Quinoa Corn and Squash Chiles Rellenos
This recipe is sponsored by Land O’Lakes. All opinions are my own. Thank you for supporting the brands I love that make this website possible.
Midweek meal idea: Quinoa Corn and Squash Chiles Rellenos
There is a serious debate going on in my home this week: egg battered chiles rellenos or roasted chiles rellenos. It’s a tough one.
I never choose a side because it all depends what the poblano pepper is stuffed with. It also depends on how serious you are about your diet at that particular moment. Egg battered chiles rellenos are indulgent and rich. They are fried and ooze with delicious cheese. A “sometimes” food as I like to call it.
On the other hand, chiles rellenos that are not battered and only roasted can be considered an “often” food. They can be stuffed with veggies and your favorite grains. Cheese is optional. I like to cook the vegetable and grain filling with Land O Lakes® Butter. Using butter to cook onion and garlic brings out the most delicious flavor, not to mention a divine aroma in the kitchen.
For this recipe, I chose the classic corn and squash combination with a drizzle of table cream. They are hearty and made in one-third the time it takes to prepare egg battered chiles rellenos.
Related recipe: Hibiscus Enchiladas
Depending on how much time and patience you may have, the poblano peppers can be roasted over an open flame on your stove top. You can also roast them in your oven if you’re making a large batch. I prefer to roast them over an open flame because that’s the way my mother and grandmother used to make them. My mother says that by keeping an eye on the flame as it roasts the pepper skins, you are able to control and evenly roast all sides.
Adding a grain to the veggie mixture is a great way to feed a large crowd. A little goes a long way. You can also use rice, bulgur, couscous and barley. Plus, it’s the perfect way to use up leftover cooked grains.
For more recipe ideas and great ways to incorporate Land O Lakes® Butter products, visit landolakes.com or follow along on Facebook, Instagram or Twitter.
Quinoa Corn and Squash Chiles Rellenos
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: Makes 6
Ingredients
6 Poblano peppers
2 tablespoons Land O Lakes® Butter
2 garlic cloves, chopped
½ cup chopped white onion
1 cup white corn
1 cup chopped Mexican squash
2 cups cooked quinoa
1 ½ teaspoons salt
1 teaspoon dried oregano, crushed
table cream
cilantro for garnish
Instructions
Roast Poblano peppers over a gas flame, turning frequently with tongs, until charred on all sides, about 5 minutes each. Place in a plastic bag; set aside to allow steaming for 10 minutes. Then, using your hands, rub and remove the charred pepper skin.
Melt butter in a large pan over medium heat. Add garlic and onion. Cook until tender, about 5 minutes. Add corn and squash; stir frequently until squash is cooked through. Add quinoa, salt and oregano; stir to combine. Cook for 10 minutes.
Slice Poblano peppers open and remove some seeds (remove all seeds for mild flavor). Stuff peppers with quinoa mixture and arrange on a large serving plate. Drizzle with table cream and garnish with cilantro. Serve.
