Fresh poblano chiles are stuffed with quinoa, onion, carrot, pine nuts, celery and Mexican cheese. The chiles are topped with an ancho sauce.
Roasted butternut squash topped with red mole (moh-LAY) sauce.
This is a "fiesta sized recipe is from Edible Mexican Garden by Rosalind Creasy.
Recipe features cactus paddles, tomatoes, cilantro, jalapeno peppers, onions and shrimp.