Stuffed Poblano Peppers, Chips and Guacamole, Pineapple Agua Fresca
Print Pin Add to CollectionServings: 2
Calories: 766kcal
Ingredients
Stuffed Poblanos
- 2 Poblano peppers halved and seeds/membranes removed
- 8 oz Ground beef
- ½ tsp Ground cumin
- ½ tsp Chili Powder
- ½ tsp Garlic Powder
- ¼ cup Black beans drained
- ¼ cup Corn
- 6 oz Fire roasted tomatoes drained
- 2 oz Green chiles diced and drained
- 1/3 cup Mexican cheese blend
Chips and Guac
- 1 Avocado ripe
- ¼ cup Tomatoes diced
- 2 tsp Fresh cilantro chopped
- 1 TBSP Lime juice
- ¼ tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 1 oz Tortilla chips
Pineapple Agua Fresca
- 3/4 cup Pineapple juice
- 1.5 cups Water
- 1 tsp Maple syrup
- 1/2 cup Lime juice
- Ice for serving
- 2 slices Lime for garnish
- Fresh mint for garnish
Instructions
- Preheat oven to 350°F (177°C).
- Lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the sheet. Bake for 10 - 15 minutes.
- While peppers bake, heat a skillet over medium heat. Add ground beef, seasoning with cumin, chili powder, and garlic powder. Sauté for 5 - 8 minutes until browned.
- Remove peppers from the oven.
- In the skillet with beef, add black beans, corn, tomatoes, and green chiles. Stir and cook for 1 - 2 minutes.
- Spoon the mixture into the peppers, sprinkle with cheese, and return to the oven for 10 minutes until cheese is melted and peppers are tender.
- In a bowl, mash avocados. Add diced tomatoes, fresh cilantro, lime juice, garlic powder, salt, and pepper. Mix until combined.
- Mix pineapple juice, water, maple syrup, and lime juice. Pour over ice and garnish with lime slices and mint.
- Enjoy stuffed poblano peppers served with chips and guac and pineapple agua fresca.
Nutrition
Calories: 766kcal | Carbohydrates: 61g | Protein: 32g | Fat: 47g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 495mg | Potassium: 1448mg | Fiber: 15g | Sugar: 20g | Vitamin A: 1461IU | Vitamin C: 146mg | Calcium: 256mg | Iron: 5mg
Stuffed Poblano Peppers, Chips and Guacamole, Pineapple Agua Fresca
Ingredients
Stuffed Poblanos
- 2 Poblano peppers halved and seeds/membranes removed
- 8 oz Ground beef
- ½ tsp Ground cumin
- ½ tsp Chili Powder
- ½ tsp Garlic Powder
- ¼ cup Black beans drained
- ¼ cup Corn
- 6 oz Fire roasted tomatoes drained
- 2 oz Green chiles diced and drained
- 1/3 cup Mexican cheese blend
Chips and Guac
- 1 Avocado ripe
- ¼ cup Tomatoes diced
- 2 tsp Fresh cilantro chopped
- 1 TBSP Lime juice
- ¼ tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 1 oz Tortilla chips
Pineapple Agua Fresca
- 3/4 cup Pineapple juice
- 1.5 cups Water
- 1 tsp Maple syrup
- 1/2 cup Lime juice
- Ice for serving
- 2 slices Lime for garnish
- Fresh mint for garnish
Instructions
- Preheat oven to 350°F (177°C).
- Lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the sheet. Bake for 10 - 15 minutes.
- While peppers bake, heat a skillet over medium heat. Add ground beef, seasoning with cumin, chili powder, and garlic powder. Sauté for 5 - 8 minutes until browned.
- Remove peppers from the oven.
- In the skillet with beef, add black beans, corn, tomatoes, and green chiles. Stir and cook for 1 - 2 minutes.
- Spoon the mixture into the peppers, sprinkle with cheese, and return to the oven for 10 minutes until cheese is melted and peppers are tender.
- In a bowl, mash avocados. Add diced tomatoes, fresh cilantro, lime juice, garlic powder, salt, and pepper. Mix until combined.
- Mix pineapple juice, water, maple syrup, and lime juice. Pour over ice and garnish with lime slices and mint.
- Enjoy stuffed poblano peppers served with chips and guac and pineapple agua fresca.
Nutrition
Calories: 766kcalCarbohydrates: 61gProtein: 32gFat: 47gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 98mgSodium: 495mgPotassium: 1448mgFiber: 15gSugar: 20gVitamin A: 1461IUVitamin C: 146mgCalcium: 256mgIron: 5mg
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