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

This dish takes a bit of prep, but is worth it. Stuffing peppers with your favorite flavors is a great way to make a fancy dish easy.
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 204kcal
Author: Anjali Shah


Fire Roasted Poblanos and Filling:

  • 1 teaspoon Chipotle Puree
  • ½ cup quinoa
  • ½ cup water
  • Salt to taste
  • 6 poblano chilies about 1 1/2 pounds
  • ½ tbsp olive or organic canola oil
  • ¼ large yellow onion diced, about ½ cup
  • 2 ears of corn shaved, about 2 cups kernels
  • 1-2 jalapeño chilies seeded and diced
  • ¼ cup coarsely chopped cilantro
  • 1 tsp chopped fresh oregano or marjoram
  • 1 tsp chopped fresh sage
  • 1/4 cup toasted pumpkin seeds
  • 2 oz mild goat cheese crumbled, about 1/3 cup
  • Olive oil spray for the baking dish

Chipotle Puree:

  • 1 can of chipotle chilies packed in adobo

Fire Roasted Salsa (Makes about 2 cups):

  • 1 pound plum tomatoes cored
  • ½ medium onion
  • 1-2 jalapeño or serrano chilies
  • extra virgin olive oil
  • Salt and pepper
  • 1 ½ - 2 tablespoons fresh lime juice
  • 2 tablespoons coarsely chopped cilantro


Fire Roasted Poblanos:

  • Make the Chipotle Puree and get started on the Fire Roasted Salsa First (see directions below)
  • Rinse quinoa three times in cold water to remove the outer coating and drain.
  • Bring 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. Set aside to cool.
  • 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. Note: if you don't have a gas stove, you can roast the chiles in the oven (preheat your oven's broiler, and roast on both sides for about 10 minutes each until they are charred and black)
  • Transfer to a bowl, and cover; the chilies will steam as they cool. Peel the chilies, carefully removing the skin around the stems as you go. Make a lengthwise slit in each chili and remove the seeds. Set aside.
  • Preheat the oven to 375º F.
  • Heat the olive oil in a sauté pan and add the onions and a pinch of salt. Sauté over medium heat until the onions begin to soften, about 3 minutes. Add the corn, jalapeños, and ¼ cup water to keep the corn mixture from sticking to the pan. Cook over low heat until the corn is tender, about 5 minutes. Transfer to a bowl and set aside to cool.
  • Lightly oil a baking dish. Toss the quinoa with the corn mixture and season with the chipotle puree, herbs, pumpkin seeds, cheese, and ¼ teaspoon salt.
  • Stuff each chili with about 3/4 cup filling, depending on their size, being careful to keep the stems in place. The stuffed chilies should be firm, but not overly full.
  • Place them seam side up in the dish, cover and bake until the filling is heated through and the chilies are puffed, 25 to 30 minutes. Serve immediately.

Chipotle Puree:

  • Puree the can of chiles in a small food processor or blender and refrigerate in an airtight container. Note: It keeps for weeks in the refrigerator. And you can freeze it too.

Fire Roasted Salsa:

  • Heat your oven to 450 degrees.
  • In a large pan, brush the tomato, onion, and chilies with olive oil and sprinkle with salt and pepper.
  • Roast for about 25-30 minutes, until the tomatoes and chilies are soft and their skins are blistered and the onion is grilled on all sides. Set aside to cool.
  • Coarsely chop the onion and tomatoes and toss in a bowl.
  • Slice the chili in half lengthwise and remove the stems and seeds.
  • Chop the chili and toss with the tomato mixture, along with 1 ½ tablespoons lime juice, ¼ teaspoon salt, and a pinch of pepper.
  • Season to taste with salt and lime juice, if needed. Toss in the cilantro just before serving.


Calories: 204kcal | Carbohydrates: 28.8g | Protein: 8g | Fat: 7.4g | Sodium: 434mg | Fiber: 4.5g | Sugar: 3.2g