Let me tell you about one of my new favourite recipes. It’s a spin on one of my pre-existing favourites (in case you didn’t know, that’s stuffed peppers with quinoa & turkey!), and it’s beyond deliciousssss. Even as leftovers. Come on guys, what more can you ask for in a meal?
These Stuffed Poblano Peppers with Salsa Roja combine a spicy, savoury chicken breast marinated in chili powder and cumin with a simple mix of peppers and onions
Besides the wholesome stuffing, I also paired these Stuffed Poblano Peppers with sides of Mexican-style rice and refried black beans for a filling, hearty meal that can be prepared separately and ahead of time. Just reheat the rice and beans on the stove while cooking the peppers and you’re set!
Now if you’re wondering what salsa roja is, it’s a delicious red salsa sauce that often accompanies enchiladas and other dishes from traditional Mexican restaurants. One of my favourite spots in Toronto, Playa Cabana Cantina, serves this delicious salsa roja. Tipsy off some deliciously tart margaritas, I asked the waitress what the recipe was when I went a couple of months ago. She came back from the kitchen with a surprisingly simple answer: chili powder, sautéed, pureed tomatoes, garlic, a little lemon and salt. Needless to say, I had myself making a copy-cat sauce in no time!
If you’ve never had poblano peppers before then you’re in for a real treat. I find them to be a cross between bell peppers and banana peppers – they’ve got a bit of a kick, but aren’t exactly spicy and have an underlying sweeter flavour with smokey notes. They can sometimes be a bit difficult to find in the supermarket but if you can find them, they’re worthwhile trying. In the summer I can see myself enjoying a seasonal Mexican corn side with these.
Can’t you just see yourself throwing these in the oven and kicking your feet back after a long hard day? I know I have – a little Sunday meal prep has got your back in a delicious way for the work week! It’s time for a mid-week Mexican fiesta!