Appetizer

Roasted Ají Relleno with Quinoa, Corn & Humita Cream

Name: Roasted Ají Relleno with Quinoa, Corn & Humita Cream
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Ingredients: 4 large ají amarillo peppers; ⅔ cup cooked quinoa; ⅔ cup fresh corn kernels; ½ onion, finely minced; 1 tbsp cilantro, chopped; 2 tbsp neutral oil, divided; sea salt & white pepper to taste; 1 cup fresh corn kernels (for humita); 3 tbsp vegetable stock; 2 tbsp unsweetened coconut milk; 1 tbsp lime juice; ¼ tsp ground cumin; 2 charred scallions, chopped; crispy corn nuts for garnish

Whole roasted ají amarillo peppers, charred until smoky-skinned and tender, stuffed with a fluffy quinoa-corn filling bound in a creamy humita sauce. A stunning, handheld first course that celebrates Peru's native vegetables and grains in one architectural bite.

447cal 10gprotein 45gcarbs 28gfat 12min prep 22min cook 2serves

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