Yum. The youngest two found these a little spices, but they liked them enough to eat them anyways. It seems strange to cook the chorizo before adding it to the burger, but it helps get rid of some of the fat in the chorizo.
Serves 5 -6, depending on the size of your burger
Queso Fundido Burgers
adapted from More Mexican Everyday by Rick Bayless
2 fresh poblano chiles, roasted, peeled and cut into 1/4" strips (optional-I left these out so the burgers wouldn't be too spicy)
8- 12 oz Mexican chorizo, casing removed
1 medium white onion, sliced 1/4" thick
1 1/2 lbs ground beef
1 canned chipotle in adobo, seeded and finely chopped
jalapeno jack cheese, if desired
hamburger buns
guacamole
lettuce or mixed greens
Cook the chorizo in a skillet over medium heat. Drain on paper towels. Remove excess fat from the pan. Return the pan to medium heat, add 1 T olive oil and add the onions. Cook the onions over medium heat until they are nicely caramelized. This took me about 20 minutes to get a nice, tender, browned onion. If using the poblanos, stir them in with onions once the onions are caramelized. Sprinkle with salt to taste, remove from heat, and keep warm.
Combine the cooked chorizo, ground beef, and canned chipotle in adobo in a large bowl. Mix thoroughly (but don't overly mix and compact the mixture too much). Divide into 5 or 6 burgers, depending on the number and size of burgers desired.
Grill the hamburger over a hot charcoal or gas grill. If using cheese, add cheese once burger is cooked and cook until cheese has melted. Heat buns on grill, if desired.
Assemble burgers as desired--I like them with cheese, caramelized onions (and poblanos), guacamole, and lettuce or mixed greens.
Showing posts with label Poblano Peppers. Show all posts
Showing posts with label Poblano Peppers. Show all posts
Friday, August 19, 2016
Wednesday, May 28, 2014
Green Chorizo, Kale and Potato Tacos
The combination of a CSA box and the need for fast or make ahead meals causes me to branch out to recipes I may not normally try. This is one of those. Tacos with kale? What the what? We loved this recipe!
I varied greatly from the original recipe, mostly because I was supposed to let the homemade chorizo sit over night for flavors to combine. I kinda missed reading that part and marking it appropriately on my weekly menu. When I was prepping my supper ingredients before swim practice, I looked over the recipe and read refrigerate over night. Oops. For a variety of reasons, I combined the first four steps which would have taken substantial time into one short, much quicker step.
We still loved the recipe!
I'm contemplating doing a Taco night when it's my night to cook at our extended family's beach week (unless someone else wants to cook--then I'm completely fine with giving up my taco night plans!). This would be on the menu, it's that good. It comes together rather quickly when you skip and combine steps like I did. Or, you could actually refrigerate the chorizo over night and have a much more intensely flavored sausage.
Serves 4 - 6
Green Chorizo, Kale, and Potato Tacos
adapted from Food and Wine magazine
1/8 t whole black peppercorns
1/8 t whole coriander seeds
1/8 t dried oregano
1 bay leaf, crushed
1 clove
2 unpeeled garlic cloves
1 small poblano chile (optional)
1 c lightly packed parsley leaves, finely chopped
2 T red wine vinegar
3/4 lb ground pork
1 lb small potatoes, sliced crosswise and cut into 1/2" rounds
1/4 c olive oil
2 garlic cloves, minced
3/4 lb kale, stems discarded and leaves removed
12 warm corn tortillas
crumbled queso fresco
sour cream
salsa
To make the chorizo: in a small skillet toast the peppercorns, coriander seeds, oregano, bay leaf, and clove over medium heat until fragrant, about 2 minutes. Transfer to spice grinder and finely grind them. In the same skillet, roast the garlic cloves over high heat, turning until tender and charred in spots, about 10 minutes. Cook, then peel. Finely grind the garlic in the spice grinder (if your spice grinder will handle such things). If you are using the poblano (we didn't because the kids don't like spice), char all over, either using a gas flame, broiler, or gas grill. Place in a bowl and cover tightly. Let sit for 10 minutes, then peel, stem and side the chile. Finely chop. Combine poblano, garlic, spices, parsley, red wine vinegar, 1 1/2 t salt, and ground pork. If you are on top things, tightly cover pork and refrigerate over night. If you haven't read the recipe through until right now, skip the refrigeration part and continue on.
