This chile relleno isn’t your battered, fried, and smothered version, it is delicious and healthy. And if you pre-make the black bean quinoa and roast the poblanos, you can slide the already stuffed poblanos in the oven and have dinner on the table in 20 minutes. Here is how to make Quinoa Chile Relleno.
Quinoa Chile Relleno, serves 4
- 4 poblano peppers, roasted then cut in half
- Black bean quinoa prepared (recipe here)
- Monterey Jack cheese, 2 cups shredded (Vegan option: Vegan Gourmet Monterey Jack)
- Salsa
- Sour cream, optional
- Guacamole, optional
Directions:
To roast poblanos, preheat oven to Broil and roast until the peppers begin to brown. Remove, let cool slightly. Cut in half and remove seeds. You now have 8 poblano halves.
Stuff each poblano half with black bean quinoa and top with shredded cheese.
Preheat oven to 350 degrees. Roast peppers in preheated oven for around 15 minutes, or until the cheese is melted and slightly golden brown.
Top with salsa and other toppings if desired and serve.