Stuffed Poblano Peppers

I ventured down to Reading Terminal the other day and picked up three avocados for 99 cents and 5 poblano peppers for 99 cents. It seemed like we were destined to have a Mexican inspired dinner! I used my favorite Alton Brown recipe (minus the roma tomatoes) to whip up a spicy batch of guacamole in the molcajete. 

Next up were these lovely stuffed poblano peppers. I cheated a bit and used a package of spanish style rice instead of plain brown rice or other healthy grain. The result was delicious! There was a ton of filling leftover over which we're going to finish either as burritos or a rice bowl. This was a great summer dish to welcome in this fabulous weather we've been having.

Stuffed Poblano Peppers

(Pinterest find! Adapted from acouplecooks.com

Ingredients:
5 poblano peppers
1 package spanish style rice
1.5 cups salsa
1 15 oz. can of black beans
1½ cups frozen corn kernels
1/2 of a small white onion, diced
1 teaspoon cumin
1 teaspoon chili powder
Cayenne to taste

A handful of chopped cilantro
Shredded cheese (Cabot all the way!)
Directions:

1. Cook rice according to directions.

2. Slice peppers in half and remove the ribs and seeds.
3. Place the peppers in a baking dish skin side up. Broil about 7 minutes, then flip the peppers and broil 7 minutes more.
4. In a large skillet combine the beans, onions, salsa, corn, cumin, chili powder, cayenne, and cilantro. Heat over low heat. Stir in the cooked rice and mix well.
5. Place the peppers skin side down and spoon in the desired amount of filling. Top with cheese and broil until cheese is melted.

Bacon and Guac!

And yet another big kid grilled cheese hit. The spicy guacamole was tempered by the smokey bacon and cheese. Yum yum. Served up with the leftover Tomato-Orzo soup.

Cheddar, Bacon, and Guacamole Grilled Cheese

Ingredients:
Nice bread
Cheddar Cheese
Bacon
Spicy Guacamole!
Directions:
1. Assemble sandwich and grill!

GUAC!

Last week we went out to Plaza Azteca with the 'Rents. Man oh man, I love mexican food and I love guacamole. So this week I made some homemade guacamole and have been cooking up quesadillas...two nights in a row!

A giant bowl of spicy guacamole?! Heaven!

The recipe is HERE!

 mmmm quesadillas! Bean and cheese this time around.

Comfort Food Monday

Man oh man. Nothing like some nice warm and spicy mexican food on a chilly day.

I used a sweet corn salsa (from the Fly Creek Cider Mill), cheddar cheese and black beans for the quesadilla. I popped them in the oven for 15-20 minutes at 350 degrees. They were served up with some spicy guacamole, cool sour cream, refried beans and brown rice. Plus some chips and salsa on the side. All washed down with some Ommegang Witte in the proper glass because that's how I roll. 

There was something very comforting about this meal.

Spicy Quesadillas!

I cleaned out the fridge/freezer today so it was a leftover kind of meal. Out of some frozen corn, black beans and random cheese hunks we made some delicious quesadillas. I also ran down and purchased an avocado so we could have some guacamole with them. I downsized this recipe here. It's delicious. Plus there's enough for the boy to have for breakfast....and my fridge is clean. Win win.

Corn and Black Bean Quesadillas

(from my kitchen!)

Ingredients:

Quesadillas

Corn

Blackbeans

Red Onion

Jalapeno

Hunk of Seriously Sharp Cheddar

Hunk of Chipotle Cheddar

Olive Oil

Directions:

1. Combine all the veggies. Shred the cheese.

2. Assemble quesadillas on a baking sheet and spritz top with olive oil.

3. Back at 350 for 10-15 minutes.

Holy Guacamole!

I was all Iron Chef making this guacamole and was whacking the avocado seeds with a big knife and yanking them out. It was exciting. I did not make the salsa but I did make some Pita Chips! Which are highly addicting and delicious with everything, especially guacamole. Seeing as how there is no guacamole left I will definitely be making this recipe again.

Guacamole

(Alton Brown, Food Network)

Ingredients:
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro (omitted because I didn't have any)
1 clove garlic, minced
Directions:
1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. 

2. Using a potato masher add the salt, cumin, and cayenne and mash. 

3. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. 

4. Let sit at room temperature for 1 hour and then serve.