Toss the potatoes with 1 T olive oil on a rimmed baking sheet and season with salt and pepper. Roast in a preheated 350 degrees oven for 20 - 30 minutes, or until golden and tender, turning potatoes once. While the potatoes roast, heat 3 T olive oil in a large skillet. Add the garlic and pork mixture and cook over medium high heat until meat starts to brown, breaking up large clumps with a wooden spoon. Add the kale and toss until it fits nicely into the pan (because it's wilted). Add one cup of water. Cook over medium low heat until the kale the is tender and the chorizo is cooked, about 10 minutes, stirring occasionally. Fold in the potatoes and season to taste with salt and pepper.
To serve: Spoon some of the kale, chorizo, and potato mixture into the center of a warm corn tortilla. Top with a sprinkle of queso fresco, sour cream, and salsa as desired. Roll up and eat.
I varied greatly from the original recipe, mostly because I was supposed to let the homemade chorizo sit over night for flavors to combine. I kinda missed reading that part and marking it appropriately on my weekly menu. When I was prepping my supper ingredients before swim practice, I looked over the recipe and read refrigerate over night. Oops. For a variety of reasons, I combined the first four steps which would have taken substantial time into one short, much quicker step.
We still loved the recipe!
I'm contemplating doing a Taco night when it's my night to cook at our extended family's beach week (unless someone else wants to cook--then I'm completely fine with giving up my taco night plans!). This would be on the menu, it's that good. It comes together rather quickly when you skip and combine steps like I did. Or, you could actually refrigerate the chorizo over night and have a much more intensely flavored sausage.
Serves 4 - 6
Green Chorizo, Kale, and Potato Tacos
adapted from Food and Wine magazine
1/8 t whole black peppercorns
1/8 t whole coriander seeds
1/8 t dried oregano
1 bay leaf, crushed
1 clove
2 unpeeled garlic cloves
1 small poblano chile (optional)
1 c lightly packed parsley leaves, finely chopped
2 T red wine vinegar
3/4 lb ground pork
1 lb small potatoes, sliced crosswise and cut into 1/2" rounds
1/4 c olive oil
2 garlic cloves, minced
3/4 lb kale, stems discarded and leaves removed
12 warm corn tortillas
crumbled queso fresco
sour cream
salsa
To make the chorizo: in a small skillet toast the peppercorns, coriander seeds, oregano, bay leaf, and clove over medium heat until fragrant, about 2 minutes. Transfer to spice grinder and finely grind them. In the same skillet, roast the garlic cloves over high heat, turning until tender and charred in spots, about 10 minutes. Cook, then peel. Finely grind the garlic in the spice grinder (if your spice grinder will handle such things). If you are using the poblano (we didn't because the kids don't like spice), char all over, either using a gas flame, broiler, or gas grill. Place in a bowl and cover tightly. Let sit for 10 minutes, then peel, stem and side the chile. Finely chop. Combine poblano, garlic, spices, parsley, red wine vinegar, 1 1/2 t salt, and ground pork. If you are on top things, tightly cover pork and refrigerate over night. If you haven't read the recipe through until right now, skip the refrigeration part and continue on.
Toss the potatoes with 1 T olive oil on a rimmed baking sheet and season with salt and pepper. Roast in a preheated 350 degrees oven for 20 - 30 minutes, or until golden and tender, turning potatoes once. While the potatoes roast, heat 3 T olive oil in a large skillet. Add the garlic and pork mixture and cook over medium high heat until meat starts to brown, breaking up large clumps with a wooden spoon. Add the kale and toss until it fits nicely into the pan (because it's wilted). Add one cup of water. Cook over medium low heat until the kale the is tender and the chorizo is cooked, about 10 minutes, stirring occasionally. Fold in the potatoes and season to taste with salt and pepper.
To serve: Spoon some of the kale, chorizo, and potato mixture into the center of a warm corn tortilla. Top with a sprinkle of queso fresco, sour cream, and salsa as desired. Roll up and eat.
Saturday, August 31, 2013
King Ranch Casserole
Back in the day, I taught at a public school. While public school lunches are notorious for their nastiness (that pizza? those hamburgers? Neither live up to their names), there were two days I would always buy....enchilada day and King Ranch day. The enchiladas....oh my...greasy truck stop...two enchiladas loaded with extra jalapenos and a side of beans on top of my cornbread. (I don't even want to know the calorie count). The King Ranch Casserole was....ugh...too good for words.
These days, my kids' school still has enchilada day, and I try to go whenever they do (it's only once a month, usually a Thursday, unlike pizza which is almost every Monday). However, King Ranch Casserole has gone by the wayside....one to be remembered, "back in the good old days" (unlike the stewed tomatoes and pimiento cheese sandwich not good days).
