Chile Relleno Con Quinoa
By The Jungle Journal
This vegetarian plate is inspired by a dish at Daniel Brooks’ Mexican restaurant Licha’s Cantina in Austin, Texas. Our version of the Chile Relleno con Quinoa gathers wonderful ingredients like nuts, beans, and quinoa, alongside Mexican peppers, cheese, and cream. Served as an appetizer or main dish, here’s our twist on the recipe for the delicious stuffed pepper that will be a favorite among guests.
Chile Relleno Con Quinoa
2 Chile Rellenos
1/2 uncooked Quinoa
Black Beans en purée
1/2 White onion
3 Cloves of garlic
1/4 cup of Sliced Almonds
Grapeseed oil (any vegetable oil will do)
Salt to taste
1/2 a lime
2 Chipotle Peppers in Adobo sauce
1 Cup of Mexican Crema
Homemade Frijoles Negros
Soak a cup of black beans overnight (or for 6-8 hours) in a bowl with water. Make sure there is enough water to rise about an inch or two over the beans.
Heat a pot of water and vegetable broth in a medium pot (about 2-3 cups of water with 1 cup of vegetable broth). Once boiling, add the soaked beans, three cloves of pressed garlic, half an onion, and one teaspoon of cumin. Bring to a simmer. Cook about one and a half hours. Taste to see if beans are tender. If not, continue cooking until they are. Remove the pressed garlic and half onion to compost. Set aside beans to cool.
Wash the Chile Rellenos and heat a T of oil in a skillet over medium heat. Cook one chile at a time. Grab tongs and cook on each side for about 3-4 minutes. The oil will be hot, so be careful with your hands after about 10 minutes, and seeing that the chile has burned a little bit, place in a bowl and cover for 15 minutes. Repeat with the second chile.
As you wait for the chiles go ahead and make quinoa. Heat one cup of water on high. Once boiling, add 1/2 a cup of quinoa and lower the flame to simmer. Cover and leave for about 12 minutes or so. Grab fork and fluff to make sure it is ready. Once all the water has been absorbed, set aside. Add in 1/4 cup of sliced almonds and a handful of raisins.
Blend beans in a blender or food processor with a couple of tablespoons of water from the pot. You don’t want the consistency to be too liquid-like but not very solid either. Pulse only a few times to achieve this. Transfer onto serving plates as this will be the bottom base for the dish.
Remove cover for the Chile Rellenos and make a slit from the stem all the way to the bottom of chile. Stretch open the slit just enough to start stuffing the chile with the quinoa mixture. Use half the quinoa mixture for one chile and the remaining for the other. Place Chile onto the black bean purée on the serving plates.
In a high-speed blender, mix one cup of Mexican Cream and two chipotle peppers*, lime juice, salt, and an extra spoonful of chipotle sauce from the can. Once blended, drizzle over Chile Rellenos. You will have extra, and that’s ok because you can use the salsa with any dish— you’ll thank us later.
Top off with Queso Fresco and pumpkin seeds, and enjoy!
*Note: If you don’t fancy spice, deseed the chipotle peppers before blending.