Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

chile relleno

There are a multitude of ways to make these, but this is my version of a chile relleno. You can find chipotle chiles in many gourmet markets. The small cans come in two varieties: chipotle chiles in adobo sauce and chipotle salsa. Most of the heat is in the actual chiles in the adobo sauce version so be sure to adjust the amount of chiles you use based on how spicy you want it to be. The salsa version is a totally puréed version, and has a more smoky flavor. I prefer the salsa version here but either can be used in this recipe.

1 poblano chile

1/4 cup quinoa
1/2 cup water
1 tablespoon canola oil
1/4 medium onion, diced
1/4 cup black beans, rinsed and drained
Salt, to taste
Freshly ground black pepper
1-2 ounces goat cheese

Chipotle-Tomato Sauce
1 small tomato, cored and diced
1 tablespoon diced onion
1 small clove garlic, roughly chopped
1-2 teaspoons chipotle salsa (or chipotle chiles in adobo)
Salt, to taste
Dash cinnamon

1. Preheat oven to broil. Place chile on an aluminum foil-lined baking sheet and roast until skin blackens, turning frequently. Remove chile from oven and place in a paper bag to cool. Once cooled, peel outer skin, being careful not to tear into flesh of chile. Make a slit lengthwise; remove and discard seeds. Set aside. Reduce oven temperature to 350°F.
2. In a small saucepan, bring quinoa and water to a boil. Cover, reduce heat and simmer 10-15 minutes. Grains will be translucent and germ ring will be visible when done. Transfer to a medium bowl and set aside.
3. Meanwhile, in a medium sauté pan, heat oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add black beans and cook for another 2-3 minutes. Season with salt and pepper. Remove from heat and allow to cool slightly. When cooled, add to bowl with quinoa along with goat cheese and gently toss to combine.
4. Combine ingredients for sauce in a blender and purée until smooth. Adjust seasonings if you prefer it spicier. Transfer purée to a medium saucepan and bring to a boil. Lower heat and simmer until slightly thickened, about 7-8 minutes. Keep sauce warm until ready to serve.
5. Stuff chile with quinoa mixture and place on a baking sheet. Roast for 15-20 minutes, until heated through.
6. Place chipotle-tomato sauce on serving plate and top with stuffed chile. Serve immediately.

Serves 1.


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