Last week, I remembered King Ranch Casserole. I googled it and was disappointed. Then, I remembered my favorite site for all recipes Texan: The Homesick Texan. Not only did the Homesick Texan rise the challenge, the recipe contained no directions that sounded like "open up a can of..." and had no corn!!
Mmm....bliss in my oven in the middle of August. My King Ranch craving was met and I knew I would at least post one more recipe to this blog before I took another 9 month break. M loved this. I made it a hair too spicy, so the boys didn't eat it quite as well. Next time, I'll dial down the spice a little...or maybe not, then I'd get more to myself.
This serves 8 - 10 (or 12. It makes an 11x7" pan).
King Ranch Chicken Casserole
adapted ever so slightly from the Homesick Texan, because the recipe was almost perfect
1 1/2 lbs of boneless, skinless chicken (I used thighs. They're cheaper and more flavorful)
6 t lime jiuce
4 t chile powder (I like New Mexico blend--great flavor and not too spicy)
1/4 c olive oil
4 T butter
1/2 onion, diced
1 red bell pepper, diced
1 poblano (optional--may want to taste the poblano first to see how much of it you want to use), diced
3 cloves garlic, minced
2 T flour
1 t cumin
1 c chicken broth
1/2 c half and half or heavy cream
1 14-oz can diced tomatoes (or a 10-oz can of Rotel or 2 c fresh tomatoes plus 1/4 c diced jalapeños)
1/3 c plain yogurt or sour cream
1/2 c cilantro, chopped
10 corn tortillas
3 c cheese, cheddar or a mix of pepper jack and cheddar
Season the chicken with 4 t lime juice, 2 t chile powder, and a dash of salt. In a skillet over medium heat, cook the chicken in the olive oil for 10 minutes per side or until cooked through. When chicken is cooked through, remove from heat and shred when it is just cool enough to handle. Season with salt and pepper as needed. Set aside (you should have about 3 c of chicken).
Melt the butter in a saucepan over medium heat. Add the onions and both peppers. Cook for 10 minutes or until onions have softened. Add the garlic, flour, cumin, and remaining 2 t of chile powder. Cook for 1 minute, stirring constantly. Add the chicken broth and cook until mixture has thickened. Stir in the half and half and tomatoes. Cover the pot and simmer 15 minutes, stirring occasionally. After 15 minutes, stir in the sour cream, remaining 2 t lime juice, and 1/4 c cilantro. Season with salt and pepper. Remove from heat.
Soften the tortillas (either dry--over a comal or in a little oil in a black skillet). Ladle 1/2 c of the sauce into the bottom or a 11x7 pan (you can use and 9x13 pan, it will just not be as thick). Top with 5 tortillas, tearing tortillas as needed to be sure the entire pan is covered. Add half the chicken, followed by 1/2 the sauce, 1/2 the remaining cilantro, and 1 1/2 c grated cheese. Repeat the layers, ending with the cheese.
Cook uncovered in a preheated 350 degrees oven for 30 minutes or until brown and bubbling. Serve immediately, topping with sour cream, salsa, and more cilantro as desired.
These days, my kids' school still has enchilada day, and I try to go whenever they do (it's only once a month, usually a Thursday, unlike pizza which is almost every Monday). However, King Ranch Casserole has gone by the wayside....one to be remembered, "back in the good old days" (unlike the stewed tomatoes and pimiento cheese sandwich not good days).
Last week, I remembered King Ranch Casserole. I googled it and was disappointed. Then, I remembered my favorite site for all recipes Texan: The Homesick Texan. Not only did the Homesick Texan rise the challenge, the recipe contained no directions that sounded like "open up a can of..." and had no corn!!
Mmm....bliss in my oven in the middle of August. My King Ranch craving was met and I knew I would at least post one more recipe to this blog before I took another 9 month break. M loved this. I made it a hair too spicy, so the boys didn't eat it quite as well. Next time, I'll dial down the spice a little...or maybe not, then I'd get more to myself.
This serves 8 - 10 (or 12. It makes an 11x7" pan).
