4 fresh poblano chiles
1 tablespoon olive or vegetable oil
1 medium yellow onion, diced
2 cups quinoa, rinsed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces shiitake mushrooms, stems discarded and remainder julienned
4 tablespoons unsalted butter
1 cup grated asadero cheese
6 egg yolks
Leaves from 2 sprigs fresh thyme
Salt and freshly ground black pepper
12 ripe tomatoes, preferably Roma
1 small yellow onion, julienned
5 cloves garlic, peeled
3 tablespoons canola oil
Freshly ground black pepper
Leaves from 3 sprigs fresh thyme
3 tablespoons chipotle chiles in adobo or 5 re-hydrated dried chipotles
3 cups heavy cream
Handle chiles with latex gloves or with kitchen tongs, avoiding contact with skin or eyes. This vegetarian recipe may be enhanced with shredded cooked meat or poultry; SantaCafe often adds duck confit, which should be added to the quinoa mixture before stuffing the chiles.
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