Quinoa Chile Relleno Bake for the Holidays

by Chrissy

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During the holidays, who looks forward to waking up to a savory (or sweet) scent of breakfast in the air? I don’t know about you, but that wafting alarm practically draws me out of bed and lures me into the kitchen, eyes half open and hair disheveled. (great mental picture, right?)

Sometimes it’s freshly baked fruit scones, maybe scrambled eggs and Ezekiel wheat toast, or possibly whole grain pancakes–OR–it’s a cheese-y, egg-y, bacon-y, type of breakfast; this is the kind that most people worry about.

Apricot & Blueberry Drop Scones

Fluffy Wheat Buttermilk Pancakes w/ Toppings

Trying to watch that figure during the holidays? I would like to say that I try, but it would be a total sham. Why? Because:

Tasty food > gross Jenny-Craig-Weight-Watcher-Lean-Cuisine “food”

I’ve never been a calorie counter, so don’t ask me how many calories per serving are in this dish…but I can tell you that this Chile Relleno Bake is a little lighter and a heck of a lot healthier than the original.

Did I just hear a Gasp! 

Well, since the original recipe from my sister‘s cookbook called for twice as much cheese and sour cream, by cutting back a tid bit and substituting with healthier options, I’d say we just did you a favor! You can now eat tasty food again.

 

By adding the 2 cups of Quinoa, in place of 2 cups of cheese, you are cutting out extra fat calories and adding in a plethora of protein. The same goes for the minimal amount of sour cream, by using greek yogurt.

There are plenty of ways to eat healthier during the holidays, so stay tuned on the LYK to learn some great ways to do so.

We also apologize in advance if delectable things like THESE show up…

Beignets with Vanilla Mascarpone Cream

 

Yea, you can bookmark this recipe for after you fail your New Years resolution to give up all sweets. (who were you kidding anyways? That’s no way to live…)

 

The “How To” :

Eggs + sour cream + greek yogurt + hot sauce + salt + pepper.

Whisk.

Add quinoa + green chiles + chedder cheese + pepper jack cheese.

Mix.

Pour into greased glass baking dish.

Bake at 350 F for 35-45 minutes.

Until golden and crispy edges form and inserted knifes comes out clean.

Add favorite hot sauce or salsa, or eat as is.

Quinoa Chile Relleno Bake

Print Recipe!

Serves 8-10

Ingredients:
8 Eggs
1/3 cup sour cream
2/3 cup greek yogurt
2 cups shredded cheddar cheese
½ cup pepper jack cheese
2 cups cooked quinoa
2 4-oz. cans green chile
hot sauce (to your liking)
½ tsp black pepper
1/8 tsp salt

Directions:
Whisk eggs together. Add the sour cream and greek yogurt to the eggs and whisk until fully incorporated. (about a minute). Add the two cheeses, the cooked quinoa, both cans of green chiles, hot sauce, salt and pepper and mix together, well.

Transfer egg mixture to a 9 x 13 greased glass baking dish and place in the oven at 350 F. Cooke for 35-45 minutes, or until a knife inserted in the middle comes out clean and the edges/surface are crispy and golden brown.

Let it rest for 5 minutes, then dig in! Top with your absolute favorite salsa and enjoy!

From the Little Yellow Kitchen,
Chrissy

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13 Responses to “Quinoa Chile Relleno Bake for the Holidays”

  1. Oh my gosh, this looks incredible! I’m always on the lookout for a good casserole type breakfast for the holidays that’s not going to sit too heavy…gotta save room for dinner ya know! 😉

    Bookmarking this now!

  2. Oh this looks awesome, definitely a recipe to bookmark for the holiday season!

  3. ohh this looks yummy! wishing I had some right now :)

  4. Chrissy

    Yea.. me too… bad idea to forget my food to eat at work. If I could I would teleport a hardy portion to you and I.

  5. This is amazing timing. I was just searching Pinterest last night for a chile relleno bake. Can’t wait to try this.

  6. Chrissy

    No way! I swear this is my new favorite version. There is plenty of cheese to go around and the quinoa adds substance but is barely noticeable. So you can probably trick people into thinking that it is a cheesy no-good-for-you dish :)

  7. This Quinoa Chile Rellano looks so GOOD! I want to make it the morning AFTER Thanksgiving! YUM! Thanks for sharing this and ALL the great recipes and ideas and pictures and stories! Very entertaining and enjoyable!

  8. Wow..the food is yummy…The food in chile is very tasty…Thanks for posting such a nice blog…

  9. Fabulous! Big hit tonight with my family for Meatless Monday!

    Thx

  10. Chrissy

    Yay! Diane we are so happy to hear that! I have made this Quinoa Chile Relleno Bake multiple times for many various occasions and it is always a crowd favorite!

  11. This is great. I used low fat cheddar, regular pepper jack, subbed low fat cottage cheese for sour cream and yogurt. Loved it with salsa and spinach sprinkled in top. Next time might try baking the spinach in. Thanks!

  12. Chrissy

    Hi Sara, your cottage cheese sub for the light sour cream sounds like a great way to add more protein! I bet that baking spinach in there would be a great addition. :)

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