When I was a kid in the early ’80s, my parents used to take my brother and me to a Mexican restaurant in Kansas City called Manny’s. That place shaped my palate—rich spices, bold flavors, and food that felt like a celebration. It’s still on my bucket list every time I head home.
These days, I always call ahead and speak with the chef about vegan options. It makes things easier for everyone, and honestly, you’re guaranteed a much better dish when the kitchen’s had a little time to plan. Thoughtfulness goes both ways—and good food always follows.
Fortunately, back then, my dad spoke pretty good Spanish—so we could actually order! I think Manny’s offers English service now, but back then… not so much. I’m pretty sure my love for Mexican food was born in that little dining room, spooning into dishes full of warmth and spice.
One of my all-time favorites was the Chili Relleno. I loved them—stuffed peppers oozing with gooey cheese and beef, then deep-fried to golden perfection. This recipe I’m sharing today isn’t quite that (no cheese bombs or fryers involved), but it’s definitely inspired by those same bold, comforting flavors.
Thankfully, the world of plant-based meats has come a long way, baby. These days, the options are endless—and most of them are pretty good! That said, they can also be pricey. Which is why I often turn to our humble, versatile friend: the mushroom.
Back in the ’90s, when I first started eating vegetarian, I would’ve reached for TVP—Texturized Vegetable Protein. It’s easy to use, super affordable, and soaks up flavor like a champ. But today? I’m team minced fungi all the way. Mushrooms bring that meaty texture and savory depth without needing a label or a lab.
Here’s to the memories that shaped us, the meals that nourished us, and the flavors that bring us home. Wishing you a summer full of sunshine, laughter, and something delicious on your plate. Nos vemos pronto. Cuídate mucho.🌞🌶️💛
Sausage Stuffed Poblano Peppers with Spicy Cashew Queso
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 6 peppers 1x
- Diet: Vegan
Ingredients
- 4–6 poblano peppers slices in half length wise (remove seeds and ribs)
- 2 tbsp of olive oil, or 1/4 cup water if no oil
- 1 (12 oz.) package of plant-based sausage, or (12 oz) of minced cremini mushrooms
- 1 jalapeño, seeded and chopped
- 1 white onion, chopped
- 1 (15oz) can black beans, drained and rinsed
- 1 roasted red pepper, diced
- 2 cloves of garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- ¾ cup cooked rice, quinoa, or amaranth
- ½ cup of fresh/frozen corn kernels
- 1 (4 oz.) can of diced green chilies
- 1 cup of Queso Blanco, or other vegan cheese of choice
Instructions
- Preheat oven to 350°F. Lightly grease, or line, a large baking sheet with parchment paper. Arrange halved poblano peppers in a single layer on the baking sheet and bake for 10-15 minutes.
- Meanwhile, heat a medium skillet over medium-high heat. When ready, add oil and when oil is shimmering, add the sausage or mushrooms, onion, garlic, and jalapeño. Sauté until sausage is cooked through, use a spoon or spatula to break up sausage as it cooks.
- Add the spices and grain of choice to the pan, and stir well. Next, add red peppers and green chilies, mix well. Finally, add the black beans and corn, stir. Cook for 5-7 minutes, or until sauce has reduced a bit. Remove from heat and let cool.
- Spoon mixture into the peppers, drizzle with queso, and return to oven for another 10-15 minutes or until peppers are tender and cheese is melted. Allow peppers to cool slightly before serving. Serve with minced cilantro and salsa.
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