Spicy Chorizo & Halloumi Skewers with Charred Poblano-Avocado Crema

Ingredients

• 100 g Spanish Chorizo
• 100 g Halloumi Cheese
• 1 large Poblano Pepper
• 1 medium Ripe Avocado
• 1 Lime 1 Lime
• 1/4 cup Fresh Cilantro
• 1 Garlic Clove
• 3 tbsp Full-Fat Sour Cream
• 6 cups Fresh Spinach
• 2 tsp Olive Oil
• to taste Salt
• to taste Black Pepper
• 4 Wooden Skewers

Instructions

1. Char the poblano pepper: Place the poblano directly over a gas flame, under a broiler, or on a hot grill. Turn occasionally until the skin is completely blackened and blistered, about 8-10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Once cooled, peel off the skin, remove the stem and seeds, and roughly chop.
2. Prepare the crema: In a food processor or blender, combine the charred poblano, avocado flesh, lime juice, cilantro, minced garlic, and sour cream. Blend until smooth and creamy. Season with salt and pepper to taste. Set aside.
3. Assemble the skewers: Cut the Spanish chorizo into 1-inch thick slices or cubes. Thread alternating pieces of chorizo and halloumi cheese onto the soaked wooden or metal skewers, creating 2 skewers per person (4 total).
4. Cook the skewers: Heat a grill or a grill pan over medium-high heat. Lightly brush the skewers with a little olive oil. Grill for 3-4 minutes per side, until the halloumi is golden brown and slightly softened, and the chorizo is heated through and lightly charred. If using an oven, you can broil them for 3-4 minutes per side.
5. Wilt the spinach: While the skewers are cooking, heat the remaining 2 teaspoons of olive oil in a large skillet over medium heat. Add the fresh spinach and cook, stirring frequently, until just wilted, about 2-3 minutes. Season lightly with salt and pepper.
6. Serve: Divide the wilted spinach onto two plates. Place two skewers on each plate and generously dollop or drizzle the charred poblano-avocado crema over the skewers or alongside for dipping. Serve immediately.

Nutrition (per serving)