The spirit of Cinco de Mayo comes alive with these roasted nectarine, jalapeno, and brie stuffed poblanos. With a mix of sweet and spicy flavor, they are a fiesta in your mouth!
In all of my haste to describe to you just how wheezy I was in Washington D.C. last weekend, I forgot to tell you about the best part of my 48 hours in our nation’s capital.
Given the fact that I was standing on line to buy cupcakes when it happened, you’ll be surprised to know that it involves a boy and his hair.
Namely the.boy and his hair.
A very particular, very white hair to be precise.
A hair that I squealed upon seeing and then immediately requested to pluck out so that I could prove it’s existence to him.
He said no and then I plucked it out anyway.
It was the best.
I’m so much fun to wait in cupcake lines with.
And while the cupcakes may not have been worth the wait (or the money), I wouldn’t have traded it for anything.
Other than finding two white hairs. But on a 27-year-old’s head, that’s probably too much to ask for.
In case you’re keeping gray hair score:
The.Boy: 2, Joanne: 0.
But in this case, the person with the most points is the loser.
If you need me I’ll be doing my fiesta dance while eating my fiesta poblanos, which are simultaneously sweet, spicy, and smothered in gooey goat’s brie.
They’re a little crazy with their jalapeno’ed up roasted stone fruit and quinoa filling, but there is no better way to celebrate your significant other’s gray hair or Cinco de Mayo week (yes, WEEK).
- 3 nectarines, pitted and chopped into ½-inch dice
- 2 tbsp brown sugar
- 1 jalapeno, seeded and diced
- salt and black pepper, to taste
- 1¼ cups quinoa, rinsed
- 3 cups water
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp honey
- 1 tbsp adobo sauce
- 6 poblano peppers
- 8 oz goat brie, coarsely chopped
- Heat oven to 425F.
- In a glass baking dish, toss together the nectarines, brown sugar, jalapeno and a pinch of salt. Bake for 20 minutes. Set aside.
- In the meantime, combine the quinoa and the water in a medium pot along with a good pinch of salt. Bring to a boil and then lower to a simmer, cooking until water has evaporated, about 15-20 minutes.
- While the quinoa is cooking, whisk together the olive oil, garlic, adobo sauce, and salt to taste in a small bowl. Toss the cooked quinoa with the honey chipotle dressing and the peach and jalapeno mix. Season to taste with salt and black pepper.
- Line a 9x13-inch pan with parchment paper. Cut a slit in the poblanos as well as the stem from the top. Carefully remove the inner membranes and seeds without totally splitting open the pepper. Arrange the poblanos on the baking pan so that they all fit, and then fill with the quinoa mixture. Top evenly with the goat brie.
- Bake for 20-30 minutes or until poblano is roasted through and tender and the cheese is melted. Serve warm.
For more fun Cinco de Mayo recipes, check out these: