Cauliflower and Goat Cheese Chile Relleno


  • Cauliflower and Goat Cheese Chile Relleno
  • 5 pounds Idaho® potatoes, peeled and shredded
  • 2 cups diced cauliflower
  • 2 onions, chopped
  • 6 ounces goat cheese, crumbled
  • 3/4 cup Japanese bread crumbs
  • 1/2 cup flour
  • 2 large eggs, scrambled
  • 1 tablespoon of kosher salt
  • 1 tsp of black pepper ground
  • 8 medium to large Poblano peppers
  • Charred Tomato Sauce
  • 4 6x6 tomatoes
  • 1/4 cup red onion diced
  • 1 clove garlic
  • 1/4 cup chicken stock
  • 1 teaspoon of oregano
  • 1 teaspoon of kosher salt
  • Crema
  • 1/2 cup of butter milk
  • 1/2 cup of sour cream


Cauliflower and Goat Cheese Chile Relleno
  1. In a large mixing bowl mix together potatoes, cauliflower, onions, goat cheese, bread crumbs, flour, and eggs, season with salt and pepper. Wrap and chill in the refrigerator.
  2. Roast the peppers whole (preferably on a grill) until the skin begins to blister and char, remove from the heat and place into a sealed container allow to steep for a half an hour. Remove the skin, slit the pepper and seed it.
  3. Stuff each pepper with 3/4 cup of filling.
  4. Cook in an oven till the filling reaches an internal temperature of 165 degrees.
  5. Plate on top of 3 ounces of charred tomato sauce and serve. You may want to consider garnishing this plate with crema.
Charred Tomato Sauce
  1. On a grill (high heat) char the outside of the tomatoes. The tomato should be entirely black.
  2. In a blender place the tomatoes, onion, garlic, stock, oregano, and salt. Blend till smooth.
  3. Place mixture in a sauce pan and bring to a simmer. Simmer for another five minutes and hold hot for serving.
  1. Mix ingredients until smooth this is best used in a squirt bottle for garnishing.
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Yield: 8 servings

Eric Petrus
Parkhurst Dining
Cleveland, OH

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