End of Week Leftovers–Tex Mex Stuffed Poblanos
If you have read other posts here, you know that I love using leftovers and making them tasty and new again. This recipe fits that description to a T. And the thing I think I love most about it is that if I have leftovers AGAIN, I can use the peppers the next day and toss it with a salad. Double bonus, and double delicious!
| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 4 poblano peppers, roasted
- 1can low-sodium red kidney beans, rinsed
- 1cup cooked farro
- 2cups leftover shredded Tex-Mex chicken(see post for recipe link)
Instructions
- Preheat oven to 375 degrees. Spray an oven-safe baking dish with cooking spray. Cook the farro per package instructions.
- Mix shredded red beans, cooked farro, and shredded chicken.
- Roast poblanos until skin is charred (do not remove the skin). Slice top off of peppers and remove seeds and membranes from inside each pepper.
- Slice top off of peppers and remove seeds and membranes from inside each pepper. Fill each one with the chicken mixture.
- Bake at 375 degrees for 15 minutes, or until heated all the way through.
- Serve, and cross the task of using up leftovers off your list!
Recipe Notes
As mentioned, this fabulous use of leftovers could actually mean even MORE leftovers depending on how much you have to start with, and how many people you’re feeding. I say go ahead and use up all the chicken you have and enjoy these peppers for an additional meal! I like pulling them out of the fridge the next day, and serving them chilled over a bed of greens.
So. Darned. Delicious. All hail the leftover, and all hail the Tex Mex Stuffed Poblano Peppers!