Stuffed Green Chilis with Quinoa and Cheese

This delightful dish features roasted green chilis stuffed with a flavorful mixture of quinoa, cheese, and spices, offering a perfect balance of heat and creaminess. The traditional elements of stuffed chilis are complemented by a creative twist of using quinoa, making it a nutritious and satisfying meal. It's vegetarian-friendly and packed with protein, making it a great option for health-conscious eaters.

Ingredients:

• 8 large green chilis
• 1 cup cooked quinoa
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 cup black beans, rinsed and drained
• 1/4 cup corn kernels (fresh or frozen)
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Chopped cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roast the green chilis on a baking sheet for about 15 minutes, turning occasionally until the skins are blistered.
3. Remove from the oven and place the chilis in a bowl, covering with plastic wrap to steam for about 10 minutes.
4. While the chilis steam, combine the cooked quinoa, shredded cheese, black beans, corn, cumin, smoked paprika, salt, and pepper in a bowl.
5. Once the chilis are cool enough to handle, carefully peel off the skins and make a slit down the side of each chili to remove seeds.
6. Stuff each chili with the quinoa mixture, pressing gently to pack it in.
7. Place the stuffed chilis back on the baking sheet and drizzle with olive oil.
8. Bake for an additional 15-20 minutes, until heated through and the cheese is melted.
9. Garnish with chopped cilantro before serving.