Veggie Tacos with Melty Cheese
Barbecue-roasted poblanos or green bell peppers have a smoky bite over an easy-melting cheese and unexpected pings of pomegranate. What grounds this veggie option with an earthy crunch is roasted…
Instructions
-
1
In a bowl, combine the brown sugar, cocoa and spices. Set aside.
-
2
In a small non-stick skillet over medium-high heat, soften the garlic in the oil. Add the pumpkin seeds and cook for 1 minute, stirring, or until they begin to colour. Add the spice mixture and toss to coat the seeds. Remove from the heat and let cool. Discard the garlic.
Barbecue-roasted poblanos or green bell peppers have a smoky bite
over an easy-melting cheese and unexpected pings of pomegranate. What grounds this veggie option with an earthy crunch is roasted pumpkin seeds spiced with cocoa, cinnamon and smoked paprika—our nod to Mexico’s dark mole sauce.
