Oven Roasted Chile Relleno with Chipotle Asado Sauce

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Very good recipe to make for company, vegetarian or not.

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Reviewing the Chipotle Asado Sauce: soooo authentic and sooooo good! Very easy and fast to make too. I'll be making this alot.
Thanks Giada!

I use my own imagination for the stuffed Poblanos. I fried some ground beef, onions, added black beans and infused mexican flavors with seasoning. Baked with cheese on top. Delish!

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This was tasty but a lot of work (and I cut some corners. I only used 1 cup of quinoa and there was still tons of leftovers. I also used a can of fire roasted tomatoes with green chille's to make the sauce and used FAR less chipotle peppers than called for. And I sauteed the onions instead of roasting them in the oven. But in the end I wasn't that big a fan of the sauce- too spicy (even with the reduced amount of peppers. Maybe it would have been better if I didn't cut the corners. I probably won't make it again just due to the amount of time involved (took me 1.75 hours and Im a pretty organized cook
P.S.- my husband thought they were "pretty dank". I think thats good:

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My husband and I enjoyed this dish. I didn't have all the ingredients so I substituted some left over rice for the quinoa. We're not big fans of chipotle peppers so I used red ancho and new mexican chiles. The spice was just right for us but we love spicy foods. I also made some corn tortillas to sop up the tasty sauce! I just made two peppers, next time I'll make a larger portion so we have left overs!!

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This is a very tasty dish. They are not easy or quick, and there was even a point when I thought I would have to throw them out - my filling did not set up in the allotted amount cooking time, I upped the oven temp to 400 and cooked an additional 20 minutes. This may have happened because I used too much liquid when preparing the quinoa and it was a little 'wet' in the filling. Thankfully it dried out and firmed up with the extra cooking time. This would make a fantastic dish for company, but be sure to do a practice run beforehand as the ingredients need a little tweeking. The recipe makes enough stuffing for AT LEAST 8 large poblano chillies. I used only 2 chipotles, put them in the cuisnart with the tomatos, and it was perfect. Used only 2 cups of fat free 1/2 and 1/2, three would have been way too much. A very pretty and delicious meal!

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Our family really loves these unique stuffed chillies, but the quantity it makes seems off. We usually end up with 10-12 medium to large stuffed fairly well. When preparing the Quinoa use the 1 part Quinoa to 2 part water and it will come out great (we also find that white quinoa in bulk [whole foods] goes on sale @$1.99/lb so we use half red and half white You can add meat or additional different mushrooms to make the meal more meaty. We buy the chipolte in adobo sauce as whole chillies in the can, using three and it comes out med/hot spicy. If you know your guests and they like it hot add a habanero or two. The amount of sauce seems to be way too much so we use it as a chip dip and its a big hit. Once you make this recipe one time the second and subsequent times will be much quicker so I would make it once prior to making it for a party. Its also great to make them then take to work the next day.

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I am a fan of Giada de Laurentis, and many other chefs on your website. But oftentimes, the editing of the recipes published by Food Network is rather poor. I made several recipes from your site, and many had incorrect measurements of ingredients. If you are not an experienced cook you end up with a failed dish and a waste of time, food and money.

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Not too difficult to make and not too hot (picosoby our stds. I also used the canned fire-roasted tomatoes, but mainly cause I already had some sauce made up w/canned & I thought it was VERY lame so was looking for a sauce fixer (chipotles. BTW Sharon from San Ramon, "relleno" MEANS stuffed so they could be battered & fried OR oven roasted.

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Here are a couple of changes I made:
Peppers - Used 1 cup of quinoa instead of 2, and it filled 4 peppers. Actually, it overfilled them, so you could probably still stuff 5 if you wanted. Substituted a Mexican cheese blend for the asadero, because I didn't have time to go to the Mexican grocery.
Sauce - Used 2 cans of fire roasted tomatoes with garlic for the sauce. I added them to chopped onion I dry roasted in a pan with the thyme. I also omitted the oil. I used 3 chipotle peppers in the adobo sauce, and it was very spicy. It went well with the stuffed peppers, but you may want to add them to taste one at a time. Finally, I used 1 cup of fat free half & half in place of the heavy cream. This was me trying to save some calories, and it turned out fine.

I served with with some grilled shrimp, and am considering adding to the filling for next time, but the peppers would be great on their own too. Seriously, make this soon. It's really, really good.

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Chile Relleno is stuffed pepper that is batter dipped and fried. This is a roasted stuffed poblano, so it is healthier and easier. 2-cups of uncooked quinoa was way too much. Next time I'll try 1 cup and that even seems like too much. I used a can of fire roasted tomato as a shortcut. I used a bit of fat-free half-and-half instead of cream to keep the calories down. I toned down the chipotle, because it is too strong and smoky for me. With adjustment, it was a very good, healthy, meat-free entree with pretty presentation.