Servings: 6

Weight Watcher Smart Points: 11

Preparation Time: 30 Minutes

Cooking Time: 50 Minutes

Ready In: 80 Minutes



    1. Place oven rack in the top position and turn to broil
    2. Place a sheet of aluminum foil on the rack below
    3. Place chilies on the top rack and broil until blackened, turning carefully with tongs so that all sides blacken
    4. Place in a covered container for 15 minutes
    5. Peel chilies
    6. Slit down the middle and remove seeds.Meanwhile, spray a skillet with olive oil and heat to medium
    7. Add onion and red pepper
    8. Cook for 8 minutes
    9. Add garlic and cook for 30 seconds, or until fragrant
    10. Add corn, quinoa, garlic, paprika and cumin
    11. Cook for 3 more minutes
    12. Reduce heat to low
    13. Stir in cilantro, cream cheese and pepper jack
    14. Cook until the cheeses are melted
    15. Remove from heat and allow to cool slightly
    16. (This is a good time to start the sauce.)Preheat oven to 425 degrees
    17. Line a baking sheet with parchment paper and spray with olive oil.Stuff each chili with the quinoa mixture
    18. Use two to three toothpicks to secure
    19. In a shallow dish combine the corn flour and quinoa flour
    20. Combine milk and lemon juice and place in a shallow dish
    21. Make breading by combining quinoa flakes and rice crackers in a food processor until smooth
    22. Transfer to a shallow dish
    23. Dip chilies in the flour and then in the milk/lemon juice mixture
    24. Coat with bread crumbs and place on prepared baking sheet
    25. Spray liberally with olive oil spray
    26. Bake for 25 to 35 minutes, until brown
    27. Serve with sauce
    28. (Reserve remaining sauce for another use.)To make sauce: Spray a saucepan with olive oil and heat to medium
    29. Add onion and cook for 10 to 12 minutes
    30. Add garlic and sauté for 30 seconds to a minute, until fragrant
    31. Add tomatoes, chopped chipotle chile, oregano, salt and pepper
    32. Reduce to low and cook covered for 30 minutes.

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