Julian Medina’s Chile Relleno de Quinoa

Julian Medina’s Chile Relleno de Quinoa
Staff Writer
Julian Medina’s Chile Relleno de Quinoa
Tacuba

Julian Medina’s Chile Relleno de Quinoa

Julian Medina’s newest sensation, Tacuba, is channeling heat from an assortment of peppers across the menu, including adobe-marinated Salmon a la Talla, succulent braised suckling pig carnitas with an orange habanero salsa, and a roasted stuffed poblano. The chile relleno de quinoa, a roasted poblano pepper stuffed with quinoa, kale, and mushrooms served in a light tomato sauce with crema and queso fresco, showcases traditional Mexican flavors and innovative technique for a dish that highlights both fresh and fiery flavors.

4
Servings
817
Calories Per Serving
Deliver Ingredients

Ingredients

For the tomato sauce:

  • Olive oil
  • 1 Cup diced white onion
  • 1 Tablespoon fresh thyme leaves, chopped
  • 1 Teaspoon Mexican oregano
  • 3 cloves garlic, minced
  • 1/2 habanero, finely diced
  • 4 Cups tomato puree
  • 1 Teaspoon sugar
  • Kosher salt

For the quinoa filling:

  • 2 Cups uncooked quinoa
  • Salt
  • 1/2 Cup pico de gallo
  • Olive oil
  • 1 Cup shitake mushrooms, or other mushrooms, thinly sliced
  • 1 bunch fresh kale, thinly sliced
  • 1 lime, juiced
  • 1 Cup queso fresco

For the chile relleno de quinoa:

  • 4 poblano peppers
  • 1 Cup queso fresco
  • 1 Cup Mexican crema, or sour cream

Directions

For the tomato sauce:

In a pan over medium heat, sauté the onions, thyme, oregano, garlic, and habanero in olive oil until tender, approximately 5 minutes. Add the tomato purée, sugar, and some salt to taste, bring mixture to a simmer and cook for about 10 minutes. Set aside and let cool. Blend in a food processor or blender until smooth.

For the quinoa filling:

Bring a medium saucepan filled with 4 cups water to a boil. Add the uncooked quinoa and some salt. Reduce the heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork. Add in the pico de gallo, and stir until ingredients are well mixed; salt to taste. 

In a different sauce pan over medium heat, sauté the mushrooms and kale in olive oil. Add in the lime juice. Sauté until the vegetables are warm and thoroughly cooked, salt to taste.

Combine the sautéed vegetables with the quinoa over low heat, add the queso fresco and leave on teh heat until cheese melts. Stir the ingredients together until well mixed. 

For the chile relleno de quinoa:

 Preheat the oven to 350 degrees F. 

Thoroughly wash each pepper then blacken them on a grill at medium heat for about 3 minutes. Make sure to turn the peppers a few times to ensure even cooking. When the peppers have softened and their skins are blistered, remove from the grill and place in a large resealable bag to cool, about 5 minutes. This method makes the skins easier to remove. 

Once cooled, carefully peel away the skins. Then open the pepper by making an incision from the pepper’s stem to bottom tip. Using a spoon, remove the seeds and veins.

Stuff each pepper with the quinoa filling, then sprinkle extra queso fresco, and pour a generous amount of tomato sauce over top. Place in the oven for 5 minutes. 

Remove from the oven. On each plate, place one stuffed chile. Garnish with Mexican crema and fresh queso fresco. 

Nutritional Facts

Total Fat
29g
41%
Sugar
18g
20%
Saturated Fat
13g
54%
Cholesterol
75mg
25%
Carbohydrate, by difference
104g
80%
Protein
35g
76%
Vitamin A, RAE
214µg
31%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
33mg
44%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
522mg
52%
Choline, total
96mg
23%
Copper, Cu
1mg
0%
Fiber, total dietary
12g
48%
Fluoride, F
2µg
0%
Folate, total
248µg
62%
Iron, Fe
10mg
56%
Magnesium, Mg
236mg
74%
Manganese, Mn
2mg
100%
Niacin
6mg
43%
Pantothenic acid
2mg
40%
Phosphorus, P
921mg
100%
Riboflavin
1mg
91%
Selenium, Se
41µg
75%
Sodium, Na
774mg
52%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
18µg
100%
Water
178g
7%
Zinc, Zn
6mg
75%

Chile Relleno Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chile Relleno Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.