Chiles Rellenos
These Chiles Rellenos are a colorful twist on a Mexican classic made with Success® Tri-Color Quinoa, poblano peppers, queso fresco, walnuts and dried cranberries.
Ingredients
- 2 bags Success® Tri-Color Quinoa
- 4 poblano peppers
- 3/4 cup chopped walnuts, divided
- 1 Tbsp olive oil
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 cup crumbled queso fresco, divided
- 1/3 cup dried cranberries, divided
- 1 tsp salt
- 1 cup sour cream
- 1/4 cup milk
Instructions
This colorful vegetarian recipe is as delicious as it looks and is sure to be a crowd-pleaser at your next gathering.
Step 1
Preheat broiler. Prepare quinoa according to package directions.
Step 2
Place the peppers on a baking sheet and place under broiler. Char skin on all sides. Remove peppers and place in a bowl. Cover with plastic wrap and allow to steam for 5 minutes.
Step 3
Switch oven to 400°F.
Step 4
Once cool enough to handle, peel charred skin from peppers. Cut the peppers in half lengthwise, remove the seeds and discard. Reserve peppers.
Step 5
Toast walnuts in a medium skillet over medium-high heat, about 4 minutes. Remove to a plate and allow to cool.
Step 6
Reduce heat to medium and add oil to skillet. Sauté onions and garlic for 2 minutes. Add quinoa, 1/4 cup walnuts, 1/2 cup cheese, 1/4 cup dried cranberries and salt to skillet. Stir to combine.
Step 7
Stuff quinoa mixture into prepared pepper halves. Place peppers in an ovenproof serving dish. Bake uncovered for 15 minutes.
Step 8
Meanwhile, place remaining walnuts, cheese, sour cream and milk in the bowl of a food processor. Blend until smooth. Season with salt, if desired.
Step 9
Drizzle the sauce over the peppers and sprinkle with remaining dried cranberries.
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