Quinoa Chili Rellenos

Servings: 8
Prep time: 30 minutes
Total time :60 minutes

Ingredients:

• 2 cups red quinoa
• 4 cups chicken stock
• 2 tsp chipotle powder
• 1 tsp sea salt
• 1 tbs of olive oil
• 1 cup of Chihuahua cheese
• 8 poblano peppers
• 2 cups of fresh sweet corn

Directions:

Preheat oven to 350 degrees. Roast the poblanos for 30 to 40 minutes until soft and cover with plastic. Remove as much of the skin as possible as well as the seeds and veins inside. Set the peppers aside until the quinoa mix is done.

Rinse the quinoa: Measure 1 cup of quinoa and place into a fine-mesh strainer, until dry. Toast quinoa in saucepan (optional): Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa.
Add liquid and bring to a boil: Stir in 2 cups of water or broth and the salt. Boil for 5 minutes, turn heat to low, cover, continue to cook for 15 minutes, Stir in chipotle powder. Toss the sweet corn in with the cooked quinoa and stuff each pepper with ½ cup of filling. Top with cheese and bake for 15-20 minutes.
Serve and enjoy.