Poblano chiles stuffed with quinoa and shrimp salad
Course Main Course
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 5(click to scale)
Calories 300kcal
Ingredients
10eafresh poblano pepper
2cupcooked quinoa
1cupfresh whole kernel corn
1/2cupfresh tomatoesdiced
1/4cupfresh scallionsdiced
1/4cupfresh cilantrochopped
6ozRaw Shrimp
1/4cupcrumbled feta cheese
1/4tspground coriander
1/4tspground cumin
1/8tspkosher salt
2Tbspfresh lime juice
2ozshredded monterey jack cheese
1Tbspcanola oil
10Tbspsalsafire roasted chipotle
Instructions
Char chilies on the grill or under the broiler. Place charred chilies in a covered bowl to steam. When cool enough to handle, peel and discard skin. Cut a 2" slit on the top portion of the chili and carefully remove seeds. Set chilies aside.
Cook quinoa according to recipe and place in a bowl. Defrost shrimp and chop. Add filling ingredients (corn, tomatoes, scallions, cilantro, shrimp, feta cheese, coriander, cumin, salt, olive oil, lime juice and shredded jack cheese) and toss to combine. Carefully place filling inside each chili, about 1/2 cup, and place on lined sheet pan. Bake in a 350°F oven until warmed through and shrimp is cooked, about 20 minutes.