Recipe: Cilantro Pesto Pasta with Scallops

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 25 Minutes

Cook Time: 30 Minutes

Makes: 4-Servings, 6 servings for the cilantro sauce

These days I try to keep vegan or vegetarian, but sometimes I can’t help myself and want to make something extra delicious with cheese! These yummy cream cheese and cheese stuffed poblano peppers are to die for! They are perfectly-sized to be served as either a main dish or an appetizer! Make these extra amazing with my cilantro cream sauce to dip these in and don’t forget to use your new Hamama Culinary Cilantro Microgreens to tie all of the flavors together!

• 4 Poblano Peppers
• Drizzle of Hamama Olive Oil
• 8 oz Cream Cheese
• 4 oz Monterey Jack Cheese (shredded)
• 1 tsp Garlic Powder
• ½ tbsp Cumin Powder
• 1 Tbsp Chili Powder
• Salt and Pepper to taste
• 1 Lime, juiced
• Cilantro Microgreens for garnish

Cilantro Sauce:

• 1 bunch of Cilantro
• 1 handful of Cilantro Microgreens
• 4 cloves of Garlic
• 2 Jalapenos (deseeded)
• ½ cup Yogurt
• ½ cup Lime Juice
• 1 tsp Cumin Powder
• 1 tbsp Vinegar
• ½ cup Hamama Olive Oil
• Salt and Pepper to taste

1. Preheat your oven to 400.
2. Get out your 4 poblano peppers and make a slit in each. Clean out the inside of them and set aside.

3. Take your cream cheese, monterey jack, garlic powder, cumin, chilli powder, salt, pepper and lime juice and add them to a bowl. Mix to combine until smooth and creamy.

4. Add the filling to each poblano pepper.

5. Once the oven is at 400 degrees and your peppers are ready, add them to the oven for 20-30 minutes or until browned on top.

6. For the Cilantro Sauce: Add all of your ingredients to a blender and blend until smooth and creamy.

7. Once all is ready, plate a stuffed poblano pepper and top with cilantro sauce and cilantro (or your preferred) microgreens. Enjoy!