Chiles Rellenos de Quinoa y Frijol
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 - poblano chiles, roasted and seed pod removed1 - large onion, chopped and sauteed until translucent3 - serrano chile pepers, chopped and sauteed0.5 c frozen corn kernals, added to the sautee1 c dry uncooked quinoa2 c water for cooking quinoa, approximately1 c cooked pinto (or other) beans. If using canned, drain.0.5 tsp crushed red pepperpinch saltseveral grinds black pepper1 tsp olive oilTiming depends on type of beans and how cooked. I use a pressure cooker, but live at 8000' so it takes about 40 minutes.
Roast 8 poblano chiles over flame and put in a covered put to sweat. I like to leave the charred skin on, but you can peel it away. Carefully slit the chiles near the stem and pull/cut out the seed pod. I wear medical gloves for this procedure.
Saute a chopped onion in a little olive oil until translucent.
Add the chopped serranos (gloves!).
Add the corn, crushed red pepper, a quick sprinkle of salt, and a few grinds of black pepper.
Meanwhile, cook a pot of pinto beans. You just need a cup for this recipe, but you can freeze the rest for later.
Cook a cup of dry quinoa until tender.
Mix all but the poblanos together. The chiles will vary in size, but stuff approximately 1/2 cup of filling into each.
The freeze well in containers and heat up well with about 4 minutes in the microwave on a ceramic plate covered with a paper towel. Remember, NO plastic on your food in the microwave!
Serving Size: Makes 8 stuffed chiles
Number of Servings: 8
Recipe submitted by SparkPeople user TWILAQ1.
Saute a chopped onion in a little olive oil until translucent.
Add the chopped serranos (gloves!).
Add the corn, crushed red pepper, a quick sprinkle of salt, and a few grinds of black pepper.
Meanwhile, cook a pot of pinto beans. You just need a cup for this recipe, but you can freeze the rest for later.
Cook a cup of dry quinoa until tender.
Mix all but the poblanos together. The chiles will vary in size, but stuff approximately 1/2 cup of filling into each.
The freeze well in containers and heat up well with about 4 minutes in the microwave on a ceramic plate covered with a paper towel. Remember, NO plastic on your food in the microwave!
Serving Size: Makes 8 stuffed chiles
Number of Servings: 8
Recipe submitted by SparkPeople user TWILAQ1.
Nutritional Info Amount Per Serving
- Calories: 163.4
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 52.7 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 4.7 g
- Protein: 6.1 g
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