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
- ¼ cup pine nuts, toasted
- 1 large carrot, diced (about ½ cup)
- ¼ cup diced red onion
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- ¼ teaspoon red chile flakes
- 1 cup frozen sweet corn*
- ¾ cup shredded goat's milk cheddar cheese
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