Sentences with phrase «of roasted poblano peppers»

There's something supremely comforting about the combo of meat, beans, melted cheese, and the smoky spice of roasted poblano peppers, and this bake really brings the heat on the flavor front.

These waffles are loaded with the flavor of roasted poblano peppers, so they are not going to taste like your typical sweet waffle.

Cut off top of roasted poblano peppers and cut pepper down one side, open up and remove the seeds.

Not exact matches

1 can of creamed corn 1 can of corn drained 1 box of jiffy corn muffin mix 1 cup of sour cream 1 stick of butter melted 1 Poblano pepper, roasted and diced

Tomatoes (Contains Tomato Juice, Citric Acid, Calcium Chloride), Roasted Poblano Pepper Puree, Onions, Tomato Puree (Water, Tomato Paste), Chipotle Pepper Puree (Contains Citric Acid), Contains 2 % or Less of Salt, Ancho Pepper Puree (Contains Citric Acid), Jalapeño Peppers, Serrano Peppers, Cilantro, Spice, Sugar, Garlic Powder, Smoke Flavoring.

For the peppers, I ended up using poblanos and jalapenos that I had roasted and froze this summer during the season of plethora peppers.

I did change her Espinaca Dip recipe slightly by roasting my own poblano peppers instead of those from a can and making my own homemade Velveeta cheese (it's incredibly easy and has just four ingredients)!

The roasted poblano peppers add such a depth of flavor, the jalapeño adds just a touch of...

These soups take advantage of the best produce, from roasted corn to poblano peppers.

Just toss a roasted poblano pepper with cilantro, some olive oil, and a bit of lime juice into your food processor or blender.

I mostly followed the recipe except that I added roasted peeled poblano peppers, used chicken stock instead of water, and used canned black beans for the sake of time.

1 small red onion, diced 1 tablespoon of olive oil 2 roasted poblano pepper, sliced 2 cloves of garlic, minced 15 oz jar of salsa 2 tsp of smoked paprika 1 tsp of chipotle pepper 1.5 cups of green French lentils 2 cups of vegetable stock Optional toppings: sliced jalapeños, cilantro leaves or green onions

Pin It Makes 10 - 12 Enchiladas Ingredients: 1/2 of a butternut squash, roasted & cubed 1 poblano pepper — roasted, skin peeled, sliced 8 oz.

The roasted almonds and basil bring a bit of a pesto flair, but the cheese here is the true focus — perfect for poblano peppers.

Cook's Tip: To roast poblano peppers, arrange seeded pepper halves, skin side up, on large sheet of aluminum foil.

2 15 - ounce can black beans, drained and rinsed 1 15 - ounce can red kidney beans, drained and rinsed 1 15 - ounce can corn kernels, drained and rinsed 1 15 - ounce can fire roasted diced tomatoes 1 cup quinoa, uncooked 3 cups vegetable broth 1/2 medium onion, chopped 1 poblano pepper, chopped finely 1 medium green pepper, chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3 - 4 dashes of your favorite hot sauce

Tomatillos, roasted tomatillos, jalapeño peppers, water, fire - roasted poblano peppers, onions, roasted jalapeño peppers, salt, less than 2 % of spice, dehydrated garlic, dehydrated cilantro.

Sbarro's 3 Pepper Chicken Pizza uses three different kinds of peppers with poblano pesto, roasted red peppers, and jalapeños.

This dish is based on the same ingredients, but instead of making a traditional Ajvar, I diced the ingredients before roasting, and added red onion, tomato and Poblano peppers.

Distinctively citrusy and smoky, roasted poblano peppers — which get their name from Puebla, an area known as the heart of Mexican cuisine — are the signature flavor of this zesty salsa.

1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish

This Southwestern Clam Chowder recipe takes one of our New England favorites and gives it a spicy Southwestern twist with roasted Poblano peppers and fire roasted tomatoes.

The soup comes in six flavors including clásico (tomato, green pepper, and herbs), maíz (corn, roasted poblanos, lime), and of course, a version with kale, called Verde (it also has spinach, avocado, and mint).

Offered: May 14th — May 20th From the Kitchen of Margaritaville Glendale the El Diablo Burger is a 7 oz burger topped with Tabasco Fried Onions, roasted Poblano Peppers, Monterey Jack Cheese, Sambal Olek Chili Paste, and Chipotle Ketchup with shredded Lettuce on a toasted Bun.

Dishes like wood - grilled rack of lamb served in oaxacan black mole with garlic - mashed potatoes; mahi - mahi in a rustic salsa of roasted tomatoes, onions, and peppers; slow - roasted pork marinated with achiote and sour orange juice; and succulent duck breast complemented with a mole poblano and white rice, garnished with chopped cilantro, peanuts and sesame seeds.

This Southwestern Clam Chowder recipe takes one of our New England favorites and gives it a spicy Southwestern twist with roasted Poblano peppers and fire roasted tomatoes.

I use roasted poblano peppers in it, since Hatch peppers rarely make it to our neck of the woods, but other than that I stick to the recipe as written.

We then opted for the Creekstone Farms ribeye steak served with tepary beans, poblano peppers, roasted tomato and a tomatillo salsa, and a side of brussel sprouts and broccoli.