A blend of quinoa, corn, and beans topped with cheese and BBQ sauce served in a crispy potato half shell. Try filling crispy potato half shells with a wide variety of fillings from guacamole to tuna poke.
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
Prep Time: 40min | Cook Time: 30min
Mix the quinoa, corn, beans, and BBQ sauce in a medium sauce pot. Heat over low heat until internal temperature of 135F°.
Deep fry the potato shells for 5-6 min at the 350F°.
Scoop 1/4 cup of the mixture into each potato shell and then top with cheese.
Place potato shells under broiler to melt cheese. Garnish with the coleslaw and cilantro. Serve immediately.
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