We have our “go to” dinners that we make each week, but I get tired of the same meals on regular rotation – don’t you?
That is one wonderful aspect to the change of seasons, the food that is in season changes leading to new meals and new ideas.
During the fall – when fresh chiles and peppers are in season – this is one that comes back into rotation: Quinoa-Stuffed Poblano Peppers with a Chile Avocado Cream Sauce. Fall also means I can use my oven again since the temperature has cooled, so I can also whip up a quick and easy dessert: Baked Apple Taquitos!
Below you will find the suggested steps to make the whole meal. This will give you an overview of the timing to be the most efficient, but you WILL need to refer to the individual recipes. (Links below.) If you are not making all aspects of this meal, just skip what you don’t need.
In the individual recipes you will also find information on the equipment needed, ingredients and nutrition.
Time to make the entire meal:
This meal is not overly complicated and allows you to focus on one piece at a time. These three components easily come together in 90 minutes.
If you wanted more of a challenge, you could easily add some Mexican Rice or homemade flour tortillas (from Isabel Eats). And if you have meat eaters that you are cooking for you could also add some grilled steak or chicken.
Links to Recipes:
Quinoa-Stuffed Poblano Peppers
- I use lime or lemon juice often enough that I have started to buy a lot at a time, then juice them all at once. Then I measure out 1 tablespoon measurements of the juice and freeze these juice cubes in an ice cube tray. The next day, I pop them out of the ice cube tray and put them in a container with a lid. Then I have a measured amount of lime or lemon juice always at hand! I have even cut the cubes in half, when needed. You can also zest the lemon or lime and freeze that for convenience in a sealed container.
Hungry yet? Be sure to pin it!
Timing of the Whole Meal:
- Start with dessert! Follow the Baked Apple Taquitos all the way up to when you would put them in the oven. Instead of putting them in the oven, set them aside for now.
- Next, work on the Quinoa-Stuffed Poblano Peppers. Again, follow the recipe straight through.
- Once the peppers are stuffed and in the oven for the final step, make your Chile Avocado Sauce.
- When your peppers are ready to serve, don’t turn the oven off! Just pop in your Baked Apple Taquitos and set the timer. By the time you finish your dinner, dessert will be ready for you. Enjoy!