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Baked Quinoa Chile Rellenos

Wendy Polisi
  • 90 minutes
  • Serves 6

INGREDIENTS

1/4 cup

Cilantro

1/2 cup

Corn, frozen

3 tsp

Garlic

1 tsp

Mexican oregano

2 cups

Onion

6

Poblano peppers

1 28 ounce can

Tomatoes

1 cup

Almond milk, unsweetened

1

Chipotle chile in adobo sauce

2 tsp

Lemon juice

1

Sauce

1 cup

Quinoa, cooked

1 cup

Quinoa flakes

1/2 cup

Corn flour *see note, fine

1

Flour mixture

1 tsp

Paprika, smoked

1/2 tsp

Pepper, fresh ground

1/2 cup

Quinoa flour, toasted

1/2 cup

Red pepper

1 tsp

Sea salt

1 tsp

Cumin, ground

1 1/2 cups

Rice crackers

4 oz

Cream cheese

1

Milk mixture

1/2 cup

Pepper jack

Breading

Crumbs