Chicken Quinoa Stuffed Poblano Chiles

So I know that when the holidays come around we tend to eat a lot more than we usually do. Well at least I know I'm guilty of it. Heres the good thing we can still eat healthy in between those meals. This recipe I'm going to share with you is healthy and delicious. Yup I said it HEALTHY and DELICIOUS who would have thought. You can always substitute the meat for what you desire or just make it vegetarian.

Chicken Quinoa Stuffed Poblano Chiles

  Ingredients

• 1/2 cup Quinoa
• 14 1/2 ounce can fire-roasted tomatoes
• 1/8 ounce cilantro
• 1 yellow onion
• 2 poblano chiles
• 2 cloves garlic
• 1 jalapeno
• 1/4 teaspoon ancho chile powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Mexican Oregano
• 1/4 teaspoon onion powder
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon crushed red pepper
• 12 ounces ground chicken (or whatever meat desired)
• 2 ounces shredded Monterey Jack

Directions 

1. Preheat oven to 500. In a small pot, combine quinoa, 1 cup water, and 1/4 teaspoon salt. bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.
2. While quinoa cooks, rinse all produce. Drain fire-roasted tomatoes, reserving the liquid for step 5. Pick cilantro leaves, discarding stems. peel onion and halve. halve poblanos lengthwise through stems. Using a knife tip, discard seeds. In a large baking dish, toss whole garlic cloves, whole jalapeño, onion halves, and poblano halves with 1 tablespoon olive oil and 1/4 teaspoon salt. Arrange poblanos cut-side down.
3. Transfer baking dish with vegetables to oven and roast until beginning to char, 8-10 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add spices, 3/4 teaspoon salt and black pepper, then add chicken. Cook, breaking up, until browned, 4-5 minutes. Remove pan from heat. Once vegetables have finished roasting, set aside to cool slightly, about 5 minutes.
4. Once vegetables are cool enough to handle, halve roasted jalapeño lengthwise, discarding seeds and stem. Place half of jalapeño in a blender or food processor, then add fire-roasted tomatoes, whole garlic cloves, onion, half of cilantro, and 1/4 teaspoon salt. Pulse until smooth, about 1 minute. Leave poblano halves behind in baking dish, arranging cut-side up.
5. Once quinoa has finished cooking, add to pan with chicken along with reserved tomato juices and half of Monterey Jack to make filling. Still in baking dish, stuff poblano halves with filling. Pour salsa around poblanos in an even layer. Scatter any remaining Monterey Jack. Bake until cheese is melted and beginning to brown, 3-4 minutes.
6. Divide salsa ranchera between serving plates and top with poblano chiles. Enjoy!

Love Always Meg!