Preparation / Directions:
To prepare stuffing:
Peel poblano chilies, split down one side and remove seeds. Sauté diced quail in olive oil, shallots and garlic until shallots are soft, taking care not to burn the garlic. Deglaze pan with tequila and set aside to cool. When mixture is cool, mix in cilantro and goat cheese.
Carefully stuff the peppers. You may sew the chilies up with strips of blanched leeks and a needle.
To bake chilies:
Preheat oven to 350F. Place stuffed chilies, cut side down, in a baking pan and cover. Roast for about 40 minutes. Uncover and roast another 5 minutes. Serve on a pool of Tomato-Cilantro salsa.
To roast chilies:
Using long tongs, place peppers over a gas flame and turn until the skin is evenly charred. You may also place the peppers on a cookie sheet and roast them under the broiler, taking care not to burn them. Transfer the charred peppers to a plastic bag, seal and let them steam. When peppers have cooled, using rubber gloves, carefully peel skin and make an incision down one side of the chilies and remove seeds, making sure not to tear the chilies.