Recipe From Villa La Estancia Resort: Five-Star Mexican Food at Home

By  February 22, 2011

These days vacationers want options when it comes to their food; and calorie-conscious travelers seek options that are not only delicious but good for them too. And since most people pack itty-bitty bikinis when heading to Nayarit, Mexico, the five-star Villa La Estancia Resort is offering more creative, healthy dishes to keep its guests looking and feeling great. Executive Chef Villafaña is customizing his cuisine so that vacationers can enjoy Mexican food and strut on the beach with confidence. But you don’t have to go to Mexico to eat Chef’s phenomenal food (although the resort is pretty amazing!). Here, we share a few of his mouthwatering and guilt-free recipes.

Ingredients for Stuffed Poblano Chilli Peppers With Quinoa and Mushroom

4 Piece Anaheim Pepper
1/3 Cup Quinoa, white
1/3 Cup Quinoa, Red
1/2 Cup Bottom Mushrooms, Sliced
1/4 Piece Red Bell Pepper, chopped
1/4 Piece Green Bell Pepper, chopped
1/4 Piece Yellow Bell Pepper, chopped
1 Piece Italian Zucchini
1/2 Cup Red Onion, Chopped
2 Tbsp Nutritional Yeast
1 Teaspn Celtic Salt

Soak both quinoas for 24 hours in 2 liters of water
Dice all vegetables except for the Anaheim Pepper
Mix all vegetables with yeast and season with Celtic Salt
Clean Anaheim peppers and carefully stuff it with the quinoa mix

Ingredients for “Mole” Sauce

1 Piece Red bell pepper
1 Piece Roma Tomato
4 Piece Dates
1 Tbsp Raw Cacao
2 Tbsp lemon juice
1/2 Tbsp Celtic salt
1/4 Teaspn chili powder
Dash of cayenne
Water for consistency

Process all the ingredients in a blender until smooth and creamy

Assembly
Stuff the Anaheim peppers with the filling and pour the mole sauce over the pepper.