Stuffed Poblano Peppers

• poblano peppers
• tofu
• broccoli
• green onion
• garlic
• lemon or lime juice
• misc spices
• some sort of tomato or tomatillo based sauce
• some type of shredded cheese

Turn on the oven to 350 for the part at the end.

How to prepare the filling:
This recipe shows broccoli and tofu as the main ingredients in the filling, but other things can easily be used.  The ratio of other foods:tofu should be about 2:1.

Steam the broccoli until it's tender (6 min-ish).  While that's happening, put some tofu in a food processor with some onion, garlic, and lemon or lime juice (all of these are to taste, so just go with however much you want).  Add some other spices like salt, pepper, cumin, paprika, etc to your own tastes and blend.  When the broccoli finishes steaming add that to the food processor and blend more.

How to prepare the peppers:
Take the peppers with tongs and hold them over a high flame on your stove until the outside is burned and almost blackened.  Under running water, rub off the burnt skin of the pepper.  Cut a T shaped incision in one side of the pepper and pull out all the insides and wash the pepper so all the seeds get out.

How to prepare the final thing:
Take a casserole dish or something with a touch of olive oil in the bottom and lay out the peppers with the incision facing upwards.  Put the filling in the peppers, splash some of the tomato/tomatillo sauce on top, and then sprinkle them with the shredded cheese.  Cover with tin foil and cook for 40ish minutes, removing the foil for the last 10-15.

Chilaquiles

• 6 corn tortillas
• 1 cup salsa (red or green, whichever you prefer)
• oil
• whatever garnishes you desire

Rip up tortillas into pieces (mine were about 4 square inches). Place oil into a pan and heat, then add tortilla pieces to the oil. Cook the pieces until crispy and golden brown, then remove, sprinkle with salt, and let cool.

After the oil has cooled and been cleaned out of the pan, add a few Tbsp of oil to the pan again and heat, then add the salsa and cook for a few minutes. Fold the crispy tortilla pieces into the salsa until well coated, then allow to sit over the heat for a few minutes. Add whatever garnishes you want and serve (preferably with beans, because everything is better with beans).

Possible garnishes include cheese, fried eggs, chopped red onion, avocado, or anything else you can imagine.

Salsa Verde

• 1 lb tomatillos
• 2-3 jalapeño peppers
• 1/2 cup chopper onion
• a few cloves of garlic
• cilantro
• chicken stock
• lime juice

Turn on your oven to broil. Clean the tomatillos and place them on a cookie sheet that has some edges (so the juices don't run off into your oven) and place it under the broiler. While the tomatillos cook (~5 minutes), cut and seed the jalapeños, chop the onion, and take the papery stuff off the garlic. After 5 minutes or so, take the cookie sheet out and flip the tomatillos over and also add the jalapeños and garlic to it, then place the sheet back in the oven for another ~5 minutes. When this is done, place everything from the sheet along with the chopped onion into a blender/food processor/etc along with a bit (maybe half a cup? I didn't really measure) of chicken stock, some lime juice, and cilantro and salt to taste. Blend until smooth (it's a fairly liquid salsa) and eat!

This is more of a salsa for cooking with, if you're planning to serve it with chips I'd recommend adding avocado to the final mixture.