 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 avocado, diced |
1 pint(s) cherry tomatoes, halved |
1/4 cup(s) chopped fresh cilantro |
1 tablespoon(s) extra-virgin olive oil |
2 teaspoon(s) ground cumin |
1 tablespoon(s) lime juice |
2 tablespoon(s) pepitas, toasted |
4 poblanos or 2 green bell peppers, diced |
1/4 teaspoon(s) salt |
1 bunch(es) scallions, trimmed and sliced |
1 cup(s) shredded reduced-fat cheddar cheese, preferably sharp |
16 ounce(s) tube prepared plain polenta, cut into 1/2-inch slices |
Directions:
1. To toast pepitas: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add peppers and cook, stirring occasionally, until bright green and just starting to soften, about 3 minutes.
3. Stir in tomatoes, cumin and salt; cook, stirring often, until the tomatoes start to break down, 2 to 3 minutes.
4. Crumble polenta slices into the pan and cook, stirring occasionally, until heated through, 1 to 2 minutes.
5. Stir in scallions, cheese, cilantro and lime juice. Serve the scramble topped with diced avocado and toasted pepitas.
|
|