Archive for the ‘Mexican’ Category

Stuffed Poblano Chiles

Stuffed Poblano Peppers
Serves 6
This was the first time I "charred" peppers on the grill. *Note to self, stop "charring" while the peppers still have some shape left to them.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
214 calories
22 g
24 g
11 g
9 g
5 g
207 g
274 g
7 g
0 g
5 g
Nutrition Facts
Serving Size
207g
Servings
6
Amount Per Serving
Calories 214
Calories from Fat 98
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 24mg
8%
Sodium 274mg
11%
Total Carbohydrates 22g
7%
Dietary Fiber 3g
11%
Sugars 7g
Protein 9g
Vitamin A
26%
Vitamin C
127%
Calcium
18%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 Poblano chiles
  2. 2 ears shucked corn
  3. Cooking spray
  4. 2 cups chopped seeded tomato, divided
  5. 1 cup hot cooked brown rice (I substituted quinoa and it was great!)
  6. 1/4 cup fresh cilantro, divided
  7. 2 TBS pine nuts, toasted
  8. 2 TBS cream cheese (1/3-less-fat cream cheese is called for but I used regular because that is what I had)
  9. 2 tsp. lime juice
  10. 1/4 tsp kosher salt (I used sea salt)
  11. 3 garlic cloves, minced
  12. 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
  13. 2 ounces queso fresco, crumbled (about 1/2 cup) (I found this at Wegmans-very tasty stuff)
Instructions
  1. 1. Preheat grill
  2. 2. Lightly coat poblanos and corn with cooking spray. Place poblanos and corn on grill rack. Grill poblanos 12 minutes or until charred, turning occasionally. Grill corn 10 minutes or until lightly charred, turning occasionally. (mine was already cooked so I just charred it a bit) Wrap poblanos in foi; let stand 15 minutes. Peel and discard skins. Cut a length-wise slit in each chile; discard seeds and membranes. Set aside.
  3. 3. Preheat oven to 400 degrees
  4. 4. Cut kernels from ears of corn. Combine kernels, 1 cup tomato, rice, 2 TBS cilantro, pine nuts, and next 5 ingredients (through Monterey Jack); toss well to combine. open each poblano; divide rice mixture evenly among chiles (chiles will be very full). Place on a baking sheet bake at 400 degrees for 7 minutes or until hot.
  5. Turn broiler to high. Sprinkle chiles with queso fresco. Broil 3 mins. or until cheese is lightly browned.
  6. Place chiles on a platter. Sprinkel with remaining 1 cup tomato and remaining 2 TBS cilantro. Serve with hot sauce, if desired. (I served it with some fresh pico de gallo salsa which was jut the right accompaniment)
Adapted from Sally Cevasco-A Tasty Dish
beta
calories
214
fat
11g
protein
9g
carbs
22g
more
Adapted from Sally Cevasco-A Tasty Dish
A Tasty Dish http://atastydish.com/
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Guacamole-Homemade

Homemade Guacamole Recipe

Guacamole

Homemade Guacamole is the BEST

You can also make some homemade guacamole to go with this meal. 2 ripe avocados (not so ripe that they are mushy. Just ripe enough to feel a little soft) cup chopped onion Chili powder, cumin, fresh ground black pepper, salt, cayenne pepper (only use about a tsp. of each) Lime juice (about 2 limes) Fresh cilantro Cut open avocados and scoop the inside out with a spoon or you can peal them if they aren’t too ripe and put the insides in a bowl. Add the remaining ingredients and mash with a fork until desired consistency. We like it a bit lumpy.

Please comment below and SHARE!  Thanks

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Pico de Gallo

salsa

Homemade Pico de Gallo

Homemade Salsa Recipe

Here’s a recipe for red salsa (known as Pico de Gallo) that is simple, fresh and very tasty. 6 plum tomatoes 1 small onion Fresh cilantro Lime juice Jalapeno peppers (either fresh or out of a jar) Optional Chop the tomatoes and the onion very fine. Add chopped cilantro, lime juice and jalapeno (if using).

 

Please leave your comments below and share too!  Thanks

 

 

 

 

 

 

 

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What to do with Leftover Roasted Chicken or Roasted Pork

Now that you are using your grill to roast chicken or pork you are Probably wondering what else you can make with the leftovers. Well, here’s a wonderful way to use them up and please the crowd!

Roast Pork

Roast Pork on the Grill

Start by sauteing some onion in about a tablespoon of olive oil. Then pull the Meat from the bone and put it in the pot.

Add some fresh ground black pepper and pour Just add enough chicken stock or broth over it to just cover it. Add some chopped fresh Cilantro and the juice of one fresh lime. Simmer the meat for at least an hour, adding some more broth/stock as needed. Don’t let it get too dry.

While you are waiting for the meat to simmer, you can start fixing the rest of your meal.

Here’s a recipe for red salsa (known as Pico de Gallo) that is simple, fresh and very tasty. 6 plum tomatoes 1 small onion Fresh cilantro Lime juice Jalapeno peppers (either fresh or out of a jar) Optional Chop the tomatoes and the onion very fine. Add chopped cilantro, lime juice and jalapeno (if using).

salsa

Homemade Pico de Gallo

You can also make some homemade guacamole to go with this meal. 2 ripe avocados (not so ripe that they are mushy. Just ripe enough to feel a little soft) cup chopped onion Chili powder, cumin, fresh ground black pepper, salt, cayenne pepper (only use about a tsp. of each) Lime juice (about 2 limes) Fresh cilantro Cut open avocados and scoop the inside out with a spoon or you can peal them if they aren’t too ripe and put the insides in a bowl. Add the remaining ingredients and mash with a fork until desired consistency. We like it a bit lumpy.

Guacamole

Homemade Guacamole is the BEST

Once the meat is ready you can heat a tsp. of canola oil in a frying pan and heat some corn tortillas. Grab some meat out of the pot with a pair of tongs and put it in the tortilla. Add some grated cheese (cheddar or pepper jack) and then top with fresh guacamole and salsa! You can add more toppings if desired: chopped black olives, chopped jalapenos, sour cream

You can fry the tortillas in oil so they are flat and crispy and layer the ingredients for a tosdada too!

Tostada

Tostada

Get creative!

Just remember “Fresh is Best!”

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