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Monday, February 21, 2011

Stuffed Poblano Peppers in a Chipotle Sauce



Adapted from Whole Living
Serves 2

Ingredients
2 large poblano peppers
2 tsp olive oil
1 tsp ghee
1 Tbs chopped chipotle chili in adobo sauce
1 tsp adobo sauce
2 garlic cloves, minced
1/2 tsp grey salt
1/2 tsp freshly cracked pepper
1/2 cup cilantro, chopped
1/3 cup quinoa
1 cup cremini mushrooms, sliced
1 cup frozen corn
1 can pinto beans, drained and rinsed
1/3 cup crumbled aged goat cheese

Directions

Preheat oven to 475 degrees. On a parchment-lined baking sheet, rub peppers with olive oil. Roast until slightly blackened and softened, 15 to 20 minutes, turning once. When cool enough to handle, remove skins. Make a small slit in each pepper and carefully remove seeds, keeping stem end intact.

In a blender, combine chipotle, garlic, 3/4 cup water, adobo sauce, salt and pepper and blend until smooth. Add cilantro and pulse once to combine.

In a small saucepan, bring 2/3 cup water to a boil. Add quinoa, cover, and reduce heat to medium-low. Cook until tender, about 10 minutes. Remove from heat and let stand 5 minutes; fluff with a fork.

Meanwhile, in a large skillet, heat the ghee over medium heat. Add mushrooms and cook until mushrooms are tender, about 5 minutes; add corn and beans and cook until heated, about 2 minutes. Stir in half of the cheese and quinoa.

Pour sauce in a 8X8 baking dish. Stuff peppers with filling and arrange in dish; dot with remaining cheese. Bake until golden, 15 to 20 minutes.


I found this recipe when I was looking at vegetarian recipes on the Whole Living website. I made my own little spin on the recipe. Originally the recipe served 4, so I downsized it, but yet I still made the extra quinoa filling so I could have leftovers for another meal. I also displayed a picture of the chipotle in adobo because I wanted to share a little trick that I learned from Rachel Ray. If you have ever bought chipotles in adobo sauce you know that you usually only need 1 or 2 chipotles in a recipe because they are so spicy. The problem is that you are given way more than you need in a can. So if you are like me and hate to waste, you try to use the chipotles in every recipe you make to try to use them up or maybe even make dishes too spicy just for the sake of using up the chilis. So Rachel Ray suggested taking the leftovers and run them in the food processors and store in a plastic bag in the freezer until you need to use some. I changed it a little by separating the chilis from the adobo sauce, that way if you only want adobo sauce and not the extra spice you have it. This trick has really helped me out!

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