Sentences with phrase «fire roasted green chiles»

Fire roasted green chiles are much easier to find in the US, whereas I don't think I ever noticed them in Canada.

Not exact matches

* By the way, I broke into my stash of fire - roasted Hatch green chiles for the making of this recipe!

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.

The recipe is best with fresh, fire - roasted (Hatch season is still a couple months away)-- but substituting an 8 - ounce can of green chiles will do in a pinch!

can diced tomatoes with green chiles, undrained (I used fire roasted) 1 Tbsp.

Add chicken, LA VICTORIA ® Fire Roasted Diced Green Chiles and chili powder and cook for 3 minutes, stirring occasionally.

Add creamed spinach, corn and LA VICTORIA ® Fire Roasted Diced Green Chiles and you get the ideal comfort food, perfect for every family.

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

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.

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.

The mild and smoky flavor of these LA VICTORIA ® Fire - Roasted Whole Green Chiles are the perfect addition to your favorite enchilada recipe or dip.

Some of the best hands - off chicken tacos slow - cooked until tender, juicy and flavor - packed to the nines with chipotle peppers, fresh lime juice, Ro - tel fire roasted tomatoes and green chiles plus taco seasoning.

Enjoy it atop fire - roasted corn, white sauce, red chiles and mixed greens on warm flour tortillas and garnished with lime.

Blueberry buttermilk pancakes with real grade B maple syrup, crispy peppered bacon and scrambled eggs with fire roasted hatch green chiles and sharp cheddar cheese.

Dive into our freshly prepared Chipotle Orange Salad with mandarin oranges, fire - roasted corn, fresno chiles, avocado slices and black beans on fresh mixed greens, topped with tortilla strips.

Enjoy it atop fire - roasted corn, red chiles, white sauce and mixed greens on warm flour tortillas.

Add the seitan, fire - roasted green chiles, chipotle and chile puree and cook 2 minutes more.

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.

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

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)

Organic fire roasted corn, onions and green peppers are combined with fresh vegetables and black beans, and mildly seasoned with green chiles and Southwestern spices.

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!)

Along with ground turkey and quinoa being in this skillet meal you'll also find a slew of Mexican spices, black beans, green chiles, corn, fire roasted tomatoes and of course it wouldn't be complete without some melted cheese on top!

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)

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.

And if youre looking for heat, try a burrito with the chefs fire - roasted hatch green chile stew — a peppery kick.

I didn't have a jalapeno this round, so I subbed it out and used a can of fire roasted tomatoes with green chiles and a can of HOT Rotel.

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.

Add the fire roasted tomatoes, green chiles, garlic, cumin and oregano to the slow cooker.

Prepared over a slow fire in a thick clay pot, feijoada comes with sides of rice, couve mineira (chopped and stir - fried collard greens), farofa (roasted cassava flour), and hot pepper sauce (a lovely addition to my collection of hot sauces, it consists of whole red malagueta chiles steeped in palm oil or olive oil for a month or so).