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Quinoa Chile Rellenos

Quinoa Chile Rellenos

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Here’s a twist on a classic Mexican dish that’s unbelievably satisfying and delicious. Roasted poblano chiles are stuffed with a fabulous combination of quinoa, pinto beans, onion, corn and cheese. They’re topped with a savory sauce, sprinkled with cheese and baked for 15 minutes. This meal is a fiesta of flavor that can’t be beat!

serves 6 people


cost per recipe: $14.54

The price is determined by the national average.

  • 3/4

    cup uncooked quinoa, rinsed

  • 1 3/4

    cups Swanson® Mexican Tortilla Flavor Infused Broth

  • 6

    poblano chile, cut in half lengthwise and seeded

  • 2

    tablespoons olive oil

  • 1

    large onion, chopped (about 1 cup)

  • 1

    cup drained canned whole kernel corn

  • 1

    cup rinsed drained canned pinto beans

  • 3

    tablespoons finely chopped fresh cilantro leaves

  • 2

    cans (28 ounces each) whole peeled tomatoes, drained

  • 1/2

    of a 7-ounce can chipotle peppers in adobo sauce

  • 2

    cloves garlic, peeled

  • 4

    ounces queso fresco, crumbled (about 1 cup)

  • 1

    lime, cut into wedges

view nutrition info

How to Make It

Step 1

Set the oven to 450°F.

Step 2

Heat the quinoa and 1 1/2 cups broth in a 2-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes or until the quinoa is tender.  Spoon the quinoa into a large bowl.  Let cool.

Step 3

Place the poblano chile halves into another large bowl.  Add 1 tablespoon oil and toss to coat.  Arrange the chile halves, skin-side down, on a baking sheet.

Step 4

Roast for 15 minutes or until the chiles are tender and the edges are lightly browned.  Let the chiles cool on the baking sheet on a wire rack.

Step 5

Reduce the oven temperature to 375°F.  Heat the remaining oil in a 10-inch skillet over medium heat.  Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally.  Stir in the corn and beans and cook until the mixture is hot.  Stir the onion mixture into the quinoa.  Stir in the cilantro.

Step 6

Spoon about 1/4 cup quinoa mixture into each chile half, mounding slightly.  Place the stuffed chile halves onto a baking sheet.

Step 7

Bake for 15 minutes or until the stuffed chiles are hot.

Step 8

Place the tomatoes, chipotle peppers, garlic and remaining broth into a food processor.  Cover and process until the mixture is smooth.  Pour the tomato mixture into a 2-quart saucepan.  Cook over medium-high heat for 15 minutes or until the sauce is thickened.  Season to taste.

Step 9

Transfer the stuffed chiles to a serving plate.  Spoon the sauce over the chiles, sprinkle with the queso fresco and additional chopped cilantro, if desired.  Serve with the lime wedges.

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Made With
Swanson® Mexican Tortilla Flavor Infused Broth

Swanson® Mexican Tortilla Flavor Infused Broth

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