Quinoa and Pesto Shrimp Stuffed Pasillas

Roasting Chile Peppers:

1. Preheat broiler.
2. Select firm, meaty peppers without wrinkles. Rinse thoroughly to remove dust particles.
3. Place peppers evenly in a single layer on a foil-lined cookie sheet. Pierce each chile with a knife.
4. Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
5. Place roasted peppers in a plastic bag, cover with a wet kitchen towel and when cool, peel off blackened skin.
6. Using a small sharp knife, carefully slit roasted chiles open along one side. Remove seeds, leaving stems attached. Set aside to fill later.

Prepare the filling:

1. Pat shrimp dry using paper towels. Add olive oil and butter to a non-stick or cast iron skillet set to medium high heat. After the butter has melted, add shrimp. Cook until shrimp is thoroughly cooked, about 3 to 5 minutes.
2. Add pesto and red pepper flakes and toss until combined and set aside.

Assemble:

1. Preheat oven to 350 degrees F.
2. Stuff each pasilla chile with cooked quinoa, shrimp mixture, and top with shredded cheese.
3. Place stuffed pasillas on a baking sheet or skillet and bake for 10 to 12 minutes until cheese is completely melted and slightly golden brown on top.
4. Sprinkle with chopped green onions, if using.