Looking for a healthier twist on a classic you love? These Baked Chile Rellenos prove that healthy and delicious can go hand in hand!
Today, I’ve got a special treat for you: Baked Chile Rellenos.
One of the best ways I’ve found to stick to healthy eating is to find new ways to enjoy your old favorites. Some of my favorite “hacks” are the addition of cauliflower to macaroni and cheese, using applesauce and bananas in baking and of course using quinoa to improve the nutritional profile of dishes.
Sadly, most dishes you get out are deep fried in what is most likely GMO corn oil and then loaded with nothing but cheese or meat. No doubt that they are delicious, but healthy? Not so much.
The good news is that with this dish you can stick to those brand new resolutions with a healthy indulgence that doesn’t make you feel like you’ve blown it!
And for those of you looking for healthy week day dishes – don’t worry. I’ve got some great ones lined up!
Hope you are having a fabulous New Year! Does anyone else think we should put off getting back to work until Monday?
Baked Chile Rellenos
Baked Quinoa Chile Rellenos
- 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
- 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
- 1 cup quinoa flakes
- 1.5 cups rice crackers
- 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
- 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.
Note: If you have a corn allergy, substitute any gluten free flour for the corn flour and skip the frozen corn.