Vegetarian Chile Rellenos with Quinoa

Quinoa and vegetable filled Chile Rellenos ready for the oven.

In an effort to eat healthier Mexican food at home, I created a baked chile relleno filled with quinoa and a variety of fresh vegetables. Once in a while, I treat myself to the real thing, and I enjoy every earned bite! But in-between those splurges, this vegetarian dish satisfies my craving and helps me keep the fat, carb and calorie counts in check. Quinoa is high in protein, cholesterol-free, low in fat, and gluten-free. It has a more delicate, nutty flavor, and glistens like tiny pearls.

As you probably know by now, I love Mexican food! I could survive on warm corn tortillas slathered with butter, topped with chunky guacamole and spicy salsa, then dusted with salt and rolled into a taquito shape. Put a bowl of warm queso and fresh tortilla chips in front of me and watch them disappear. Add a limey top shelf margarita on the rocks with salt to the scenario and I'm in food heaven.

A typical Austin Mexican dinner out: Start with a top shelf margarita on the rocks with salt...PLUS

Chips and salsa, warm queso, guacamole and hot tortillas--then order dinner.
Yes, life is good in Texas!

After living in Austin for the past 9 years, and indulging in a carb-laden diet far too often, something had to give. It was time to limit the amount of fried food, melted cheese, chips and salsa and make healthier daily choices. Moderation, however, is hard to come by when you live in a food-oriented--no--a food-obsessed city like Austin. So many great restaurants--with and without celebrity chefs featuring pork belly and fried brussell sprouts, dozens of re-purposed empty lots full of ethnic food trucks, stand in line early if you want a seat pit barbecue joints north, south, east, west of downtown, and great drive-thru burger joints on every corner... and only 365 days in the year to enjoy. Well, minus Thanksgiving and Christmas, of course, when they're closed.

Once in a while...the original recipe is still quite a treat.

Vegetable filled chile rellenos are an excellent mental meal replacement for me. I don't feel deprived or jealous as I watch others cut into their golden batter-coated spicy peppers filled with warm, cheesy goodness. Best of all--I don't feel guilty!

My vegetable stuffed poblano pepper looks beautiful on the plate. And if my eyes are happy, usually my stomach will be too! The heat of the poblano pepper compliments the mild quinoa and vegetable filling, while the melted Monterey Jack cheese makes the dish feel decadent.

If you follow a vegan diet, check out the cheese substitutes below. Both get high marks for melting nicely and providing a true cheesy flavor. You can also add black beans for additional protein.

Use any leftover filling to make a tummy satisfying soft taco for lunch the next day.

Vegetarian Chile Rellenos stuffed with Quinoa
Makes enough filling for 4 large chiles
Printable recipe

4 large Poblano chiles, roasted, peeled and deseeded *
1 cup quinoa, cooked according to package directions and cooled
1 large garlic clove, minced
1/2 cup sweet onion, chopped
1 large sweet red pepper, diced into small cubes
1 yellow squash, diced into small cubes
1 zucchini, diced into small cubes
1/2 teaspoon cumin (optional)
Cherry tomatoes, halved
1/2 cup fresh cilantro, chopped
Grated Monterey Jack cheese shredded**
Salt and freshly ground pepper to taste

Drizzle or brush a little olive oil in baking dish to prevent peppers from sticking. Slit open each chile and place in baking dish.

Saute onion and garlic in 2 tablespoons olive oil until transparent--about 2-3 minutes. Be careful not to burn garlic.

Add cumin, red pepper, yellow squash, and zucchini and cook, stirring constantly, until they just begin to soften, about 5 minutes on medium. Remove from heat and season with salt and pepper. Let cool.

When ready to fill peppers, add sauteed vegetables, cherry tomato halves, and chopped cilantro to quinoa and toss gently to mix. Generously fill each chile and top with shredded cheese. Place in oven and cook until cheese melts and filling is hot.

Serve garnished with sliced avocado and chopped fresh cilantro.

A drizzle of Tacodeli's Doña Sauce would be excellent on top!

*See previous post on Chile Rellenos for directions on roasting, peeling and deseeding peppers, and for original recipe.

**For vegan rellenos, substitute Daiya Jack cheese (carried by Whole Foods) or if you can find it locally, Dr. Cow nut based aged cheese substitutes are supposed to be amazing.