Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Heat the oven to 450 degrees F (230 degrees C).
Step 2
Heat the
Quinoa (3/4 cup)
and
Swanson® Mexican Tortilla Flavor Infused Broth (1 3/4 cups)
in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until quinoa is tender.
Step 3
Chop the
Onion (1)
and set aside. Cut the
Poblano Peppers (6)
into halves and deseed them. Place the chile halves into another large bowl. Add
Olive Oil (2 Tbsp)
and toss to coat.
Step 4
Arrange the chile halves, skin-side down, onto a baking sheet. Roast for 15 minutes or until the chiles are tender and the edges are lightly browned. Place the baking sheet of chiles onto a wire rack to cool.
Step 5
Reduce the oven temperature to 375 degrees F (190 degrees C). Heat the remaining oil in a 10-inch skillet over medium heat. Add the chopped onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the
Whole Kernel Corn (1 cup)
.
Step 6
Add the
Canned Pinto Beans (1 cup)
and cook until the mixture is hot.
Step 7
Stir the onion mixture into the quinoa. Stir in the
Fresh Cilantro (3 Tbsp)
.
Step 8
Stuff about 1/4 cup of the quinoa mixture into each chile half, mounding slightly. Place the stuffed chile halves onto a baking sheet.
Step 9
Bake for 15 minutes or until the stuffed chiles are hot.
Step 10
Meanwhile, place the
Canned Whole Peeled Tomatoes (6 3/4 cups)
,
Chipotle Peppers in Adobo Sauce (1/2 cup)
,
Garlic (2 cloves)
and remaining broth into a food processor. Cover and process until the mixture is smooth.
Step 11
Pour the tomato mixture into a 2-quart saucepan. Cook over medium-high heat for 15 minutes or until the sauce is thickened. Season to taste.
Step 12
Transfer the stuffed chiles to a serving plate. Spoon the sauce over the peppers.
Step 13
Slice 1/4 inch off of each end of the
Limes (to taste)
and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
Step 14
Sprinkle with the crumbled
Queso Fresco (1 cup)
and additional chopped cilantro, if desired.
Step 15
Serve with Lime Wedges and enjoy.
Rate & Review
{{id}}
Discover Deals Near You
Tags
Speedy Sausage Rigatoni
Savory Cream of Mushroom Soup
Meatloaf Express
Thai Ginger Basil Pumpkin Soup
Sweet Potato Gratin
Mini Chicken Pot Pies
Tuscan White Bean Soup
Easy Chicken & Cheese Enchiladas
Green Bean Casserole
Shrimp and Cheese Enchiladas
Italian Chicken Noodle Soup
Swanson Loaded Potato Soup
Braised Beef Short Ribs
Slow Cooker Bacon Potato Chowder
Herb Roasted Turkey with Pan Gravy
Thai Chicken Vegetable Soup
Recommended Recipes
{{name}}