Prep: 15 minutes   Broil/Roast: 25 minutes   Serves: 4   

 

2 medium jalapeño peppers

¼ cup Playero® Salvadoreña Cream

1 teaspoon lime zest

1 teaspoon orange zest

1 pound chopped sweet potatoes

1 package (7 ounces) FUD® Turkey Franks, cut crosswise into 1-inch pieces

1 tablespoon olive oil

2 teaspoons Cuban and/or Adobo seasoning

3 cups packaged cooked quinoa

1 can (15 ounces) low sodium black beans, drained and rinsed

2 cups baby kale

1 cup halved cherry tomatoes

2 ounces Playero®, FUD® or La Chona® Fresco Cheese, crumbled (½ cup)