Stuffed Roasted Poblano Peppers With Cashew-Chipotle Sauce Recipe
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Category
Mains
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Cusine
American
What do you need?
How to make?
Ingredients
4 large poblano peppers
1 cup cooked quinoa
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels, fresh or frozen
1/4 cup diced red onion
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste
For the Cashew Chipotle Sauce:
1/2 cup raw cashews, soaked in water for at least 30 minutes and drained
2 chipotle peppers in adobo sauce, chopped
Juice of 1 lime
Directions
Heat 2 tablespoons olive oil in a small saucepan over medium heat until shimmering. Add cashews and cook, stirring frequently, until lightly browned, about 2 minutes. Add garlic and cumin and cook, stirring constantly, until fragrant, about 30 seconds. Add chicken stock, chipotle peppers, vinegar, and sugar and bring to a simmer. Transfer to a blender and blend on high speed until smooth, about 2 minutes Season to taste with salt and black pepper. Transfer to a container and set aside.