Ingredients:
2 large Pasilla peppers
1 whole canned green chile, diced
1/4 cup diced red onion
1/4 cup diced Golden Jubilee tomato
1/4 cup diced Beefsteak tomato
1/4 cup diced fresh mushroom
1 Tbsp Cilantro/Roasted Onion EVO
1 whole egg
3 egg whites
1/2 cup Quesadilla shredded cheese
2 Tbsp plain hummus
2 Tbsp non-fat Greek Yogurt
2 tsp Cilantro flakes
2 tsp McCormick Taco seasoning
Preparing the peppers
Pre-heat the broiler, and place the peppers on a cooking sheet
Put the cooking sheet about 4" from the broiling element
Broil the peppers for about 15 minutes, turning several times to uniformly 'blister' the skin.
Remove from the broiler and place the peppers in a covered pan, allow to cool for 15 minutes
Cut off the stem end and remove the seeds
If you wish, you may also remove the skin (I didn't bother)
Cooking Instructions:
Heat the EVO in a large skillet
Put the mushroom, onion, tomatoes and green chile in the skillet and simmer for 10 minutes
Scramble the egg, egg whites, hummus, and yogurt until fully blended
Sprinkle Cilantro and Taco seasoning into the veggies and stir
Stuff the peppers with Quesadilla cheese and place in the skillet on top of the veggies
Pour the egg/hummus/yogurt blend over the peppers
Cover the pan and cook until the eggs are firm
Spoon onto plates (it defies a 'neat' presentation!)
Top with a sprinkle of Paprika, Turmeric, and serve!
If you like a bit more bite (I do), sprinkle your favorite hot sauce over the serving!