Vegetarian Quinoa Chile Relleno

Step 1: Roast chiles until charred, steam under plastic for 10 minutes then peel off skin and remove seeds. Saute onion, pepper and garlic in oil until soft. Add remaining ingredients and cook 5 minutes. Prepare sauce by pureeing chipotles into sauce and heat to 165F. Stuff each chile with filling and bake 350F for 30 minutes until internal temperature reaches 165F.

Step 2: Serve each chile with 4 oz sauce. Garnish with 1 tsp cotija cheese on top of each chile.

Ingredients for Step 1:

• 1.5 lb Fresh Poblano Chiles
• 1 tbsp Oil, 25% Olive / 75% Canola
• 1 cup Diced Yellow Onion
• ½ cup Fresh Red Bell Pepper
• 2 tbsp Minced Fresh Garlic
• ½ cup Frozen Whole Kernel Corn
• 1 cup Cooked Quinoa
• 1 tsp Paprika
• ½ tsp Ground Cumin
• ½ tsp Kosher Salt
• ½ tsp Ground Black Pepper
• ¼ cup Chopped Fresh Cilantro
• 4 oz Light Cream Cheese
• ½ cup Shredded Mozzarella Cheese

Ingredients for Step 2:

• 24 oz Enchilada Sauce
• 6 tsp Cotija Cheese