6 Poblano chiles
4 c Cooked quinoa
1 1/2 c Diced roasted chicken
1/2 c Diced roasted red pepper
1/4 c Diced onions
3 tsp Sliced almonds
1/4 c Shredded mozzarella and Parmesan
Salt, pepper, garlic powder, red chili flakes, oregano, fresh parsley to taste
3 garlic cloves
Juice from one lime
Broil poblano chiles in the oven for no more than five minutes, turning constantly, until skin puckers but does not char. Put in a plastic bag for ten minutes then remove skins and seeds, creating a pocket.
At same time or after chiles, roast the tomatillos and garlic till slightly charred. In a blender, purée one avocado, tomatillos, garlic, lime juice, pepper, and a hint of salt. Add water to thin the sauce to desired consistency.
Mix chicken, quinoa, red peppers, onions, almonds, cheese and seasoning together in a bowl. Stuff the poblanos with the filling. Top with a little remaining cheese and cook at 450 for ten minutes or until cheese melts and browns. Drizzle the plate with the sauce and place chiles over the sauce. Drizzle more sauce over the top. Enjoy!