Stuffing for the poblanos consisted of Soyrizo, quinoa, sautéed onions, sautéed jalapeño, black beans, garlic, 1 can of Rotel with peppers, topped with Queso.
Avacado crema: 1 avacado, juice of 1 lime, about a cup or so of fresh cilantro, 8 oz of plain Greek yogurt, cumin, chipotle, garlic, salt pepper. Blend in food processor until smooth.
Corn salad: corn, avacado, red onion, cilantro, jalapeño.
Edited by dirtsailor2003 - 7/13/16 at 7:16am