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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Here's a healthy version of one of my favorite Mexican dishes. The grilled peppers go great with Spanish rice, gazpacho or a refreshing salad with jicama and citrus. Ingredients:
1 cup (8 ounces) sour cream |
2 tablespoons lime juice |
1/2 cup minced fresh cilantro, divided |
1 small onion, finely chopped |
1 tablespoon butter |
1 large portobello mushroom cap, finely chopped |
1 small yellow summer squash, finely chopped |
1 small zucchini, finely chopped |
1 jalapeno pepper, seeded and finely chopped |
1 garlic clove, minced |
1 can (15 ounces) black beans, rinsed and drained |
2 cups (8 ounces) shredded mexican cheese blend, divided |
1 cup frozen corn, thawed |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 large poblano peppers, halved and seeded |
Directions:
1. In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving.
2. In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender.
3. Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese.
4. Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce. Yield: 4 servings.
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