Tuesday, July 19, 2011
Eat This: Peppers Stuffed With Stuff
These are the real deal, people: the entire box is written en Espanol, although someone has helpfully attached a sticker with an English translation of the preparation instructions to the back. I will admit that the "everything in a foreign language" aspect of the product frightened me for a second - but only because I didn't see the "product of Spain" label at the bottom and thought that the item was from Mexico. (Sorry, but I can't help but take notice of the fact that most of the botulism and listeria-containing products that get taken off of the store shelves in these parts hail from down Mexico way.) When I saw that they came from Europe, I (somewhat absurdly) felt better about them (I have yet to hear of a Spanish product being removed from store shelves in North Texas - yes, that's probably because there aren't all that many Spanish products on North Texas shelves, but please stop being logical). Then I realized that they were peppers stuffed with fish, versus a creamy white cheese filling, and I got a little hinky about them again. And then I decided that I needed to live a little.
So I bought the peppers. And I bought some Central Market queso from the bulk bar, along with some Central Market corn salsa (BECAUSE THE BULK BAR WAS HAVING A SALE! Seriously, how cool is THAT? Twenty percent off of all dips and spreads, woo hoo!). The box told me (en Espanol) to smother the peppers in queso after I had thawed them. Yes, I realize that the box was probably referring to queso fresco, not a cheese dip with chunks of peppers in it. But this is North Texas - home to botulism-laden Mexican canned goods and yummy liquid cheese products.
I took the peppers home. I thawed them in the refrigerator for 24 hours. I put them in a Pyrex dish. I covered them with queso and a sprinkling of corn salsa and I baked them until they were heated through. And they were AHmazing. My new favorite quick-fix weeknight meal (with a side of black beans, possibly some guac).