Ingredients

The following ingredients have 6 Servings
  • 1 recipe Shredded Tex-Mex Crock-Pot Chicken (subbing your preferred cut of beef roast)
  • 2 tablespoons tomato paste
  • 1/2 cup quinoa
  • 1 can Black Beans
  • 1 cup frozen corn
  • 2 tablespoons chopped cilantro
  • 1/4 cup of Roasted Salsa Verde
  • salt, pepper, cumin, and chili powder - to taste
  • 4 - 6 poblano peppers, depending on the size
  • Shredded Mexican Cheese Blend

Instruction

  • Prepare the shredded beef according to the directions of the Shredded Tex-Mex Crock-Pot Chicken - substitute your preferred cut of beef roast, trimmed of excess fat and adding the tomato paste.
  • This can be done a day in advance and refrigerated, or longer if you store the shredded, cooked beef in the freezer.
  • Cook the quinoa according to package instructions.
  • After cooking, combine the shredded beef, beans, corn, cilantro, salsa verde, and seasonings. Set aside.
  • Preheat the oven to 375 degrees F.
  • Wash and dry the peppers. Coat all sides with olive oil and place on a greased baking sheet or in a greased oven safe cast iron skillet.
  • Place the peppers in the oven with the rack in the second position from the top.
  • Turn the broiler on and broil, turning every few minutes, until the peppers are browned and blistered on all sides.
  • Remove from the oven, let cool.
  • When cool enough to handle, slice the peppers in half lengthwise and remove the sides.
  • Fill each pepper half with 1/4 - 1/2 cup of filling, depending on the size of the pepper.
  • Top with a sprinkling of Mexican cheese blend.
  • Return the peppers to the baking pan, cheese side up, and bake at 375 degrees F until the cheese is melted.
  • Garnish, if desired, with additional cilantro, chopped onion, and/or lime wedges.