King Ranch Chicken Casserole
adapted ever so slightly from the Homesick Texan, because the recipe was almost perfect
1 1/2 lbs of boneless, skinless chicken (I used thighs. They're cheaper and more flavorful)
6 t lime jiuce
4 t chile powder (I like New Mexico blend--great flavor and not too spicy)
1/4 c olive oil
4 T butter
1/2 onion, diced
1 red bell pepper, diced
1 poblano (optional--may want to taste the poblano first to see how much of it you want to use), diced
3 cloves garlic, minced
2 T flour
1 t cumin
1 c chicken broth
1/2 c half and half or heavy cream
1 14-oz can diced tomatoes (or a 10-oz can of Rotel or 2 c fresh tomatoes plus 1/4 c diced jalapeños)
1/3 c plain yogurt or sour cream
1/2 c cilantro, chopped
10 corn tortillas
3 c cheese, cheddar or a mix of pepper jack and cheddar
Season the chicken with 4 t lime juice, 2 t chile powder, and a dash of salt. In a skillet over medium heat, cook the chicken in the olive oil for 10 minutes per side or until cooked through. When chicken is cooked through, remove from heat and shred when it is just cool enough to handle. Season with salt and pepper as needed. Set aside (you should have about 3 c of chicken).
Melt the butter in a saucepan over medium heat. Add the onions and both peppers. Cook for 10 minutes or until onions have softened. Add the garlic, flour, cumin, and remaining 2 t of chile powder. Cook for 1 minute, stirring constantly. Add the chicken broth and cook until mixture has thickened. Stir in the half and half and tomatoes. Cover the pot and simmer 15 minutes, stirring occasionally. After 15 minutes, stir in the sour cream, remaining 2 t lime juice, and 1/4 c cilantro. Season with salt and pepper. Remove from heat.
Soften the tortillas (either dry--over a comal or in a little oil in a black skillet). Ladle 1/2 c of the sauce into the bottom or a 11x7 pan (you can use and 9x13 pan, it will just not be as thick). Top with 5 tortillas, tearing tortillas as needed to be sure the entire pan is covered. Add half the chicken, followed by 1/2 the sauce, 1/2 the remaining cilantro, and 1 1/2 c grated cheese. Repeat the layers, ending with the cheese.
Cook uncovered in a preheated 350 degrees oven for 30 minutes or until brown and bubbling. Serve immediately, topping with sour cream, salsa, and more cilantro as desired.
Friday, August 6, 2010
Slow Cooker Carnitas
Since I finally bought a slow cooker after being without for many, many years, I am trying to use it more frequently. I've discovered starting a recipe first thing in the morning, leaving it alone for 8 - 10 hours, and then having a meal ready at suppertime is a pretty good deal. Plus, I am able to avoid heating up my house as much or I don't need to be at the mercy of Curtis and the Egg (I know I could learn how to barbeque, but why?). Thus, I am ever on the search for new recipes that aren't just soups or stews.
With the heat wave that's stifling the East Coast (By the way, we just hit 100 degrees in my part of Texas. We've had rainy days on occasion. Such a nice respite from last summers 70+ days of 100 degrees weather), slow cooker recipes are more prevalent on good food blogs.
This was fabulous. The prep work was minimal--I get annoyed with slow cooker recipes that has a lot of upfront work. If I want to do a lot of prep work, I'll not bother with getting out the slow cooker! We made these into tacos and quesadillas. I saved the juice from the crockpot, cooled it and skimmed the fat off the top. It made a great sauce for pouring over the pork when I reheated it for may other meals.
This recipe will feed a small army (12 - 16 people). Either plan on feeding a lot, eating it all week, or freezing some to save for later.
Slow Cooker Carnitas
from the Kitchn
1 ( 6 - 8 lb) bone-in pork butt, also called pork shoulder or boston butt (or if you can, buy meat labeled carnitas)
2 T coarse salt
1 T cumin
1 T black pepper
1 T dried oregano
2 t cinnamon
1 t cayenne or chili powder, or to taste
8 cloves garlic, smashed
4 chipotle peppers, canned or dried (optional)
1 c tomato juice
1 c orange juice
Trim excess fat off meat and discard fat. Place all ingredients in slow cooker and stir gently to combine. Cook on low for 8 hours. Meat will fall off the bone and shred very easily. When cool enough to handle, remove meat from juices and place in large bowl. Remove bone from meat and shred using a couple of forks or a pastry blender (it really works well!).
Refrigerate juices. Once fat has congealed, skim the fat off the juices. Save the juices to top meat with when reheating.
For tacos, serve on your choice of tortillas with sour cream, cilantro, chopped red onion, lime wedges, and roasted chiles (if you have an overabundance of chiles like I do).
