Recipe - Poblanos With Quinoa Stuffing And Chile Sauce

8 md Poblano peppers
4 cup Low sodium chicken stock
2 cup Quinoa
2 tablespoon Olive oil
3 Carrots; trimmed and minced
1 md Red onion; minced
1 cup Chopped walnuts; toasted
2 tablespoon Fresh oregano; minced
6 ounce Soft goat cheese; crumbled
One half teaspoon Salt
One fourth teaspoon Fresh ground pepper
Olive oil cooking spray
Toasted walnuts; for garnish
Oregano leaves; for garnish
=== ANCHO CHILE SAUCE ===
3 Dried ancho peppers
1 Three fourths cup Chicken stock; low sodium
One half teaspoon Salt
One half teaspoon Ground cumin

Roast poblanos over gas flame or under broiler, until blackened, turning as
needed. Transfer to a bowl, cover tightly with plastic, and let steam until
cool enough to handle, 10 to 15 minutes. Peel peppers. With stems intact,
slit each pepper lengthwise on one side only. Open slightly; remove all
seeds, keeping pepper as intact as possible. Reserve peppers. Bring stock
to a boil in medium saucepan, add quinoa, stir well, and reduce heat to a
simmer. Cover and cook until stock has been absorbed, 12 to 16 minutes. Set
aside to cool. Heat oil in medium skillet over mediumlow heat. Add carrots
and onions; cook, stirring, until onions are translucent, 8 to 10 minutes.
Transfer carrot mixture to quinoa. Stir in walnuts, oregano, cheese, salt,
and pepper. Heat oven to 400 degrees. Lightly spray a large ovenproof
casserole with cooking spray. Fill each pepper with quinoa mixture; arrange
in casserole. Heat peppers in oven until warm, and tops are slightly
crusty, 20 to 30 minutes. Make AnchoChile Sauce: Toast peppers on hot
skillet, turning to brown evenly. Transfer to a bowl; let cool. Slit
peppers open; remove stems and seeds. Reserve peppers; discard stems and
seeds. Place stock and toasted peppers in a small saucepan. Add salt and
cumin. Bring to a boil over high heat, reduce to a simmer, and cook 15
minutes until peppers are tender. Process mixture in a blender until
smooth. Reserve until needed. May be made 2 to 3 days ahead and
refrigerated. Warm anchochile sauce in small pan over medium heat, if
needed. To serve, arrange a pepper on each plate, surround with sauce, and
sprinkle with walnuts and oregano. Serve warm. Makes 8