Quinoa gets mixed with fresh veggies for a healthy treat—with a fresh, spicy kick. Serve to those who prefer a bit of fire on their tastebuds. There will be quite a bit of stuffing leftover, perfect for putting out in a bowl on the buffet with a stack of little cups and spoons on the side. Serve peppers whole for a small crowd, or cut into bite-size pieces to maximize amounts. If the spiciness of the poblanos seems too adventuresome, stuff colorful bell peppers instead.
MAKES 6 POBLANOS
COOK THE QUINOA
1 CUP black quinoa
2 CUPS water
1 tsp salt
Rinse quinoa, put in pot with water. Bring to boil, then simmer for 20 min. Move to a medium-size bowl.
MAKE THE QUINOA MIXTURE
3 ears of corn, cooked and kernels removed
1/2 TB olive oil
1 small white onion, minced
1/4 CUP pine nuts, toasted
2 TB fresh cilantro, minced
1 TB salt
1 1/2 CUPS queso cotija
freshly ground black pepper
Toss all ingredients with quinoa.
ROAST THE PEPPERS: SET OVEN TO BROIL
On a baking sheet covered with aluminum foil, place whole peppers under the broiler. Broil 5 min each side, till skins are completely black. Remove from oven, create tent out of the foil with peppers inside. Let steam for 10 to 15 min, then remove the blackened skins.
PREHEAT OVEN 350ºF… BAKE THE POBLANOS
Let peppers cool. Carefully cut a vertical slit into the top of each chile. Cut out the seed pod with kitchen scissors, rinse under water to get rid of any seeds. Stuff the pepper with quinoa mix. Close pepper. Place in a baking dish, slit side up. Cover dish with aluminum foil, bake 20 min.
See more recipes for a hot and steamy Latin dance party in 07 A Latin Fiesta