home search glass cart save
more
Quinoa Chile Rellenos
Watch Full Video

13 INGREDIENTS • 15 STEPS • 1HR 5MINS

Quinoa Chile Rellenos

Recipe

5.0

1 rating
Here’s a twist on a classic Mexican dish that’s unbelievably satisfying and delicious. Roasted poblano chiles are stuffed with a fabulous combination of quinoa, pinto beans, onion, corn and cheese.
Add to plan
Here’s a twist on a classic Mexican dish that’s unbelievably satisfying and delicious. Roasted poblano chiles are stuffed with a fabulous combination of quinoa, pinto beans, onion, corn and cheese.
author_avatar
Campbell's Kitchen
Join us in the Kitchen as we serve up delicious recipes and recommendations to feed your family every day of the week.

1HR 5MINS

Total Time

$1.50

Cost Per Serving

Ingredients

Servings
6
us / metric
Quinoa
125 g
Quinoa
Swanson® Mexican Tortilla Flavor Infused Broth
420 mL
Swanson® Mexican Tortilla Flavor Infused Broth
Poblano Pepper
6
Poblano Peppers
Olive Oil
2 Tbsp
Olive Oil
Onion
1
Large Onion
Whole Kernel Corn
150 g
Whole Kernel Corn
Canned Pinto Beans
195 g
Canned Pinto Beans
Fresh Cilantro
3 Tbsp
Fresh Cilantro, finely chopped
Canned Whole Peeled Tomatoes
820 g
Canned Whole Peeled Tomatoes
Chipotle Peppers in Adobo Sauce
100 g
Chipotle Peppers in Adobo Sauce
Garlic
2 cloves
Garlic
Queso Fresco
245 g
Queso Fresco, crumbled
Lime
to taste
Limes

Nutrition Per Serving

VIEW ALL
Calories
377
Fat
19.0 g
Protein
17.1 g
Carbs
33.7 g
Add to plan
author_avatar
Campbell's Kitchen
Join us in the Kitchen as we serve up delicious recipes and recommendations to feed your family every day of the week.

Cooking Instructions

Hide images
step 1
Heat the oven to 450 degrees F (230 degrees C).
step 1 Heat the oven to 450 degrees F (230 degrees C).
step 2
Heat the Quinoa (125 g) and Swanson® Mexican Tortilla Flavor Infused Broth (420 mL) in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until quinoa is tender.
step 2 Heat the Quinoa (125 g) and Swanson® Mexican Tortilla Flavor Infused Broth (420 mL) in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until quinoa is tender.
step 3
Chop the Onion (1) and set aside. Cut the Poblano Peppers (6) into halves and deseed them. Place the chile halves into another large bowl. Add Olive Oil (2 Tbsp) and toss to coat.
step 3 Chop the Onion (1) and set aside. Cut the Poblano Peppers (6) into halves and deseed them. Place the chile halves into another large bowl. Add Olive Oil (2 Tbsp) and toss to coat.
step 4
Arrange the chile halves, skin-side down, onto a baking sheet. Roast for 15 minutes or until the chiles are tender and the edges are lightly browned. Place the baking sheet of chiles onto a wire rack to cool.
step 4 Arrange the chile halves, skin-side down, onto a baking sheet. Roast for 15 minutes or until the chiles are tender and the edges are lightly browned. Place the baking sheet of chiles onto a wire rack to cool.
step 5
Reduce the oven temperature to 375 degrees F (190 degrees C). Heat the remaining oil in a 10-inch skillet over medium heat. Add the chopped onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the Whole Kernel Corn (150 g).
step 5 Reduce the oven temperature to 375 degrees F (190 degrees C). Heat the remaining oil in a 10-inch skillet over medium heat. Add the chopped onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the Whole Kernel Corn (150 g).
step 6
Add the Canned Pinto Beans (195 g) and cook until the mixture is hot.
step 6 Add the Canned Pinto Beans (195 g) and cook until the mixture is hot.
step 7
Stir the onion mixture into the quinoa. Stir in the Fresh Cilantro (3 Tbsp).
step 7 Stir the onion mixture into the quinoa. Stir in the Fresh Cilantro (3 Tbsp).
step 8
Stuff about 1/4 cup of the quinoa mixture into each chile half, mounding slightly. Place the stuffed chile halves onto a baking sheet.
step 8 Stuff about 1/4 cup of the quinoa mixture into each chile half, mounding slightly. Place the stuffed chile halves onto a baking sheet.
step 9
Bake for 15 minutes or until the stuffed chiles are hot.
step 9 Bake for 15 minutes or until the stuffed chiles are hot.
step 10
Meanwhile, place the Canned Whole Peeled Tomatoes (820 g), Chipotle Peppers in Adobo Sauce (100 g), Garlic (2 cloves) and remaining broth into a food processor. Cover and process until the mixture is smooth.
step 10 Meanwhile, place the Canned Whole Peeled Tomatoes (820 g), Chipotle Peppers in Adobo Sauce (100 g), Garlic (2 cloves) and remaining broth into a food processor. Cover and process until the mixture is smooth.
step 11
Pour the tomato mixture into a 2-quart saucepan. Cook over medium-high heat for 15 minutes or until the sauce is thickened. Season to taste.
step 11 Pour the tomato mixture into a 2-quart saucepan. Cook over medium-high heat for 15 minutes or until the sauce is thickened. Season to taste.
step 12
Transfer the stuffed chiles to a serving plate. Spoon the sauce over the peppers.
step 12 Transfer the stuffed chiles to a serving plate. Spoon the sauce over the peppers.
step 13
Slice 1/4 inch off of each end of the Limes (to taste) and cut it in half, lengthwise. Set one of the halves cut side-down​​ on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
step 14
Sprinkle with the crumbled Queso Fresco (245 g) and additional chopped cilantro, if desired.
step 14 Sprinkle with the crumbled Queso Fresco (245 g) and additional chopped cilantro, if desired.
step 15
Serve with Lime Wedges and enjoy.
step 15 Serve with Lime Wedges and enjoy.

Watch Full Video

0 Saved
top
Version v3.136.1