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Potato and Quinoa Stuffed Half-Shells

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Print Recipe
Cuisine: American
Prep Method: Fried

Dish

AppetizerSide DishMain Dish

Prep Time

40 Mins

Cook Time

30 Mins

Serving

Serves 12 (2 half-shells per person)

Ingredients

  • 24 ounces IQF Ready-To-Eat Red Quinoa, Pre-cooked
  • 24 each Potato Shell (frozen or fresh), Fried
  • 1-1/2 cups BBQ Sauce
  • 1-1/2 cups Roasted Corn
  • 3 cups Pre-Soaked Beans, any type (black or pinto recommended)
  • 6 ounces Colby Jack Cheese, Shredded
  • 12 ounces Coleslaw
  • 24 sprigs Cilantro

Preparation

  1. Mix the quinoa, corn, beans, and BBQ sauce in a medium sauce pot. Heat over low heat until internal temperature of 135F°.
  2. Deep fry the potato shells for 5-6 min at the 350F°.
  3. Scoop 1/4 cup of the mixture into each potato shell and then top with cheese.
  4. Place potato shells under broiler to melt cheese. Garnish with the coleslaw and cilantro. Serve immediately.

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