With the heat wave that's stifling the East Coast (By the way, we just hit 100 degrees in my part of Texas. We've had rainy days on occasion. Such a nice respite from last summers 70+ days of 100 degrees weather), slow cooker recipes are more prevalent on good food blogs.
This was fabulous. The prep work was minimal--I get annoyed with slow cooker recipes that has a lot of upfront work. If I want to do a lot of prep work, I'll not bother with getting out the slow cooker! We made these into tacos and quesadillas. I saved the juice from the crockpot, cooled it and skimmed the fat off the top. It made a great sauce for pouring over the pork when I reheated it for may other meals.
This recipe will feed a small army (12 - 16 people). Either plan on feeding a lot, eating it all week, or freezing some to save for later.
Slow Cooker Carnitas
from the Kitchn
1 ( 6 - 8 lb) bone-in pork butt, also called pork shoulder or boston butt (or if you can, buy meat labeled carnitas)
2 T coarse salt
1 T cumin
1 T black pepper
1 T dried oregano
2 t cinnamon
1 t cayenne or chili powder, or to taste
8 cloves garlic, smashed
4 chipotle peppers, canned or dried (optional)
1 c tomato juice
1 c orange juice
Trim excess fat off meat and discard fat. Place all ingredients in slow cooker and stir gently to combine. Cook on low for 8 hours. Meat will fall off the bone and shred very easily. When cool enough to handle, remove meat from juices and place in large bowl. Remove bone from meat and shred using a couple of forks or a pastry blender (it really works well!).
Refrigerate juices. Once fat has congealed, skim the fat off the juices. Save the juices to top meat with when reheating.
For tacos, serve on your choice of tortillas with sour cream, cilantro, chopped red onion, lime wedges, and roasted chiles (if you have an overabundance of chiles like I do).
Monday, August 2, 2010
Chicken with Salsa Verde
We are currently in pepper overload, as I suspect many who subscribe to our CSA are. I am working on staying on top of the peppers, but find myself falling behind on the red anaheim peppers. The larger, milder yellow/green peppers aren't a problem, nor are the hot, hot small red/green peppers (they usually don't even darken my doorstep, instead heading straight for the trade box at our pick up spot). I was excited to find this Rick Bayless recipe which was easy to adapt to be spiceless for the kids to spicy for the grown ups.
As good as this was the first day, I discovered the best way to eat these as leftovers. I shredded the leftover chicken and put a small amount inside a hot tortilla. I poured some of the salsa verde over top and then microwaved briefly. Instant green chicken enchiladas! The leftovers were as fabulous as the first meal.
To make this spiceless, just omit the 2 fresh chiles and proceed with the recipe at browning the chicken breasts.
This serves 4.
Chicken with Salsa Verde
from Everyday Mexican by Rick Bayless via Serious Eats.
2 fresh poblano or anaheim chiles
2 T vegetable oil
4 boneless, skinless chicken breasts (1 1/2 lbs total)
salt
1 lg white onion, sliced 1/4" thick
1 1/2 lbs tomatillos, husked and rinsed
1 c cilantro, roughly chopped
1 c chicken broth
2 - 3 T Mexican crema, heavy cream, or creme fraiche
Roast the chiles (click here for a link to chile roasting if you need some advice). Remove blackened skin from chiles, discard seeds and membranes, and cut into 1/4" strips. Set aside. Pour the oil into a large skillet over medium high heat. Season chicken with salt and place in skillet. Cook until well browned on both sides, about 2 minutes per side. Set aside. Cook the onions until just beginning to soften, about 4 minutes, adding more oil to the skillet if necessary. Meanwhile, blend the tomatillos and cilantro in a food processor or blender (it may take a couple of batches). Pour tomatillo/cilantro mixture into skillet with not yet tender onions. Cook until sauce is very thick, about 8 minutes. Add the broth, chile strips, and crema. Stir well and season with 1 t salt. Return chicken breasts and any accumulated juices to skillet. Reduce the heat and simmer until the chicken is completely cooked, about 8 - 10 minutes. Serve.
As good as this was the first day, I discovered the best way to eat these as leftovers. I shredded the leftover chicken and put a small amount inside a hot tortilla. I poured some of the salsa verde over top and then microwaved briefly. Instant green chicken enchiladas! The leftovers were as fabulous as the first meal.
To make this spiceless, just omit the 2 fresh chiles and proceed with the recipe at browning the chicken breasts.
This serves 4.
Chicken with Salsa Verde
from Everyday Mexican by Rick Bayless via Serious Eats.
