Baked Chiles Rellenos
This healthy yet indulgent version chili rellenos (stuffed poblano peppers) is stuffed with ancient grains, creamy cheese, and baked in a flavorful sauce for a lighter twist on a classic Mexican dish!
Servings: 4 servings
Ingredients
- 2 cups cooked quinoa or rice
- 4 medium poblano peppers
- 2 tablespoons olive oil
- ½ teaspoon cumin
- 1 tablespoon fresh lime juice
- ⅓ cup canned black beans drained
- ½ cup shredded Monterey Jack cheese plus extra for sprinkling
- 1 ⅓ cups jarred salsa or enchilada sauce
- 1 avocado diced
- ¼ cup finely chopped cilantro
Instructions
Prepare Poblanos:
- Set the oven to broil {500°F}. Arrange peppers on a baking sheet lined with foil. Broil peppers for 5-7 minutes, turning over if desired until it begins to char in spots -- the skin will turn black and blister.
- Remove from oven and place in a deep dish or bowl; cover with plastic wrap or foil and set aside for about 10 minutes. This allows the peppers to steam and will make it easy to remove the papery outside skin of the peppers.
- Once the peppers are cool enough to handle, carefully peel off the charred outer skin and discard.
- Make a long slit in each pepper, making sure not to cut through to the other side. Carefully reach in and remove all the seeds and any tough membranes and discard.
Make filling:
- In a small bowl, whisk together olive oil, cumin and lime juice.
- Pour over cooked rice or quinoa. Fold in black beans and shredded cheese. Set aside.
Prepare baking dish:
- In a medium baking dish, pour the jarred salsa. Set the oven temperature to 375°F.
Fill peppers:
- Gently scoop the filling into each pepper until full. Nestle each stuffed poblano into the sauce at the bottom of the baking dish.
- Cover with foil and bake for about 15-20 minutes to allow the cheese in the filling to melt and the sauce to heat through. Remove the foil in the last few minutes of baking and add an extra sprinkle of cheese on top.
- Serve topped with diced avocado and chopped cilantro before if desired