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Chiles Rellenos con Quinoa: Stuffed Poblano Chiles With Quinoa
Recipe for poblano chiles stuffed with chorizo and quinoa

You can find this recipe at El Restaurante.

Recipe courtesy of el Restaurante contributing writer Karen Hursh Graber

Makes 4 servings

4 poblano chiles, roasted and peeled

2 T. vegetable oil

1 small onion, chopped

2 serrano chiles, chopped

2 Mexican chorizos, sautéed separately and drained of fat (optional)

½ c. cooked or thawed corn kernels

2 Roma tomatoes, seeded and chopped

¾ c. cooked quinoa

Salt and pepper to taste

2 T. toasted shelled pumpkin seeds (pepitas)

2 T. chopped green onions

¾ c. Chihuahua or manchego cheese, shredded

1 c. tomato sauce

½ c. water or stock

Preheat oven to 350°F. Make a vertical slice along one side of each chile, and carefully remove the seeds. Set aside.

     In a large skillet, heat the oil, add the onion, and sauté until transparent. Add the serrano chiles, the chorizo if using, corn and tomatoes. Cook, stirring, until the juice released from the tomatoes has evaporated.

     Add the quinoa, salt and pepper to taste, stirring to combine all, and heat through. Remove from burner and stir in the pepitas, chopped green onions, and ½ cup of the cheese.

   Carefully fill the chiles with the quinoa mixture and place them in a baking dish. Mix the tomato sauce with water, and pour the liquid around the chiles.

     Bake for 15 minutes. Remove from oven and sprinkle remaining ¼ cup of shredded cheese over all. Return to the oven and bake for another 10 minutes. Serve hot.