But y’know…March in Canada is just real bitch for seasonal produce.
Hurry uuuup rhubarb!
After a good powwow with the gals in my office, I’ve got a slew of new ideas for upcoming posts. Thanks ladies! This one is both a recipe makeover – a healthier version of restaurant style twice baked potatoes – and a rip on one of our older recipes (Butternut squash enchiladas).
Now let’s talk chipotle peppers in adobo for just one minute. They are HOT. The can contains about 8-10 of them, but please trust me when I say you only need one, with perhaps a teaspoon or so of the sauce, max. Do not get rid of the leftovers! Place them all on a parchment or wax paper lined baking sheet, leaving a space between each pepper. Freeze em’ right on the baking sheet. Once frozen place the individual frozen peppers in a freezer bag for later use. I probably go through a can a year and have never had a freezer burn problem.
They add a super awesome spicy and smokey flavour. If you can’t find them, you can substitute with a teaspoon of mild chili powder and finely minced jalapeño.
You can add all of the black beans in to the potato mixture if you like. I left some aside to act as a garnish. If you’re serving it to people for dinner, it will give them a sense of what’s inside.
The green onions and lime wedge really add a pop of fresh flavour so don’t leave them out! If you’re a cilantro lover, I’m sure it would be a good replacement.