Cheesy-Stuffed Poblano Peppers

Start to finish: Active: 1 hour
Impresses: 4 for a main course, 8 as an appetizer

Ingredients
4 poblano peppers, halved and seeded
2 cups cooked brown rice
1 cup sweet corn
½ red onion, diced
1 jalapeño, seeded and diced
1 14-ounce can roasted tomatoes and green chilis
2 teaspoons kosher salt, plus more to taste
2 teaspoons hot sauce, plus more to taste
16 ounces La Vaquita® Queso Oaxaca shredded cheese, divided
La Vaquita Queso Fresco cheese, for serving
Chopped cilantro, for serving

Method
Heat grill to 450 F, making sure there is a large area for indirect cooking. Line a 9-by-13-inch baking tray with foil and spray with baking spray. Arrange poblano peppers, cut side up, on the tray. Set aside.

In a large bowl, combine rice, sweet corn, red onion, jalapeño, roasted tomatoes and chilis, kosher salt, hot sauce and 8 ounces of the La Vaquita Queso Oaxaca shredded cheese. Divide the filling among the peppers and top with remaining shredded cheese. Cover tray with foil and bake on covered grill over indirect heat for 20 minutes. Remove foil from tray, and continue cooking for another 10–15 minutes, or until cheese is melted and bubbly. Remove from grill and sprinkle with La Vaquita Queso Fresco cheese and chopped cilantro before serving.

Alternatively, stuffed peppers can be baked, covered in foil, in the oven at 450 F for 20 minutes; then with the foil removed for another 10–15 minutes before serving.

Toasted Southwest Chicken Sandwiches

Start to finish: 20 minutes | Impresses: 4

INGREDIENTS

2 cups shredded rotisserie chicken
¼ cup mayo
2 tablespoons adobo sauce
½ small red onion, sliced
1 cup baby spinach leaves
½ cup roasted red pepper slices
4 slices smoked gouda cheese
8 slices sourdough bread butter

METHOD

In a medium-sized bowl, mix together shredded chicken, mayo and adobo sauce. Heat a panini press or grill pan over medium heat. Butter one side of each sourdough slice and line up four of the slices for toppings and set the other four aside. Schmear ½ cup of the chicken mixture on each slice, followed by sliced onion, red pepper, spinach and a slice of gouda. Top each sandwich with the remaining slices of bread, butter side up. Grill or press each sandwich for 3–4 minutes per side, until golden brown and the gouda is melted. Slice and serve with a bowl of Squash Bisque (page 49).

Skirt Steak with Roasted Poblano Crema

Start to finish: Active: 1 hour 15 minutes
Impresses: 4-6

Ingredients
For the steak:
2-pound skirt steak
½ cup olive oil
½ cup red wine vinegar
2 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon black pepper 

For the crema:
2 poblano peppers
1 cup sour cream
¼ cup milk
1 lime, zested and juiced
¼ cup cilantro
½ teaspoon salt

Method
For the steak: 
Place steak into a shallow dish. In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt and pepper to combine. Pour marinade over steak and let set at room temperature for 30 minutes.

While the steak rests, heat grill over high heat. Grill steak 3–4 minutes per side, or until the internal temperature reaches 130 F (for medium-rare temperature). Let rest for 5–10 minutes. Slice against the grain and top with crema to serve.

For the crema: 
While the grill is on, place the peppers on high direct heat. Char the skins by grilling 1–2 minutes per side. Once completely charred, place peppers into a freezer-style zip-top bag and seal. Let steam for 10 minutes before removing peppers. Peel off the skin and remove the seeds and top. 

Place cleaned peppers into the bowl of a food processor with sour cream, milk, lime juice and zest, cilantro and salt. Puree until smooth. Refrigerate until ready to serve.