chili rellanos and homemade slasa

•  its five years today that my husband passed from brain cancer one of his favorite cuisines was Mexican in honor of his taste for Mexican food  we spent many happy days in search of good Mexican cuisine  I am making Mexican tonight     just a healthy version   one thing i learned from his passing is live everyday as if it were your last pursue your passions in life where ever that  takes you and keep your heart open to new loves and experiances   dance in the rain  skinny dip in the sun  and never regret the choices you make in life 
• 5 poblano* peppers
• 1 lb. fresh chorizo**, casings removed (slit the back of the sausage with a knife and unwrap the meat from the case) and crumbled
• 4 oz. mushrooms, diced
• 1 small yellow onion, diced
• 2 cloves garlic, finely chopped
• handful chopped cilantro
• 3 oz.  sharp cheddar
• 2 oz. goat cheese

Avocado Cream

• 1 avocados
• 1 lime, juiced
• sour cream a dollop

Preheat your oven to 450ºF.

Slice the tops off your poblano peppers (reserve them, minus the stem), then cut them in half, lengthwise. Remove the white membrane and the seeds. Coat in a little bit of fat and place in the oven to soften. We’re trying to roast and soften ‘em up before we stuff ‘em.

While the peppers are working in the oven, saute the chorizo, onions, garlic, mushrooms and the chopped pieces of the poblano pepper tops, until everything is soft, about 15 minutes. Remove from the heat and stir in the cheeses and cilantro.

Take the peppers out of the oven.

Using a spoon, stuff the chorizo filling into each pepper and place back into the oven to melt the cheeses and warm everything up adapted. from healtbent.com

my salsa 

4 tomatoes large and ripe seeds removed

1 sweet onion

2 jalapeno peppers seeds removed

2 cloves garlic peeled

one hand full cilantro

juice of one lime

1 teaspoon honey

1 shot glass of good tequila

pinch of kosher salt

combine  ingredients in bowl of food processor and pulse a few times till all is chopped