Mexican Polenta Scramble
Weve borrowed the best Mexican flavors and ingredients for this quick scramble. Poblano peppers can vary widely, but in general they have a medium level of spiciness. If you cant find them, green bell peppers can be substituted; to replace the heat of the poblanos, add a minced jalapeo pepper. Note: Pepitas, olive-green-hulled pumpkin seeds, are commonly used in Mexican cooking and are a perfect snack when roasted and lightly salted. Find them in the bulk-foods section of natural-foods markets or at Mexican grocers. Make it a Meal: For supper, serve with a side of black beans; for brunch, with eggs and corn tortillas.
- 1 avocado, diced
- 1 pint(s) cherry tomatoes, halved
- 1/4 cup(s) chopped fresh cilantro
- 1 tablespoon(s) extra-virgin olive oil
- 2 teaspoon(s) ground cumin
- 1 tablespoon(s) lime juice
- 2 tablespoon(s) pepitas, toasted
- 4 poblanos or 2 green bell peppers, diced
- 1/4 teaspoon(s) salt
- 1 bunch(es) scallions, trimmed and sliced
- 1 cup(s) shredded reduced-fat Cheddar cheese, preferably sharp
- 16 ounce(s) tube prepared plain polenta, cut into 1/2-inch slices
- 1. To toast pepitas: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Set aside.
- 2. Heat oil in a large nonstick skillet over medium-high heat. Add peppers and cook, stirring occasionally, until bright green and just starting to soften, about 3 minutes.
- 3. Stir in tomatoes, cumin and salt; cook, stirring often, until the tomatoes start to break down, 2 to 3 minutes.
- 4. Crumble polenta slices into the pan and cook, stirring occasionally, until heated through, 1 to 2 minutes.
- 5. Stir in scallions, cheese, cilantro and lime juice. Serve the scramble topped with diced avocado and toasted pepitas.
This recipe is a personal recipe added by flambe99 and has not been tested or endorsed by MyRecipes.
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