Swanson: Why I Cook - Gail Simmons Makes Quinoa Chile Rellenos

Gail Simmons prepares Quinoa Stuffed Poblano Peppers Smothered in Smoky Chipotle Sauce & Queso Fresco.

FOOD & WINE's Gail Simmons shares her reason for cooking, "to taste the world," for the Swanson® Why I Cook campaign. Here, see how she makes her Quinoa Stuffed Poblano Peppers Smothered in Smoky Chipotle Sauce & Queso Fresco.

Read the transcript of this video
[MUSIC] I'm Gale Simmons. People always ask me why do I cook? I cook to experience or quite literally, taste the world. I love the fact that I can connect with people in different cultures by sharing the common language of Living in a big city, I love that I get to explore so many cultures through their cuisine. When dining out, there's an endless array of ingredients, flavors and spices that I'm always trying to recreate at home. That's why I love cooking with Swanson flavor infused broths. They have the perfect mix of flavors and spices that allow you to recreate authentic global recipes at home. Without having to shop for a week with hard to find ingredients. Recently I've been on Mexican tik, I love the smokey flavours of chilly and other spices, so today I'm gonna share one of my favourite Mexican dishes. Quinoa Chile Rellenos, it uses Swanson Mexican tortilla flavour infused broth to provide authentic flavour. First make sure your oven is set to 450 degrees. Start by combining the quinoa and the Swanson Mexican tortilla flavored broth in a saucepan. Bring it to a boil, then reduce to a simmer and let it cook for about 15 to 20 minutes. Transfer the quinoa to a bowl and allow it to cool. Meanwhile, slice six poblano peppers lengthwise. Discard the seeds and the core And toss them in a bit of olive oil. Place them on a baking sheet skin side down and roast them in the oven for about 15 minutes, until they start to get soft and just golden around the edges. Now, reduce the heat of your oven to 375 degrees. Next, dice an onion and cook the onion until it's soft and tender. Then add your corn and pinto beans and mix them well to heat everything through. Season the mixture lightly with salt and pepper and then combine it with the quinoa that you put in a bowl. Let it cool for a few minutes and then toss it with fresh chopped cilantro. Gently stuff each of the poblamo pepper halves with about four or five tablespoons of the quinoa mixture. Carefully packing it into a rounded shape. Then, return the pepper halves to the oven to heat them through for about 15 more minutes. While your peppers are cooking, make your chipotle sauce. Combine tomatoes, garlic, a little chipotle, and some more broth in a blender and puree until smooth. Pour the sauce into a sauce pot and cook over high heat until thickened, about 15 minutes. Remove the peppers from the oven, and now you're ready to put it all together. I like to serve two pepper halves per person. Put them on a plate and smother them in that beautiful chipotle sauce. Sprinkle with some queso fresco, more fresh cilantro, and a wedge of lime. [MUSIC]
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Swanson: Why I Cook - Gail Simmons Makes Quinoa Chile Rellenos