Chile - Poblano
The "horn" in this salad is actually a roasted poblano chile. The stuffing is a zesty mixture that is both rich and refreshing, with a contrast of textures. Serve it with a Mexican meal. From the article Exotic & Spicy Salads.
Ophelia’s chiles rellenos are the best on the island. They are almost always gone by mid-lunch, so don’t wait! The tomato sauce can be prepared one day in advance.
From J.P. Hayes of Sgt. Peppers Hot Sauce Micro Brewery located in Austin, Texas.
Since poblanos make some of the tastiest chiles rellenos, it makes sense that they fry up deliciously. Why not dip these rings in guacamole?
This recipe, along with other sizzling holiday snacks, can be found in the article
This is Mexico’s answer to the grilled cheese sandwich! They are most delicious made with the rich, stringy cheese from Chihuahua made by the Mennonites, but lacking that, any good melting cheese such as mozzarella, string or even Monterey Jack are good substitutes. Quesadillas can be made with either corn or flour tortillas and the tortillas can be folded in half over the filling, or stacked with the filling in between. Cheese isn’t the only food you can use, I use what is on hand in my refrigerator. Just remember you are only toasting the quesadilla until the cheese melts so any filling needs to be cooked before using.
We don't know about everyone, but we always seem to buy one too many bell peppers and scallions at the store. Scare up a few black beans, and you'll be able to give some of the orphans in your refrigerator a second try with this textured, tasty salad.
Poblano chiles impart a distinctive taste to these rellenos and are usually milder than the New Mexican varieties. The filling is a combination of traditional Mexican and New Southwestern ingredients.
Michael and Diane Phillips: This is one of Michael’s favorite accompaniments to grilled sausages or hot dogs. It’s also good on hamburgers.
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