{"id":13250,"date":"2013-08-05T09:55:47","date_gmt":"2013-08-05T16:55:47","guid":{"rendered":"https:\/\/shescookin.com\/?p=13250"},"modified":"2018-04-28T15:51:49","modified_gmt":"2018-04-28T22:51:49","slug":"obsessed-with-chiles-quinoa-stuffed-chile-rellenos","status":"publish","type":"post","link":"https:\/\/shescookin.com\/obsessed-with-chiles-quinoa-stuffed-chile-rellenos\/","title":{"rendered":"Obsessed with Chiles: Quinoa Stuffed Chile Rellenos"},"content":{"rendered":"

\"Quinoa<\/a><\/p>\n

My obsession with chile rellenos lives on – it is how I measure every Mexican, Tex-Mex, or Southwestern restaurant that offers the dish on their menu, and if they don’t – shame on them! When I return from a trip, within a day or two my car finds its way to Great Mex in Costa Mesa for a chile relleno fix or Anepalco’s for Chile en Nogales. When in Las Vegas – it’s Bobby Flay style at Mesa Grill<\/a>, when in Chicago – I head to Frontera Grill<\/a> for some Rick Bayless chile relleno satisfaction. When I was in Austin, I found myself at the Pioneer Woman’s party which happened to be at La Condessa<\/a>\u00a0–\u00a0their chile relleno was filled with butternut squash and quinoa and topped with Manchego – it looked like a blob in the dark, but tasted sublime.\u00a0When in Shanghai or Paris, it’s nada.<\/p>\n

\"Mesa<\/a><\/p>\n

At home I have experimented with healthier, not fried, less cheese, more vegetable centric versions of the chile relleno with much success. While “everything is better with cheese” is true for many folks, I like chile rellenos because of the smoky chiles whose taste comes through better when not smothered under a blanket of cheese. Plus, much as we enjoy cheese, it is one of the “occasional indulgences” when adhering to a low-sodium, heart healthy diet.<\/p>\n

\"uinoa<\/a><\/p>\n

Chile Relleno with Butternut Squash, Quinoa and Manchego Cheese at La Condessa, Austin<\/p>\n

I riffed on the idea of using quinoa and added diced carrots, corn, and pine nuts to amp up the flavor, texture and colors for an appetizing, satisfying, vegetarian, guilt-less take that has a permanent place in my meal rotation and ongoing chile relleno love affair. Try it for Meatless Monday or any day when you desire comfort food that’s healthy and nutritious – \u00a0a fresh green salad on the side is an excellent accompaniment to these lovely chiles.<\/p>\n

\"Quinoa<\/a><\/p>\n

My secret ingredient for a subtle smoky kick – Head Ancho vinegar from Chaparral Gardens<\/a>, made\u00a0with Anchos, Habaneros, and Bells all grown on the farm.<\/p>\n

\"Quinoa<\/a><\/p>\n

<\/div>
\n\t
\n\t\t\t\t
\"\"<\/div>\n\t\t
\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Quinoa-Stuffed Chile Rellenos<\/div>\n\t\t
\n\t\tA not-so cheesy Chile Relleno where diced carrots, corn, and pine nuts amp up the flavor, texture and colors for an appetizing, satisfying, vegetarian, gluten free, guilt-less twist on a Mexican favorite.<\/em>\t<\/div>\n\t
\n\t\t\t\t\t\t
\n\t\t\tServings<\/span>: 4<\/span> servings<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
\n\t\t
Ingredients<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t