Food should not only taste great but be full of color and flavors. Mexican food is such
a delicious way to incorporate lots of flavor as well as vegetables.
A great way to get kids to eat a more vegetables.
The recipe I created here is both simple and delicious. A great way to get dinner on the table fast without compromising anything.
Poblano Mexicana -
(various foods and flavors I love inspired from Mexican cuisine)
serves 4
preheat oven or toaster oven to 350 degrees
4 -poblano peppers- firm to the touch, bright green- wash well
1- small can of chilis- as spicy or mild as you like
1- 16 oz.can of black or pinto beans (drain beans well under running water to get rid of excess sodium)
1/2 red onion- cut into bite size pieces
1- 16oz can of corn or 16oz frozen corn defrosted or two ears fresh corn cut off the cob
1/2 cup to 1 cup shredded mexican blend of cheese (add a little or a lot)
1- tsp cumin
1- tsp smoked paprika
1- tbsp garlic powder
1- tsp ground corriander
1- tsp dried oregano
( the above spices/herbs you can certainly add more or less if you want this more flavorful)
salsa, mexican crema (like sour cream), avocado slices and chopped tomato for toppings
To prepare:
Take each pepper and cut top portion of pepper lengthwise down the pepper.(cut only enough to leave lots of fresh pepper to stuff)
take out any seeds and remove white membrane either by pulling with fingers or cutting
with small paring knife
In bowl:
add can of rinsed beans, chili's, corn, spices, herb
saute cut up pieces of onion for 3 to 4 minutes to soften flavor...add to bowl, mix well.
Add spoon fulls of the bowl mixture to each pepper, drizzle with olive oil.
Top with desired amount of cheese.
Place each pepper in a cooking sprayed heat proof dish and cook for 25 to 35 minutes covered with foil.
The last 5 minutes remove foil.
Top with toppings as mentioned and enjoy!
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