This is another recipe I picked up when I was in Mexico. Chiles Rellenos are typically stuffed with cheese, battered and then deep fried, but my host mother said they prefer to eat healthy, so the peppers are just roasted and stuffed with a tuna mixture. This method makes it so much easier to cook chiles rellenos than going through all those steps!
This is a Real Food recipe if you’re following these rules. The addition of quinoa and the sauce are my own. The quinoa adds extra nutrients and helps to bind the stuffing. I created the sauce to add a smoky counterbalance to the acidity of the tomatoes. Mmm smoky red sauce… These make a quick weeknight meal and you can swap them out on Mexican food night instead of the typical tacos! If you’re vegetarian, replace the tuna with black beans for an equally delicious twist. It’s easy to get creative with the fillings!
If you’ve never had one, poblano peppers are on the mild end of the heat chart (less than a jalapeño), but with a distinct peppery flavor. You’ll need to char them in order to remove their skins. This can be done on a grill, over the open flame of a gas stove top, or on a foil-lined pan under the broiler. Rotate the peppers so all sides blister and the skin blackens. Then place them in a plastic bag and let them steam for a few minutes. This will make the skin easier to remove. It’s ok if there are bits of skin or charring left.
Chiles Rellenos with Tuna & Quinoa in a Smoky Red Sauce