CHORIZO STUFFED POBLANO PEPPERS
Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.
Provided by jiver
Categories Appetizers and Snacks Tapas
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
- Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
- Bake in preheated oven until peppers are tender, about 1 hour.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g
CHORIZO, POBLANO AND YAM FAJITAS WITH LIME-MARINATED RED ONIONS
Provided by Bon Appétit Test Kitchen
Categories Onion Sauté High Fiber Dinner Feta Lime Sausage Sweet Potato/Yam Tortillas Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Toss onions and generous sprinkle of salt in medium bowl. Mix in lime juice. Set aside to marinate, tossing occasionally.
- Meanwhile, place yam in microwave-safe bowl. Add splash of water. Cover; cook on high until tender, 3 to 4 minutes.
- Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking into small pieces with fork, about 5 minutes. Transfer chorizo to bowl. Spoon off all but 1 tablespoon fat from skillet. Add chiles to skillet. Cover and cook until tender, stirring occasionally, about 4 minutes. Drain yam; transfer to skillet. Add chorizo and toss 1 minute to rewarm filling.
- Cook 1 tortilla at a time directly over gas flame or in skillet until heated, 10 to 15 seconds per side.
- Arrange tortillas on work surface. Spoon filling in strip down center of each. Top with cheese, onions, and sprinkle of lime marinade. Fold in sides of tortillas.
- Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.
GARLIC ONION CHICKEN FAJITAS WITH LIME
The aroma of the lime is so good, and when you cook it it fills the kitchen and people come-a-running. I accompany this with southwest-style rice.
Provided by Melissa mieske
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk orange juice, lime juice, olive oil, garlic, dried onion, oregano, cilantro, salt, and black pepper together in a bowl until marinade is smooth. Measure out 1/4 cup of the marinade and set aside. Pour remaining marinade into a resealable plastic bag, place chicken in the bag, squeeze out excess air, and seal the bag. Marinate chicken in the refrigerator for at least 30 minutes.
- Remove chicken from marinade and shake off excess; discard remaining marinade.
- Cook and stir chicken in a large skillet over medium-high heat until lightly browned and cooked through, 3 to 7 minutes. Transfer chicken to a plate. Cook and stir pepper and onion in the same skillet with reserved 1/4 cup of marinade until vegetables are tender and liquid is reduced, about 5 minutes. Return chicken to skillet; cook and stir until heated through, 2 to 3 minutes.
- Spoon chicken mixture into tortillas.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 31.7 g, Cholesterol 49.4 mg, Fat 8.7 g, Fiber 2.4 g, Protein 24.6 g, SaturatedFat 1.8 g, Sodium 545.8 mg, Sugar 2.8 g
BEEF AND POBLANO FAJITAS (WITH MARINADE)
Started out as Emeril's recipe, but now it's mine! Note that time indicated does not include marinating time.
Provided by Galley Wench
Categories Meat
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large zip-lock bag, mix together 1/4 cup lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, chili, and cumin.
- Add the steak, and seal.
- Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
- Remove meat from the marinade, pat dry.
- Season both sides with salt and pepper.
- Prepare grill:.
- Oil the grill surface.
- Brush the poblanos with oil and grill, turning often, until softened and charred, 8 to 12 minutes. Transfer to a medium bowl and cover with a plate or plastic wrap to trap the heat. Peel as much skin as possible from the peppers, discard the stems and seeds, and slice into 1/2-inch-wide strips; transfer to the serving dish and keep warm.
- Brush the onions with oil and grill, turning frequently, until softened and lightly charred, 2 to 4 minutes.Transfer to serving dish.
- Add 1 tablespoon lime juice and 1/4 teaspoon salt to the vegetables and toss to combine.
- Grill the steak 3 to 4 minutes per side for medium-rare, or to desired doneness. Transfer the steak to a cutting board, tent with foil and let rest 10 minutes before slicing.
- Slice the steak very thinly (against the grain), then chop into small pieces. Serve the steak and vegetables with the guacamole, lime wedges, hot sauce and tortillas.
- Serve immediately with hot tortillas, lime juice, salsa, sour cream.
Nutrition Facts : Calories 710.2, Fat 29.1, SaturatedFat 8.3, Cholesterol 62, Sodium 835.5, Carbohydrate 67.9, Fiber 6.1, Sugar 3.7, Protein 43.1
CILANTRO-LIME CHICKEN FAJITAS WITH GRILLED ONIONS
I'm dying for some lime-tinged fajitas about now... Optional toppings include: salsa, guacamole, sour cream, chopped fresh cilantro, sliced green onions and chopped Serrano chiles.
Provided by Sandi From CA
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
- Place chicken breast halves in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblano chiles, bell peppers, and onions on large rimmed baking sheet. Pour ½ cup marinade over; turn to coat. Sprinkle chicken breasts and vegetables with salt and pepper. Reserve remaining marinade.
- Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
- Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with optional toppings.
Nutrition Facts : Calories 780.1, Fat 39.3, SaturatedFat 6.6, Cholesterol 75.5, Sodium 867.1, Carbohydrate 70.8, Fiber 5.7, Sugar 5.2, Protein 36.5
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