169386 queso poblano sauce mustard sauce Recipes

mustard greens*, thick ribs removed, chopped, extra-virgin olive oil, kosher salt, pepper, melted unsalted butter, sheets thawed frozen filo dough, cut into 7 1/2-in. squares (to make 12), fontina cheese (preferably italian), shredded

mustard greens (about 4 bunches), water, chopped onion, seasoned salt, ground red pepper, thyme sprigs, smoked turkey wing drumettes, skinned, bay leaf, turnips (about 8 medium), peeled and quartered

ears corn , as fresh as possible, poblano peppers, seeded and chopped into small pieces, chipotle chiles in adobo, adobo sauce, idaho russet potatoes, cut into 1 inch cubes (approximately ), chicken broth (or vegetable broth), spanish onion, chopped, red bell pepper, chopped, orange bell pepper, chopped, garlic cloves, sliced, cream, low-fat monterey jack cheese or 8 oz mexican queso fresco, butter or 2 tbsp non-fat cooking spray, cilantro, for garnish

pumpkin seeds, green and unroasted, leaf epazote (optional), garlic clove, roasted and peeled, tomatillos, leaf romaine lettuce, cilantro, poblano chile , roasted, peeled and seeded, olive oil, chicken stock (or broth), salt, goat cheese (or farmer s cheese or queso fresco), olive oil

mustard greens or collard greens, green cabbage, ham hocks, smoked (about 2 lb), water, salt, freshly ground black pepper, sugar, thyme leaves, idaho potatoes, peeled (about 2 lb)

mustard greens, cleaned, turnips, peeled and quartered, onion, chopped, vegetable oil, salt, sugar, pepper

shredded queso fresco, shredded white cheddar, shredded mozzarella, crumbled goat cheese, cooked crumbled chorizo sausage, diced roasted poblano peppers, corn tortillas, stuffed roasted pepper, garnish , optional

poblano peppers, halved and seeded, cooked chopped chicken breasts, queso blanco , quesadilla cheese, shredded, frozen corn, diced red bell pepper, chopped onion, pinto beans or 1/2 cup black beans, drained and rinsed, chopped fresh cilantro, salt, cumin, chili powder, garlic clove, chopped, corn tortillas, chopped, red enchilada sauce

poblano peppers , uniform size, mashed potatoes, to room temperature, queso fresco, crumbled, queso cotija cheese, crumbled, cream cheese, salt, white pepper, eggs, separated, flour, white pepper, oil (for frying ), red pepper flakes (to garnish )

poblano chiles or 4 green bell peppers, vegetable oil, chopped onion, corn tortillas , cut into 1-inch pieces, grated queso anejo or 2 cups mild parmesan cheese, eggs, sour cream or 3/4 cup crema, adobo sauce, minced cilantro

poblano chiles (1 lb), fresh jalapeno chile, tomatoes (2 lb), coarsely chopped, chopped fresh oregano, chopped fresh cilantro, green (hulled) pumpkin seeds, ears fresh corn , kernels cut off, white onion, cut into 1/2-inch-thick rounds, garlic cloves, minced, ground cumin, olive oil, short pasta such as gemelli or rotini, crumbled queso fresco (mexican fresh cheese) or ricotta salata cheese, garnish: fresh cilantro leaves

poblano chiles, olive oil, divided, onions, chopped, flour, beef stew meat , in bite sized pieces, salt, divided, pale mexican beer , like corona, water, green pepper, chopped, fresh oregano or 1 tsp dried oregano, cumin, garlic cloves, minced, tomatillos, canned-drained and crushed, low sodium beef broth, white potatoes, peeled and cut in 1 inch cubes, fresh pepper, queso fresco, crumbled, cilantro

poblano peppers , halved lengthwise and cored (about 6 oz each), olive oil , plus additional for chiles, unpeeled garlic cloves, lightly smashed, scallions, cilantro leaf, crumbled queso fresco (or feta cheese), salt & freshly ground black pepper

olive oil, onion, chopped, garlic cloves, minced, dried chilies, halved and seeded, tomatoes, chopped, poblano chiles, olive oil, onion, chopped, garlic cloves, minced, queso fresco, monterey jack cheese, shredded, cilantro, chopped, corn tortillas

monterey jack cheese, shredded, mild cheddar cheese, shredded, cornstarch, chorizo sausage, poblano peppers , roasted, green onions, head roasted garlic, vegetable broth, evaporated milk

ears of corn , roasted, kernels cut from cob, poblano pepper, seeded, finely chopped, garlic, minced, tomato, chopped, green onions, sliced well into green, butter, olive oil, cheddar cheese, shredded, sour cream, crazy salt , to taste

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.

poblano chiles, olive oil, divided, chopped onion, all-purpose flour (about 1 1/2 oz), lean beef stew meat , cut into bite-sized pieces, salt, divided, pale mexican beer (such as corona), water, chopped green bell pepper (about 1 medium), chopped fresh oregano, ground cumin, garlic cloves, minced, tomatillos, drained and crushed, less-sodium beef broth, cubed peeled white potato (about 2 lb), freshly ground black pepper, crumbled queso fresco, chopped fresh cilantro (optional)