It’s the New Year and it’s time to try and reign in all the indulgent eating we did during the holidays. So now my focus is on making healthy meals that are still fun and delicious (otherwise I’d go crazy). I was craving some cheesy Mexican food so I found a way to satisfy my craving without too much fat and calories. You can do this without meat and add more beans and veggies but I love any excuse to use chorizo. I’m careful about where I buy meats like chorizo but Whole Foods makes one thats delicious and I feel better about the ingredients in there. And instead of breading and frying these peppers as is customary, we will bake them. Still delicious, still cheesy, just a little healthier for you.
- 4 poblano peppers, washed, top cut off and seeds removed
- 2 links chorizo
- 1/2 cup or so of black beans
- Ancho chili powder
- 1 small red onion
- chopped scallions
- Fresh cilantro and oregano, chopped
- 1/2 bag of Mexican cheese blend (would also be good with manchego cheese or reduced fat cream cheese if you really want that creamy texture)
- Olive oil for sautéing
Pre heat the oven to 375.
Cut the chorizo out of the casing and put in a hot saute pan with olive oil and onions.
Let the meat brown a bit and using a spoon gently break apart the meat. Add salt, pepper, chili powder and incorporate well. When it’s cooked through and the onions are softened add your fresh chopped herbs and shut the heat off.
Pour into a bowl and add the cheese. Mix well.
Using a small spoon, stuff each pepper and place on a cookie sheet. Place in the oven and bake for about 20 minutes or until it’s bubbly and the peppers are cooked. I put my broiler on the end to give the pepper a nice char.
Dig in! This is great leftover and you can bring it to work for lunch the next day.