Although poblanos can have a bit of heat, I find that they are usually on the mild side.  For some reason, Parson’s farm stand has, for the past couple of years, had really beautiful, crisp ones.  Traditionally used to make chiles rellenos, I now stuff them with a variety of fillings, but always with a little cheese to hold the stuffing together.  I made these mellow guys to fill out the tandoori menu.  This filling is enough for six fair-sized chiles.  I cut the top off of each chile and roasted the cut-off pieces for about 10 minutes to soften them – that’s the chile I added to the stuffing.

Rather than turn on the oven, I packed the stuffed chiles into a disposable foil pan and crumpled aluminum foil around them to hold them upright and then placed the pan in the covered grill alongside the chicken.  It took about 45 minutes for them to cook completely – the chiles were charred, the filling hot, and the cheese melted.  These could just as easily be baked in a 450ºF oven – but however you bake them you will have to figure out how to keep them standing upright.  My method seemed to work just fine.

1 cup quinoa

½ cup chopped roasted poblano chile

2 tablespoons minced red onion

1 tablespoon orange juice concentrate

½ teaspoon green Tabasco sauce

One 8-ounce goat cheese log

Salt and pepper to taste

Place the quinoa in cold water to cover and set aside to soak for about 15 minutes.  Drain well.

Place the drained quinoa in a medium saucepan with 2 cups of cold water.  Season with salt and bring to a boil over high heat.  Cover and lower the heat to a simmer.  Simmer for about 12 minutes or until just tender.  Remove from the heat and drain well.

Place the drained quinoa in a medium mixing bowl.  Add the chopped poblano, onion, orange juice concentrate, and Tabasco sauce, stirring to combine.  When well combine, cut about ¾ of the goat cheese log into small pieces and stir the pieces into the quinoa.  Do not stir too vigorously as you want the cheese to stay in pieces.  Season with salt and pepper.

Stuff each chile with the quinoa mixture.  When all of the chiles are filled, cut the remaining piece of goat cheese into thin slices and place a slice on top of each filled chile.

Pack the stuffed chiles into whatever container you can that will hold them upright while roasting and place either in a covered, hot grill or in a preheated 450ºF oven.