Esquites (fresh sweet corn kernels) are cooked with sausage, chiles, tomatillos and onions then flavored with epazote.
Fresh poblano chiles are stuffed with quinoa, onion, carrot, pine nuts, celery and Mexican cheese. The chiles are topped with an ancho sauce.
Recipe features cactus paddles, tomatoes, cilantro, jalapeno peppers, onions and shrimp.
In Spanish this recipe is called Rellenitos de Plátano and is from Las Pichanchas Located in Chiapas, Mexico specializing in authentic Chiapanecan Cuisine.