Main Dishes

Corn Bread Stuffed Taco Peppers

62

I warn you, the combo of sweet and heat is incredibly addicting, and you won’t be eating just one…I had three before I even stopped to think about :) I made taco meat when I made this since I didn’t have any leftovers, but this would be a fantastic place to make use of taco meat that is leftover. Otherwise, just make up your favorite taco meat, I use ground turkey to make my taco meat filling.

5
5 large, fresh, Anaheim chili peppers (green chilies, New Mexico chilies)
2 ounces Colby jack cheese, shredded
2/3 cup corn kernels (canned, frozen, or fresh)
1 box cornbread mix (I used Krusteaz Honey Cornbread mix) plus ingredients called for in the mix
8 to 10 ounces of cooked taco meat filling (leftover from tacos the night before, or your favorite taco meat filling)
1 cup enchilada sauce for topping
1. Preheat oven to 400 degrees F. Line a baking sheet with foil and set aside. 2. Wash and dry the peppers. Carefully slice each pepper lengthwise in half, and remove the ribs and seeds. Place on...
See the full directions on my site
Nutritions

Calories
526

Sodium
377mg
15% DV

Fat
41g
63% DV

Protein
13g
26% DV

Carbs
17g
5% DV

Fiber
5g
20% DV

Mezcal Negroni

1941

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV