Stuffed Poblano Peppers

Stuffed Poblano Peppers

This recipe is from my dear friend Monica <3

1 lbs chorizo

1 cup quinoa

1 bag fresh baby spinach

1 block of monterey jack cheese

Diced tomatoes (as many or as little as you'd like) - or diced apple (1)

1 cup cilantro

4 Poblano peppers halved & seeded

Sir Kensington Mayo - Chipotle (optional)

Sour Cream (optional)

Guac or avocado (optional)

Pre-heat oven to 400 degrees - then put the peppers on a baking sheet with cooking spray (or oil, etc). Cook until the peppers look soft.

Cook chorizo until almost done all the way thru - add spinach & cilantro and cook down. Then add the quinoa and apples - allow to cook until apples are soft.

When I cook the chorizo, just before it's cooked all the way through, I'll add the spinach into the meat.

In a large bowl mix together all ingredients except peppers - reserving some “sprinkling cheese”

Stuff the peppers as much as you'd like and sprinkle lightly with extra cheese and put in the oven for another 5-10 mins (or broil long enough for the cheese to get melty/bubbly).

Serve hot - add sour cream and/or guac/avocado over the top if desired.

Fresh Tomatillo Salsa Verde

Fresh Tomatillo Salsa Verde

Ingredients

• 5 cups chopped tomatillos
• 1 cups seeded, chopped long green chiles (can use Hatch peppers)
• 1 cup seeded, finely chopped jalapeño peppers
• 4 cups chopped onions
• 1 cup bottled lemon or lime juice
• 6 cloves garlic, finely chopped
• 2 tablespoon ground cumin (optional)
• 3 tablespoons dried oregano leaves (optional)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 cup chopped Cilantro

Instructions

• Preparing Tomatillos: Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded.
• Preparing Peppers: Remove stems from peppers and chop roughly. No need to remove the seeds unless you prefer a milder salsa. The seeds and veins of the pepper is where the heat is concentrated.
• Hot Pack: Combine all ingredients except cilantro in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
• Stir in cilantro.