A not-so cheesy Chile Relleno where diced carrots, corn, and pine nuts amp up the flavor, texture and colors for an appetizing, satisfying, vegetarian, gluten free, guilt-less twist on a Mexican favorite.
4large poblanopasilla chiles, grilled
1-1/2cupcooked tri-color quinoa*
1tablespoonChaparral Gardens Head Ancho vinegar
1large carrotdiced (about 1/2 cup)
1/4cupdiced red onion
1/4teaspoonred chile flakes
1cupfrozen sweet corn*
3/4cupshredded goat's milk cheddar cheese
Cook quinoa according to package directions. Actually, I find that using less water that the directions call for yields fluffier quinoa – I use a ratio of 1 cup of quinoa to 1 3/4 cup water. Meanwhile, heat your grill to medium high and grill the poblano chiles.Turning until all sides are blackened. Put in a paper or plastic bag to steam. When cool enough to handle, remove the charred skin, stem and seeds.
Heat oven to 350 degrees.
Heat 2 teaspoons olive oil in a medium skilled and sauté the carrot and onion with chile flakes until softened, about 3 minutes. Mix in the garlic and cook for another minute. In a medium bowl sprinkle the quinoa with a tablespoon of Head Ancho vinegar and add the carrots and garlic.
Wipe the skillet clean, toast the pine nuts over medium heat until lightly browned and fragrant. Set aside. Brown the corn in the dry skillet for about 2 minutes and add it to the quinoa mixture.
Oil or spray a medium baking dish. Place the poblano chiles in the dish and fill each one with the quinoa mixture. Sprinkle with cheese and pine nuts, cover with aluminum foil and bake for 30 minutes.
*I used tri-color quinoa from Trader Joe's but red or regular quinoa can be substituted. Leftover grilled corn works great in this recipe. Substitute vegan cheese or top with a romesco sauce for a vegan rendition.