Stuffed Poblanos in Chipolte Sauce

I found this recipe in the Power Foods cookbook. All foods that have the healtiest ingredients! We really love this and Tom and I have both said, "its just fun to make".  We double this recipe, since it makes great leftovers for a quick lunch.

4 large poblano chiles

2 t plus 1 T neutral-tasting oil, such as safflower or canola

1 T chopped chipolte chile in adobo

1 garlic clove

Coarse salt and freshly ground pepper

1/2 cup packed cilantro leaves, coursely chopped, plus more for garnish

1/3 cup quinoa

8 oz small mushrooms, like whiite button or cremini, trimmed, cleaned and quartered

1 cup fresh or frozen corn

1 can (15 oz) black beans, drained and rinsed

4 oz crumbled fresh goat cheese (about 1 cup)

Preheat your oven to 475. Line a baking sheet with parchment and rub the poblanos with 2 teaspoons oil. Roast them until slightly blackened and softened, 20 minutes turning once. Remove from the oven and when cool enough to handle, remove the skins from the peppers with paper towels. The skins should rub off. 

Use a paring knife and cut a small slit in each poblanos and carefully remove the seeds. (discard the seeds)

Keep the stem in place! 

In a blender, combine chipolte, garlic, 1 teaspoon salt and 3/4 cup water, season with pepper. Blend until smooth. Add cilantro and pulse once to combine.

In a small saucepan, bring 2/3 cup water to a boil. Add quinoa, return to a boil. Stir once, cover and reduce to a simmer. Cook until quinoa is tender but still chewy and has absorbed all the liquid, about 15 minutes, fluff with a fork. We bought this red quinoa at Costco and its wonderful for this dish.

Meanwhile, in a large skillet, heat the remaining 1 Tablespoon oil over medium high heat. Add mushrooms and 1/2 teaspoon salt, season with pepper. Cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add the corn and beans and cook stirring until heated through, about 5 minutes. Stir in 1/2 cup cheese and the quinoa.

Spread the chipolte mixture evenly in a baking dish. Stuff the peppers with the filling, dividing it evenly. Dot with the remaining 1/2 cup cheese. Bake in a 425 oven until golden, 15-20 minutes. Remove from the oven and let cool in the pan 10 minutes before serving. 

I think you can stuff them with anything and/or all your favorites. The poblanos are excellent in this dish and will look amazing in any setting.