- 4 large poblano chiles
- 2 medium tomatoes, chopped
- 1/2 medium white onion, chopped
- 1 large clove garlic, chopped
- 1 Serrano pepper, chopped
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 ⁄8 tsp. ground cinnamon
- 1/2 tsp. Kosher salt
- 1 Tbsp. olive oil
- 2 cups shredded cooked chicken
- 2 cups cooked quinoa
- 6 oz. grated sharp Cheddar
- 1/4 cup chopped fresh cilantro
- 1 Tbsp. lime juice
- black pepper to taste
Preheat oven to 400° F.
Slit the chiles from stem to tip and carefully remove the seeds, leaving the stems intact. Set aside while you prepare the filling.
Purée the tomatoes, onion, garlic, Serrano, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor or high-speed blender. Heat the oil in a skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 12 minutes. Remove the pan from the heat. Stir in the chicken and quinoa, and then half of the cheese, the cilantro, and the lime juice. Season to taste with salt and black pepper. Divide the filling evenly among the peppers.
Place the stuffed peppers into a 9×13 glass baking dish, pour about 1/2″ of water in the bottom of the baking dish and cover tightly with foil. Bake for 40-50 minutes or until peppers are tender. Remove the foil and top the peppers with the remaining 3 oz. of cheese…bake until golden and bubbly.