2 fresh poblano or anaheim chiles
2 T vegetable oil
4 boneless, skinless chicken breasts (1 1/2 lbs total)
salt
1 lg white onion, sliced 1/4" thick
1 1/2 lbs tomatillos, husked and rinsed
1 c cilantro, roughly chopped
1 c chicken broth
2 - 3 T Mexican crema, heavy cream, or creme fraiche
Roast the chiles (click here for a link to chile roasting if you need some advice). Remove blackened skin from chiles, discard seeds and membranes, and cut into 1/4" strips. Set aside. Pour the oil into a large skillet over medium high heat. Season chicken with salt and place in skillet. Cook until well browned on both sides, about 2 minutes per side. Set aside. Cook the onions until just beginning to soften, about 4 minutes, adding more oil to the skillet if necessary. Meanwhile, blend the tomatillos and cilantro in a food processor or blender (it may take a couple of batches). Pour tomatillo/cilantro mixture into skillet with not yet tender onions. Cook until sauce is very thick, about 8 minutes. Add the broth, chile strips, and crema. Stir well and season with 1 t salt. Return chicken breasts and any accumulated juices to skillet. Reduce the heat and simmer until the chicken is completely cooked, about 8 - 10 minutes. Serve.
Thursday, September 17, 2009
Roasted Poblano Peppers
Before roastingI prefer to use our gas grill for this venture, but you could use the oven, any grill, or even the flame of a gas stove top (I haven't tried this one personally, I just know it could be done...). Lightly spread oil over the peppers. I use olive oil that is in a pressurized spray bottle, but you could toss them in bowl with oil as well. Place over high heat (about 400 - 450 degrees in the oven), and char skins. Turn as needed until all sides are charred. Don't over char or you won't be able to peel the skins off (the flesh will be burnt as well and you don't want that). Once all sides are charred, steam the peppers to loosen the skins. To do this, either throw in a bag (ziploc or paper, just make sure if you use a ziploc type bag, it is freezer quality, otherwise it will melt the bag) or place in a bowl and cover. Let set for 10 minutes or so. Remove and carefully peel off the skins. It's ok if some of the flesh is darkened, as long as the skin peels off. Remove stem and seeds (if desired, I always do because that's where most of the heat is). Use as the recipe directs.
After roasting (the light pepper isn't done yet).Tuesday, September 15, 2009
Chile Cheese Gratin with Chorizo
All summer I've struggled with how to use all the peppers I've been getting from our CSA. My kids don't eat spicy foods (what a bummer!) and since I don't make a separate meal for the kids, I don't usually use the peppers, unless they are the bell peppers (I've found even some of the so called sweet peppers are too hot for my kids). Then, I found this recipe. I was excited to find a side dish that used lots of peppers. In fact, I bought a couple of Hatch chile peppers to supplement the peppers I had in my fridge.
Curtis and I both really liked this. I don't know how often I'll make it, especially with the chorizo, because between the chorizo and cheese, it is rather greasy. I was glad I served it with a meal that otherwise had no meat and low fat. M wanted to eat it too, because of the tortilla chips on top, so she ate the top cheesy tortilla layer. The original recipe doesn't call for the chorizo (it is listed as a variation), so feel free to leave that out. This recipe serves 3 - 4 people as a side.
Chile Cheese Gratin with Chorizo
from How to Cook Everything by Mark Bittman
1 T olive oil
6 poblano peppers or other mild fresh chiles or bell peppers, roasted and cleaned
up to 1/2 lb Mexican chorizo, crumbled (optional)
1 c tomatoes, chopped (canned tomatoes work great too)
1 1/2 c cheddar, Monterey Jack , or cojita cheese (or a mixture), grated
1/4 c fresh cilantro, chopped
1/2 c tortilla chips, crushed
Cook the chorizo in a skillet until browned. Cut the chiles into large chunks. Layer the chiles, then chorizo, tomatoes, and cheese, sprinkling layers occasionally with cilantro, in a 1 1/2 qt casserole or gratin dish. Top with the tortilla chips. Bake in a preheated 375 degrees oven for 25 minutes until cheese is melted, bubbling, and browned. Serve immediately with a dollop of cream cheese (optional)
Curtis and I both really liked this. I don't know how often I'll make it, especially with the chorizo, because between the chorizo and cheese, it is rather greasy. I was glad I served it with a meal that otherwise had no meat and low fat. M wanted to eat it too, because of the tortilla chips on top, so she ate the top cheesy tortilla layer. The original recipe doesn't call for the chorizo (it is listed as a variation), so feel free to leave that out. This recipe serves 3 - 4 people as a side.
