Roasted Poblano with Chipolte Sauce

Today's post is courtesy of my husband: 

Sometimes you need to heat things up on those cold winter nights, or simply succumb to the heat on long summer days.  In either climate, this recipe is sure to satisfy.  The flavors of  roasted peppers, smokey chipotle, and goat cheese combine for palate bliss. As you can guess, the poblano and chipotle peppers can make this a very spicy dish.  However, I find a corona chaser usually does the trick to extinguish the heat. Enjoy! - Mark Bucha    

Ingredients

• 6 large poblano peppers
• 2 teaspoons plus 1 tablespoon vegetable oil
• 1 tablespoon chopped chipotle chile in adobo
• 1 garlic clove
• Coarse salt and ground pepper
• 1/2 cup fresh cilantro leaves, roughly chopped, plus more for garnish
• 1/3 cup quinoa
• 8 ounces cremini mushrooms, trimmed and quartered
• 1 cup frozen corn kernels
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup crumbled fresh goat cheese (4 ounces)

Directions

1. Preheat oven to 475 degrees. On a parchment-lined baking sheet, rub peppers with 2 teaspoons oil. Roast until slightly blackened and softened, 15 to 20 minutes, turning once. When cool enough to handle, remove skins. Make a small slit in each pepper and carefully remove seeds, keeping stem end intact.
2. In a blender, combine chipotle, garlic, and 3/4 cup water; season with salt and pepper and blend until smooth. Add cilantro and pulse once to combine.
3. In a small saucepan, bring 2/3 cup water to a boil. Add quinoa, cover, and reduce heat to medium-low. Cook until tender, about 10 minutes. Remove from heat and let stand 5 minutes; fluff with a fork.
4. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms; season with salt and pepper. Cook until mushrooms are tender, about 5 minutes; add corn and beans and cook until heated, about 2 minutes. Stir in 1/2 cup cheese and quinoa.
5. Pour sauce in a 9-by-13-inch baking dish. Stuff peppers with filling and arrange in dish; dot with 1/2 cup cheese. Bake until golden, 15 to 20 minutes. Cool in pan 10 minutes.
   
   
   Recipe from Power Foods Cookbook