Sentences with phrase «for roasted chile»

Most of these flavorful recipes however, call for roasting the chiles until charred, peeling off the skin, and removing the core, seeds, and membranes.

Not exact matches

2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying

4 large or 8 small, New Mexican green chiles, roasted peeled and seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose flour 3 eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon salt Vegetable oil for frying

8 fresh poblano chiles, seeded, de-veined, roasted, and peeled 1 quart water 3 cups sugar 1 teaspoon vanilla extract 1 quart water 3 cups sugar 1 teaspoon vanilla extract 2 cups freshly grated coconut 6 medium dried apricots, cut into thin strips for garnish

I substituted a blend of sharp white cheddar and deliciously smoky gouda for traditional cheddar, and used roasted hatch chiles instead of pimentos because «tis the season for hatch chiles.

Variation # 2 toppings (hippie - ish): swap chickpeas for the black beans, roasted broccoli, guacamole, cilantro, hemp seeds, pickled serrano chiles *

I added some roasted green chile for some spice, and used twice the kidney beans, instead of garbanzo.

This recipe calls for roasted Hatch chile.

I have a stash of roasted chiles in my freezer, so this is an easy task for me.

Rick Bayless adapted this recipe for lamb roast, braised until fork tender, glazed with a spiced chile paste and served with an aromatic tomato sauce.

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

During the process, use tongs to flip the chiles several times for even roasting.

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.

In a dry cast iron skillet roast the chile de arbol for 4 minutes making sure not to burn them.

In the 16th century, Spanish sailors took chiles on voyages to ward off scurvy and ate two roasted peppers for dessert each day to improve their vision.

3 methods for making homemade Tomatillo Salsa Verde, a delicious Mexican green salsa made with roasted tomatillos, chile peppers, lime juice, cilantro, and onion.

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.

I may roast some of my jalapenos and sub for the canned chiles.

I served these with roasted brussels sprouts and cauliflower (simply roast them in olive oil and sea salt on 375 for about 45 minutes, tossing them every 15 minutes until crispy and delicious), but I recommend serving them with some creamy mashed potatoes or egg noodles as well (or even some crusty French bread) to mop up that delicious spicy - savory - chocolate - chile - wine sauce.

2 ripe avocados 1/2 tomato, chopped 1/2 clove garlic 2 habanero chiles, roasted, peeled, stemmed and chopped 1 tablespoon chopped cilantro 2 limes Salt to taste For the chips: 12 small fresh corn tortillas, cut into wedges 2 cups corn oil Salt to taste

6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1 teaspoon turmeric Pinch of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes Fresh basil leaves for garnish

In the late summer and early fall, the aroma of roasting chiles fills the air all over the state and produces a state of bliss for chileheads.

Most people — even non-New Mexicans, understand that the question refers to the preference for green chile, the unripe pods that are roasted and peeled, or red chile, the sauce made from the dried red pods.

The wood infuses the meat with a slightly smoky flavor that's a perfect match for the roasted green chile.

Dry - roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.

As for the roasted garlic dressing with green chile....

Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish

Dried chiles, paprika sausage, hot paprika, and black garlic — regular garlic roasted for days until it turns sweet and jet black, with a licorice - like flavor — give the soup a rounded spiciness.

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.

This soup takes the classic chicken noodle soup, spices it up with a bit of green chile, then creates another layer of flavor and stuff that's good for you with the addition of two heads of roasted garlic.

A few snapshots from my week in Marrakesh, Morocco + the recipe for a platter of roasted vegetables spiced with dried mint, cumin, ginger, cinnamon, and a kiss of chile.

For the enchilada sauce — toast two dried chiles (I used New Mexico chiles) in a skillet and then Vitamix it with a can of fire roasted diced tomatoes — in the same skillet, saute a diced onion & some garlic in EVOO until well softened, then toss into the Vitamix with the tomato mixture.

Last weekend after roasting up a batch of chiles I had a craving for enchiladas which lead to a pot of chile sauce and these Green Chile Chicken Enchiladas.

Preston from The Hatch Chile Store had sent me some roasted hatch chiles back in June and they sat in my freezer for a while when I took a little cooking break.

When chiles from Hatch, New Mexico, come to market in August, I stock up on enough to roast and freeze for chile pies, pots of Southwestern chili, and batches of salsa through the winter months.

The marinaded steak, pesto and fresh roasted green chiles a perfect for game day, week day or any day we just need pizza!

Taste the roasted chiles to see how hot they are before putting them on the pizza, that way, you will know how many to use for your own friends and family

Our All American BBQ gift includes a bottle each of Bourbon Molasses BBQ Sauce and Roasted Peach Whiskey Sauce spiced with garlic & chile, plus Vidalia Onion Fig Sauce, which is thick & full - bodied, perfect for basting meats while grilling or roasting, and includes a recipe for Fig & Onion Pork Tenderloin.

Then we made a homemade fresh tomato sauce for the chiles, poached chicken and red mole sauce (no chocolate in this one which I loved), roasted vegetables, and herbed rice.

* Find frozen flame - roasted New Mexico green chiles, mild to spicy, for $ 6 for 5 lbs.

We couldn't find a reliable mail - order source for roasted northern green chiles, but we did find good roasted Sandia chiles here.

Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles — roast them over a stovetop burner or under a broiler to blacken the skins.

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.

Ingredients 1/2 cup finely chopped onion 1 large garlic clove 1 tablespoon chopped fresh sage 1 dried arbol chile, or pinch of red pepper flakes kosher or sea salt 2 tablespoons extra virgin olive oil 2 cups roasted winter squash about 1/2 cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or extra virgin olive oil

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

After roasting: Let chiles sweat in a paper or plastic bag for five minutes.

I wanted to be all authentico with thin slices of pork shoulder stacked gyro - style on a rotisserie and slowly roasted until the outside is deliciously crisp and the inside is succulent but I have neither the equipment or the patience for that so I made a more güerita - friendly version with thinly pounded boneless pork chops that I coated in a chile and pineapple marinade and grilled over hot charcoal.

An ancho chile rub serves double - duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.

6 to 8 dried red New Mexican chiles, stems and seeds removed 1 clove garlic 1 teaspoon ground Mexican oregano 1/2 pound pork, cubed from a roast or chops 1 to 1 and 1/2 pounds very lean ground beef 12 corn tortillas Vegetable oil for frying 2 cups grated cheddar or Monterey Jack cheese 1 medium onion, chopped