Get ready to revolutionize your dinner routine with a mouthwatering fusion of traditional Mexican flavors and modern, healthy ingredients! These Chiles Rellenos break all the rules by replacing classic meat fillings with protein-packed tuna and nutritious quinoa, creating a dish that's both incredibly delicious and surprisingly nutritious. Imagine biting into a perfectly roasted poblano pepper, its charred exterior giving way to a creamy, savory filling that will make your taste buds dance with excitement!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 poblano peppers
- 1 can tuna, drained
- 1 cup cooked quinoa
- 1/2 cup cheese, shredded
- 1/2 cup onion, chopped
- 1 teaspoon cumin
- Salt and pepper to taste
- Tomato sauce for serving
Instructions
- Prepare the poblano peppers by roasting them over an open flame or under the broiler until the skin is completely charred and blistered. Rotate peppers to ensure even charring, about 5-7 minutes.
- Place the roasted peppers in a sealed plastic bag or covered bowl for 10-15 minutes. This will steam the peppers and make removing the skin easier.
- Carefully peel the charred skin off the peppers, keeping the peppers intact. Make a small slit on one side of each pepper and gently remove the seeds, creating a pocket for the filling.
- In a mixing bowl, combine drained tuna, cooked quinoa, chopped onion, shredded cheese, cumin, salt, and pepper. Mix thoroughly to create the filling.
- Gently stuff each poblano pepper with the tuna-quinoa mixture, being careful not to tear the pepper. Use toothpicks to secure the opening if needed.
- Preheat the oven to 375°F (190°C). Place the stuffed peppers on a baking sheet lined with parchment paper.
- Bake the stuffed peppers for 15-20 minutes, or until the cheese is melted and the peppers are heated through.
- Remove from oven and let rest for 3-5 minutes. Warm the tomato sauce in a small saucepan.
- Plate the chiles rellenos and drizzle with warm tomato sauce. Serve immediately while hot.
Tips
- Pepper Roasting Perfection: When charring poblano peppers, use tongs and rotate frequently to ensure even blistering. A gas stovetop or outdoor grill works best for authentic flavor.
- Skin Removal Hack: After roasting, placing peppers in a sealed bag creates steam that makes skin removal much easier. Let them rest for at least 10 minutes.
- Filling Technique: Don't overstuff your peppers. Leave a little room for the filling to expand during baking to prevent splitting.
- Cheese Selection: Choose a cheese that melts well, like Monterey Jack or mild cheddar, for the best texture and flavor.
- Make-Ahead Friendly: You can prepare the stuffed peppers in advance and refrigerate, then bake just before serving for a convenient meal.
- Serving Suggestion: Warm the tomato sauce just before serving to enhance its flavor and provide a beautiful, glossy finish to your dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 35mg
