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.
Roasting and
peeling poblano peppers is a quick and simple step.
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
* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly sliced * 1 cup frozen corn, defrosted * 1
poblano or green bell
pepper, roasted,
peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and
pepper to taste
For the patties: 2 lbs ground chicken breast 1 sweet onion,
peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle
pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6
poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Seared Salmon with Spinach and Creamy Roasted
Peppers 1 fresh
poblano pepper ~ 5 cups cleaned spinach 1 1/2 tbsp olive oil 2 garlic cloves,
peeled and halved 1 tbsp masa harina 3/4 cup fat - free milk 2 6 - oz skinless salmon fillets salt and
pepper
Transfer the
poblano and the red
pepper to a medium bowl, cover the bowl with plastic wrap, and set aside until cool enough to
peel, seed and finely chop.
Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or serrano
peppers, stems removed 1
poblano pepper, stem and seeds removed 1/2 large white onion,
peeled and sliced in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3 cups raw pepitas (green pumpkin seeds) 1/2 cup chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne
pepper (optional) 1/2 teaspoon Kosher or sea salt 2 cups low sodium vegetable stock, divided
Pin It Makes 10 - 12 Enchiladas Ingredients: 1/2 of a butternut squash, roasted & cubed 1
poblano pepper — roasted, skin
peeled, sliced 8 oz.
Rub the skins off the
poblanos and jalapenos with paper towel or
peel by hand, then seed the
peppers and chop.
Place
peeled, seeded
poblano pepper in food processor and process until chopped fine.
Allow the onions and
poblano peppers to steam; remove from bowl and
peel, de-seed and reserve.
Red Chileatole with Mushrooms, Corn,
Peppers, and Chicken 1 tbsp extra-virgin olive oil 1 medium white onion, halved and sliced 4 cloves garlic,
peeled 2 tbsp ancho chile powder 1 1/2 tbsp masa harina 4 cups chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears of corn 1/2
poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt, to taste
These
peppers (same for
poblano peppers) are best prepared by charring the outside skin first,
peeling the layer away, and scraping out the seeds.
1 3/4 pounds Roma tomatoes (or any variety of garden fresh) 3
poblano chiles 1 large sweet yellow onion,
peeled and cut into four slices 1 bulb garlic;
peel the cloves (8 - 10 cloves) 1 teaspoon cumin 2 - 3 tablespoons chili powder, depending on desired heat level 1/4 teaspoon cayenne
pepper 24 ounces vegetable stock 1 15 - ounce can of black eyed peas (drained) 3 ounces medium sharp cheddar cheese, shredded Olive oil 1/4 -1 / 2 teaspoon fresh ground black
pepper 1 teaspoon Maya Natural Sea SaltTM
1 cup flour 1 teaspoon salt 1 teaspoon freshly ground black
pepper 1/2 teaspoon cayenne powder 3 cups vegetable oil 3
poblano chiles, roasted,
peeled, seeds and stems removed, cut into 1 / 4 - inch rings 1 cup buttermilk
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black
pepper 1 large yellow onion, chopped 2 large carrots, sliced 1/4 — inch thick 1
poblano pepper, seeded and chopped 2 garlic cloves, minced 1 tablespoon grated
peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped 1 red jalapeño
pepper, sliced Chopped fresh cilantro
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black
pepper 1 large yellow onion, chopped 1 large carrot, sliced 1
poblano pepper, seeded and sliced 2 garlic cloves, minced 1 tablespoon grated
peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 1/2 bunch lacinato kale, tough stems removed, coarsely chopped 1 red jalapeño
pepper, sliced Chopped fresh cilantro
Ingredients: Olive oil, onion, barley, kale, chili powder, garlic, canned
peeled tomatoes, salt,
poblano peppers, white cheddar, monterey jack, queso fresco