CHICKEN WITH TOMATILLOS AND POBLANOS
A spicy chicken dish with a tomatillo sauce, best served over rice and accompanied with beans (black, red, or pinto are probably best). To increase the heat of the dish, you can always add more chiles - perhaps a serrano pepper.
Provided by Suzanne
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
- In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.
- Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.
Nutrition Facts : Calories 333.6 calories, Carbohydrate 23.6 g, Cholesterol 68.4 mg, Fat 13.2 g, Fiber 5.7 g, Protein 31.5 g, SaturatedFat 2.2 g, Sodium 384.2 mg, Sugar 8.7 g
BEEF STEW WITH POBLANOS, TOMATILLOS, AND POTATOES
From Cooking Light. When I MADE THIS stew, I did end up adding a bit more salt and pepper, and a squeeze of fresh lime. It was delicious!
Provided by kitchenslave03
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat broiler.
- Place poblanos on a foil lined baking sheet; broil 10 min or til blackened and charred, turning occasionally. Place in a freezer bag or a bowl covered with plastic wrap. Let stand 15 minute Peel chilies; cut in half lengthwise. Discard seeds and membranes. Chop chilies and set aside.
- Heat 1 t oil in large Dutch oven over med-high. Add onion; saute 10 min or til tender and golden. Spoon into large bowl.
- Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking excess off. Heat remaining oil in pan over med-high. Add half of beef; sprinkle with 1/4 t salt. Cook 6 min, browning on all sides. Add browned beef to onion. Repeat browning with remaining beef and salt.
- Add beer to pan, scraping up browned bits. Add chilies, 2 c water, pepper, oregano, cumin, garlic, tomatillos, and broth; bring to a simmer. Stir in beef and onions. Cover, reduce heat to med-low and simmer for 1 hour or until beef is just tender.
- Stir in potatoes. Simmer, uncovered, 50 min or til beef and potato are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 t salt and pepper. Ladle 1 1/3 cups stew into each of 8 bowls; sprinkle each serving with 1 1/2 T cheese and garnish with cilantro.
Nutrition Facts : Calories 609, Fat 32.2, SaturatedFat 12.1, Cholesterol 118, Sodium 651.9, Carbohydrate 42, Fiber 5.6, Sugar 7.7, Protein 35
HOT DOGS WITH POBLANOS, PEPPER JACK AND TOMATILLO
Make and share this Hot Dogs With Poblanos, Pepper Jack and Tomatillo recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add poblanos and onion; sprinkle with salt. Saute until chiles soften, 10 to 12 minutes. Transfer mixture to bowl. Add hot dogs to same pan. Add 1 cup water; cover. Boil until heated through, 5 minutes.
- Meanwhile, preheat broiler. Combine salsa verde and cilantro in small bowl.
- Place 1 hot dog in each bun; place on baking sheet. Cover each with slices of cheese. Broil until cheese melts, about 2 minutes. Top with chile-onion mixture; then Cotija cheese and salsa.
Nutrition Facts : Calories 382.8, Fat 23.3, SaturatedFat 8.2, Cholesterol 32.3, Sodium 1105.4, Carbohydrate 30.3, Fiber 1.7, Sugar 9.1, Protein 12.2
HOT DOGS WITH POBLANOS, PEPPER JACK, AND TOMATILLO
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add poblanos and onion; sprinkle with salt. Saute until chiles soften, 10 to 12 minutes. Transfer mixture to bowl. Add hot dogs to same pan. Add 1 cup water; cover. Boil until heated through, 5 minutes. Meanwhile, preheat broiler. Combine salsa verde and cilantro in small bowl. Place 1 hot dog in each bun; place on baking sheet. Cover each with slices of cheese. Broil until cheese melts, about 2 minutes. Top with chile-onion mixture; then Cotija cheese and salsa.
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HOT DOGS WITH POBLANOS, PEPPER JACK, AND TOMATILLO
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- Heat oil in large nonstick skillet over medium-high heat. Add poblanos and onion; sprinkle with salt. Sauté until chiles soften, 10 to 12 minutes. Transfer mixture to bowl. Add hot dogs to same pan. Add 1 cup water; cover. Boil until heated through, 5 minutes.
- Place 1 hot dog in each bun; place on baking sheet. Cover each with slices of cheese. Broil until cheese melts, about 2 minutes. Top with chile-onion mixture; then Cotija cheese and salsa.
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