Cheesy Poblano Chik'n Skillet

Note: this is relatively high-carb, so be sure to eat with something fatty. I could have increased the cooking oil quite safely, but I’m posting the recipe as I made it for the sake of clarity.

Makes 2 servings

Ingrediens:

1 Quorn Chik’n Naked Cutlet, thawed

50 g zucchini, diced

50 g poblano pepper, diced (I left seeds and membrane out)

2 g garlic (I used one clove)

1 t. olive oil

1 t. canola oil

1 t. coconut oil

2 T. sour cream

4 T. hot salsa (I used Herdez brand Casera Hot)

¼ c. shredded cheddar and jack blend

1. Prep all ingredients: dice the zucchini, peppers, and Quorn. Mince the garlic. Put that on one saucer/plate. Measure out your cheese and sour cream. Put it on another plate or in a ramekin or something. Do the same with your salsa.

2. Heat the oil in a large skillet on medium to medium-high. I used my cast iron; non-stick would be fine, too. Just don’t use something thin that gets hot spots.

3. Dump in the veggies and Quorn. Cook until everything is done to your liking: if you like things brown around the edges, cook until then. If you just want it heated through, cook until then.

4. Dump in the salsa and stir to distribute evenly.

5. Dump in the cheese and sour cream and stir until the cheese is melted and everything is nicely coated. It will not be especially pretty, so don’t make this for something you’re trying to impress with pretty food.

The second portion was really good with half an avocado (mashed up with Veganaise and milled flaxseed). 

Per serving (calculated by MyFitnessPal; excuse errors):

205 calories, 15.3 g. fat (7.5 saturated, 1.4 polyunsaturated, 4.1 monounsaturated) 8.8 g. carbs (1.4 fiber, 3.9 sugars)

10.6 g. protein

Other nutrients: 25 mg cholesterol, 542.2 g. sodium, 61.2 mg potassium, 11.8% Vitamin A, 52.6% Vitamin C, 3.6% Calcium, 2.6% Iron