Stuffed Poblano Chiles

Today’s recipe has a little less guilt involved.  I could not help myself when I saw all the fresh produce.  It immediately got me hankering for something earthy, bright, and chock-full of nutrients.  Perfect for summer!!

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Gather all your ingredients!!

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In a medium saucepan, combine the quinoa and black beans with the garlic and one cup of water.

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While you let the beans and quinoa simmer, start charring your poblano or anaheim chiles on the barbeque or burners.

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Waiting for the skins to get nice and black, leaves you enough time to start whipping up your sauce.

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This is one of those fresh and fabulous sauces where you let the machine do the “work.”  Gotta love a quickie recipe when it is hot outside and the days are lazy.

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Combine 5 tomatoes, 3 cloves of garlic, 1/4 cup olive oil and a 1/4 cup white wine vinegar.

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Break the stems off of your bunch of cilantro, and simply toss in the leave.

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Add 1/4 cup of Greek yogurt for creaminess and protein, with a few cracks of fresh pepper and some salt.

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A yummy beginning for sure, but 1 1/2 teaspoons of honey for sweetness and four corn tortillas for flavor and their thickening capacity were just the things needed to finish the sauce.

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Time to finish up these bad boys!

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Add the chevre to your filling for a creamy tang.

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Do not forget the salt!  Beans and quinoa REALLY need a pinch to make them shine.

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Peeling the charred skin and pulling the seeds out left me with the perfect chili package for my yummy stuffing.

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Top it with that lovely raw sauce, and you are ready to chow!

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Cheers to a little creativity and healthy eating!

xoxo

Chanda

 Photo Credit to: Jessica Helton

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Stuffed Poblano Chilies

Here's a guilt free recipe packed with some earthy, bright and chock-full nutrients. The sauce, stuffing, and chilies make the perfect summer time meal!!

Course: Dinner, entree, Gluten Free, Main Course, vegetarian
Cuisine: Gluten Free, Mexican, Vegetarian
Ingredients
  • 8 poblano chilies, charred with skin and seeds removed (or Anaheim chilies)
Stuffing
  • 1 cup quinoa
  • 1 can black beans, drained and rinsed
  • 1 cup water
  • 3 cloves garlic
  • 1 pinch salt
  • 4 oz chevre (goat cheese)
Sauce
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup greek yogurt
  • 5 tomatoes
  • 3 cloves garlic
  • 1/2 tsp salt
  • 1 1/2 tsp honey
  • 1 bunch cilantro
  • 4 corn tortillas
Instructions
  1. In a medium saucepan, combine the quinoa and black beans with the garlic and one cup of water. This is going to be your filling!

  2. While you let the beans and quinoa simmer, start charring your poblano or Anaheim chiles on the barbecue or burners. Waiting for the skins to get nice and black, leaves you enough time to start whipping up your sauce.

  3. Grab your food processor. Combine 5 tomatoes, 3 cloves of garlic, 1/4 cup olive oil and a 1/4 cup white wine vinegar. 

  4. Break the stems off of your bunch of cilantro, and simply toss in the leave. Add 1/4 cup of Greek yogurt for creaminess and protein, with a few cracks of fresh pepper and some salt.

  5. Add 1 1/2 teaspoons of honey for sweetness and four corn tortillas for flavor and their thickening capacity.

  6. Next, add the chevre to your filling for a creamy tang! Don't forget your salt!

  7. Now back to the perfectly charred chilies. Peeling the charred skin and pulling the seeds out left me with the perfect chili package for my yummy stuffing.

  8. Add the stuffing to the chilies and top with that lovely sauce! Now you are ready to chow! Cheers to creativity and healthy eating!

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