I'm always up to making something quick, particularly when both kids have sports on weekday evenings. This recipe is fast and really tasty. Just grab a bag of coleslaw, mix in some Dijon mustard, olive oil, red wine vnegar, salt, pepper and stir and add as a side to the following:
4 poblano peppers
1 14 oz can pinto beans, low sodium
3 tbs salsa
Kosher salt
1/2 cup shredded Monterray Jack or Cheddar cheese
2 tbs plain, low-fat yogurt
3 scallions, sliced
2 tbs chopped, fresh cilantro
8 slices sourdough bread
Place the peppers in a microwave-safe bowl, cover with plastic wrap amd microwave on High until soft, about 3 to 4 minutes (my new trick!). Let stand, covered, until cool enough to handle.
Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some will remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.
When the peppers are cool, slice each one in half lengthwise and remove stem and seeds.
Heat pannini maker (no pannini maker? See below) to high. Spread 1/3 cup of bean mixture on bread. Top with heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese and cover with remaining slice.
Grill the panninis until golden brown and through, about 4 minutes. Cut in half and serve immediately.
(Stove-top: heat skillet (not non-stick) and add 1 tbs canola oil over medium high heat. Place 2 sandwiches on skillet, topping with a plate with two 15 oz cans on top. Cook until golden on one side, 2 minutes. Reduce the heat to medium low, repeat and cook until the 2nd side is golden, 1 to 3 minutes more. Do the same with the remaining two sandwiches.)
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