Roasted Poblano Chiles Stuffed With Quinoa, Mushrooms And Pine Nuts
|Quinoa/Null||1 Cup (16 tbs)|
|Sliced mushrooms/Null||1⁄4 Cup (4 tbs) (Such As Shiitake, Portobello)|
|Shallots/Null||2 , sliced|
|Garlic/Null||1 Clove (5 gm), minced|
|Butter/Olive oil||2 Tablespoon|
|Fresh thyme/Olive oil||1 Teaspoon|
|Dried sage/Null||1⁄2 Teaspoon|
|Ground arbol chile/Null||1⁄4 Teaspoon|
|Goat cheese/Null||1 Cup (16 tbs)|
|Pinon nuts/Regular pine nuts||3 Tablespoon (Mexican Pinon Ones)|
|Poblano chiles/Null||4 , roasted peeled and seeded (Stems Left)|
|Red chile sauce/Null||1 Cup (16 tbs) (1 Recipe)|
Preheat the oven to 350°F.
To make the filing, begin by rinsing the quinoa twice in a fine strainer.
Place it in a saucepan and cover it with water (the water should be 1 inch above the surface of the grain).
Bring to aboil, reduce the heat, and simmer until all the liquid has been absorbed, 15 to 20 minutes.
Transfer the quinoa to a mixing bowl and fluff with a fork.
In a small skillet over medium heat, saute the mushrooms, shallots and garlic in the butter until they've softened, about 5 minutes.
Add the thyme, sage and chile and saute for an additional minute.
Remove the skillet from the heat and add its contents, along with the cheese and pine nuts, to the quinoa.
Combine well and salt to taste.
Stuff the chiles with the filling, place them on an oiled baking pan, and warm them in the oven.
Place a poblano relleno on each plate, top it with the chile sauce, and serve.