Espinoso Pollo Chili Recipes
ESPINOSO POLLO CHILI
Team Betty shares a white chili recipes from the Betty Crocker chili cook off. Check out the secret ingredients.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 16
Steps:
- In 3-quart saucepan, heat oil over medium heat. Cook cactus, onion and garlic in oil about 7 minutes, stirring occasionally, until crisp-tender.
- Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Serve chili with garnishes.
Nutrition Facts : Calories 330, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 6 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 5 g, TransFat 0 g
CLASSIC CHILI POBLANO RELLENOS
I love chili rellenos and with poblano chilies, they are super good! I hope you enjoy this classic recipe, using poblano chilies! This chile pepper is often mislabeled 'Pasilla', which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Provided by Sharon123
Categories Cheese
Time 40m
Yield 4-5
Number Of Ingredients 10
Steps:
- Roast the chiles:.
- Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
- Keep the broiler on.
- Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
- In a large saucepan, heat 1/2" of shortening till very hot.
- Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
- Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
- Serve immediately, accompanied by your favorite salsa. Enjoy!
Nutrition Facts : Calories 623.3, Fat 42.6, SaturatedFat 25.6, Cholesterol 303.7, Sodium 2228.5, Carbohydrate 22.9, Fiber 1.8, Sugar 5.5, Protein 38
CHILI CON POLLO
In a hurry? In just 20 minutes, you can serve a hearty chicken chili with three different varieties of beans.
Provided by DuChick
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, combine all ingredients except sour cream and salsa.
- Cook over medium heat about 10 minutes, stirring occasionally, until hot.
- Ladle chili into individual bowls.
- Top each serving with sour cream and salsa.
Nutrition Facts : Calories 535, Fat 8.3, SaturatedFat 2.9, Cholesterol 44.7, Sodium 1228.6, Carbohydrate 80.2, Fiber 17.4, Sugar 1.3, Protein 37.3
POLISH CHILI
I received this recipe from my sister-in-law's friend and she is from Poland. It has fresh chilies and tomatoes, along with beef and polish sausage. This is a really good, different chili recipe.
Provided by GETCOOKINAGAIN
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h45m
Yield 12
Number Of Ingredients 14
Steps:
- Place the ground beef into a large pot over medium-high heat. Cook, stirring to crumble, until beef is no longer pink. Drain off excess grease, leaving just enough to coat the bottom of the pot. Add the polish sausage, onion and garlic to the pot; cook and stir until onion is tender. Mix in the Anaheim, yellow and jalapeno peppers, tomatoes and tomatillos. Simmer over medium heat for about 20 minutes.
- Pour in the vinegar, tomato sauce and pimentos and then mix in the pinto beans and kidney beans; cover and simmer over medium heat for 30 minutes.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 17.3 g, Cholesterol 89.3 mg, Fat 31.1 g, Fiber 5 g, Protein 21.7 g, SaturatedFat 11.7 g, Sodium 574.9 mg, Sugar 4.7 g
POLLO EN SALSA
Prepared Mexican-style cooking sauce and boneless, skinless chicken breasts come together in a spicy, creamy dish that will please even the pickiest eaters!
Provided by Keri
Time 6h40m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a slow cooker. Combine diced tomatoes with juice, chipotle salsa, and condensed soup in a bowl; pour over chicken. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, about 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
- Turn slow cooker off. Stir in sour cream and season with salt.
- Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.
Nutrition Facts : Calories 682 calories, Carbohydrate 66 g, Cholesterol 98.4 mg, Fat 30.3 g, Fiber 6.2 g, Protein 34.7 g, SaturatedFat 13.5 g, Sodium 1077.9 mg, Sugar 7.6 g
POBLANO CHILIES WITH BLACK BEANS AND CHEESE
Categories Bean Cheese Onion Pepper Appetizer Bake Broil Low Fat Vegetarian Chill Healthy Bon Appétit Sugar Conscious
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds.
- Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13x9x2-inch glass baking dish.
- Preheat oven to 350°F. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam side down atop onions. Sprinkle cheese over. Cover with foil. (Can be made 4 hours ahead. Chill.)
- Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with salsa and 1 tablespoon sour cream.
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