Quinoa Chiles Rellenos Recipe
Mexican crema, pico de gallo, black beans, smoked tomato, mushrooms, red quinoa, Chihuahua cheese
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Ingredients
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Main Ingredients
For the Crema and Pico de Gallo
Method
Preparing the Filling
- 1
Cook the Quinoa
Rinse the red quinoa under cold water until the water runs clear. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let stand for 5 minutes.
- 2
Preparing the Peppers
- 3
Roast the Poblano Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for about 20-25 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and place into a bowl covered with plastic wrap to steam for 10 minutes. This will help loosen the skin.
- 4
Stuff the Peppers
Once the peppers are cool enough to handle, peel off the charred skin and slice a slit down the side of each pepper. Carefully remove the seeds and membranes. Stuff each pepper with the quinoa and vegetable mixture, then sprinkle Chihuahua cheese on top.
Baking and Serving
- 5
- 6
Prepare the Pico de Gallo
In a bowl, combine diced tomatoes, onion, cilantro, lime juice, salt, and pepper. Mix well and let it sit for 10 minutes to allow the flavors to meld.
- 7
Serve
Remove the stuffed peppers from the oven. Drizzle with Mexican crema and serve with a side of pico de gallo. Enjoy your Quinoa Chiles Rellenos!