Chile Cheese Gratin with Chorizo
from How to Cook Everything by Mark Bittman
1 T olive oil
6 poblano peppers or other mild fresh chiles or bell peppers, roasted and cleaned
up to 1/2 lb Mexican chorizo, crumbled (optional)
1 c tomatoes, chopped (canned tomatoes work great too)
1 1/2 c cheddar, Monterey Jack , or cojita cheese (or a mixture), grated
1/4 c fresh cilantro, chopped
1/2 c tortilla chips, crushed
Cook the chorizo in a skillet until browned. Cut the chiles into large chunks. Layer the chiles, then chorizo, tomatoes, and cheese, sprinkling layers occasionally with cilantro, in a 1 1/2 qt casserole or gratin dish. Top with the tortilla chips. Bake in a preheated 375 degrees oven for 25 minutes until cheese is melted, bubbling, and browned. Serve immediately with a dollop of cream cheese (optional)
Tuesday, July 21, 2009
Skirt Steak with Poblano Rajas and Zucchini
I am always challenged by the amount of peppers we get every summer in our box. I was searching last week and found one that took 2 poblanos and decided I needed to make it. It wasn't difficult or time consuming to make. I used the grill to roast the poblanos and cook the steaks so I didn't need to heat up the house too much.
M and J just ate the steak for supper and passed on the vegetable cream sauce on top. Curtis and I liked the cream sauce just fine, but as leftovers, I couldn't bring myself to eat the cream sauce. We also had roasted potatoes with cilantro lime mayonnaise with this meal as well.
Skirt Steak with Poblano Rajas and Zucchini
from Bon Appetit
2 large poblanos
2 (12-oz) skirt steaks
3 T olive oil
2 t cumin
1 t chile powder (optional)
1 c zucchini, diced
3/4 c onions, chopped
1/2 c whipping cream
Roast poblanos either in the broiler or on a grill. To roast, char the chile on all sides, until blackened all over. Put in ziploc bag for 10 - 15 minutes to allow the chile to steam (which loosens the skin). Remove blackened skin with your fingers or the back of knife (if using your fingers, be careful. This is a chile and can burn, especially in small cuts). Seed and cut chiles lengthwise into 1/2" wide strips. Set aside. Brush steaks with 1 T oil. Mix 1 t cumin and chile powder, if using, and rub on both sides of steaks. Sprinkle with salt and pepper.
Heat 1 T oil in large skillet over medium high heat. Add zucchini, poblanos, and onions. Saute until zucchini is tender, about 2 minutes. Stir in 1 t cumin. Add cream, boil until slightly thickened, about 2 minutes longer. Season to taste with salt and pepper.
Grill steaks, about 4 minutes per side for medium-rare. Let cool for 5 minutes. Thinly slice across the grain. Transfer steaks to platter. Top with poblanos and chopped cilantro.
M and J just ate the steak for supper and passed on the vegetable cream sauce on top. Curtis and I liked the cream sauce just fine, but as leftovers, I couldn't bring myself to eat the cream sauce. We also had roasted potatoes with cilantro lime mayonnaise with this meal as well.
Skirt Steak with Poblano Rajas and Zucchini
from Bon Appetit
2 large poblanos
2 (12-oz) skirt steaks
3 T olive oil
2 t cumin
1 t chile powder (optional)
1 c zucchini, diced
3/4 c onions, chopped
1/2 c whipping cream
Roast poblanos either in the broiler or on a grill. To roast, char the chile on all sides, until blackened all over. Put in ziploc bag for 10 - 15 minutes to allow the chile to steam (which loosens the skin). Remove blackened skin with your fingers or the back of knife (if using your fingers, be careful. This is a chile and can burn, especially in small cuts). Seed and cut chiles lengthwise into 1/2" wide strips. Set aside. Brush steaks with 1 T oil. Mix 1 t cumin and chile powder, if using, and rub on both sides of steaks. Sprinkle with salt and pepper.
Heat 1 T oil in large skillet over medium high heat. Add zucchini, poblanos, and onions. Saute until zucchini is tender, about 2 minutes. Stir in 1 t cumin. Add cream, boil until slightly thickened, about 2 minutes longer. Season to taste with salt and pepper.
Grill steaks, about 4 minutes per side for medium-rare. Let cool for 5 minutes. Thinly slice across the grain. Transfer steaks to platter. Top with poblanos and chopped cilantro.
