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Roosted Pepper Taco

junebugphx
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Today’s recipe as promised, is another way to use roasted peppers. I enjoy making ingredients for one dinner but reaping the benefits the next night for a different dish. This not only helps on nights when you are short on time but you also get to make use of the ingredients so they don’t just sit in the refrigerator.

I mentioned in my previous blog post how to roast peppers but it’s always nice to have a refresher.

Brush Peppers and Tomatillos with olive oil then add salt/black pepper
Place peppers and tomatillo on hot grill, cover.
roast for 15-20 minutes turning once

Roasted Chickpeas, place washed/drained chickpeas in foil, add olive oil to cover them, season to taste with salt/black pepper, diced garlic/onion, chili powder and cumin. Wrap tightly place in the grill with the coals to cook while the peppers are roasting. Remove when you get the peppers, pour in a bowl. (They will look similar to this.)

When peppers and tomatillos are roasted remove from grill, place on a pan or plate until cool enough to handle then slice them in large slices so it is the size for fajitas.

All you need now are small white corn tortillas, (cheese if desired )

On your plate….place a spoonful of roasted chickpeas on a warm white corn tortilla add you roasted pepper mixture then enjoy!

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