Ingredients
Scale
- 2 (10 ounce) packages of Loma Linda® Chipotle Bowl, prepared according to package directions
- 4 Poblano peppers, roasted and skin removed
- 1/3 cup vegan mozzarella cheese shreds
For Garlic Tomato Salsa
- 3 Roma Tomatoes
- 2 teaspoons olive oil
- ¼ cup white onion, chopped
- 1 garlic clove, chopped
- 1 teaspoon dried Mexican oregano, crushed, plus more for serving
- 1 teaspoon salt
Instructions
- Preheat oven to 400°F
- Make a 2-inch slit on roasted poblano peppers, spoon in Loma Linda Chipotle Bowl Mixture and sprinkle with cheese. Repeat with remaining peppers, add Chipotle Bowl Mixture and cheese and arrange in a baking dish. Bake for 7-10 minutes or until cheese melts.
- Meanwhile, place tomatoes in a medium saucepan with enough water to cover. Boil over medium-high heat until skins begin to peel, about 10 minutes. Remove from heat, drain and place tomatoes in a blender container. Blend until smooth. Set aside.
- Heat oil in a sauté pan over medium heat; Add onion and garlic; stir until onion is soft and translucent. Add blended tomatoes, stir in oregano and salt. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and let cool.
- Place 2 to 3 tablespoons of tomato salsa on a serving plate, place chile relleno on top. Sprinkle with oregano if desired and serve.