Pepper Jack-Stuffed Poblanos

Pepper Jack-Stuffed Poblanos

The Wisconsin pepper jack slices add a little extra heat, but if you like it extra spicy, sprinkle on your favorite hot sauce, too!

servings
4

Ingredients












Cooking Instructions

1

Heat oven to 400°F. Line roasting pan with parchment paper.


2

Mix quinoa and beer in medium pot. Heat over medium-high, cooking at a simmer for 10 minutes, or until liquid is almost fully absorbed.


3

While quinoa is cooking, slice poblano peppers in half lengthwise. Remove seeds and ribs and place cut-side-up on lined pan.


4

Drain quinoa in mesh colander; do not rinse. Rinse and drain black beans. Place quinoa in bowl with black beans, chipotle peppers with adobo sauce and halved cherry tomatoes. Add juice of 1 lime. Toss until well mixed. Stuff peppers with quinoa mix until completely filled. Place slices of pepper jack on top of peppers and place in prepared roasting pan.


5

Bake 15 minutes or until peppers have begun to soften and cheese is melted. Place each poblano half on a serving plate; top with a few avocado slices, or place them on the side. Garnish with cilantro leaves and a few splashes of your favorite hot sauce, if desired. Serve immediately.


Ingredients












Cooking Instructions

1

Heat oven to 400°F. Line roasting pan with parchment paper.


2

Mix quinoa and beer in medium pot. Heat over medium-high, cooking at a simmer for 10 minutes, or until liquid is almost fully absorbed.


3

While quinoa is cooking, slice poblano peppers in half lengthwise. Remove seeds and ribs and place cut-side-up on lined pan.


4

Drain quinoa in mesh colander; do not rinse. Rinse and drain black beans. Place quinoa in bowl with black beans, chipotle peppers with adobo sauce and halved cherry tomatoes. Add juice of 1 lime. Toss until well mixed. Stuff peppers with quinoa mix until completely filled. Place slices of pepper jack on top of peppers and place in prepared roasting pan.


5

Bake 15 minutes or until peppers have begun to soften and cheese is melted. Place each poblano half on a serving plate; top with a few avocado slices, or place them on the side. Garnish with cilantro leaves and a few splashes of your favorite hot sauce, if desired. Serve immediately.


Tagged in: Entrée

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