Ensalada de Chiles Rellenos

Ensalada de Chiles Rellenos is a vibrant and nutritious Mexican salad featuring stuffed peppers filled with a high-protein mixture. This dish combines fresh vegetables with flavorful spices, making it both satisfying and healthy.

Ingredients

• Poblano peppers - 2
• Cooked quinoa - 1 cup
• Black beans - 1/2 cup
• Corn (fresh or frozen) - 1/2 cup
• Cherry tomatoes - 1/2 cup, halved
• Red onion - 1/4 cup, diced
• Cilantro - 1/4 cup, chopped
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 50 grams, crumbled

Steps

1. Preheat your oven to 200°C (400°F).
2. Roast the poblano peppers in the oven for about 15 minutes until the skin is blistered and charred, turning occasionally.
3. Once roasted, remove the peppers from the oven and place them in a bowl covered with plastic wrap for about 10 minutes to steam. This will make peeling easier.
4. While the peppers are steaming, combine the cooked quinoa, black beans, corn, cherry tomatoes, red onion, cilantro, lime juice, olive oil, salt, and black pepper in a mixing bowl. Mix well until combined.
5. Peel the charred skin off the poblanos and carefully make a slit down one side to open them. Remove any seeds if desired.
6. Stuff each poblano pepper with the quinoa mixture, packing it tightly.
7. Place the stuffed peppers on a baking sheet and sprinkle with crumbled feta cheese on top.
8. Bake the stuffed peppers in the oven for an additional 10 minutes until heated through and the cheese is slightly melted.
9. Remove from the oven, let cool slightly, and serve warm.

Nutrition

• Calories: 400
• Protein: 18 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 15 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• High in protein due to quinoa and black beans, supporting muscle health.
• Rich in fiber from vegetables and legumes, aiding digestion.

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