ALL Enchiladas are my jam.
PROOF:
And now… these Whole30 Compliant Enchilada Stuffed Poblano Peppers. This was a meal created out of food boredom on day 23 or so of our Whole30! These fire roasted poblano peppers are deseeded and stuffed with a delicious chorizo filling packed with onions, garlic, bell peppers, and cauliflower rice. They are then nestled into a smoky enchilada sauce and baked till bubbly
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Yes, this dish is void of the traditional tortillas but it is in no way missing them! I spooned a big dollop of avocado crema on top (after the pictures) and went to town. My husband who is skeptical at best in regards to riced cauliflower, asked for seconds!
These enchilada stuffed poblano peppers are perfect served with fried plantains and an ice cold Topo Chico.
I went with poblanos because that’s what I had but you could always stuff some bell peppers instead!
[tasty-recipe id=”5968″]
There will most likely be leftover Enchilada Sauce. You can put it on ANYTHING!
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