Recipe from the Grillin' And Chillin' Show. Poblano chiles have just a mild amount of heat with a fresh clean flavor. These fresh chiles are commonly charred and peeled before use. Charring brings out the flavor.
This is a "fiesta sized recipe is from Edible Mexican Garden by Rosalind Creasy.
Fresh poblano chiles are stuffed with quinoa, onion, carrot, pine nuts, celery and Mexican cheese. The chiles are topped with an ancho sauce.
This has to be one of the oldest dishes in Mexican homes. Almost everyone had a little garden in their backyard and squash was one of the staples harvested. We had this dish frequently in the summer growing up.