Baked Chorizo Chiles Rellenos

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.

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Ingredients:

  • 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

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Instructions:

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.

imageLet 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.

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Pour into a bowl and add the cheese. Mix well.

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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.

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Dig in! This is great leftover and you can bring it to work for lunch the next day.

Shrimp Tacos with a corn, poblano pepper and black bean salsa

Anyone who knows me, knows I’m obsessed with tacos.  At work, we make weekly Friday visits to the taco truck.  Thinking about the endless possibilities of what you can put in a taco makes my mouth water.  I’ve made quite a few versions of tacos over the last year but Kyle and I agree, tonight’s tacos were incredible.  It doesn’t get much better than this!

Ingredients:

  • Shrimp (I always keep frozen uncooked shrimp in the freezer which is a great protein to have on hand)
  • Corn Tacos (I highly recommend the yellow corn and whole wheat tortillas I found at Whole Foods. They made this dish! See photo at the end.)
  • Grilled poblano pepper (I used a grill pan because I sadly don’t have a grill)
  • Fresh Chopped Cilantro
  • 1 can Yellow Corn
  • 1/2 Red Onion
  • 1/2 can Black Beans
  • Salt & Pepper
  • Red Wine Vinegar (I would recommend lime juice and lime zest but didn’t have any tonight)
  • Mexican cheese blend

Instructions

  1. Grill the poblano pepper, red onion and yellow corn.  (I put the pepper on first, and then added the onion and corn to the grill pan with salt and pepper to give it a nice flavor).
  2. While that is cooking, chop up a large amount of fresh cilantro and tomatoes.  Put it in a mixing bowl with the black beans.  When the pepper, onion and corn are done cooking (about 5-7 minutes), let cool and then add to the bowl.  Add salt and pepper and a splash of red wine vinegar (or fresh lime juice).
  3. Put a flat pan on the stove on medium to high heat. Lightly rub the end of a stick of butter on the pan to slightly coat it.  Add shrimp with salt and fresh ground black pepper.  Cook on each side for roughly 2 minutes. Don’t over cook the shrimp or it will get chewy.
  4. When the shrimp is done, heat up the tacos on the same flat pan.  Plate with a bit of Mexican cheese, shrimp and salsa.