Baked Chile Rellenos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Anaheim Chile 1 whole pepper, 4 servingChorizo, pork and beef, 3 ozSam's Choice. Mild Lime & Garlic Salsa, 62 gramAncient Harvest Quinoa Inca Red, 1/4 cup Cheese, Dofino Creamy Havarti Deli-Slices (1 slice)Great Value" Cheese, Fiesta Blend (1/3 cup)Water, tap, 6 fl ozPepper, black, 1 tspCumin - ground, 1 tsp
Take your fresh chiles and rinse and lightly oil the skin and put onto a baking sheet and place under the broiler until skin is browned and bubbled, turn and repeat (takes 5-10 per side depending how close your chiles are to the heat source). Place peppers into a ziplok bag and steam until skins peel off easily. Peel and seed each chile. Set aside while you make the filling.
To make the filling in a small frying pan cook the chorizo over low heat until it's cooked through and browned, drain on a paper towel. In a small sauce pan bring 3/4 cups of water seasoned with black pepper, and a tsp cumin to boil, once boiling add 1/4 cup of quinoa to the boiling water, lower to a simmer and cook until water is absorbed. Once the chorizo and quinoa have cooled you need to combine them with the shredded cheese and salsa in a small mixing bowl
Split mixture evenly between each of the four chile peppers, place each stuffed pepper into a baking dish and top one quarter slice of the havarti cheese and bake in a 350 degree preheated oven for 15 minutes.
Serving Size: 1 pepper
Number of Servings: 4
Recipe submitted by SparkPeople user CHLOEBUG61.
To make the filling in a small frying pan cook the chorizo over low heat until it's cooked through and browned, drain on a paper towel. In a small sauce pan bring 3/4 cups of water seasoned with black pepper, and a tsp cumin to boil, once boiling add 1/4 cup of quinoa to the boiling water, lower to a simmer and cook until water is absorbed. Once the chorizo and quinoa have cooled you need to combine them with the shredded cheese and salsa in a small mixing bowl
Split mixture evenly between each of the four chile peppers, place each stuffed pepper into a baking dish and top one quarter slice of the havarti cheese and bake in a 350 degree preheated oven for 15 minutes.
Serving Size: 1 pepper
Number of Servings: 4
Recipe submitted by SparkPeople user CHLOEBUG61.
Nutritional Info Amount Per Serving
- Calories: 223.6
- Total Fat: 13.4 g
- Cholesterol: 32.5 mg
- Sodium: 476.7 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 2.1 g
- Protein: 10.9 g
Member Reviews