Step 1

Preheat oven to broiler setting.

Step 2

Slice chiles in half, and scoop out seeds. Place, cut side down, in a 9 x 13-inch baking dish, drizzle with ½ teaspoon extra virgin olive oil, and place on top rack. Broil for 5-10 minutes, until slightly blackened.

Step 3

Remove from oven and let stand for a few minutes to cool slightly and sweat. With your fingers, peel away the skin and discard.

Step 4

Place peeled, roasted chiles, cut side up, on the bottom of the baking dish.

Step 5

While chiles are roasting, prepare Quinoa Filling: Heat 1 teaspoon olive oil in a large skillet or sauté pan. Add onion, zucchini, garlic, and bell pepper. Sauté for 8 minutes. Stir in cumin, chili powder, corn, cooked quinoa, and tomatoes. Cover, and sauté for an additional 5 minutes, until vegetables are tender.

Step 6

Spread Quinoa Filling evenly on top of roasted green chiles.

Step 7

Sprinkle evenly with plant-based cheese.

Step 8

Place in oven and bake for about 30 minutes, until cheese is melted and surface is slightly golden.

Step 9

Remove from oven, sprinkle with cilantro and green onions and serve immediately.

Step 10

Makes 8 servings