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Avocado-Farro Chile Relleno with Jalapeno Cream

recipe rating: 
5
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SERVING SIZE: 4

Ingredients
  • 2 each Jalapeno Peppers
  • 1 pint Heavy Cream
  • 4 each Roasted Poblano Peppers, peeled and cleaned
  • 1 cup Furmano's Fully Cooked Farro
  • 1 each Avocado
  • 1/2 cup Crumbled Queso Fresco
  • 2 tablespoons Lime Juice
  • 1/4 cup Furmano's Petite Diced Tomatoes, Drained
  • 1/4 cup Furmano's Black Beans, Drained & Rinsed
  • 2 teaspoons Fresh Cilantro, chopped
  • As Needed Salt
Preparation
  1. To make Jalapeno Cream, steep Jalapeno Peppers in Heavy Cream, simmering for about 30 minutes or until cream is reduced by half.
  2. Puree Jalapeno Cream mixture and set aside.
  3. Preheat oven to 400°.
  4. In a large bowl, add Farro, Avocado, Queso Fresco, Lime Juice, Petite Diced Tomatoes, Black Beans, Cilantro and Salt. Mix to blend.
  5. Fill Roasted Poblano Peppers with the Farro mixture and place in oven.
  6. Roast for 20 minutes.
  7. Serve topped with Jalapeno Cream.

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Avocado-Farro Chile Relleno with Jalapeno Cream

recipe_image: 
recipe rating: 
5

Serves

4 servings

Ingredients
  • 2 each Jalapeno Peppers
  • 1 pint Heavy Cream
  • 4 each Roasted Poblano Peppers, peeled and cleaned
  • 1 cup Furmano's Fully Cooked Farro
  • 1 each Avocado
  • 1/2 cup Crumbled Queso Fresco
  • 2 tablespoons Lime Juice
  • 1/4 cup Furmano's Petite Diced Tomatoes, Drained
  • 1/4 cup Furmano's Black Beans, Drained & Rinsed
  • 2 teaspoons Fresh Cilantro, chopped
  • As Needed Salt
Preparation
  1. To make Jalapeno Cream, steep Jalapeno Peppers in Heavy Cream, simmering for about 30 minutes or until cream is reduced by half.
  2. Puree Jalapeno Cream mixture and set aside.
  3. Preheat oven to 400°.
  4. In a large bowl, add Farro, Avocado, Queso Fresco, Lime Juice, Petite Diced Tomatoes, Black Beans, Cilantro and Salt. Mix to blend.
  5. Fill Roasted Poblano Peppers with the Farro mixture and place in oven.
  6. Roast for 20 minutes.
  7. Serve topped with Jalapeno Cream.

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