Spring Poblanos with Tzatziki
A very delicious and light meal idea. Filled Poblano peppers with a Mexican twist, just the way we like it! Easily put together and with hardly any cooking involved. As fresh as it gets. Tzatziki is such a great sauce that goes well with many Mexican dishes, especially when adding Tajin that gives a lovely twist to it. Our Adobo seasoning has ancho chilli powder as the main ingredient. Pure flavour and no heat that goes so well with a lot of meals. Tip: Add salsa macha on top for added depth. We add salsa macha to most things!
Recipe
You’ll need:
- Poblano peppers San Miguel
- 100 gr Wheat prepared according to package instructions. Quinoa works great too!
- 1 Carrot finely diced.
- 1 Cup red cabbage finely diced.
- ½ Red pepper finely diced
- ¼ Onion finely diced
- ½ Jalapeño
- Coriander
- Chickpeas rinsed, drained and dried
- 1 Tbsp of Adobo seasoning
- Olive oil
- 1 Lemon
- Salt & pepper
Tajin Tzatziki
- ½ Cucumber
- 3 Tbsp Greek or Turkish yogurt
- 1 small garlic clove finely minced.
- ½ Lemon
- 1 Tsp Ground cumin
- ½ Tsp Salt
- Olive oil
- Tajin
- Using a cheese grater, grate the cucumber and using a fine mesh coriander, squeeze all the liquid you can. Reserve.
- In a bowl, mix the yogurt, garlic, lemon juice, cumin, salt and a good drizzle of olive oil. Taste and if any more salt is needed, add Tajin instead. Mix well.
- Add the drained cucumber and mix. Sprinkle some more Tajin on top and drizzle son extra olive oil on top. Keep inside the fridge until needed.
Spring Poblanos
- Select the poblano peppers you will use and carefully remove the seeds opening just one side. Pat dry as much as you can inside and out and reserve.
- Set the oven to 180°C and while it is preheating, arrange the drained chickpeas in a single layer onto a baking pan. Drizzle a little bit of olive oil and sprinkle with the Adobo seasoning. Tajin works great or make your own mix with ancho powder, paprika, etc. Remember that the Adobo or Tajin have salt already, so don’t add more if using them. Place the chickpeas in the oven for 15 minutes. Toss them around after this time and let them bake for 8 minutes more. Remove from the oven and let them cool down.
- Once you remove the chickpeas from the oven and while it is turned off, place the poblano peppers inside the oven and leave them there for about 5 minutes. The peppers are already cooked and we just want to warm them up. Remove from the oven and reserve.
- Mix the salad ingredients in a bowl. Cooked wheat or quinoa, carrots, cabbage, red pepper, onion, jalapeño and coriander. Drizzle some olive oil, squeeze fresh lemon juice and season with salt and pepper. A little should do, you want to enjoy the fresh flavours of the vegetables.
- Once the chickpeas have cooled down, toss them with the rest of the salad and reserve.
- On a plate, add a base layer of the tzatziki and place the poblano peppers on top. Carefully add the salad inside them with a spoon until they are bursting with the colourful salad.
A very delicious and light meal idea. Filled Poblano peppers with a Mexican twist, just the way we like it! Easily put together and with hardly any cooking involved. As fresh as it gets. Tzatziki is such a great sauce that goes well with many Mexican dishes, especially when adding Tajin that gives a lovely twist to it. Our Adobo seasoning has ancho chilli powder as the main ingredient. Pure flavour and no heat that goes so well with a lot of meals. Tip: Add salsa macha on top for added depth. We add salsa macha to most things!
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