Chicken & Quinoa Stuffed Poblanos
Writer Writer and Photographer Kyndra Kelly
Step up your taco game with these fun stuffed poblanos! I promise they are just as delicious as they look! Make this recipe your own by using as much or as little chicken and quinoa as you’d like!
Makes 2–4 peppers
1–2 cups shredded rotisserie chicken
1–2 cups quinoa, cooked according to packaged directions
1/3 cup salsa
Preheat oven to 350 degrees. Cut peppers in half and place on sheet pan lined with foil. Bake peppers for about 15 to 20 minutes while preparing quinoa according to package directions.
In a medium skillet, shred chicken and season with your favorite taco seasoning. Pour your favorite salsa over the top and let simmer for a few minutes. Add 1 to 2 cups quinoa, depending on how many peppers you are making.
Remove peppers from oven and stuff with chicken and quinoa mixture. Top with shredded pepper jack and bake for 15 minutes.
Remove from oven and top with avocado, roasted corn, lime, cilantro and queso fresco. Enjoy!