8-10 poblano chiles
4 cup chicken broth
2 cup quinoa
2 tablespoon safflower oil
3 stalks celery, diced fine
1 cup medium white onion, diced fine
2 large carrots, diced fine
1 cup pinion nuts, toasted
6 oz crumbled, white Mexican cheese
2 teaspoon dried, Mexican oregano
salt and pepper to taste
vegetable oil spray
1/2 teaspoon salt
Place pizza stone on grill light all burners and turn to low. Allow grill to slowly heat up to about 400º, turn off burners directly below pizza stone, and adjust heat to maintain approximately 400º.
While burners are heating up roast the poblano chilies until outside is dark brown and blistered. Remove chilies from grill and place in a plastic bag, twist down, removing excess air and allow chilies to steam in their own heat for about 10 minutes.
While chilies are steaming place the chicken broth in a medium size pot, and bring to a boil. Reduce heat to low add the quinoa, stir well, cover and simmer for 15 minutes, or until all the broth has absorbed. Remove from heat and allow to cool. Peel the chilies but do not remove the stems. Make a slit down one side of the chile from top to bottom and carefully remove seeds (If you are not use to the heat you may want to wear rubber gloves). Repeat with all the chilies.
Sauté the celery, onion, and carrots in safflower oil until soft, about 8 minutes. Stir the vegetables in to the quinoa and toss in the Pinion nuts, Mexican cheese, Mexican oregano, salt and pepper.
Gently fill each chile with the quinoa mixture and arrange them in a lightly oil sprayed baking dish. Place the baking dish on pizza stone and roast for about 25 minutes or until warm inside and tops start to brown a little bit.
Serve with Ancho Chile Sauce.
Posted: 1/25/2011 10:10:07 PM