Makes: Approximately 4 servings | Total Prep/Cook Time: 25 minutes
Ingredients:
- ½ lb. Italian turkey sausage, casing removed
- ½ lb. lean ground beef
- 4 Pasilla peppers
- 1 cup Las Palmas red enchilada sauce
- ½ cup fresh cilantro, chopped
- 4 cups cauliflower lime rice
- 1 cup Monterey Jack cheese
Cauliflower Lime Rice:
- 1 head cauliflower, with greens removed
- 2 tbsp. Matchbook Extra Virgin Olive Oil
- ½ cup fresh cilantro, chopped
- ¼ tbsp. lime zest
- 2 tbsp. lime juice
- 2 cloves garlic, minced
- ½ tsp. salt
- ½ tsp. black pepper
- Preheat broiler.
- Combine turkey sausage and ground beef. Brown in a pan and drain excess oil. Set aside.
- Prepare rice: Grate cauliflower to a fine rice-like consistency. Pat dry. In a skillet, sauté withMatchbook Extra Virgin Olive Oil over medium heat for 3 minutes, stirring often. Add garlic. Cover and continue to cook for 5 minutes. Remove from heat and mix in cilantro, lime juice, lime zest, salt, and black pepper. Set aside.
- Cut peppers lengthwise in half and remove seeds. Place cut side down on a parchment paper-lined cookie sheet. Broil on high for 1-2 minutes on each side, or until lightly blistered.
- Fill peppers, layering rice, meat, and 1-2 tablespoons enchilada sauce. Top with a generous sprinkle of cheese. Broil until cheese is melted. Top with cilantro. Enjoy with Mossback Russian River Valley Rosé of Pinot Noir (a tasting room exclusive) or with a slightly chilled glass of Tinto Rey Estate Bottled Tempranillo.
Tips & Mods:
- Want to go meatless? Swap the meat for black beans & Rotel Chili
- Want to cut the spice? Use Poblano peppers instead of Pasilla.
- Short on time? Use a bag of frozen Cauliflower rice and skip grating!
- Get cheesy! Experiment with different cheese mixtures. Try feta or cotija – or a mix of your favorites.
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