Poblanos are a favorite of mine. Rich and meaty, these chiles may or may not pack a punch. After roasting them, they need to be peeled, and this is the step where you can tell if you got a spicy one! The aroma of the chile can often determine its heat. If you need to lessen the heat, seed and devein the chile.This casserole gratin is a case of simple ingredients combining to make something greater than its parts. I highly recommend baking your own tortilla chips. Unlike chilaquiles, where you want the chips to melt into the mixture, this gratin thrives on the chips lending crispness and bite. The poblanos add heat and flavor, the tomatoes help carry the flavor forward and the cheese sauce... well, we all know the rich, smooth flavor cheese adds.This is one casserole that may become part of your regular lineup: It is that good. Perfect to serve as a side dish or on its own, and you could even add a fried egg on the side. Then again, it would also be a great dip eaten with more chips. Hot and bubbly, straight out of the oven, eat this one immediately; though I promise that won't be hard!
These corn muffins are good with just a dab of butter but they are great with another dab of red jalapeño jelly. I guess in this case I followed the mantra we hear often today, "Go Big or Go Home." These are truly big on the pepper, but oh so good, too!
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Because this is such a substantial guacamole, chef Rick Bayless likes to serve it less as a dip for chips and more as an accompaniment to smoky, grilled shrimp, chicken, fish or pork. (You’ve already got the grill hot, so might as well use it as much as possible.) This recipe comes from Negra Modelo.
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Cornbread is a staple throughout the year, and Miraval Resort and Spas in Tucson, AZ lightened up this family favorite. Low-fat buttermilk plus fresh vegetables like corn, poblano chiles, and red bell peppers make this a healthier take on the classic.
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A “Texican” take on traditional Hannukah latkes, these are seasoned with smoky chipotle powder, cumin, paprika, and chili powder. Top the latkes with brisket and quick pickled onions. Recipe courtesy of Tres Carnes in New York City.
Recipe Courtesy of She Wears Many Hats“When it comes down what to prepare on a chilly day for a crowd, a big pot of chili is hard to beat. It sure does hit the spot! Chili is an easy meal to prepare and perfect for serving a crowd. It can be prepared hours ahead and left to warm and mingle until ready to serve which makes entertaining a cinch.”-Amy