Santa Fe Inspired Quinoa Stuffed Poblanos
This Santa Fe inspired baked poblano peppers are southwestern version of succotash and classic rellenos stuffed with quinoa, butternut squash, black beans, and corn.
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Ingredients
- 6 poblano peppers leave whole with stems on
- 1 –2 tablespoons olive oil
- 1 cup quinoa
- 1 can black beans drained and rinsed
- ½ squash butternut, dices
- ½ cup corn fresh or frozen
- ½ teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ cup fresh cilantro plus more for garnish
- 1/2 cup Tomatillo Green Salsa
- 1/2 cup Chipotle Crema
Instructions
- Preheat oven to 450°F.
- Arrange the poblano peppers on a sheet pan and roast for 20-25 minutes until the skin is charred and blistered.6 poblano peppers
- Remove from the oven and either cover with a bowl or place theme in a plastic bag to be able to peel easily.
- Meantime prepare the filling.
- Presoak the quinoa for 30 minutes.1 cup quinoa
- Rinse and cover with 1 and ½ cup water and season with ½ teaspoon of salt and tablespoon of oil. Cook for 10 minutes until al-dente.1 –2 tablespoons olive oil
- After 15 minutes, add the corn and squash and fluff all together. Add the seasoning. Cover and cook for an additional 10-15 minutes.½ squash, ½ cup corn fresh or frozen, 1 teaspoon coriander, 1 teaspoon chili powder, ½ teaspoon cumin
- Once the water is absorbed and the squash is fork-tender, remove from the heat. Add the black beans and chopped cilantro. Adjust seasoning if needed.1 can black beans
- Remove the husk from tomatillos and arrange them on the sheet pan. Add the onions to the sheet pan, along with the whole garlic cloves, and halved jalapeños in a single layer. Drizzle with oil and roast for 15-20 minutes.
- Remove and let it cool.
- Pulse all the roasted vegetables and cilantro in a blender until smooth. You can leave it chunky.
- Add salt and lime juice.
- Peel the poblano pepper skin only if it is coming off easily. Cut a small slit near the stem across the vein. With fingers gently remove the seeds and any veins that are accessible.
- Arrange them on a baking pan, casserole dish, or pyrex glass dish.
- Fill the pepper cavities with the quinoa mixture. Spoon the tomatillo salsa on top of each pepper, drizzle with olive oil, and lime juice.1/2 cup Tomatillo Green Salsa
- Close with foil and bake for 30-35 minutes in 375°F oven.
Servings: 6
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