My apologies for making you drool.

Stuffed Grain-Free Poblanos w/Green Chili Cashew Queso

2 cups unsweetened almond milk 

1 cup cashew pieces, soaked in water for at least 4 hours or overnight

1 can diced hot green chilis

1/4 teaspoon salt

1 clove garlic

2 teaspoons arrowroot powder

6 poblano peppers, seeded and hollowed into halves

1 lb grass fed ground beef (i like 80/20)

 1 small sweet potato, diced small

1 small yellow onion, diced

4 cloves garlic, minced

1 can tomato paste

1 tbsp chili powder

1/4 tsp smoked paprika

salt and pepper

1-2 tbsp olive oil (if needed)


1. Add almond milk to a small saucepan and turn on medium to gently heat through.

2. Drain the cashews and add them to your food processor, or super powerful blender if you’re lucky enough to have one.  Add in remaining ingredients and turn on high while carefully pouring in warmed almond milk.  Blend until smooth, this could take up to 10 minutes, depending on the power of your device and the texture of your cashews.  When at your desired consistency, add back into saucepan and heat on simmer, whisking often.

3. Preheat oven to 375.

4. Add poblanos to baking dishes or lined baking sheet.  I like to use shallow dishes with a little tomato sauce or salsa at the bottom to keep for a moist/steamy environment.  

5. Saute beef on medium high in a large cast iron skillet until browned and a good amount of fat is rendered.  Remove beef from pan, keeping about two tbsp of fat.  This is where you’ll use the extra olive oil, if using lean meat or your rendered fat just needs a boost.

6. Add to the pan your sweet potatoes and sauté for 5-8 minutes.  Follow with onions and garlic, and sauté an additional 10 minutes until everything is soft and fragrant.  Add in tomato paste and spices, mix to combine.  

7. Fill peppers with beef mixture and top each with a good layer of the queso.  Bake in preheated oven for 20-25 minutes until peppers are soft and sauce is bubbly.  Garnish with some healthy dashes of cholula and cilantro if you got it.

These may not be the prettiest little ladies but they are tasty as hayyyll.  But, really, I dare you to bake anything smothered in a cashew cream sauce and not be obsessed with it all week.