Chiles Rellenos con Quinoa: Quinoa Stuffed Poblanos
Makes 4 servings
4 poblano chiles, roasted and peeled
2 T. corn oil
½ c. chopped onion
2 fresh jalapeño chiles, seeded and chopped
2 Mexican chorizos, sautéed separately and drained of fat (see NOTE)
½ c. cooked corn kernels
2 Roma tomatoes, seeded and chopped
¾ c. cooked quinoa
Salt and pepper to taste
2 T. shelled pumpkin seeds, toasted (pepitas)
2 T. chopped green onions
¾ c. Chihuahua* or manchego cheese, shredded
1 c. tomato sauce
½ c. water or stock
Make a vertical cut along one side of each chile and carefully remove seeds. Set aside.
In a skillet, heat oil, add onion and sauté until wilted. Add jalapeños, cooked chorizos, corn and tomatoes. Cook, stirring, until juice from tomatoes has evaporated.
Add quinoa and continue to cook, stirring, for another minute. Add salt and pepper to taste. Remove from heat and stir in the pepitas, green onions, and one half cup of the cheese.
Carefully fill chiles with quinoa mixture and place them in a baking dish. Combine tomato puree with water or stock and pour around chiles. Bake at 350° for 15 minutes. Top chiles with remaining cheese and bake for another 10 minutes.
NOTE: One half cup cooked beans can be substituted for the chorizo for a vegetarian version.
Recipe courtesy of Karen Hursh Graber.
*Chihuahua cheese is a registered trademark of V^V Supremo.