Chicken and Quinoa Stuffed Poblanos with Avocado Cream
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
4 medium size poblano peppers, seeded and split in half (long way)
2 TBS olive oil
½ cup chopped onions
2 cloves chopped garlic
10 oz can diced tomatoes (I used Red Gold with chiles)
2 cups cooked quinoa
2 cups cooked chicken
1½ cups low fat cheddar cheese, divided
¼ cup chopped cilantro plus extra for garnish
salt and pepper to taste
1 avocado, mashed
1 cup sour cream
1 tsp chili powder
Preheat oven to 400 degrees. Fill a large deep dish baking pan with half an inch of water. Lay the pepper halves in the pan and set aside.
In a large frying pan, heat oil on medium and saute onions and garlic for 5 minutes or until they start to brown. Add tomatoes and simmer for 10 minutes. Add quinoa and chicken to the pan, Stir well and cook until bubbly.
Add 1 cup of the cheese (reserve ½ cup), cilantro, salt and pepper to taste. Mix well and remove from heat. Stuff the pepper halves with the chicken mixture. Sprinkle with remaining ½ cup cheese.
Cover pan with foil and bake for 45 minutes or until peppers are tender. Uncover the foil for the last 5 minutes of baking.
While peppers are baking, mix together avocado, sour cream and chili powder. Serve the cooked peppers with the avocado cream and garnish with extra cilantro if desired.