Adobo Chiles Rellenos

Yields: 4

Recipe, Photo, and Food styling: Dora’s Table

“Chiles rellenos don’t have to be messy or complicated. These chiles are roasted over an open flame, then stuffed with rice and a filling of Adobo Mexican Crumbles sautéed with fresh spinach and black beans. It is the perfect hearty meal for a family dinner.” - Dora’s Table

We’re excited to have Dora Stone create this recipe for us for the launch of our meaty Adobo Mexican Crumbles! Dora was born and raised in Mexico, trained at the Culinary Institute of America, and became vegan to take better care of her health needs. She’s the author of Vegan Tamales Unwrapped: a step-by-step guide to sweet and savory tamales. and has a blog also in Spanish, Mi Mero Mole. Check the recipes in her blogs for more plant-based Mexican recipe ideas, and make sure to try out Dora’s other Hodo Adobo Mexican Recipes: Adobo Migas and Adobo Gorditas!

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Ingredients

Chiles

• 1 (10oz) pack of Hodo Adobo Mexican Crumbles Locate Product

• 4 poblano peppers, roasted, peeled, and deseeded

• 1 tbsp vegetable oil

• 2 cloves garlic

• 2 cups fresh spinach

• 1 cup black beans, drained

Rice

• 1 1/2 cups long grain white rice

• 2 3/4 cups vegetable broth

• 1/2 cup frozen corn

• 1 tsp salt

Roasted tomato salsa

• 2 large tomatoes

• 2 cloves garlic

• 1/4 white onion

Instructions, Rice

1. In a medium pot combine rice, broth, frozen corn, and salt.

2. Bring to a simmer over medium heat. Once it comes to a simmer decrease heat to low, and let simmer for 20 minutes.

3. Remove from heat and let sit for 10 minutes. Fluff with a fork.

Instructions, Filling

1. In a large skillet heat oil over medium-low heat.

2. Add garlic and cook until fragrant, 1 minute.

3. Stir in spinach and cook until it begins to wilt, stir in Hodo Mexican Adobo Crumbles and cook until golden brown.

4. Add black beans and season to taste with salt and pepper.

5. Set aside.

Instructions, Roasted salsa

1. Place tomatoes on a sheet tray lined with foil and put under your oven broiler set to HI, roast the tomatoes until they are black and spotted all over, about 2 minutes on each side.

2. Place the tomatoes in the blender along with the garlic, and onion.

3. Blend until smooth and season with salt and pepper.

4. Simmer sauce in a small sauce pot over medium heat for 5 minutes.

Instructions, Assembly

1. Fill the chiles with an equal portion of rice and filling.

2. Pour roasted tomato salsa on the plate and place the chiles on top. Serve hot.