July 5, 2011

Burrito Skins

I dearly love Mexican food.  One thing that is not bad about living in Mos Eisely is that there is actual, authentic Mexican here.  Yum!  Of course, we've been eating out a lot, so I'm trying to do more at home with Mexican flavors.  Cilantro in particular - I've only really had it dried before and fresh is soooo much better!

This here is a play on potato skins.  Use any pepper or chili you'd like for the base.  The Husband is a bit of a wimp so I used pasillas.  The meat can also be swapped out for anything.  In fact, the whole thing is pretty customizable!


2-4 pasilla peppers, cut in half lengthwise, seeds removed
1 can pinto beans, drained
2 c brown rice, cooked
1 c carnitas, pulled pork, etc
1/4 c salsa (home made is best, of course)
fresh cilantro
shredded cheese

Roast the peppers at 400 degrees for 15-20 minutes.  Meanwhile, combine the other ingredients (except cheese) in a skillet, stirring together until well blended and warmed.  Stuff each pepper half with as much filling as it will hold.  Top with shredded cheese and more cilantro.  Bake an additional 30 minutes.

1 comment:

  1. oh those are peppers! I thought you had used avocado skins for presentation, and made a guacamole layer too....this looks really good, so I NEED to give this a try