Chiles Rellenos (stuffed w/Tuna & Quinoa)
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 (Tuna and Quinoa)
Ingredients
- 1 tablespoon olive oil
- 1 small onion thinly sliced
- 1 clove garlic minced
- 14 oz can diced or whole tomatoes or 2 fresh tomatoes
- 5 oz can tuna drained
- ¼ cup quinoa
- ½ cup water
- 8 oz can tomato sauce
- 1 teaspoon cumin
- 4 poblano peppers
- ½ cup shredded cheddar cheese
- Salt and pepper to taste
- Sour cream for serving
Instructions
- In a medium pan, saute onions and garlic in oil over medium heat until they begin to soften. Drain tomatoes, saving the juice, and add tomatoes to onions. If using whole canned tomatoes or fresh tomatoes, dice into chunks before adding to onions. Add the tuna, quinoa and water, mix to combine. Season with salt and pepper to taste. Cover and simmer for about 15 minutes, or until quinoa is cooked through.
- On a grill, over an open gas stove flame or under a broiler, char the peppers until the skins are dark and blistered, turning often. Place in a ziploc bag, or a bowl and cover with plastic wrap to steam for 5-10 minutes, then peel off the skins. Make a small slit down the length of the pepper and carefully remove seeds and ribs. Stuff peppers with tuna filling, top with cheddar cheese and broil until the cheese is bubbly and melted.
- In a small saucepan, combine tomato sauce and cumin over low heat. Thin out the sauce with reserved juice from the canned tomatoes (or water) until it reaches desired consistency. Season with salt and pepper, taste and adjust spices as needed. Ladle sauce onto bottom of serving dish, top with stuffed peppers and serve with sour cream.
Nutrition
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