FROM 30/10'S KITCHEN...

Stuffed Poblanos

Another Delicious 30/10 Recipe

with Enchilada Sauce

RECIPE SUMMARY

 

Stuffed Poblanos with Enchilada Sauce

Makes 2 servings: Counts towards 2 cups of vegetables

 

INGREDIENTS

Enchilada Sauce
 1 cup Tomatillos
 1 squeeze Lime Juice
 ¼ cup Cilantro
 1 cup Poblano/Chilaca Peppers
 ¼ cup or to taste serrano/jalapeno chili (optional)
 ¼ cup Onion
 Sea Salt, to taste
 Black Pepper, to taste
Stuffed Poblanos
 3 Poblano Peppers
 3 cups Cauliflower Rice
 3 tablespoons for Egg Whites
 1 tablespoon Cumin
 1 tablespoon Coriander
 1 teaspoon Chili Powder
 2 tablespoons Lime Juice

 

DIRECTIONS

Enchilada Sauce
1

Char the tomatillos, chilies and onion under the broiler or over a hot grill. Once they are charred place them in a bowl and cover it with plastic wrap and allow to cool.

2

Once the charred vegetables have cooled rub off most of the char. In a food processor add the lime, cilantro and charred vegetables and blend into a smooth puree.

Stuffed Poblanos
3

Preheat the oven to 375ºF and line a baking sheet with parchment paper.

4

In a sauté pan or the microwave cook the cauliflower rice. While the rice is cooking slice the tops off the poblano peppers and remove the seeds.

5

In a small bowl combine the cooked cauliflower rice, egg whites, cumin, coriander, chili powder, feta, lime juice, sea salt and pepper. Stir to combine.

6

Use a spoon to fill the poblanos and place them on a parchment lined baking sheet. Bake for 20-30 minutes or until cooked through.

7

Serve with the enchilada sauce.

 

Ingredients

Enchilada Sauce
 1 cup Tomatillos
 1 squeeze Lime Juice
 ¼ cup Cilantro
 1 cup Poblano/Chilaca Peppers
 ¼ cup or to taste serrano/jalapeno chili (optional)
 ¼ cup Onion
 Sea Salt, to taste
 Black Pepper, to taste
Stuffed Poblanos
 3 Poblano Peppers
 3 cups Cauliflower Rice
 3 tablespoons for Egg Whites
 1 tablespoon Cumin
 1 tablespoon Coriander
 1 teaspoon Chili Powder
 2 tablespoons Lime Juice

Directions

Enchilada Sauce
1

Char the tomatillos, chilies and onion under the broiler or over a hot grill. Once they are charred place them in a bowl and cover it with plastic wrap and allow to cool.

2

Once the charred vegetables have cooled rub off most of the char. In a food processor add the lime, cilantro and charred vegetables and blend into a smooth puree.

Stuffed Poblanos
3

Preheat the oven to 375ºF and line a baking sheet with parchment paper.

4

In a sauté pan or the microwave cook the cauliflower rice. While the rice is cooking slice the tops off the poblano peppers and remove the seeds.

5

In a small bowl combine the cooked cauliflower rice, egg whites, cumin, coriander, chili powder, feta, lime juice, sea salt and pepper. Stir to combine.

6

Use a spoon to fill the poblanos and place them on a parchment lined baking sheet. Bake for 20-30 minutes or until cooked through.

7

Serve with the enchilada sauce.

Stuffed Poblanos

Nice! We're glad to know you're interested.

Simply submit your contact info and we’ll quickly reach out to answer any questions you may have.