This Farmers Market inspired vegetable Chile Rellenos was made for a college reunion. This southwestern themed dinner consisted of fire-roasted poblano chile, filled with Utah sweet corn, Maitake mushrooms, sweet onion, summer squash, and zucchini. We used a combination of southwestern spices, served in a ancho chile oven roasted mole. Other items on the menu were corn waffles “with the works”, Ranui Garden’s Mess O Greens, watermelon salad, and World Kitchen Pickles.
The tapas to start the event were Toy Box Tomato Ceviche with Mexican market cevicheria chips, Elote with chipotle aioli & Cotija cheese, summer squash carpaccio with blackberry sweet corn Serrano salsa.