This is sort of my take on a deconstructed Chile Relleno dish. I had come across several recipes for vegan stuffed poblano peppers, and while those also sound AMAZING, I didn’t really want to go through the hassle of cutting, stuffing, AND baking time. So with that said, I decided to take all the flavors, and put my own spine on it. Plus, the time seemed to fly by when I was making this dish. While the rice cooks, you construct everything else and before you know it, its finished! For those of you who have never heard of “El Pato Salsa de Jalapeno”, it is a canned “salsa” type mixture that adds a great flavor to Mexican dishes. The ingredients are very simple, which was also one of the reasons I bought it. When looking for it in your local grocery store, try the canned tomato section. That’s where mine was but if you cant locate it there, try your ethnic food section as well. Ingredients:
Serves 4
Directions:
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About MeHello everyone! My name is Ashlee Beach and five years ago I embarked on a life changing journey. Like most americans, I came from a household where food was cheap, fast and easy. Fresh produce just wasn't on the menu, which caused my relationship with food to be a very love-hate. Now at the age of 27, I am 60 lbs lighter, full of energy, and extremely passionate about my new lifestyle. From my own personal experiences I am here to share with you, delicious recipes, healthy living advice, and positive vibes! Categories
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