Healthy Mexican Dinner Chile Relleno with Salsa Roja
When it comes to healthy Mexican cuisine, few dishes are as delicious and satisfying as Chile Relleno with Salsa Roja. This classic dish combines roasted poblano peppers, a flavorful filling, and a rich red sauce, making it a perfect option for a nutritious dinner. Let’s explore how to prepare a healthier version of this beloved meal.
Ingredients for Healthy Chile Relleno:
- 4 large poblano peppers
- 1 cup cooked quinoa or brown rice
- 1 cup black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup low-fat cheese, shredded (optional)
For the Salsa Roja:
- 4 ripe tomatoes
- 1 small onion, quartered
- 2 cloves garlic
- 1-2 jalapeños (adjust based on heat preference)
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions:
Step 1: Prepare the Peppers
Begin by roasting the poblano peppers. Preheat your oven to 400°F (200°C). Place the peppers on a baking sheet and roast for about 20-25 minutes, turning halfway through, until the skins are blistered and charred. Once done, remove from the oven and let them cool. Once cooled, carefully peel off the charred skin, make a slit on one side of each pepper, and remove the seeds. Keep them aside.
Step 2: Make the Filling
In a large mixing bowl, combine the cooked quinoa (or brown rice), black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well until all ingredients are evenly combined.
Step 3: Stuff the Peppers
Carefully fill each poblano pepper with the quinoa and bean mixture. If desired, sprinkle some low-fat cheese on top of the stuffing before placing them in a baking dish.
Step 4: Prepare the Salsa Roja
For the salsa, combine the tomatoes, onion, garlic, and jalapeños in a blender. Blend until smooth. Heat olive oil in a saucepan over medium heat, then pour the blended mixture into the pan. Simmer for about 10-15 minutes, seasoning with salt and pepper to taste.
Step 5: Bake and Serve
Preheat the oven to 375°F (190°C). Pour a little bit of the salsa roja over the stuffed peppers in the baking dish, then cover with foil and bake for about 25-30 minutes. Remove the foil for the last 10 minutes to allow the tops to get a little crispy.
Once cooked, serve the Chile Rellenos topped with the remaining salsa roja. Pair with a side of fresh avocado slices or a light salad for a complete and nutritious meal.
This Healthy Mexican Dinner of Chile Relleno with Salsa Roja is not only a feast for the eyes but also a nourishing option packed with protein, fiber, and essential nutrients. It’s sure to satisfy your cravings while keeping it healthy.