Round Off Chile Rellenos with a Double Back Smoked Chicken & Qui - KMSP-TV

1. Roast poblano pepper over open flame until skin is charred. Place pepper in a bowl and cover with plastic wrap for 2-3 minutes.
2. Wipe the charred skin off of the pepper with and damp cloth.
3. Cut a slit down the side of the pepper, carefully remove the seeds and give the cavity of the pepper a quick rinse with water.
4. Stuff pepper with ½ cup of hot quinoa and 2.5 ounces of smoked chicken.
5. Top with 3 tablespoons of queso Chihuahua and place under broiler until cheese is bubbly and melted.
6. Place a ¼ cup of hot black bean puree on plate.
7. Drizzle 2 tablespoons of adobo around the puree.
8. Place pepper on puree and top with 1 tablespoon of mousse, 2 tablespoons of pico de gallo and a ½ teaspoon of queso cotija.

Quinoa

2 Tbsp extra-virgin olive oil
1 each white onion, minced
5 cloves garlic, minced
5 each chipotles in adobo, plus 2 tbsp adobo sauce
1 cup chopped tomatoes, fire roasted
2 cups quinoa, organic
4 cups vegetable stock
1 Tbsp oregano
1 Tbsp adobo seasoning
1.5 Tbsp kosher salt

Sweat onion and garlic in olive oil for 2-3 minutes without color. Add chipotles, quinoa, tomatoes, adobo, oregano, and salt. Add stock, bring to boil, and then reduce to simmer. Cover and simmer on low 15-20 minutes. Fluff quinoa.

Black Bean Puree

1 tbsp extra- virgin olive oil
¼ cup white onion, mince
1 clove garlic, minced
2 cups black beans, cooked and rinsed
1 cup vegetable stock
1 tsp Mexican oregano
1 tsp kosher salt
1Tbsp fresh epazote, minced

Sweat onion and garlic in olive oil over medium heat for 2-3 minutes. Add remaining ingredients and simmer for 5 minutes. Puree with immersion blender. Strain through fine mesh sieve. Reserve, keeping warm.

Heirloom Pico de Gallo

2 cups heirloom tomatoes (any variety), seeded and small diced
½ cup red onion, small diced
2 each jalapenos, minced
¼ cup cilantro, chopped
Kosher salt and lime juice added to taste.
Mix all ingredients well. Season to taste

“Guacamole” mousse:

2 each hass avocados
½ cup heirloom pico de gallo
2 Tbsp whipping cream
Kosher salt and fresh lime juice to taste.

Place avocados in food processor and puree until completely smooth. Remove and reserve in a medium bowl. In clean food processor puree the pico de gallo until it’s liquefied. Place the pico de gallo in cheese cloth and squeeze over the avocado puree. In a separate mixing bowl, whip the cream until stiff peaks. Gently fold the whipped cream into the avocado mixture. Season the mixture to taste. Reserve in the refrigerator.

Adobo Sauce

15 each chipotles, dry
15 cloves garlic
1 each white onion, halved
3 each canela sticks (Mexican cinnamon)
1 Tbsp thyme, dry
2 Tbsp Mexican oregano
1 each bay leaf
3 each cloves
3 each piloncillo cones
2 each oranges, fresh, halved
2.5 qts water
2.5 qts apple cider vinegar
1.5 cups pineapple juice
2 cups tomatoes, diced
¼ cup kosher salt.

In a large rondeaux pot, put in chipotles, water, vinegar, pineapple juice and garlic.

Put medium sized colander in pot, then put onion, oregano, canela, thyme, bay leaves, cloves, oranges, and piloncillo and simmer for 3 hours.

Remove colander allowing the juices to drain. Add Tomatoes and simmer for another 30 minutes. Puree with the immersion blender, until smooth. Strain through medium mesh strainer. Season to taste.