Enchilada-Stuffed Poblanos

I think sometimes healthy or ‘clean’ food gets a bad rap. Many assume that it has to be bland and boring. Plain chicken and steamed broccoli, coming up! But in my research I’ve quickly learned that is not at all true. You can eat healthy food that still tastes good. Focus on flavors and quality and you’re in the money. Look at not just calories, but carb, sugar, and protein counts as well. Make substitutions when you can. You can still have your favorites just by making swaps to lower the bad and raise the good in your meals.
 

And don’t let anyone tell you not to add a little cheese. Like in this dish below.

*Note: I used leftover pulled pork from the 4th of July. You can use chicken, turkey, beef; shredded, chopped, ground. Leftover or fresh made. All vegetarian, even. Whatever floats your boat. This is also a great make-ahead dish. I would suggest adding seasoning to whatever meat you use, especially if you are making it fresh as opposed to using leftovers.

1-2 tablespoons olive oil

½ yellow onion, diced

3 cloves garlic, minced

½ tablespoon cumin

½ tablespoon chili powder

½ bag frozen corn

1 can low-sodium black beans, drained and rinsed

1-2 cups worth of whatever meat you are using (see note above) Eyeball this to your preference.

1-1/2 cups enchilada sauce, divided (homemade or store bought; use what you like)

Salt and pepper to taste

5 poblano peppers (make sure they are nice a fat, not too skinny)

Shredded cheddar cheese

Over an open flame on the stovetop, char your poblanos. Put the charred peppers in a plastic bag and seal. Steam for about 10-15 minutes.

Please ignore my messy stovetop!

Meanwhile, in a skillet over medium heat, saute the onions and garlic in the olive oil until soft and fragrant. Add in the cumin and chili and mix together. Add in the corn and black beans. Mix all veggies together and cook until corn is thawed and the mixture is heated through.

 

Add the cooked meat to the veggie mixture along with ½ cup of the enchilada sauce. Let simmer until warmed through. Add salt and pepper to taste.

 

While the filling is simmering, take the poblanos out of the bag and wipe the skin off with a paper towel, careful not to tear the pepper. The skin should just wipe right off.

Cut each pepper in half and remove the stem and seeds. You should have two pieces of pepper that look like leaves.

 

Pour ½ cup of enchilada sauce in the bottom of a 9×13 baking dish. Spoon a healthy amount of the filling into each pepper half and place in the baking dish. 

Pour the remaining ½ cup sauce over the top of the stuffed peppers and top with cheese.

 

Bake at 350 covered in foil for 15 minutes. Remove the foil and bake for another 10 minutes.

 

They may not be the prettiest looking dish, but they are super tasty! 


Enjoy!

Corn and Poblano Summer Salad

I was not going to post about this. It was supposed to be an afterthought to the amazing ribs my husband and I were smoking all day. We just needed a quick side dish. No big deal. 

It was a big deal. It turned out so good I just had to make a post about it! This salad will no doubt become my go-to summer side dish. It can be served cold or at room temp. Also, since it isn’t a mayonnaise-based salad, it lends itself really well to BBQ buffets because it can sit out for longer periods of time.

And the best part? It is SO EASY! 

Corn and Poblano Summer Salad 

1 bag frozen corn

2 Poblano peppers 

1 medium avocado 

Handful of cherry tomatoes 

1 lime

3 T olive oil 

Salt and pepper to taste

Cook the corn according to package directions, usually in the microwave. You can use fresh corn too if you want, just grill them and cut it off the cob. I just find the frozen much easier and the taste is still great.

After the corn is cooked, add it to a dry skillet over high heat. The goal here is to just char it up a little bit. Set aside to cool. I put it in the fridge to bring the temperature down to warm/room temp. I prepped the rest of the salad in the meantime.

Put the Poblanos over the flame on your stove, turning until charred on all sides.


When done, put the peppers in a plastic bag and seal. Let them steam for about 10-15 minutes. 


Remove from the bag and the skin will just wipe off with a paper towel. Open up the peppers and remove the stem and the seeds. Dice the pepper.

In a bowl, add diced avocado, halved cherry tomatoes, diced pepper, and cooled corn.

In a small bowl, mix your dressing which is just the zest and juice of 1 lime, olive oil, a dash of pepper and 1t salt. Whisk together with a fork and pour over the veggies. Careful toss the veggies to coat. Add a little more salt if necessary.


That’s it! So easy and so much flavor! It was the perfect side!

Jalapeño Creamed Corn

Today is the first Sunday of football season and to say we are excited in this house is an understatement.  I’m pretty sure some may say we take football too seriously, but to those people I say, step away. We don’t need that kind of negativity in our lives.

Sundays around become a day for family and friends surrounded by football games and fantasy football competition.  It is a lot of fun and of course fun, family, friends, and football NEED food too!

Today we have a tri-tip on the smoker, homemade rolls going in the bread machine, and this lovely creamy, corn dish as a perfect side dish.

When I asked my husband what he wanted for a side dish, he said he liked creamed corn. I took this as the perfect opportunity to get creative and I’m so glad I did. It turned out really yummy! The only thing that could have made it better would be to add cheese. Maybe next time!

Jalapeno Creamed Corn

6 ears of corn, shucked
1/2 red bell pepper, seeded and chopped small
1/4 onion, chopped
1 clove garlic, minced
4 slices of bacon, chopped and cooked
1-2 jalapenos sliced in rings
1 cup half and half (you could use heavy cream if you wanted to make it extra creamy)
1 stick of butter

Cut the corn off the cob with a knife. Then take the back of your knife and scrape it down the sides of the cob to get all the corn milk out of the cob. It adds a lot of yummy, sweet corn flavor to your dish. I suppose this could be an optional step, but I wouldn’t skip it.

You can just cut the corn directly into the baking dish you are using. After all the corn is cut, I like to break it up and spread it into an even layer.

Saute the red peppers, onions, and garlic in a little bit of olive oil until just soft. Add to the corn.

Slice the jalapenos into rings and use your thumb to push out the seeds and veins. That’s where the real spice is, so you’ll want to get rid of that. You just want a slight jalapeno flavor.

Saute the bacon. Get rid of most of the grease, but keep some of it to add to the corn.

Add everything to the corn and drizzle 1 cup of half and half over the whole thing. Stir to combine everything together.

Top with a stick of butter cut into pieces.

Bake in the oven at 350 degrees for 45 minutes and enjoy!

   
 Football and food are a big deal for us. What do you like to eat while watching games?