Our version of chiles rellenos skips the traditional batter and frying. Instead, we fire-roast fresh poblanos and stuff them with a savory-sweet combination of quinoa, dried fruit, nuts, seeds, and warm spices. They’re baked and finished with a light, tangy red tomato sauce that brings everything together.
This recipe makes ten generously stuffed chiles. And while roasting, peeling, and stuffing the poblanos takes a little time, we think it’s worth making the full batch. Enjoy them for dinner, then pack up the leftovers for lunch the next day. You’ll be glad you did!
Quinoa-Stuffed Chiles Rellenos
Makes: 10 stuffed chiles (10 servings)
Total time: Approximately 60–90 minutes
Ingredients
For the poblano peppers
- 10 large poblano peppers
For the quinoa filling
- 6 cups cooked quinoa, prepared according to package instructions
- ¼ white onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 3 large Roma tomatoes
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons ground cumin
- 1 cup chopped mixed dried fruit (we use cranberries, peaches, and dates)
- ⅓ cup toasted sunflower seeds
- ⅓ cup toasted pumpkin seeds (pepitas)
- ⅓ cup toasted peanuts
- ½ green apple, finely diced
- ½ pear, finely diced
- Salt and black pepper, to taste
- Shredded mozzarella cheese, optional, to taste
For the red tomato sauce
- 5 large Roma tomatoes
- 3 cups water
- 1 garlic clove, minced
- 1 cinnamon stick
- Salt and black pepper, to taste
For serving
- Mexican crema or sour cream, thinned with a little water for drizzling
- Fresh parsley sprigs
- Cooked rice and a mixed green salad, optional
Instructions
1. Roast the poblano peppers
Roast the poblanos directly over a gas flame, turning occasionally until the skins are blistered and charred on all sides. If you don’t have a gas stove, place them under your oven’s broiler, turning as needed.
Transfer the roasted peppers to a covered bowl and allow them to steam for approximately 10–15 minutes. This helps loosen the skins.
Once cool enough to handle, gently peel away the charred skin. Make a lengthwise slit along one side of each chile and carefully remove all the seeds and veins, keeping the pepper intact for stuffing. Set aside.
2. Prepare the quinoa filling
Blend the three raw Roma tomatoes until smooth to create a fresh tomato purée. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant.
Add the cooked quinoa and stir for approximately 5 minutes.
Pour in the tomato purée, followed by the ground ginger, paprika, cinnamon, nutmeg, cumin, dried fruit, toasted sunflower seeds, pumpkin seeds, and peanuts.
Stir well and cook for another 5 minutes, allowing the flavors to combine. Season with salt and pepper.
Fold in the finely diced apple and pear at the end so they retain a little texture.
The filling should be moist and soft enough to hold together when packed into the peppers. If it seems too dry, add a small splash of water.
3. Make the red tomato sauce
Place the five Roma tomatoes, water, garlic, and cinnamon stick in a saucepan.
Bring to a gentle simmer over medium heat and cook for approximately 5 minutes, or until the tomatoes begin to soften.
Remove the cinnamon stick and transfer the tomatoes, garlic, and cooking liquid to a blender. Blend until smooth, working in batches if necessary.
Season with salt and black pepper.
The sauce should be light, thin, and pourable, not thick. Its bright tomato flavor and acidity balance the sweetness and richness of the stuffed chiles.
4. Stuff and bake the chiles
Preheat the oven to 350°F (175°C).
If using mozzarella, tuck a little shredded cheese inside each poblano first.
Generously fill each pepper with the quinoa mixture, gently packing the filling so it holds together without tearing the chile.
Arrange the stuffed poblanos in a baking dish and bake for approximately 20–30 minutes, until heated through and the cheese, if using, has melted.
5. Plate and serve
Place one stuffed poblano on each plate.
Pour approximately ¼ cup of the warm red tomato sauce directly over the chile.
Finish with a light drizzle of Mexican crema or thinned sour cream and a sprig of fresh parsley.
At Topia, we love serving these with a mixed green salad and rice, which is perfect for soaking up the extra sauce.
A Few Tips From Our Kitchen
Choose good poblanos. Look for large, firm peppers with smooth, glossy, deep-green skin. Larger peppers are easier to stuff. Poblanos are generally mild, but their heat can vary from crop to crop, so don’t be surprised if you occasionally get one with a little extra kick!
Make it your own. This is a wonderfully flexible recipe. Experiment with your favorite dried fruits, nuts, and seeds. Use more or less cheese, or leave it out entirely.
Make it vegan. Simply omit the mozzarella and crema, or use your favorite plant-based alternatives.
Enjoy the leftovers. These chiles are just as enjoyable the next day. Store leftovers in the refrigerator and reheat them, or pack one cold for lunch. You can also prepare the quinoa filling a day ahead to make assembly easier.
Enjoy a little taste of Topia at home!
