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CHILE RELLENOS - POBLANO - Baked Chile Rellenos
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Yield: 6 peppers
Preparation time:
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| Baked Chile Rellenos Although this recipe is a bit involved, it really isn’t at all fussy. If your poblano peppers tear in the peeling process, don’t worry! The breading will cover it up. The filling and sauce can be made a day ahead of time and reheated. Additionally, the peppers can be stuffed and breaded up to three hours ahead of time. Ingredients 6 poblano peppers | |
| 1 cup | chopped onion |
| ½ cup | red pepper, chopped |
| 2 teaspoons | minced garlic |
| ½ cup | frozen corn, thawed |
| 1 cup | cooked quinoa |
| 1 teaspoon | smoked paprika |
| 1 teaspoon | ground cumin |
| ¼ cup | cilantro, chopped |
| 4 ounces cream cheese – dairy or non dairy ½ cup shredded pepper jack – dairy or non dairy Breading Flour Mixture | |
| 1/2 cup | fine corn flour *see note |
| ½ cup | toasted quinoa flour, (or gluten free flour of choice) |
| Milk Mixture | |
| 1 cup | unsweetened almond milk, (or milk of choice) |
| 2 teaspoons | lemon juice |
| Crumbs | |
| 1 cup | quinoa flakes |
| 1.5 cups | rice crackers |
| Sauce | |
| 1 cup | chopped onion |
| 1 teaspoon | minced garlic |
| 1 - 28 oz can | crushed tomatoes |
| 1 chipotle chile in adobo sauce, chopped | |
| 1 teaspoon | Mexican oregano |
| 1 teaspoon | sea salt |
| ½ teaspoon | fresh ground pepper |
Instructions
Place oven rack in the top position and turn to broil. Place a sheet of aluminum foil on the rack below. Place chilies on the top rack and broil until blackened, turning carefully with tongs so that all sides blacken. Place in a covered container for 15 minutes. Peel chilies. Slit down the middle and remove seeds.
Meanwhile, spray a skillet with olive oil and heat to medium. Add onion and red pepper. Cook for 8 minutes. Add garlic and cook for 30 seconds, or until fragrant. Add corn, quinoa, garlic, paprika and cumin. Cook for 3 more minutes. Reduce heat to low. Stir in cilantro, cream cheese and pepper jack. Cook until the cheeses are melted. Remove from heat and allow to cool slightly. (This is a good time to start the sauce.)
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and spray with olive oil.
Stuff each chili with the quinoa mixture. Use two to three toothpicks to secure.
In a shallow dish combine the corn flour and quinoa flour. Combine milk and lemon juice and place in a shallow dish. Make breading by combining quinoa flakes and rice crackers in a food processor until smooth. Transfer to a shallow dish.
Dip chilies in the flour and then in the milk/lemon juice mixture. Coat with bread crumbs and place on prepared baking sheet. Spray liberally with olive oil spray. Bake for 25 to 35 minutes, until brown. Serve with sauce. (Reserve remaining sauce for another use.)
To make sauce: Spray a saucepan with olive oil and heat to medium. Add onion and cook for 10 to 12 minutes. Add garlic and sauté for 30 seconds to a minute, until fragrant. Add tomatoes, chopped chipotle chile, oregano, salt and pepper. Reduce to low and cook covered for 30 minutes.
http://www.cookingquinoa.net/baked-quinoa-chile-rellenos
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