Chiles Rellenos with Vegetable Picadillo | Cacique

Ingredients

• 1 cup unsalted raw or roasted pumpkin seeds
• ½ bunch fresh cilantro, stems trimmed 2 inches from the bottom
• 1 cup fresh basil leaves and 1 cup olive oil, plus extra for storage
• ½ serrano chile or 1 jalapeño, coarsely chopped (yup, seeds too, if you can take the heat)
• 2 garlic cloves, coarsely chopped
• ½ cup crumbled Cacique cotija cheese
• Salt and freshly ground black pepper
• 4 large poblano chiles
• 1 tablespoon canola oil
• 1/4 cup finely chopped white onion
• 1/4 cup finely chopped red bell pepper
• 1/4 cup corn kernels, fresh or frozen
• 2 tablespoons chopped fresh cilantro
• 1/2 cup diced Cacique® Queso Fresco
• 1 tablespoon Cilantro-Cotija Pesto