Ruby Fresh Pomegranate Aril and Quinoa Stuffed Poblano Chiles

Pomegranate Aril Quinoa Stuffed Poblano Chiles


6 large or 12 medium poblano chiles
3 Tbl vegetable oil
1/2 cup finely diced red onion
2 large cloves garlic, minced
1/2 cup diced red bell pepper
1/2 Tsp dried oregano
Salt and pepper to taste
1 cup cooked quinoa
10 dried apricots, diced
1/4 cup coarsely chopped cilantro
4 ounces queso fresco or queso blanco, diced
1/4 cup fresh lime juice
1 cup mild green or tomatillo salsa
6 Tbl crema, crème fraiche or sour cream
1/2 cup Ruby Fresh Pomegranate Arils


Preheat broiler. Cover baking sheet with foil. Put poblano chiles on baking sheet, and place 3 inches from heating element. Broil until charred on all sides. Remove from oven, wrap with foil and let steam 10 minutes. Peel, and slit lengthwise, leaving stems intact. Remove seeds. Reduce oven temperature to 350 degrees F. Heat vegetable oil in skillet over medium heat. Add onion, and saute 3 minutes. Add garlic and saute until fragrant, about 2 minutes. Stir in bell pepper, oregano, salt and pepper, and saute 3 minutes. Remove from heat. Gently stir in cooked quinoa, apricots, cilantro, queso fresco and lime juice. Toss gently to distribute ingredients. Pour green salsa into bottom of 2 quart baking dish. Stuff each chile with quinoa mixture, gently pressing it into chile with palm of hand. Place chiles on salsa. Bake 30 minutes or until heated through. To serve, carefully transfer peppers to serving plates. Top with salsa from the baking dish and drizzle with cream. Sprinkle with pomegranate arils.