GRILLED BEAN AND CHEESE WITH QUINOA STUFFED POBLANO PEPPERS ENJOY DAN:

GRILLED BEAN AND CHEESE WITH QUINOA  STUFFED POBLANO PEPPERS

                                                                                                    By CHEF DAN:

Serves 4

1 cup quinoa

1 cup fresh corn kernels

Sea salt and freshly ground black pepper to taste

8 crimini mushrooms, sliced

1/2-cup La VICTORIA spicy Verde thick and chunky

1/2-teaspoon ground cumin

1 (15 Oz) can black beans, rinsed and drained

1/2-cup Cheddar cheese, shredded

8 Poblano peppers

1 tablespoon olive oil

4 lime wedges

DIRECTIONS:

1.   Cook quinoa according to package directions:

2.   Preheat grill to high-heat.

3.   Combine corn kernels and next 6 ingredients.

4.   Remove tops from the poblanos; reserve tops.

5.   Mix quinoa into the bean mixture.

6.   Divide quinoa, bean mixture evenly into each pepper.

7.   Replace pepper top; secure each with a 4-inch skewer.

8.   Brush peppers evenly with oil.

9.   Place peppers on prepared grill rack.

10.                Grill 12 minutes or until lightly charred.

11.                Turning once after 6 minutes.

12.                Place stuffed pepper on a serving platter; remove skewers.

13.                Serve with lime wedges.

ENJOY DAN:                                                  BON-APPETITE!!