Appetizer Side Dish Main Dish

Potato & Quinoa Stuffed Half-Shells

  • Ready Time: 70min
    No Reviews
  • Prep Time: 40min
    Cook Time: 30min
  • Cuisine: American
  • Serves: 12 (2 half-shells per person)
    Prep Method: Fried
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Description

Recipe by: Potatoes USA

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.

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
Prep Time: 40min | Cook Time: 30min

  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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