Get ready to transform your dinner routine with a mouthwatering Mexican-inspired dish that combines the hearty goodness of quinoa with the rich, smoky flavor of poblano peppers! These Baked Quinoa Chile Rellenos are not just a meal – they're a culinary adventure that brings restaurant-quality taste right to your kitchen. Whether you're a vegetarian looking for a protein-packed dinner or a foodie craving something extraordinary, this recipe promises to tantalize your taste buds and impress even the most discerning dinner guests.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 6 poblano peppers
- 1 cup cooked quinoa
- 1 cup shredded cheese
- 1 can black beans, drained
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- 1 cup enchilada sauce
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Carefully roast poblano peppers over an open flame or under the broiler until the skin is charred and blistered on all sides. Place roasted peppers in a sealed plastic bag for 10 minutes to steam, which will help remove the skin.
- Gently peel the charred skin off the peppers. Make a careful lengthwise slit in each pepper and remove the seeds, keeping the pepper intact.
- In a mixing bowl, combine cooked quinoa, black beans, shredded cheese, cumin, chili powder, and salt. Mix thoroughly to create the filling.
- Carefully stuff each poblano pepper with the quinoa mixture, ensuring they are evenly filled but not overstuffed.
- Place the stuffed peppers in the prepared baking sheet. Pour enchilada sauce evenly over the peppers.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the peppers are heated through.
- Remove from oven and let rest for 5 minutes before serving. Garnish with additional cheese or fresh cilantro if desired.
Tips
- Roasting Perfection: Take your time when charring the poblano peppers. A well-roasted pepper ensures easy skin removal and adds a deep, smoky flavor to the dish.
- Skin Removal Hack: After roasting, immediately place peppers in a sealed plastic bag. The steam helps loosen the charred skin, making it easier to peel.
- Filling Consistency: Don't overstuff the peppers. A moderate amount of filling ensures even cooking and prevents the peppers from splitting.
- Cheese Matters: Use a melting cheese like Monterey Jack or a Mexican blend for the best texture and flavor.
- Make-Ahead Friendly: You can prepare the filling and roast the peppers in advance, making assembly quick and easy on busy nights.
- Serving Suggestion: For extra flair, garnish with fresh cilantro, a dollop of sour cream, or a sprinkle of extra cheese just before serving.
- Meal Prep Tip: These chile rellenos reheat beautifully, making them perfect for leftovers or meal prep.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 18g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 25mg
