January 5, 2011…Happy New Year, folks!
Time, once again, to start afresh. I’ve resolved to eat healthier and wanted to pass along this delicious veggie recipe that ran in Culinary Thymes January-February 2003 issue. It’s attributed to Paloma Blanca, the San Antonio restaurant. I made it just last week for a meatless dinner. It’s easy and packed with flavor. Enjoy! -alyce eyster
- 6 medium poblano peppers, roasted and peeled
- 2 Tblsp olive oil
- 2-3 green onions, finely chopped
- 5 large garlic cloves, finely chopped
- 1 (12 oz.) can corn, rinced and drained
- 4 medium zucchinis, finely diced
- juice of 1 lime, or to taste
- ¼ cup grated Monterey Jack, or queso Chihuahua
- 1 jar good quality roasted salsa
- Gently make a T incision in each poblano to remove seeds and veins. Finely cut two of the poblanos into small strips to be used in the filling.
- In a large skillet over medium-high, heat olive oil and quickly saute green onions, garlic, corn and poblano strips. When onion has soft softened, add the zucchini and saute until crisp-tender. Add lime juice and salt to taste.
- Fill the peppers with 3-4 ounces of vegetable mixture then top with cheese. Place in peppers in a casserole dish, pour salsa around them and place in a low oven until cheese melts and poblanos are warm.