Chiles Rellenos de Quinoa y Frijol

Chiles Rellenos de Quinoa y Frijol
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Chiles Rellenos de Quinoa y Frijol calories by ingredient
Submitted by:

Introduction

A dairy free version of an old favorite A dairy free version of an old favorite
Number of Servings: 8

Ingredients

    8 - poblano chiles, roasted and seed pod removed
    1 - large onion, chopped and sauteed until translucent
    3 - serrano chile pepers, chopped and sauteed
    0.5 c frozen corn kernals, added to the sautee
    1 c dry uncooked quinoa
    2 c water for cooking quinoa, approximately
    1 c cooked pinto (or other) beans. If using canned, drain.
    0.5 tsp crushed red pepper
    pinch salt
    several grinds black pepper
    1 tsp olive oil
    Timing depends on type of beans and how cooked. I use a pressure cooker, but live at 8000' so it takes about 40 minutes.

Tips

If you have any filling left over, chill it and sprinkle it on greens for a protein-rich salad.


Directions

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.

Rate This Recipe