We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Quinoa-Stuffed Poblanos
with Mole Sauce & Green Beans
Stuffed poblanos, or chiles rellenos, originated in the Mexican city of Puebla, where the poblano chili pepper got its name. Poblanos are mild chilis, but they can occasionally surprise you with a kick of heat. Even peppers from the same plant can vary in their level of spiciness. The green ones we know best are actually the unripe version of red poblano peppers that are even hotter.
Tools from the Test Kitchen
Ingredients
PDF Download a PDF of this recipe
Title
-
3 Cloves Garlic
-
1 Large Bunch Cilantro
-
7 Ounces Green Beans
-
2 Ounces Queso Fresco
-
1 Ounce Walnuts
-
½ Cup Quinoa
-
1 Ounce Raisins
-
1 Lime
-
2 Poblano Peppers
-
1 Tablespoon Ground Cumin
-
1 Tablespoon Chili Powder
-
1 Ounce Mexican Chocolate
-
¼ Cup Tomato Paste
-
1 Cup Vegetable Broth
-
2 Ounces Mexican Crema
Instructions
1
Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the cilantro. Trim the stems off the green beans. Crumble the queso fresco. Roughly chop the walnuts.
2
Cook the quinoa & make the filling:
Add the quinoa to the pot of boiling water and cook 12 to 14 minutes, or until tender; drain well. Using the same pot, heat a little oil on high until hot. Add ⅓ of the minced garlic and cook 30 seconds or until fragrant. Add the drained quinoa, walnuts, raisins, the juice of half the lime, half the cilantro, and half the queso fresco. Stir until combined, and remove from the heat. Season with salt and pepper to taste.
3
Prepare the poblanos:
While the quinoa boils, use a knife to make a lengthwise slit into the centers of the poblano peppers. With your hands, open up the peppers and pick out the white ribs and seeds. (These are what make the poblanos spicy.) After finishing the quinoa filling, open up the poblanos and stuff each with half the filling.
4
Roast the green beans & poblanos:
Place the green beans on a lightly oiled baking sheet. Toss them with half the remaining garlic and a little olive oil, salt, and pepper. Place the stuffed poblanos on the baking sheet with the green beans. Roast them together in the oven 11 to 13 minutes, or the outsides of the peppers are completely browned.
5
Make the sauce:
While the stuffed poblanos and green beans roast, wipe out the pot used for the quinoa filling. Heat some oil in the pot on high until hot. Add the remaining garlic and cook 30 seconds, or until fragrant. Add the cumin, chili powder, chocolate, tomato paste, and vegetable broth. Stir until the chocolate melts and everything is combined. Allow the sauce to come to a simmer, then reduce the heat to medium-low and cook 2 to 3 minutes, or until thickened. Season with salt and pepper to taste.
6
Plate your dish:
Place 1 stuffed poblano on each of 2 plates, along with half the green beans. Spoon some sauce over the poblanos. Sprinkle the remaining queso fresco and cilantro over each poblano, and drizzle each with the crema. Serve with lime wedges. Enjoy!
1
Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the cilantro. Trim the stems off the green beans. Crumble the queso fresco. Roughly chop the walnuts.
2
Cook the quinoa & make the filling:
Add the quinoa to the pot of boiling water and cook 12 to 14 minutes, or until tender; drain well. Using the same pot, heat a little oil on high until hot. Add ⅓ of the minced garlic and cook 30 seconds or until fragrant. Add the drained quinoa, walnuts, raisins, the juice of half the lime, half the cilantro, and half the queso fresco. Stir until combined, and remove from the heat. Season with salt and pepper to taste.
3
Prepare the poblanos:
While the quinoa boils, use a knife to make a lengthwise slit into the centers of the poblano peppers. With your hands, open up the peppers and pick out the white ribs and seeds. (These are what make the poblanos spicy.) After finishing the quinoa filling, open up the poblanos and stuff each with half the filling.
4
Roast the green beans & poblanos:
Place the green beans on a lightly oiled baking sheet. Toss them with half the remaining garlic and a little olive oil, salt, and pepper. Place the stuffed poblanos on the baking sheet with the green beans. Roast them together in the oven 11 to 13 minutes, or the outsides of the peppers are completely browned.
5
Make the sauce:
While the stuffed poblanos and green beans roast, wipe out the pot used for the quinoa filling. Heat some oil in the pot on high until hot. Add the remaining garlic and cook 30 seconds, or until fragrant. Add the cumin, chili powder, chocolate, tomato paste, and vegetable broth. Stir until the chocolate melts and everything is combined. Allow the sauce to come to a simmer, then reduce the heat to medium-low and cook 2 to 3 minutes, or until thickened. Season with salt and pepper to taste.
6
Plate your dish:
Place 1 stuffed poblano on each of 2 plates, along with half the green beans. Spoon some sauce over the poblanos. Sprinkle the remaining queso fresco and cilantro over each poblano, and drizzle each with the crema. Serve with lime wedges. Enjoy!
Tips from Home Chefs