Chiles Rellenos with Kielbasa and Quinoa
- 1 (12-ounce) package Coleman Natural Polish Kielbasa sliced 1/2-inch thick
- 8 Poblano peppers, roasted, peeled and seeded
- 3 cups cooked quinoa
- 1 12-ounce can corn, drained
- 1 large tomato, chopped
- ½ cup flat-leafed parsley, chopped
- 2 chipotles in adobe sauce, finely chopped
- 1 cup Mexican crema or sour cream
- Juice of 1 lime
Pre-heat oven to 350º F.
To roast the peppers, use one of the following easy methods:
Stovetop: Char the chiles directly on the stovetop, either over an open flame of a gas stove or very close to the surface of an electric stove. Use tongs to turn chiles until they are blackened on all sides.
Oven broiler: Place the chiles on a foil-lined roasting pan and put them a few inches under a pre-heated broiler in the oven for about 10 to 15 minutes, checking them and turning them every few minutes until all sides are blackened.
Grill: Place the chiles on a grill over high direct heat. Get the chiles as close to the coals or flame as you can. Turn them every few minutes until they are blackened all over.
Once chiles are charred, set aside until cool enough to handle. Peel charred outer skin away from pepper and discard, then make a slit down one side with a sharp knife and carefully remove seeds.
In a large bowl, place kielbasa rounds, cooked quinoa, corn, tomato and parsley, gently stir to combine all ingredients.
Stuff the roasted peppers with kielbasa and quinoa mixture.
Place stuffed chiles onto a cookie sheet and bake for 20 minutes, until heated through.
Meanwhile, make the chipotle crema. Mix chipotles, sour cream or crema and lime juice together and place in blender. Puree until smooth, 15-20 seconds. Place in small bowl and refrigerate until ready to use.
Remove chiles from oven, pour chipotle crema on top and serve.