Preheat oven to 350 degrees. Spray a 2 quart baking dish with olive oil.

Spray a large Dutch oven with olive oil and heat to medium high. Add onion and red pepper and cook for 8 minutes. Add minced chiles and garlic and cook for 1 minute longer. Sprinkle with quinoa flour and cook for another minute, stirring constantly. Add tomatoes and reduce heat to medium. Cook for 5 minutes then add in adobo sauce, quinoa, cheddar, ricotta, milk, parmesan and egg. Stir to combine. Transfer to prepared baking dish and top with breadcrumbs. Bake for 30 minutes, until bubbly.