Lunch

Baked Chile Rellenos is for Lunch.

Baked Chile Rellenos takes 30 minutes to prepare.

Baked Chile Rellenos takes 15 minutes to cook.

Baked Chile Rellenos makes 4 servings.

The ingredients for Baked Chile Rellenos are:

Anaheim Chile 1 whole pepper, 4 serving
Chorizo, pork and beef, 3 oz
Sam's Choice. Mild Lime & Garlic Salsa, 62 gram
Ancient Harvest Quinoa Inca Red, 1/4 cup
Cheese, Dofino Creamy Havarti Deli-Slices (1 slice)
Great Value" Cheese, Fiesta Blend (1/3 cup)
Water, tap, 6 fl oz
Pepper, black, 1 tsp
Cumin - ground, 1 tsp

Here is how you make Baked Chile Rellenos:

Take your fresh chiles and rinse and lightly oil the skin and put onto a baking sheet and place under the broiler until skin is browned and bubbled, turn and repeat (takes 5-10 per side depending how close your chiles are to the heat source). Place peppers into a ziplok bag and steam until skins peel off easily. Peel and seed each chile. Set aside while you make the filling.To make the filling in a small frying pan cook the chorizo over low heat until it's cooked through and browned, drain on a paper towel. In a small sauce pan bring 3/4 cups of water seasoned with black pepper, and a tsp cumin to boil, once boiling add 1/4 cup of quinoa to the boiling water, lower to a simmer and cook until water is absorbed. Once the chorizo and quinoa have cooled you need to combine them with the shredded cheese and salsa in a small mixing bowlSplit mixture evenly between each of the four chile peppers, place each stuffed pepper into a baking dish and top one quarter slice of the havarti cheese and bake in a 350 degree preheated oven for 15 minutes.Serving Size: 1 pepperNumber of Servings: 4Recipe submitted by SparkPeople user CHLOEBUG61.

The nutritional information for Baked Chile Rellenos is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 223.6

• Total Fat: 13.4 g
• Cholesterol: 32.5 mg
• Sodium: 476.7 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 2.1 g
• Protein: 10.9 g

Baked Chile Rellenos is Mexican cuisine.