We went to the farmers market here in Sedona, Arizona yesterday and I picked up a load of their winter's crop.
However, what I was most excited about was the locally made chorizo from a nearby ranch. Here in the Southwest, chorizo is a staple. Inspired by the red rocks jutting up in the mountain ranges all around us, reminding us of a scene from an old western, this dish is full of flavor and spice.
Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes
2 poblano peppers, halved length-wise
1/2 pound chorizo
2 garlic cloves, minced
1/2 red onion, minced
1/2 cup sweet potato, cubed
1/2 cup zucchini, cubed
1/2 cup raisins
2 cups cooked quinoa
Salt and pepper to taste
1/2 cup shredded mozzarella
Pumpkin seeds for garnish
- In a large fry pan, brown chorizo.
- Add sweet potatoes, garlic, zucchini, and onion.
- Cook until sweet potato is tender.
- Add cooked quinoa and raisins.
- Add salt and pepper, combine well.
- Over a gas stove, outdoor grill, or open fire - char the poblano peppers.
- Place peppers in bake dish and spoon quinoa mix into peppers.
- Sprinkle cheese and pumpkin seeds over top of stuffed peppers.
- Broil for 3-5 minutes, until cheese is melted and pumpkin seeds are toasted.
Serve topped with green garlic sauce.
Green Garlic Sauce:
2 garlic cloves
Juice of 2 lemons
1 tbsp tahini
1/2 tsp sea salt
1/4 cup olive oil
1/4 cup water
Place all ingredients in blender and blend until smooth.