Avocado-pepita relish elevates this classic dish.
This creative Mexican mash-up takes the roasted poblano peppers found in traditional chile relleno and uses them in place of tortillas. “Instead of excessive cheese, the filling is loaded with corn and zucchini, then tossed with protein-rich Greek yogurt,” says Denver-based recipe developer Julia Heffelfinger. For extra heat, add more chipotle in adobo to the sauce, she says.
Photography and styling by Eva Kosmas Flores