Roasted Pepper Tacos With Cream Recipes
ROASTED PEPPER TACOS WITH CREAM
Provided by Elaine Louie
Categories dinner, main course
Time 35m
Yield 4 to 6 tacos
Number Of Ingredients 6
Steps:
- Using a gas stove or grill, place peppers over an open flame, turning regularly, until roasted and charred all over. (Alternatively, peppers may be roasted on a baking sheet under a broiler.) Immediately transfer to a bowl, cover with plastic wrap, and allow to steam for 15 minutes. Peel off charred skin, remove stems and seeds, and cut into long strips 1/2 inch wide.
- Heat a medium skillet over medium-high heat. Add oil and peppers. Sauté for 1 minute, then stir in cilantro and lime juice. Add crema and stir until heated. If crema is thin, reduce until slightly thickened but still creamy, 1 to 2 minutes. If using crème fraîche, stir in and immediately remove pan from heat.
- Heat a griddle or large skillet over medium-high heat. Heat tortillas on griddle until piping hot, turning once, 15 to 20 seconds on each side. To serve, place a tortilla on a warmed plate and add a serving of pepper mixture. Fold tortilla in half, gently flattening it, and serve immediately.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 309 milligrams, Sugar 3 grams, TransFat 0 grams
TACO-STUFFED PEPPERS RECIPE BY TASTY
If you're craving tacos but not all the carbs, you'll love these lightened-up stuffed peppers. The peppers are hollowed out and roasted in the oven, then stuffed with ground beef, black beans, brown rice, corn, and salsa. It's everything you love about tacos, all in an edible vegetable bowl. You can always swap ground beef for chicken or turkey, or stick to rice and keep this recipe totally vegetarian.
Provided by Tasty
Categories Lunch
Time 55m
Yield 6 peppers
Number Of Ingredients 22
Steps:
- Cut off the top and remove the seeds from each pepper.
- Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
- While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
- NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
- Add diced onion - continuing to cook until softened, about 4-5 minutes.
- Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
- Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
- Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
- Return to the oven for 15 minutes until the cheese has melted.
- Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
- Enjoy!
Nutrition Facts : Calories 667 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 10 grams, Protein 38 grams, Sugar 13 grams
ROASTED POBLANO & BELL PEPPER CHICKEN TACO
Found in Fine Cooking: Delicious Chicken 2006 magazine. Slightly modified to use rotisserie chicken from the supermarket. The magazine also suggests that you should experiment with the recipe, adding toppings you like, or using shredded beef instead of chicken. I usually serve this with soutwestern rice and fried plantains.
Provided by Columbus Foodie
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Position an oven rack close to the broiler and heat the broiler.
- Put the peppers skin side up on a baking sheet and broil until blackened.
- Transfer the peppers to a small bowl, cover the bowl with plastic wrap, and let cool.
- Reduce the oven to 400 degrees F.
- In a medium bowl, combine the olive oil, cumin, cayenne, half of the garlic, and the lime juice. Season with salt.
- Add the chicken to the bowl and toss to coat it well with the vinaigrette.
- When the peppers are cool enough to handle, remove the blackened skin, and chop the peppers finely.
- In a small bowl, combine the sour cream, onion, the other half of the garlic, the cilantro, and the chopped peppers.
- Put the tortillas on a baking sheet. Divide the chicken among the tortillas leaving a little space around the edges. Top with the sour cream mixture and then the cheese.
- Bake until the cheese is melted, about 5 minutes. Garnish with a little fresh cilantro and serve with some salsa.
- Eat as is with a knife and fork or roll the tortilla up and eat with your hands.
Nutrition Facts : Calories 300.7, Fat 19.4, SaturatedFat 7.2, Cholesterol 59.4, Sodium 339.8, Carbohydrate 14.9, Fiber 2.3, Sugar 2.7, Protein 17.9
ROASTED RED PEPPER CREAM SAUCE
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
- In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
- Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g
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