One night while I was enjoying some beers (Coors are my favourite) I came up with this recipe. Originally, I was going to stuff fresh Jalapeno Peppers but I was inspired to use the Cubanelle peppers after my visit with the fruit market. They literally jumped off the shelf into my arms!
This dish turned out amazing! It`s equal parts stuffed peppers / casserole because I made so much creamy, cheesy sauce and realized I didn't have enough peppers so I decided to use it to top the peppers as well!
You guys are going to love this one!
Salsa Verde comes in many varieties depending on the recipe you look at. In lieu of this, I've created a more traditional variety incorporating Tomatillos which I recently located at my fruit market. I am so excited to have the opportunity to work with these beautiful green gems.
I take the opportunity to try new restaurants when I go out, I just love the overall experience of dining out. From the ambiance and service to the menu and plate delivery, I love it all. A few weeks back, one of my very best friends alerted me to a Mexican restaurant that had opened up in her neighbourhood.
Supporting local is wonderful but neither of us need an excuse to enjoy a good, Mexican meal. It was a cute place and cute, menu but one dish stood out. It was a zucchini and corn saute but it was so much more than that. Spiced beautifully and pops of juicy flavour in every bite from the corn, this dish was a home run! I needed to recreate it at home!
My version was a bit different but equally as delicious and the Old El Paso Taco bowls are the perfect vessels for the zucchini saute.
Eat it and love it the way I did!
Ranch is probably the first salad dressing you love as a child. It is so delicious it really made eating veggies as a child tolerable. Making Ranch dressing is actually quite easy and tastes wonderful! You can add so many different herbs and spices to contribute to the flavour, it really is so simple.
The first time I tried Arancini I fell in love. Rice and seasonings wrapped around cheese, rolled in crumbs, and fried. In other words, a picture perfect snack. I made a very traditional version the first time I made them and they were so delicious!
It also got me thinking, what other ingredients and combinations can we stuff in there?
My version pairs lightly sauteed Broccoli and sharp, old White Cheddar, rolled up in a lightly seasoned basil arborio rice. They were amazing!
I also decided to bake as opposed to fry. You can obviously fry them as well and achieve the same results.
ORIGINAL RECIPE ABOVE
Remember when I said these beans were the beginnings of a few great recipe ideas? Well, I came up with a few delicious reasons you should be making a double batch of these beans right away.
1. Pureed / Refried: After the beans and all vegetables have fully cooked through, you can prepare them one of two different ways from here.
You could eat them from there as a tasty side dish or from this point. . . .
2. Bean "Dip" these beans! Melt some of your favourite cheese on top and get the tortilla chips out. The consistency of the refried / pureed beans is perfect for dipping! Monterey Jack, Cheddar, Tex Mex, any of these will do!
3. Use them in your favourite Mexican dishes. Tacos, Burritos, Tostadas, all of these classic dishes pair well with these Southwestern flavoured beans!
Jonathan - Happy Veg
Vegetarian 16 years and counting. I'll take all the baby animals please and thank you!