This addictive dish, which is essentially a Mexican version of fondue, is traditionally served as an appetizer. Queso fundido is best eaten straight from the oven when the cheese is still hot and bubbling. Simply scoop the cheese onto tortillas and roll it up like you do when preparing tacos.
Avocados are so versatile — they're great for everything from smoothies to guacamole. In this recipe, avocados are the base for a delightful cream sauce that serves as the topping for stuffed poblano peppers.
When you have a quality cut, as I did this week with a beautiful DeBragga rack of lamb, you don't have to do much with the meat. Don't mess around, man. Salt, pepper, a little extra seasoning to bring a touch of different perspective — cooked on the grill or seared in the pan... you don't need much more. In this case, that little extra flavor came from some ancho powder rubbed into both sides of the lamb rib chop.
That said, it's hard to resist pumping up the flavor of some traditional sides, in this case potato salad. Mayo is always an important key — which one. Kewpie adds great tang. Then you'll find variations of potato salad that include things like celery to give it some crunch. That's nice. But it doesn't add much flavor. What does? Onion, but how about poblano and jalapeño. Peppers are underutilized in potato salads. You get crunch, you get heat, you get flavor. To round out the theme, try a salad with jalapeño vinaigrette (seeded if you're afraid of the heat).
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When it comes to your next potluck or barbecue, don’t forget the sides! This delicious mix of black beans, roasted corn and poblano peppers is marinated in sofrito and lime juice. It can be served hot or cold—as a side dish, over rice or over salad.This recipe is by Christian Rakyta of Nat’s Real Pit BBQ in Windsor, Connecticut, and was originally published in the Hartford Courant.
Stuffed squash is a great vegetarian entree for weeknight dinners. The combination of rice, green chile, corn and melted cheese makes a perfect stuffing for acorn squash. This recipe by JeanMarie Brownson was originally published in the Chicago Tribune.
Rich, flaky salmon pairs beautifully with briny tomato-olive salsa—especially when grilled. Smothered with roasted poblano peppers and served over white rice, this makes a gorgeous dinner.This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.
This sweet and spicy soup is healthy, delicious, and easy to make. It gets a nice smoky flavor from the ground cumin, fire-roasted tomatoes, and blackened poblano peppers. Make it heartier by adding fresh corn kernels, black beans, or pulled chicken.Click here for more of our best soup recipes.
A salsa of bright, tangy mango and hot, charred poblano peppers is the perfect accompaniment to pork, and this main dish comes together quickly and easily. Try this salsa with grilled fish or chicken as well.