@cookingforluv makes a lighter version of traditional stuffed poblanos by using quinoa and cojita cheese!
A Note From feedfeed
@cookingforluv shows how to make a lighter version of the typical stuffed poblano pepper! Her version uses quinoa and cojita cheese!
6 Poblano Peppers
4 Cups Cooked Quinoa (Overcooked so slightly mushy)
1 Cup Dried Cherries
1 Cup Chopped Roasted Salted Almonds
1 Cup Cojita Cheese (Optional)
1 Cup Chopped Fresh Mint
1 Tablespoon Kosher Sea Salt
3 Tablespoons Fresh Lemon Juice
1 Tablespoon Finely Minced Fresh Garlic
PREP PEPPERS: Roast poblanos over open flame (or under the broiler) until skin is completely blackened Place in a bowl and cover with plastic wrap to steam the skins Gently peel skins off with your fingers Carefully slice a slit in the pepper along one of the indents and take out the seeds with your fingers Rinse off skin and seeds under the faucet
STUFF AND COOK PEPPERS: Preheat Oven to 425 degrees Mix all remaining ingredients in a bowl, then pack tightly into each pepper Place peppers in an oiled baking pan and cook for 15 minutes Serve hot