Sep5

Written by:
9/5/2011 7:26 PM 

This is quickly becoming a favorite around our department. This recipe serves 3 - 4.

1 package of portobello mushrooms (8oz)
1 package of brown mushrooms (8oz)
3 medium poblano chiles
1 large onion
fresh garlic (whatever your liking)

2 haas avocado
corn tortillas

1 plain non-fat yogurt
your favorite hot sauce

Main Dish Prep
Cut the veggies and pan fry with olive oil until soft. Place on the table with your corn tortillas and cut avocados.

Yogurt Sauce Prep
Dump the yogurt in a bowl. Add your favorite hot sauce (we use tapatio) and mix well.

A good side is black beans with corn.

A variation of this recipe is place all the cut veggies in a crock pot in the morning. Add a 1/2 chicken breast per guy. Add 1/2 can of chipotle pepper sauce (the whole can if you like it spicy) Set it on low until dinner. Serve with avocado and yogurt sauce.

BW Printworks Staff
www.bwprintworks.com
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