Parrano Pablanos Recipe
Ingredients
| Poblano peppers | 4 Large | |
| Barley | 1 Cup (16 tbs), prepared | |
| Ground turkey | 1 Pound | |
| Corn | 1/2 Cup (16 tbs) | |
| Ripe tomatoes | 2 Large, diced | |
| Taco seasoning package | 1 | |
| Chili powder | 2 Tablespoon | |
| Garlic powder | 1 Teaspoon | |
| ½ Jar jalapeno salsa (or your favorite type) | ||
| 1 C Parrano cheese | ||
Directions
Blister peppers over a gas stove flame with tongs, grill or broil just enough to get a little char on the peppers. Cut in ½ and remove seeds. Meanwhile prepare barley according to directions. You could substitute rice if you’d like.In a skillet brown turkey, then add the corn, barley, tomatoes and seasonings. Stuff peppers generously with filling. Pour salsa over the peppers and top with cheese. Cover and bake for 30-40 minutes in a 350F oven until peppers are tender and cheese is bubbly.
This recipe was contributed by Parrano. To learn more information about Parrano visit www.diarydial.com.
This recipe was contributed by Parrano. To learn more information about Parrano visit www.diarydial.com.
Chef
