I heart poblanos.
With a bright flavor, poblano chiles are one of my favorites. They tend to be on the milder side on the heat scale, but sometimes one will surprise you. Their triangular, heart shape and length make them an easy, natural cooking vessel.
In this recipe, I filled them with protein rich quinoa and black beans. Tomato and corn boost the vegetable count and lime crema from plain yogurt and chile powder adds a creamy, zesty topping. Poblanos are used in this recipe, but if you prefer a milder taste, use bell peppers.
Sometimes called pasillas, look for unwrinkled poblanos with a shiny skin. Store them in the refrigerator, loosely wrapped in a plastic bag for up to a week.
Word of caution. The oil in chiles can burn your skin so handle them with care. Once you’ve touched the chile, keep your hands away from your lips, eyes and face to avoid burning them. Wash your hands with soap and water after you’ve finished handling them. You could wear rubber gloves or coat your hands lightly with oil.
This recipe uses half a can of fire-roasted tomatoes but regular diced tomatoes can substitute. Add the remaining tomatoes to soups, stew, chili or frozen to use later.
Chipotle peppers in adobo sauce are smoked and dried jalapeños canned in a tangy, spicy sauce. Most recipes use just 1 or 2 peppers. Freeze the remaining chipotle peppers in a single layer on a sheet of waxed paper, then store airtight. When your recipes calls for a chipotle, break off a chile or two with the sauce.
Depending on the size of the peppers, you may have more quinoa mixture than poblanos to fill. Here’s one way I use the leftovers. Mix 6 eggs, stir in the quinoa filling. Pour in a lightly greased 8x8 pan and bake at 350°F. for 25 minutes or until eggs are set.