Description
Baked Chili Rellenos are a delicious and healthier twist on the traditional Mexican dish, featuring roasted peppers stuffed with a savory filling and baked to perfection.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup enchilada sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the poblano peppers over an open flame or in the oven until the skin is charred and blistered. Place them in a plastic bag to steam for 10 minutes.
- Once cooled, peel the skin off the peppers and carefully make a slit down the side to remove the seeds.
- In a bowl, mix together the cheese, quinoa, black beans, corn, cumin, chili powder, salt, and pepper.
- Stuff each pepper with the filling mixture and place them in a baking dish.
- Pour the enchilada sauce over the stuffed peppers.
- Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is melted.
- Serve hot and enjoy!
Notes
- Feel free to customize the filling with your favorite ingredients.
- For a spicier version, add diced jalapeños to the filling.
- These can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg