Chicken Stuffed Poblano Peppers

Ingredients:

• 4 large poblano peppers
• 1 lb cooked, shredded chicken
• 1 cup cooked quinoa or rice
• 1 cup shredded cheddar cheese
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 1/2 cup diced tomatoes
• 1/2 cup chopped onions
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cut tops off poblanos and remove seeds.
2. Heat olive oil in a skillet over medium heat. Sauté onions until softened.
3. Add chicken, Casa de S.A. seasoning, quinoa or rice, and diced tomatoes. Cook for 2-3 minutes.
4. Cut each poblano pepper in half, lengthwise. Stuff each with the chicken mixture and place in a baking dish.
5. Bake for 25-30 minutes, until peppers are tender and cheese is melted. Add cheese for the last 10 minutes of baking.