Tomorrow, my family and I are off on our annual holiday. This year, we are heading to Denmark and Iceland and I'm really excited. No, I'm seriously excited. I've been anxiously awaiting this trip for several months and now that it's finally here, I couldn't be happier. As usual, I will have some pre-scheduled entries set to post while I'm away. Frankly, it's been sort of difficult arranging that because I've been so consumed with finalizing our itinerary and obsessively checking the weather and oh yeah, working at my full-time job. But, I've made it work and now I'm ready to go on vacation.
Whilst I'm in such a good mood, I thought I'd share one of my favorite posts of the year so far. The recipe is delicious but that's not what's made it a favorite; it's the peppers. Our poblano pepper plant was a trooper this year and though it was months before we could pick any, the harvest was plentiful. I wanted to do something kind of special with them so I revamped my stuffed poblano pepper recipe. I made it better by adding loads of spice - in terms of heat and flavor - and topped it with my beloved, habanero cheddar. This babe of a cheese has been making all of our Mexican favorites even better.
6 to 8 poblano peppers
¼ cup rice
¼ teaspoon cumin seeds
¼ cup chicken stock (or vegetable stock)
1 lb. ground turkey (or any ground meat of your choice; crumbled tofu is a vegetarian option)
¼ onion, diced
2 cloves garlic, minced
1 jalapeno, diced
2 tablespoons chopped cilantro
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon pepper
½ cup + ½ cup grated cheddar (I use habanero cheddar)
1 cup tomato sauce
2 tablespoons adobo sauce (from can of chipotle peppers)
spicy black beans, yuca fritters, and some sweet corn salsa.