A 30/10 Recipe...

Stuffed Poblanos

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

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