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HIGHLIGHTS
Recipe Highlights
Main Dishes > Latin
Poblano Peppers with Chorizo, Cheese, Pico De Gallo and Lime Crema Sauce
These are my awesome take on the unhealthy Mexican classic, Chile Rellenos. Traditionally made by stuffing a Poblano pepper with tons of cheese, then breading and deep frying it. The normal dish is usually swimming in fat by the time it gets to your table and you feel like you swallowed a brick. MY version is delicious, filling, but leaves you feeling like you just ate a “light” dish, rather than a tub of lard. Does it take a little time to prep? Yes. Is it worth it? Hell yes it is. Viva el Low Point Chorizo.
This recipe calls for using one of the meat seasoning recipes in my NEW COOKBOOK to make Low Point, Calorie & Fat, amazing tasting ground turkey chorizo. This recipe may sound like there's a lot of steps to it, but that's because it's also showing you how to make easy and low point fresh Pico De Gallo and a simple Lime Crema sauce. It adds to the prep, but the end result is well worth it.
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