Chicken and Quinoa Stuffed Poblanos with Avocado Cream

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Ingredients:

4 medium size poblano peppers, seeded and split in half (long way)
2 TBS olive oil
½ cup chopped onions
2 cloves chopped garlic
10 oz can diced tomatoes (I used Red Gold with chiles)
2 cups cooked quinoa
2 cups cooked chicken
1½ cups low fat cheddar cheese, divided
¼ cup chopped cilantro plus extra for garnish
salt and pepper to taste
1 avocado, mashed
1 cup sour cream
1 tsp chili powder

Instructions:

Serves: 4

Preheat oven to 400 degrees. Fill a large deep dish baking pan with half an inch of water. Lay the pepper halves in the pan and set aside.

In a large frying pan, heat oil on medium and saute onions and garlic for 5 minutes or until they start to brown. Add tomatoes and simmer for 10 minutes. Add quinoa and chicken to the pan, Stir well and cook until bubbly.

Add 1 cup of the cheese (reserve ½ cup), cilantro, salt and pepper to taste. Mix well and remove from heat. Stuff the pepper halves with the chicken mixture. Sprinkle with remaining ½ cup cheese.

Cover pan with foil and bake for 45 minutes or until peppers are tender. Uncover the foil for the last 5 minutes of baking.

While peppers are baking, mix together avocado, sour cream and chili powder. Serve the cooked peppers with the avocado cream and garnish with extra cilantro if desired.

From jerseygirlcooks.com