Quinoa Stuffed Chile Rellenos recipes
Ingredients
- 4 large poblano (pasilla chiles, grilled)
- 1-1/2 cup cooked tri-color quinoa*
- 1 tablespoon Chaparral Gardens Head Ancho vinegar
- 1/4 cup pine nuts (toasted)
- 1 large carrot (diced (about 1/2 cup))
- 1/4 cup diced red onion
- 2 cloves garlic (minced)
- 2 teaspoons olive oil
- 1/4 teaspoon red chile flakes
- 1 cup frozen sweet corn*
- 3/4 cup shredded goat's milk cheddar cheese
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