Quinoa stuffed chile rellenos from Shescookin.com
This is from our blogging fan Pricilla Willis at Shescookin.com
My secret ingredient for a subtle smoky kick – Head Ancho vinegar from Chaparral Gardens, made with Anchos, Habaneros, and Bells all grown on the farm.
Quinoa-Stuffed Chile Relleno
A not-so cheesy Chile Relleno where diced carrots, corn, and pine nuts amp up the flavor, texture and colors for an appetizing, satisfying, vegetarian, gluten free, guilt-less twist on a Mexican favorite.
4 large poblano (pasilla) chiles, grilled
1-1/2 cup cooked tri-color quinoa*
1 tablespoon Chaparral Gardens Head Ancho vinegar
1/4 cup pine nuts, toasted
1 large carrot, diced (about 1/2 cup)
1/4 cup diced red onion
2 cloves garlic, minced
2 teaspoons olive oil
1/4 teaspoon red chile flakes
1 cup frozen sweet corn*
3/4 cup shredded goat’s milk cheddar cheese
*Note – I used tri-color quinoa from Trader Joe’s but red or regular quinoa can be substituted. Leftover grilled corn works great in this recipe.
1. Cook quinoa according to package directions. Actually, I find that using less water that the directions call for yields fluffier quinoa – I use a ratio of 1 cup of quinoa to 1 3/4 cup water. Meanwhile, heat your grill to medium high and grill the poblano chiles.Turning until all sides are blackened. Put in a paper or plastic bag to steam. When cool enough to handle, remove the charred skin, stem and seeds.
Heat oven to 350 degrees.
2. Heat 2 teaspoons olive oil in a medium skilled and sauté the carrot and onion with chile flakes until softened, about 3 minutes. Mix in the garlic and cook for another minute. In a medium bowl sprinkle the quinoa with a tablespoon of Head Ancho vinegar and add the carrots and garlic.
3. Wipe the skillet clean, toast the pine nuts over medium heat until lightly browned and fragrant. Set aside. Brown the corn in the dry skillet for about 2 minutes and add it to the quinoa mixture.
4. Oil or spray a medium baking dish. Place the poblano chiles in the dish and fill each one with the quinoa mixture. Sprinkle with cheese and pine nuts, cover with aluminum foil and bake for 30 minutes.