Servings: 6

Weight Watcher Smart Points: 11

Preparation Time: 30 Minutes

Cooking Time: 50 Minutes

Ready In: 80 Minutes


  • 1 cup unsweetened almond milk (or milk)
  • 1 - 28 oz can crushed tomatoes
  • 1 chipotle chile in adobo sauce, chopped
  • ¼ cup cilantro, chopped
  • 1 cup cooked quinoa
  • 1/2 cup fine corn flour *see note
  • ½ cup shredded pepper jack – dairy or non dairy
  • ½ cup frozen corn, thawed
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • ½ teaspoon fresh ground pepper
  • 2 teaspoons lemon juice
  • 1 cup chopped onion
  • 1 teaspoon Mexican oregano
  • 6 poblano peppers
  • 1 cup quinoa flakes
  • ½ cup toasted quinoa flour (or gluten free flour)
  • ½ cup red pepper, chopped
  • 1.5 cups rice crackers
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika


  1. Place oven rack in the top position and turn to broil
  2. Place a sheet of aluminum foil on the rack below
  3. Place chilies on the top rack and broil until blackened, turning carefully with tongs so that all sides blacken
  4. Place in a covered container for 15 minutes
  5. Peel chilies
  6. Slit down the middle and remove seeds.Meanwhile, spray a skillet with olive oil and heat to medium
  7. Add onion and red pepper
  8. Cook for 8 minutes
  9. Add garlic and cook for 30 seconds, or until fragrant
  10. Add corn, quinoa, garlic, paprika and cumin
  11. Cook for 3 more minutes
  12. Reduce heat to low
  13. Stir in cilantro, cream cheese and pepper jack
  14. Cook until the cheeses are melted
  15. Remove from heat and allow to cool slightly
  16. (This is a good time to start the sauce.)Preheat oven to 425 degrees
  17. Line a baking sheet with parchment paper and spray with olive oil.Stuff each chili with the quinoa mixture
  18. Use two to three toothpicks to secure
  19. In a shallow dish combine the corn flour and quinoa flour
  20. Combine milk and lemon juice and place in a shallow dish
  21. Make breading by combining quinoa flakes and rice crackers in a food processor until smooth
  22. Transfer to a shallow dish
  23. Dip chilies in the flour and then in the milk/lemon juice mixture
  24. Coat with bread crumbs and place on prepared baking sheet
  25. Spray liberally with olive oil spray
  26. Bake for 25 to 35 minutes, until brown
  27. Serve with sauce
  28. (Reserve remaining sauce for another use.)To make sauce: Spray a saucepan with olive oil and heat to medium
  29. Add onion and cook for 10 to 12 minutes
  30. Add garlic and sauté for 30 seconds to a minute, until fragrant
  31. Add tomatoes, chopped chipotle chile, oregano, salt and pepper
  32. Reduce to low and cook covered for 30 minutes.

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