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Stuffed Poblano with Ranchero Sauce


Serves 4


Ingredients:


4 ounces ground beef

4 ounces ground pork

1/2 cup frozen spinach, thawed and squeezed

1 t chili powder

1 t cumin

1/2 t garlic powder

1 t fennel seed

4 ounces queso fresco

4 raw poblano chili peppers

2T EVOO

Salt and Pepper to taste


Directions:

Heat oven to 400 degrees. Place poblano peppers on rack and roast until tender crisp. Remove from oven to cool.


Meanwhile combine beef and pork with all the spices. Over medium heat saute until meat is browned and spices have melded into the meat. Remove from heat. Add the spinach and the cheese. Stir.


Remove stems and seeds from poblano's and cut down the side from top to bottom on each pepper. Fill each one equally with meat mixture.


Grease an 11x8 dish. Place stuffed peppers into dish and cover with Ranchero sauce (macros figured separately) about 1/4 cup on each. Drizzle 2 tablespoons olive oil over the top. Cover with foil and bake for approximately 20 minutes until heated through.


Macros Per Serving:


12.1g Carbs

21.4g Protein

25.8g Fat

Energy 353


Ranchero Sauce

Serves 8


Ingredients:


1 large tomato, chopped

1 large bell pepper, seeded and stem removed

1 small red onion

1 jalapeño pepper, seeded and stem removed

1/4 c EVOO

1/2 cup cilantro

2 T Lime Juice


Directions:


Heat oven to 425 degrees. Place parchment on tray and quarter the veggies. Drizzle with the olive oil. Salt and pepper to taste.


Place veggies in heated oven and roast until tender and edges are browning about 25-30 minutes. Cool.


Take cooled veggies and place in blender along with the cilantro (I like even more cilantro) and lime juice. Blend on high for 20-30 seconds until veggies are pureed into a sauce. Taste for seasonings. Use on top of Stuffed Poblanos or as a sauce on chicken, fish, or pork.


8 servings

1 ounce per serving or 2 tablespoons


Macros:


3.3g carbs per serving

4.3g protein

6.9g fat


Energy 74


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