Quinoa Picadillo Chilles Rellenos
Since Cooked was founded in a small 500sq ft kitchen back in 2014 Chilles Rellenos, or Mexican stuffed peppers, have been one of our top sellers every time they appear on the menu. In this vegan, plant based version of the classic dish two poblano peppers are roasted and peeled and are then stuffed with a quinoa-potato-raisin hash. The stuffing also includes other seasonal vegetables, such as carrots, celery, and cilantro. The whole dish has hints of warming spices, such as cloves, cinnamon, and raisins and comes with a delicious tomato-cinnamon sauce. Topped with slivered almonds for extra crunch and extra nutrients.