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Ingredients

• 6   large or 12 medium-sized poblano chiles
• 3 tablespoons  vegetable oil
• 1/2 cup  finely diced red onion
• 2   large cloves garlic, minced
• 1/2 cup  diced red bell pepper
• 1/2 teaspoon  dried oregano
•   Salt and freshly ground black pepper to taste
• 1 cup  dried quinoa, cooked according to package directions
• 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 Mexican green or tomatillo salsa
• 6 tablespoons  Mexican crema, creme fraiche or sour cream
• 1/2 cup  pomegranate seeds

Description

A Plate Of Roasted Poblano Chiles, Drizzled With Crema And Dotted With Ruby Red Pomegranate Seeds, Causes One Of Tita's Dinner Guests To Beg For The Recipe. The Secret Is To Make It With Lots Of Love, She Replies With A Smile. Our Version Is Stuffed W

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