Rating: 4 stars
1502 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1502
  • 5 star values: 0
  • 1,502 Ratings

To pump up the smoky flavors in this dish, Alyssa Gorelick grills both the stuffed poblanos and the vegetables for the romesco sauce. Any extra sauce is terrific with roasted or grilled potatoes or on a veggie burger.

Food & Wine
June 2012

Gallery

© Tina Rupp

Recipe Summary

active:
45 mins
total:
1 hr 30 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In 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.

    Advertisement
  • Light 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.

  • In 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.

  • Rub 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.

Notes

One serving: 255 cal, 11 gm fat, 2 gm sat fat, 34 gm carb, 8 gm fiber, 9 gm protein.

Suggested Pairing

Zippy Vinho Verde.

Advertisement
Advertisement