1/2 cups chopped husked tomatillos (about 1/2 lb.) -- roasted and

pureed

1 large bunch cilantro (about 2 cups packed) -- washed and dried

1 cup of shredded greenleaf lettuce

3 tablespoons of olive oil

vegetable broth

 

Roast the Poblano chiles to the point where blackened spots show. Cut the chile

vertically from top to bottom along one side and scoop out the seeds and

membrane, handling carefully to avoid puncturing it.

 

Sauté the vegetables in a small amount of oil. Stuff the vegetables into the

chile until it is full. Cheese can be sprinkled over the top and melted briefly

in an oven.

 

Serve with Mole Verde Sauce.

 

Mole Verde Sauce:

 

Sauté the sesame seeds, pumpkin seeds, pistachios and almonds in a small amount

of oil until slightly browned.

 

Place them in a blender with the tomatillos, garlic, cilantro, chiles, onion and

tortilla chip.

 

Add enough vegetable broth to cover most of the ingredients and blend until

smooth.

 

Add the lettuce and blend again until smooth, adjusting the thickness by adding

more broth as needed. Pour the mixture back into the skillet and cook for

another 2 minutes.

 

Serve warm.

 

Source:

" http://www.pbs.org/regina/recipes2/index.htm "

 

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Per Serving (excluding unknown items): 527 Calories; 6g Fat (9.5% calories from

fat); 16g Protein; 113g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 306mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 8 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0