Chorizo Stuffed Poblano Peppers

C h o r iz o S t u f f ed

Poblano Peppers

1 tsp. olive oil ¾ lb. bulk chorizo sausage ¼ cup onion, diced ½ cup cooked rice ¼ cup taco sauce ¼ cup cheddar cheese, shredded 1 tsp. ground cumin 2 poblano peppers, halved lengthwise and seeded 2 Tbsp. taco sauce, or to taste ¼ cup pepper jack cheese, shredded ¼ cup water Green onions, diced optional

1. Place chorizo sausage and onion in the MicroPro Grill. Place cover in the GRILL position. Microwave on high power 5-7 minutes, until browned. Wipe clean. 2. Transfer meat into a medium bowl, stir in rice, ¼ cup taco sauce,

Cheddar cheese, and cumin with the chorizo until evenly mixed. 3. Fill poblano pepper halves with the chorizo mixture; place into the

MicroPro Grill, drizzle with 2 Tbsp. taco sauce. 4. Sprinkle with pepper jack cheese. Pour water in base, around peppers Place cover in CASSEROLE position. Microwave on high for 8-10 minutes, or until peppers are tender.

Directions

C i n n a m o n

French Toast

2 eggs ¼ cup milk 1 Tbsp. sugar ½ tsp. vanilla extract 4 slices bread ¼ tsp. ground cinnamon Butter Syrup

1. In a medium shallow bowl, whisk together eggs, milk, sugar, and vanilla. Soak slices of bread in egg mixture. 2. Place soaked bread in the MicroPro Grill. 3. Place cover in GRILL position and microwave on high for 4-5 minutes. 4. Sprinkle with cinnamon before serving with butter and syrup.

Directions

Recipe by Lisa Anne Thomas-Perez