Cornbread-Crusted Pineapple-Stuffed Poblanos with Walnut Cream and Zucchini Slaw

This month, I received a welcomed challenge. I have been tasked to create a main course featuring four specific highlighted ingredients: Pineapple, Cornbread, Walnut, and Zucchini. I’ve been inspired to be creative!

This recipe is my first attempt at using these four specific ingredients in any type of dish, and it turned out wonderfully tasty as a new addition to my recipe list! I will certainly be making this again in the future.

My Favorite Tips:

*The beauty of this recipe is that it is healthy and tasty!
*I used fresh ripe pineapple, and I absolutely recommend this. You could try canned pineapple if fresh is not available. Be sure to drain it very well to remove any excess liquid.
*I suggest preparing the zucchini slaw and walnut cream first so the flavors have extra time to meld together. You can even prepare earlier in the day and refrigerate.
*I always use fresh squeezed lime juice.
*Cornbread topping can be tricky. I use a piece of my favorite homemade cornbread. I chill it in the fridge overnight and then crumble it. Then, I allow it to sit out for about 2 hours to dry a bit to make the topping more crumbly.
*You can use regular glutenous cornbread if you are not on a gluten-free diet. I intentionally created this recipe to be gluten-free.
*Manchego cheese goes very well with pineapple. If you are not able to find Manchego, you can certainly try another cheese. I would suggest shredded Parmesan if this is necessary.
*Please check this recipe for any personal allergens before preparing and eating!

Cornbread-Crusted Pineapple-Stuffed Poblanos with Walnut Cream and Zucchini Slaw

Recipe by AmiessaCourse: DinnerCuisine: FusionDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

This recipe was born from a challenge to create a main dish with pineapple, cornbread, walnuts, and zucchini! It was a winner!

Ingredients

• Zucchini Slaw

• 2 cups zucchini, shredded

• 2 cups cabbage, shredded

• 1/3 cup red onion, thinly sliced and bite-sized

• 2 Tbsp jalapeno, diced

• 1 cup fresh pineapple, diced

• 2 Tbsp lime juice, fresh squeezed

• WALNUT CREAM

• 1 cup non-fat plain Greek yogurt

• 1/2 cup fresh pineapple, chopped

• 1/2 cup walnuts, chopped

• 1 tsp lime juice, fresh squeezed

• PINEAPPLE-STUFFED POBLANOS

• 4 poblano peppers, cut in half lengthwise with seeds removed

• olive oil

• 1 cup zucchini, chopped

• 1 cup fresh pineapple, chopped

• 1 jalapeno, diced

• 1 cup Shiitake mushrooms, chopped

• 1 1/2 cups riced cauliflower

• 1/2 cup walnuts, chopped

• Manchego cheese, 1/2 cup shredded + 1 1/2 cups shredded

• 2 cups cooked cornbread (can be gluten-free), crumbled and dried

• Optional garnish: chopped pineapple

• Optional garnish: chopped fresh cilantro

• Optional garnish: walnuts

• Optional garnish: lime wedges

• Optional garnish: sliced fresh jalapeno

Directions

• Preheat oven to 375 degrees F.
• Prepare Zucchini Slaw: Combine zucchini slaw ingredients in a bowl. Mix well and set aside.
• Prepare Walnut Cream: Add walnut cream ingredients to food processor or blender. Puree until smooth and creamy. Set aside.
• Prepare cornbread crust topping: In food processor, combine cornbread and 1 1/2 cups Manchego cheese. Mix until crumbly. Set aside.
• Drizzle olive oil on poblanos and rub into the skin. Place skin-side up on baking sheet and roast for 7-9 minutes in oven. Remove from oven and turn over for stuffing.
• While poblanos are roasting, prepare stuffing. Heat 1 Tbsp olive oil in skillet on medium-high heat.
• Add chopped zucchini, pineapple, and jalapeno. Sear until they begin to soften, stirring continually, approximately 4-6 minutes.
• Add mushrooms and riced cauliflower. Stir well to combine ingredients and heat through, approximately 2-4 minutes.
• Remove from heat. Stir in walnuts and 1/2 cup Manchego cheese.
• Add stuffing to poblano peppers. Top with cornbread crust mixture, pressing it down firmly onto the warm pineapple mixture.
• Bake 13-15 minutes until lightly browned. Drizzle with walnut cream and serve immediately with zucchini slaw. Add other option garnishes and enjoy every delicious bite!

Notes

• *I used fresh ripe pineapple, and I absolutely recommend this. You could try canned pineapple if fresh is not available. Be sure to drain it very well to remove any excess liquid.
• *I suggest preparing the zucchini slaw and walnut cream first so the flavors have extra time to meld together. You can even prepare earlier in the day and refrigerate.
• *Cornbread topping can be tricky. I use a piece of my favorite homemade cornbread. I chill it in the fridge overnight and then crumble it. Then, I allow it to sit out for about 2 hours to dry a bit to make the topping more crumbly.
• *Manchego cheese goes very well with pineapple. If you are not able to find Manchego, you can certainly try another cheese. I would suggest shredded Parmesan if this is necessary.