Wednesday, November 26, 2008
Cranberry Salsa
This uses local peppers, oranges, pecans, and cilantro. Too bad there are no nearby cranberry bogs! :)
Roast 1 red bell pepper (if you can still find them) and 1 poblano (or other green) chile until blackened on all sides on a grill. Enclose in a plastic bag and let stand 10 minutes to steam. Peel, seed, and chop peppers. In a saucepan over medium heat mix 1/2 c sugar and 1/4 c orange juice, stirring until sugar dissolves. Remove from heat. Mix in 2 c coarsely chopped cranberries. Transfer mixture to large bowl and cool to room temperature. Mix in roasted peppers (bell and chile), 1/4 c chopped and toasted pecans, and 2 T grated orange peel. Mix in 1/3 c chopped cilantro just before serving.
If you want, you can prepare this the day before, cover and refrigerate. Just wait until right before serving to stir in chopped cilantro.
Roast 1 red bell pepper (if you can still find them) and 1 poblano (or other green) chile until blackened on all sides on a grill. Enclose in a plastic bag and let stand 10 minutes to steam. Peel, seed, and chop peppers. In a saucepan over medium heat mix 1/2 c sugar and 1/4 c orange juice, stirring until sugar dissolves. Remove from heat. Mix in 2 c coarsely chopped cranberries. Transfer mixture to large bowl and cool to room temperature. Mix in roasted peppers (bell and chile), 1/4 c chopped and toasted pecans, and 2 T grated orange peel. Mix in 1/3 c chopped cilantro just before serving.
If you want, you can prepare this the day before, cover and refrigerate. Just wait until right before serving to stir in chopped cilantro.
Tuesday, October 7, 2008
Chiles en Nogadas with Rice
This is, hands down, one of Curtis's and my favorite late summer meals. I usually start making this around the time the poblano peppers on my plant start getting nice and big (in the summer they are smaller because of the heat). The chicken is incredible. If you don't want to go to the work of stuffing peppers or making the sauce, the chicken is still worthwhile making, whether you just serve it with rice or use it for some of the best quesadillas you'll ever have. Having cooked chicken on hand makes this recipe a lot quicker (than having to cook some chicken before starting the recipe). I start rice cooking when I start the peppers roasting. I also start the chicken mixture at the same time the peppers roast as well.For the poblano peppers themselves, start by roasting four of them. I do this by putting them on the grill and turning them occasionally until the peppers are charred on all sides. Once they are charred, immediately put them in a plastic bag and let them steam for 5 minutes or so. When they are cool enough to handle, carefully take the blackened skin off. As tempting as it may seem, don't rinse the peppers off, if a little skin is left, that's ok. Cut a slit in each pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed.
For the chicken (the best part!!), saute 1 small chopped onion and 1 clove minced garlic in little olive oil in a large skillet over medium heat until they are soft. Then add 2 c cooked, chopped chicken, a scant 1/4 c raisins, 3 T brown sugar, 1/4 c chopped pecans, a dash of ground black pepper, and 1 bay leaf. Mix together and cook 3 - 5 minutes. Stir in 1 t white vinegar, 1/4 c chopped fresh cilantro, 1 T tomato paste, and about 1/2 c water. Reduce heat to low and let all simmer for 15 minutes. Allow to cool so you can stuff the peppers. Stuff each pepper with cooled chicken mixture. Put rice on a serving platter and then the chiles on top. I always keep some chicken separate for the kids, since they don't like spicy foods. I arrange that on the plate as well and then put the plate in 250 degrees oven to keep the peppers warm until the sauce is made.
For the sauce, combine 4 oz cream cheese, 3 T goat cheese, 3 T sour cream, 3 T chopped pecans, a pinch of nutmeg, and 2 T sugar in a small saucepan over medium heat. Heat, stirring for 5 - 7 minutes. To serve, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.
I was my own sous chef tonight. I cut the onions and garlic while the kids slept and combined the raisins, brown sugar, pepper, pecans, and bay leaf. I knew we would get home late from some errands and didn't want a repeat of last night's supper (being ready at 6:45). It made cooking a lot easier and made me feel a little like I was on one of those cooking shows where they never measure and just dump cute little containers of ingredients in. Curtis and I loved it (and I ate way too much). M decided she didn't like chicken tonight so she ate the rice and picked out the raisins. J ate some chicken, rice, and some sauce (in fact, he loved the sauce and would have eaten just that if we would have let him).
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