Sentences with phrase «of mild green chiles»

I've also accidentally bought medium green chiles instead of mild green chiles.

Not exact matches

6 boneless skinless chicken breasts 1 packet taco seasoning of your choice 1 small can (4.5 oz) mild diced green chiles, drained 1.5 cups salsa of your choice (I typically use Private Selection Restaurant Style Salsa)

The sweet corn is a perfect match for the tang of the pickled jalapenos and mild, but flavorful green chiles.

If you want to make it mild, just use diced green chiles instead of jalapeños, and be sure to use mild enchilada sauce.

Dark green poblano chiles add a bit of fruity heat; if your gang prefers things mild, simply omit them and the jalapeño and swap in bell peppers instead.

I believe some of the readers don't know the dfference between «jalapenos» and «mild green chiles».

The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.

They are the four flavors of condiments typically found in Thai noodle shops: Phrik Phon (dried ground chiles), Phrik Naam Plaa (Thai chiles in fish sauce), Phrik Naam Som (mild green chiles in vinegar), and Naam Taan (sugar).

If other people like the mild and flavorful taste of green chile like I do, then more New Mexicans will prefer green chile to red chile.

This is a fairly mild type of long green chile that turns red in the fall and is used in both the green and red states — the green being the immature pods and the red the mature.

A mind - expanding example of the breadth of Chinese cuisine, this Hunanese dish is a vibrant blend of verdant and mild green chiles, plus ultra-savory thousand - year - old preserved eggs, mashed into pulp and often served in a molcajete.

Salsa Casera (homemade salsa) in mild, medium or hot, Salsa Verde (green salsa) or Salsa Ranchera (a spicy blend of salsa and dried chiles) will take your taste buds south of the border with little extra effort.

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.

The DON MIGUEL ® Chicken & Cheese Burrito packs 7 ounces of savory chicken leg meat, three kinds of real shredded cheese and mild green chiles into a hearty, handmade flour burrito.

If you take one look at the can of chopped mild green chiles that this recipe calls for and roll your eyes at my wimpy palate, remember that I have young children.

Deep green and mild in heat, DOÑA MARÍA ® Mole Verde is known for its robust blend of authentic chiles and delicious spices — including ground pumpkin seeds and a variety of dried peppers.

1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese

Because the hotter varieties of green chile have thinner flesh than the mild ones, it is difficult to peel them and come up with an intact pod.

Typically a long, mild chile primarily used in the green form, Anaheim is now considered to be a cultivated variety of the New Mexican pod type.

Today, although chile grown for paprika represents a small proportion of the state's total production by weight, it's second only to «long mild» green chiles in total dollar value of the annual crop.

Because the hotter varieties of green chile are thinner fleshed than the mild ones, it is difficult to peel them and come up with an intact pod.

We love green chile, I prefer the milder side, while Matt prefers the heat so we often use a mix and I hand him his bottle of Chipotle Tabasco.

She orders a sweet tamale de elote and I eat a pork taco in spicy green tomatillo sauce and one of egg mixed with mild chile pasilla.