Your Life A to Z Recipe: Tuesday, September 16th, 2014: Vegetable Picadillo Chile Relleno

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When I was looking for a vegetable option for my menu I had to make a dish where I didn’t miss the meat. As an avid carnivore this was a daunting mission, it also had to be something that had some personality, not just cheese enchiladas or the typical chile relleno, not that there was anything wrong with those dishes, frankly I love them, but I wanted to give my patrons a unique experience that they just wouldn’t get elswhere. These are based on the picadillo that I first ate in Oaxaca  and the chiles en Nogada of Puebla where they would of course have pork, I added more vegetables to replace the pork.

For the chiles have ready

4 large Poblano Chiles roasted peeled and seeded, kept whole

1 cup shredded queso oaxaca

1 cup fresh goat cheese

For the Picadillo

12 green olives sliced

1 cup onion diced

1 cup carrot diced

1 cup potato diced

1 cup diced winter squash or pumpkin

1 cup apple diced

1/2 cup dried apricot diced

1 tbsp chopped garlic

1/2 cup sliced almonds

1/2 cup chopped walnuts

1/2 cup cut corn

1/2 cup diced tomato

1 tbsp garlic

1/2 tsp cumin

1/2 tsp allspice

1/2 tsp canela

1 tbsp oregano

2 tsp salt

1 tsp black pepper

2 tsp brown sugar

1/2 cup chicken stock optional

1 cup white wine

1/2 cup olive oil

In a large pot add oil and over high heat cook the potatoes, squash, apple and carrot until browned and cooked through, add onion, garlic almonds and walnuts and cook for another minute. Next add remaining ingredients and cook until most of the liquid has been absorbed.  Set aside picadillo. When cool stuff chiles with picadillo and 1/4 cup of each cheese. You may refrigerate for up to 2 days.

When you are ready to eat bake in a 350 oven covered for 30 minutes or until heated through. Serve wit green sauce or Walnut Crema which recipe follows. And for an elegant and traditional garnish top with a sprinkle of pomegranite seeds to echo the colors of the Mexican flag.