Chicken & Veggie Stuffed Poblano Peppers
Directions
Prep
10 min
Cook
20 min
Total
15-30 min
Ingredients
4 large poblano peppers
4 cups chicken, cooked and shredded
1 15 oz. can reduced sodium black beans
1 8.5 oz package red & white quinoa
1-2 cups mexican cheese blend, shredded
1 tsp. Tequila Lime BBQ Rub , divided
1/4 cup crema mexicana or sour cream
1/2 cup fresh cilantro, lightly chopped
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Step 1
Pre-heat oven to 500°F or set to Hi Broil.
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Step 2
In a large skillet, combine chicken, 1 cup of water, 3 tsp. BBQ Rub, 1 tsp. Tequila Lime BBQ Rub. Cook over medium-high heat until boiling. Lower heat to simmer for 10 minutes until heated through.
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Step 3
Prepare quinoa according to package.
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Step 4
Place black beans in a small saucepan and cook over low heat until heated through.
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Step 5
Cut peppers lengthwise in half, remove seeds. Place on baking sheet, cut side down. Broil for 5 minutes or until skins blister. Remove from oven and turn peppers over.
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Step 6
Combine quinoa with beans and stir gently until combined.
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Step 7
Fill peppers with chicken and/or beans/quinoa mixture and top with cheese.
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Step 8
Broil for 2-3 minutes until cheese is melted and bubbly.
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Step 9
Top with sour cream and cilantro. Serve and enjoy!
10 min Prep
20 min Cook
4 Servings
Ingredients
4 large poblano peppers
4 cups chicken, cooked and shredded
1 15 oz. can reduced sodium black beans
1 8.5 oz package red & white quinoa
1-2 cups mexican cheese blend, shredded
1 tsp. Tequila Lime BBQ Rub , divided
1/4 cup crema mexicana or sour cream
1/2 cup fresh cilantro, lightly chopped
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