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Ingredients
US|METRIC
5 SERVINGS
- 5 poblano peppers
- 1 butternut squash (small, small dice)
- 1 tofu (pack baked, small dice)
- 1 red pepper (small dice)
- 1 yellow onion (large, small dice)
- 1 bunch kale (stems removed and sliced thin)
- 1/3 cup extra-virgin olive oil
- 1 can green chilies (mild or hot depending on taste)
- 1 lb. pepper jack cheese (shredded)
- 1/2 cup roasted sunflower seeds
- 4 plum tomatoes (diced)
- 1/2 red onion (small dice)
- 1 jalapeño (seeded and fine dice)
- 1/2 bunch cilantro
- 1 lime (juiced)
- salt
- pepper
- 1/2 cup sour cream (can use Greek yogurt for healthier option)
- 1 chipotle pepper (with 1/2 teaspoon adobo, chopped)
- 1/2 lime (zest and juice)
- salt
- pepper
- 5 poblano peppers
- 1 butternut squash (small)
- 1 tofu (pack baked)
- 1 red pepper
- 1 yellow onion (large)
- 1 bunch kale
- extra-virgin olive oil
- 1 can green chilies (mild or hot depending on taste)
- 1 lb. pepper jack cheese
- 1/2 cup roasted sunflower seeds
- 4 plum tomatoes
- 1 red onion
- 1 jalapeño
- 1 bunch cilantro
- 1 lime
- salt
- pepper
- sour cream
- greek yogurt
- 1 chipotle pepper
- 1/2 tsp. adobo
- 1 lime
- salt
- pepper
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Directions
- Mix together ingredients and set-aside until ready to serve.
- 1. Pre heat oven to 425 degrees.
- 2. Toss poblano peppers with olive oil, salt and pepper and roast for about 15-20 minutes until exterior is softened and just beginning to brown. Set aside and cool.
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