Popular Topics

Quinoa Chile Rellenos

Quinoa Chile Rellenos

0 0

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

Ingredients

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.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
Swanson® Mexican Tortilla Flavor Infused Broth

Swanson® Mexican Tortilla Flavor Infused Broth

Buy Now

Ratings & Reviews

(0)

There aren't any reviews yet.

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed