79871 corn tortilla crusted poblano vinaigrette corn relish Recipes

poblano peppers, skinless, boneless chicken breast halves, fresh corn kernels, green bell peppers, seeded and chopped, red bell peppers, seeded and chopped, stalk celery, chopped, yellow onions, chopped, corn tortillas, eggs, beaten, milk, mayonnaise, vegetable oil for frying

poblano chiles, corn tortillas , halved then cut crosswise into 1/2-inch thick strips, vegetable oil, ground cumin, frozen corn kernels, red onion, chopped, garlic cloves, chopped, salt, pepper, vegetable broth, fire-roasted tomatoes, diced, avocado, chopped, lime, halved, cilantro leaves, sour cream

poblano pepper, english cucumber, coarsely chopped, grape tomatoes, quartered, chopped red onion, garlic clove, minced, salt, fresh lime juice, divided, olive oil, divided, mango-lime seafood seasoning, grouper or other firm white fish fillets, fajita-size corn tortillas, warmed, lime wedges

dijon mustard, balsamic vinaigrette, divided, uncooked johnsonville original bratwurst, ears sweet corn, husks removed, chopped roasted sweet red peppers, green onion, thinly sliced, brat buns

reduced-fat sour cream, green salsa, yellow corn kernels, chopped red bell pepper, chopped red onion, minced seeded jalapeno pepper, salt, divided, diced peeled avocado, fresh lime juice, tilapia fillets, cut into 2-inch pieces, freshly ground black pepper, yellow cornmeal, canola oil, divided, corn tortillas, packaged angel hair slaw, lime wedges (optional)

butter, water, ears corn , kernels cut from the cob, minced red pepper, minced green onion, half-and-half, salt and pepper, u.s. farm-raised catfish fillets, buttermilk or 1/4 cup nonfat yogurt or 1/4 cup plain nonfat yogurt, hot sauce, cornmeal, butter, olive oil, salt and pepper

ears fresh corn, shucked, milk, eggs, salt, cayenne, corn reserved from flans, grape or cherry tomatoes, cut into small dice (3/4 cup), chopped red onion, chopped fresh basil, extra-virgin olive oil, red-wine vinegar

garlic, minced, lemon zest, olive oil, orange juice, chopped fresh cilantro, chili powder, jumbo shrimp, peeled and deveined, olive - or vegetable-oil cooking spray, corn, fresh or frozen (thawed ), shallot, finely diced, fresh pineapple, cut into 1/2-inch cubes, jalapeno pepper, cored, seeded and finely chopped, chopped fresh cilantro, fresh lime juice, celery salt

olive oil, lime juice, light brown sugar, chili powder, paprika, garlic powder, ears corn on the cob, husked, new york strip steaks, roma tomatoes, diced, red onion, diced, cilantro, chopped, parsley, chopped

orange roughy fillets, vegetable cooking spray, vegetable oil, garlic, minced, frozen whole-kernel corn, thawed, chopped sweet red pepper, sliced green onions, salt, pepper

fresh mango juice or canned mango nectar, fresh carrot juice, toasted whole fennel seeds, toasted whole coriander seeds, habanero chile, salt and freshly ground pepper, olive oil, red onion, diced, jalapenos, diced, lump crabmeat , picked over, prepared horseradish, drained, dijon mustard, creme fraiche , sour cream or yogurt, egg, lightly beaten, salt and freshly ground pepper, crushed blue corn chips, sliced green onion, ripe mangoes, peeled, seeded and diced, green onions, finely sliced, serrano pepper, finely sliced, lime juice, olive oil, salt and freshly ground pepper

olive oil, fresh corn kernels (5 to 6 ears ), salt, freshly ground black pepper, avocados, peeled and seeded, poblano chiles , roasted, peeled and seeded (see note), scallions, white and light green parts only , thinly sliced on the diagonal, red wine vinegar

chorizo , sliced on the diagonal into 1/2-inch thick pieces, corn tortillas, roasted poblano peppers , seeds, stem and skin removed, and cut into thin strips, roasted tomato salsa , recipe follows, pepper jack, grated, tomatoes, cored and halved (1 1/4 lb), jalapeno, stem removed, onion, peeled and cut into 8 equal pieces, garlic, unpeeled, salt, chopped cilantro, fresh lime juice, sherry vinegar, water

poblano chiles, grilled, peeled, seeded, and finely chopped (i used a 4 oz can of green chiles), dill pickles , medium sized and finely chopped, red onion, finely chopped, fresh lime juice, honey, salt, cilantro leaves, finely chopped, fresh ground black pepper

steak cuts of choice, grilled or cooked in crockpot (i cooked all 4 in crockpot on low for about 6 hours, it was really good), salt, fresh cracked black pepper, garlic salt with parsley, corn relish, extra virgin olive oil, ears fresh corn , kernels removed, grape tomatoes, quartered, fresh cilantro leaves, finely chopped, kosher salt, fresh cracked black pepper, flour tortillas, softened butter, goat cheese, crumbled

mesa steak sauce, ketchup, horseradish, honey, dijon mustard, maple syrup, worcestershire sauce, ancho chile powder, salt and freshly ground white pepper, rib eye steaks (6 oz each), mesa steak sauce, salt and freshly ground pepper, vidalia onion, peeled and sliced into 1/2-inch thick slices, tomatoes, sliced in half, olive oil, baby spinach, washed, balsamic vinegar, olive oil, maytag blue cheese, crumbled, poblano peppers , roasted, peeled and seeded, chopped red onion, fresh lime juice, olive oil, spinach leaves, honey, salt and freshly ground pepper

haas avocado, peeled, pitted and coarsely chopped, roasted corn kernels, diced red onion, coarsely chopped cilantro, fresh lime juice, sour cream, salt and freshly ground pepper, sea scallops, olive oil, salt and freshly ground pepper, baked or fried flour tortilla chips, chopped parsely

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.