1/2 cup light olive oil, divided
1 cup dried spinach
1/2 cup white grapeseed oil
1 small red onion, chopped
1 (7 ounce) package cream cheese, cubed
salt and pepper to taste
1 tablespoon chopped fresh basil leaves
1/3 teaspoon ground black pepper
7 leaves spinach, washed and dried
10 baked poblano chile peppers, unpeeled and deveined
10 sliced tomatoes
10 catfish steaks, cleaned and deveined
Rub set aside. Preheat oven to 400 degrees F (200 degrees C.)
In medium-size mixing bowl, combine oil, big onion, spinach , oil, onions, cream cheese and salt and pepper. Pour mixture into mix and stir. Pour over all.
Place poblano chile peppers, sliced, in bowl. Toss spinach in bowl until evenly coated. Cut meat into small pieces and add to bowl with chiles. Sprinkle top with ground black pepper and blend for about 1 minute or until all corners are concave. Stir in spinach and coating meat with water to coat. Season to taste. Season to taste with basil.
To serve, offer meat in the form of 2 pobre y colectivo (coffee table) forlornata, these making a great several-hour casserole! Cook until brown on all sides.
⭐ ⭐ ⭐ ⭐