- Calories - Carbohydrates - Protein - Fat - Sodium


- Chipotle Puree - Quinoa - Water - Salt - Large yellow onion - Corn - jalapeño chilies Swipe up for full list of Ingredients.

How to make Fire Roasted Poblano Chilies filled with Corn, Quinoa, & Goat Cheese


Make the Chipotle Puree and get started on the Fire Roasted Salsa First


Rinse quinoa three times in cold water to remove the outer coating and drain.


Ring the water to a boil in a small pot; add a pinch of salt and the quinoa. Cover, lower the heat, and cook over low heat about 15 minutes, until tender.


Grill the chilies directly over an open flame (you can do this if you have a gas stove), using metal tongs to turn them until the skins are blistered and charred.

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