Quinoa, Corn and Green Chile Stuffed Poblano Peppers

Jun 10, 2021

cooking spray
8 large Poblano peppers
3 Tbsp. olive oil
1 large ear of corn, husk and silk removed
1 medium onion, finely diced
4 cloves garlic, minced
1 cup cooked quinoa
1 can black beans, drained and rinsed
1/4 cup  Santa Fe Seasons Hatch Flame Roasted Green Chile
1/4 cup cilantro, chopped plus more for garnish
2 cup Monterey Jack cheese, shredded
1 jar Hatch Chile Verde

Preheat oven to 375 degrees and pray a 9x13 inch baking dish with cooking spray
Place poblanos and corn on a baking sheet and drizzle with olive oil
Roast 20-25 minutes until just lightly browned. Let cool
Shave the corn kernels into a bowl and set aside
Heat 2 Tablespoons of olive oil in a sauté pan on medium heat
Add onion and cook until softened, 7-8 minutes
Add garlic, cook until fragrant allow to cool slightly and transfer to bowl with the corn
Add quinoa, black beans, green chile and cilantro and 1 cup of the cheese
Carefully cut open each poblano pepper and remove the seeds and membrane, leaving the top intact
Fill each pepper with equal amounts of filling and place in the prepared baking dish
Pour Chile Verde sauce over poblanos and top with the remaining cheese
Cover with foil and bake 30-35 minutes. Remove foil and bake 5-10 minutes  until cheese is melted


Click here for Santa Fe Season Hatch Green Chile

Click here for Hatch Chile Verde