Make the Roasted Green Chile Dressing by using a food processor to combine LA VICTORIA ® Fire
Roasted Diced Green Chiles, garlic, lemon juice, Dijon mustard and cilantro leaves.
The only thing I was missing before my trip to Kroger was the corn meal (since I've been using masa harina) and a can or two of fire
roasted diced green chiles for corn muffins.
For heat that's downright irresistible, LA VICTORIA ® Fire
Roasted Diced Green Chiles are the perfect addition to your favorite recipe or along side it.
Add creamed spinach, corn and LA VICTORIA ® Fire
Roasted Diced Green Chiles and you get the ideal comfort food, perfect for every family.
Add chicken, LA VICTORIA ® Fire
Roasted Diced Green Chiles and chili powder and cook for 3 minutes, stirring occasionally.
Mix and match your favorite in - season vegetables with LA VICTORIA ® SUPREMA ® Salsa and Fire
Roasted Diced Green Chiles for your next holiday party success.
Not exact matches
4 tomatoes,
roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle
chiles in adobo sauce,
diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8
green chiles (poblanos or New Mexican),
roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
can
diced tomatoes with
green chiles, undrained (I used fire
roasted) 1 Tbsp.
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano
chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added
diced tomatoes 3 cups packed dark
green leafy
greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes
Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
3 oz dried ancho
chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon,
diced 1 large vidalia onion (1 lb),
diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can
diced roasted green chiles 3 10oz cans fire -
roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
2 tablespoons ground cumin 2 teaspoons sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black pepper 3 tablespoons olive oil 1 large onion,
diced 1
green bell pepper,
diced 1 red bell pepper,
diced 3 cloves garlic, minced 1 (4 ounce) can
diced mild
green chiles, drained 1 (28 ounce) can fire
roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
You'll need canned black beans, corn,
diced tomatoes (I used fire
roasted to add some flavor),
diced green chiles, chicken broth, and enchilada sauce.
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery,
diced 2 medium
green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire -
roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field
Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large
green bell pepper
diced 1 large yellow or white onion,
diced 3 large cloves garlic, minced 2 tablespoons ancho
chile powder 2 tablespoons hot or mild New Mexico
chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small
dice) 1 pound ground beef 2 large Chipotle
chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire
roasted tomatoes (
diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can
green chiles (
diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled,
diced) 1 Serrano
chile (seeded,
diced) 1 jalapeno pepper (seeded,
diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (
diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely
diced) 1 small white onion (peeled, finely
diced) 1 small jalapeno (seeded, finely
diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire -
roasted tomatoes, with juices 1 16 oz can
diced tomatoes, with juices 1 4 oz can
diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle peppers in adobo sauce,
diced 1 tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)
For rich, smoky flavor, choose fire -
roasted diced tomatoes with
green chiles.
Easy Vegan Lentil Soup Recipe with Sweet Potatoes 1 cup French
green lentils 2 tablespoons olive oil 1 medium onion, chopped 1 serrano or jalapeno
chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces) organic fire
roasted diced tomatoes (I used Muir Glen) 1 tablespoon tamari (gluten free soy sauce)
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano
chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added
diced tomatoes 3 cups packed dark
green leafy
greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes
Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
Soft Taco Filling: Stewed Mushrooms With Onions And Garlic Hongos Guisados Ingredients: 12 ounces Fresh Mushrooms, washed and chopped into 1/2 - inch pieces 1/2 medium Onion,
diced Fresh Hot
Green Chiles To Taste (Roughly 2
Chiles Serranos Or One Chile Jalapeno), stemmed, seeded and finely minced 2/3 cup Any Poultry Broth Or Water 1/2 small Lime, juiced 1 Tbsp Olive Oil 1 Ripe, large tomato,
roasted or boiled, cored, peeled -LSB-...]
can
diced fire -
roasted tomatoes with
green chiles 1 cup frozen yellow corn 1 medium onion, chopped 1 jalapeno, chopped 2 cloves garlic, minced 1 cup water 1 10 - oz.