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

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The smoky heat of poblano chilies make them ideal for stuffing. The best way to grill them is directly over an open flame until their skins blister and char.

👩‍🍳 NUTRITION

Ingredients

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

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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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