Friday, January 6, 2012
Monday, January 2, 2012
2 fresh poblano chilies
1 Teaspoon extra-virgin olive oil
2 scallions, thinly sliced
1 1/2 cups drained canned red kidney beams, 1/4 cup liquid reserved
7 ounces cored fresh pineapple, cut crosswise into 1/4-inch thing rings, rings then cut into 8 pieces.
2 to 4 tablespoons hot sauce,
8 soft corn tortillas (6 inches)
2/3 cup non fat Greek yogurt
1/3 cup cilantro leaves
1. Remove stems and seeds from peppers. Thinly slice peppers.
2. Heat oil in a large nonstick skillet over medium-high heat. Cook peppers for about 3 minutes. Add scallions and cook for about 4 minutes. Reduce heat to low. Add beans, and cook until warmed through, about 2 minutes. Add reserved canning liquid from beans, the pineapple, and 2 tablespoons of hot sauce. Remove from heat. Let stand, covered, to keep warm.
3. Using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side; transfer to a plate, and cover with a kitchen towel to keep warm.
4. Fill tortillas with bean mixture. Top with yogurt, cilantro, and remaining 2 tablespoons hot sauce which is optional.