Rinse the quinoa or quinoa blend with cold water in sieve and drain. Add the grains to boiling water in a sauce pan. Lower heat and simmer for 18 minutes, or until all late tis absorbed. Remove from heat and spread on baking sheet to cool.
Start your grill, broiler, or over an open flame on the stove top, char the outside of the peppers completely. Place in a brown paper bag and seal for 10 minutes. Allow to cool and scrape off the outer skin off. For the Poblanos, make a small incision down one side and open partially. Remove any membrane threads and seeds. Set aside on lined baking sheet. For the green chiles, remove stems and seeds. Set aside in a small bowl.
Add the vegetable oil to a medium sauté pan over medium heat. Add the ground chicken and cumin and cook for about 5 minutes, breaking up into crumbles.
Add half of the diced onions and cook until translucent, about 5 minutes. Add the diced apples and garlic and cook for 3 minutes. Stir in the tomato paste and cook for 3 more minutes. Add the white wine and simmer until sauce has thickened, about 5 minutes. Season with sugar, pepitas, salt and pepper, and then remove from the heat. Set aside to cool slightly. When cooled, combine with the quinoa and mix thoroughly.
Stuff each poblano pepper with the chicken mixture and set aside. Gently wrap the sides together so pepper encases filling.
In a medium sauté pan over medium heat, cook the other half of the diced onion in the oil until translucent, about 3 minutes. Add the minced shallot and cook for 5 minutes. Add the wine and simmer until it is almost completely evaporated, about 15 minutes. Add the blended heavy cream and green chile and simmer until reduced by half, about 15 more minutes, stirring occasionally. Season to taste with salt and freshly cracked black pepper.
Pour the green chile cream sauce on top of each stuffed poblano pepper and sprinkle with the cilantro and Cotija cheese crumbles.