Chiles Guajillos Rellenos

Chiles Guajillos Rellenos is a vibrant and flavorful dish featuring roasted guajillo peppers stuffed with a delicious mixture of cheese, black beans, and spices. This vegetarian side dish is perfect for adding a touch of authentic Mexican cuisine to any meal.

Ingredients

• 2 guajillo chiles
• 100 grams of crumbled queso fresco
• 100 grams of canned black beans, drained and rinsed
• 50 grams of cooked quinoa
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of smoked paprika
• Salt to taste
• 1 tablespoon of olive oil
• 1/4 cup of finely chopped onion
• 1 clove of garlic, minced
• 1/4 cup of chopped fresh cilantro
• 1/2 cup of tomato sauce
• 1/2 teaspoon of lime juice

Steps

1. Preheat the oven to 180°C (350°F).
2. Carefully toast the guajillo chiles in a dry skillet over medium heat for about 1-2 minutes until fragrant, then soak them in hot water for 15 minutes to soften.
3. In a skillet, heat the olive oil over medium heat, then sauté the chopped onion and minced garlic until translucent, about 3-4 minutes.
4. In a bowl, combine the crumbled queso fresco, black beans, cooked quinoa, ground cumin, smoked paprika, cilantro, and sautéed onion and garlic. Mix well and add salt to taste.
5. Once the guajillo chiles are soft, carefully remove the stems and seeds. Stuff each chile with the cheese and bean mixture.
6. Place the stuffed chiles in a baking dish and pour the tomato sauce over them. Drizzle with lime juice.
7. Cover the dish with foil and bake in the preheated oven for 20 minutes.
8. Remove the foil and bake for an additional 5-10 minutes until the top is slightly golden.
9. Serve warm, garnished with additional cilantro if desired.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from black beans and quinoa, promoting digestive health.
• Contains antioxidants from guajillo chiles and tomatoes, which may help reduce inflammation.

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