Ingredients
1/2 c. red quinoa
6 large poblano chiles
2 ear corn
extra-virgin olive oil
1/2 c. walnuts
3 scallions
2 tbsp. Chopped cilantro
1/4 c. finely diced fresh mozzarella
salt
Freshly ground pepper
1 1/2 c. Grilled Romesco Sauce
Preparation
Step 1In a saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover and simmer until the quinoa is tender, 18 minutes. Remove from the heat and let stand for 5 minutes; uncover and let cool.Step 2Light a grill. Rub the poblanos and corn with oil and grill over high heat, turning occasionally, until the poblanos are charred all over and the corn is charred and tender, 5 minutes. Transfer the poblanos to a bowl, cover with plastic wrap and let stand for 5 minutes. Rub off the skins with a paper towel. Cut off the tops, then pull out and discard the cores.Step 3In a large bowl, cut the corn kernels off the cobs. Add the walnuts, scallions, chopped cilantro, mozzarella, and quinoa, and season with salt and pepper. Lightly pack the quinoa into the poblanos. Replace the tops and secure with toothpicks.Step 4Rub the poblanos with oil and grill over moderate heat, covered, turning the chiles occasionally, until tender, 15 minutes. Transfer the chiles to plates and remove the toothpicks. Garnish with cilantro sprigs and serve with the Grilled Romesco Sauce. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
