55317 grilled turkey monterey jack poblano pickle Recipes

zucchini , sliced lengthwise about 1/8 thick, yellow squash, sliced about 1/8 thick, eggplant (sliced lengthwise about 1/4 thick), red pepper, seeded and cut in half, bell pepper, seeded and cut in half (yellow ), poblano pepper, seeded and cut in half, red onion, cut into rounds, and then in half, black beans, drained, ears fresh corn, grilled and removed from cob, olive oil (for brushing the vegetables for grilling), monterey jack pepper cheese, shredded, dozen corn tortillas, fresh tomatillo, husks removed, washed and quartered, fresh jalapenos, sliced in half and seeded, garlic cloves, peeled, salt, water

corn tortillas (6 inches), canola oil, divided, onion, chopped, cubed cooked turkey, mexican diced tomatoes, undrained, chopped pickled jalapeno slices, taco seasoning, ground cumin, dried oregano, dried basil, green enchilada sauce, condensed cream of chicken soup, undiluted, shredded monterey jack cheese, sour cream and additional pickled jalapeno slices, optional

fresh lime juice, dried ancho chile powder, garlic, minced, kosher salt, mexican oregano, fresh ground black pepper, oil, boneless skinless chicken breasts, oil, bacon, finely chopped, cored seeded and finely chopped fresh poblano chile (about 2), chopped onion, chopped fresh cilantro, lime , juice of, kosher salt, grated oaxaca cheese or 1/2 cup monterey jack pepper cheese (optional)

yellow or red bell pepper, poblano pepper, olive oil, salt-free mexican seasoning blend or 1 tsp ground cumin, onion , cut into 1/2-inch-thick slices, zucchini , halved lengthwise, yellow squash , halved lengthwise, salt, monterey jack cheese, shredded, goat cheese, flour tortillas, prepared salsa

boneless skinless chicken breasts, salt and pepper, olive oil, yellow onion, diced, garlic cloves, minced, ground cumin, oregano, beer, ears grilled corn, poblano peppers, grated monterey jack pepper cheese, grated monterey jack cheese, chicken broth, warmed, butter, flour, corn tortillas

poblano peppers (try to get as large of pepper as possible. they are much easier to stuff), cooked white rice, green chilies, drained, frozen corn, thawed (i love to roast fresh corn, but frozen will work great), monterey jack pepper cheese, 1 cup for the filling, 1/2 cup for the topping (monterey jack is also fine), sour cream, cilantro, fine chopped, chili powder (more or less to taste), cumin, salt, pepper

poblano chiles, portobello mushroom caps, thinly sliced , gills removed, optional, olive oil, kosher salt and freshly ground black pepper, eight 1/3- to 1/2-inch-thick slices cuban sandwich bread, sliced on the diagonal, monterey jack cheese (about 6 oz), chipotle in adobo puree, unsalted butter, softened

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.

garlic, unsalted butter, poblano pepper, extra-virgin olive oil, extra-virgin olive oil, red onion , julienned, red pepper , seeds and membrane removed, julienned, yellow pepper , seeds and membrane removed, julienned, paprika, kosher salt and freshly cracked black pepper, lean ground turkey (breast and thigh), dijon mustard, plus more for serving, worcestershire sauce, ground cumin, white pepper, kosher salt, olive oil, monterey jack cheese, brioche burger buns, special equipment : 4 bamboo skewers

vegetable oil, ground turkey, hot italian sausage, removed from casings and crumbled, essence , recipe follows, chopped yellow onions, chopped green bell peppers, chopped, roasted and peeled green poblano or anaheim chiles, minced garlic, chili powder, ground cumin, salt, lager beer, chopped tomatoes with their juice, cooked pinto beans , or canned beans, rinsed and drained, chopped fresh cilantro leaves, grated monterey jack cheese, garnish, tortilla chips, accompaniment, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

roasted turkey breast (2 to 2 1/2 lb cooked breast meat), evoo, center cut smoky bacon or applewood bacon, chopped, garlic, finely chopped, jalapeno or fresno chiles, chopped (seed the chiles for a milder filling), onion, finely chopped, ground cumin , scant palmful, freshly ground black pepper, fresh cilantro or parsley leaves, finely chopped, tomatoes, seeded and chopped, lime, juiced, leftover gravy , or turkey or chicken stock, salt, corn tortillas or twelve 6-inch flour tortillas, butter, flour, milk, shredded monterey jack cheese or combo of monterey and pepper jack, diced green chiles, well drained, chopped or shredded iceberg or romaine heart lettuce, diced avocado with lime juice, seeded diced tomatoes, chopped red onion or scallions, creme fraiche or mexican crema or sour cream, for dolloping

ground beef, hatch chiles or 12 poblano peppers, cream cheese, softened, monterey jack cheese, shredded, grape tomatoes, halved, chopped green onions, salt , to taste, reynolds wrap foil

olive oil, divided, anaheim chilies or 4 poblano chiles, chicken breast halves, boneless and skinless, ground cumin, cayenne pepper, kosher salt, avocado, pitted, peeled and sliced, monterey jack pepper cheese, lime wedge

left over cooked turkey, soft cream cheese, green chilies, cream of chicken soup or 2 (8 oz) cans mushroom soup, monterey jack cheese or 4 cups monterey jack pepper cheese, shell pasta or 1 large tubed pasta

poblano peppers (**see note **), pinto beans, preferably low-sodium, prepared salsa, salt, monterey jack cheese or 1/2 cup cheddar cheese, shredded, low-fat plain yogurt, scallions, sliced, chopped fresh cilantro, sourdough bread

olive oil or vegetable oil, chopped yellow onions, minced fresh seeded jalapeno, minced garlic, black beans , soaked overnight and drained, chopped cilantro leaves, plus sprigs for garnish, chicken stock, ground cumin, salt and freshly ground black pepper, flank steak, southwest essence , recipe follows, roasted poblano pepper, peeled, seeded , and julienned, roasted ancho pepper, peeled, seeded and julienned, roasted jalapeno, peeled, seeded, and minced, roasted yellow pepper, peeled, seeded , and julienned, roasted red pepper, peeled, seeded , and julienned, red onion , julienned, fresh lemon juice, fresh lime juice, chopped fresh cilantro leaves, corn tortillas, covered with a damp cloth, vegetable oil, for frying, grated pepper monterey jack, sour cream, tequila , optional, chili powder, ground cumin, paprika, black pepper, ground coriander, cayenne pepper, garlic powder, crushed red pepper, salt, dried oregano

poblano chile peppers, extra-lean ground beef, chopped onion, garlic cloves, minced, black beans, rinsed and drained, picante sauce, salt, ground cumin, chopped fresh cilantro, crumbled queso fresco or monterey jack cheese

skinned and boned chicken breast halves, refrigerated hot chile salsa, tequila, chopped fresh cilantro, lime juice, poblano peppers, salt, refried beans or black beans, olive oil, crusty sandwich rolls, split, avocados, peeled and mashed, shredded monterey jack cheese