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Chiles Rellenos de Queso y Elote
A Mediterranean twist on the classic Mexican dish, featuring poblano chiles stuffed with almond cheese and sweet corn, coated in almond flour batter, and lightly fried in olive oil. Served with a fresh tomato garlic sauce and a side of quinoa salad.
45 min4 servingsmexicanmain course
vegetarian
lacto-vegetarian
ovo-vegetarian
vegan
pescetarian
mediterranean
Ingredients
- 4 pieces poblano chiles
- 1 cup non-dairy cheese
- 1 cup sweet corn
- 0.5 cup almond flour
- 2 tablespoons olive oil
- 2 pieces tomatoes
- 2 cloves garlic
- 1 piece onion
- 1 cup quinoa
- 1 piece lime
- 0.25 cup cilantro
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
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