There are easier versions of this favorite dip, but I love the flavors that fresh cilantro and roasted poblanos add.
If you don't feel like turning on the oven, substitute a can of tomatoes with chilis for the Roma tomato, poblano peppers and fresh cilantro.
The corn tortilla chips should be gluten free, but it's always a good idea to check the label to be sure.
Summer is winding down, and for most of us that means using up our saved vacation days and heading to the beach for the week. Eating at the beach might not seem ideal, but it can be a great destination for a picnic, so long as you know how to do it correctly.
The first thing to remember is to protect your food from the outdoor elements. You never want the sand, wind, or heat to ruin your picnic, so be sure to wrap all of your items in plastic wrap or foil. Liquid dishes such as cold or room-temperature soup are great to bring to the beach because you can keep them in a thermos and they’ll hold up. If you’re getting fancy and want to keep your presentation skills in check, pack sauces or condiments in mini squeeze bottles for easy and safe plating. Kebabs, requiring no silverware, are another great dish to serve at the beach. Wait to assemble them until you get there, though, and be sure to pre-cut all items so it is simple to assemble while on the beach. When you’re ready to sit down into the sand and eat, lay out a fresh towel that’s sand-free and place weights along the corners to keep it weighed down.
If you really want to impress your beach buds, my shrimp ceviche is the perfect beach-weather dish that will hold up well in a chilled cooler.
Upton’s Naturals is the first company to make pre-seasoned, heat-and-serve, natural jackfruit nationally available to the U.S. market. Using only simple, recognizable ingredients, Upton’s Naturals’ jackfruit offers a good source of fiber, is completely free of cholesterol, gluten, soy, oil, GMOs, and artificial flavors, and 100 percent vegan.
"When you're short on time, consider making Taco Chili Soup. This recipe is super easy because it's low on prep time. Chop a few fresh vegetables (onion, poblano, and jalapeño). If you have extra time consider adding a few more, like kale, carrots, celery, zucchini, and summer squash. Add broth, canned tomatoes, salsa verde, Hormel® Taco Meat™ (which is all natural and pre-cooked), beans, and a handful of fresh cilantro. Bring it to a boil and simmer five minutes and you have dinner ready in a flash." – Chef Angela Sellers
Be forewarned: This lasagna is properly hot. If you "don't do spicy food," feel free to cut down the amount of chipotles en adobo, or to omit them entirely. But, if you're a fellow fire-breather like me, you'll notice that contrary to what a lot of people say about spicy food, the flavors don't get drowned out in this dish. That's because there are plenty of robust flavors to stand up to all the heat — freshly ground cumin, rich freshly grated Monterey Jack cheese, and poblano peppers charred over an open flame. It's all in the details on this one.
Click here to see 6 Irresistible Lasagna 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.
Rajas con crema, or poblano peppers in cream, is a traditional Mexican dish that's served as a side for tacos. According to chef Patricio Sandoval of Mercadito Restaurants, it's best served in warmed tortillas.
This Mexican-inspired twist on a traditional Southern comfort dish is perfect for brunch, lunch, or dinner. Pleasantly chewy hominy stands in for the usual grits, and Mexican chorizo and poblano pepper lends a bit of heat and smokiness to the broth for this dish.