1. Preheat the oven to 375 degrees. 2. To make the sauce: Quarter the tomatoes and then place into a stainless steel mixing bowl and combine with the onions, garlic, oil, salt, pepper, and thyme.Turn ...
Love chile rellenos but don’t want all the fat and calories? Here is a sure-fire winner that combines the flavor of chile rellenos, the ease of a casserole and the nutrition of heart healthy ...
1 cup roasted butternut squash, cut in 1/2-inch dice 1 1/2 cups wild rice, cooked in turkey broth 1 cup sauteed shiitake mushrooms, chopped 1 cup sauteed spinach or kale 2 cups cooked chorizo, ...
There are few things better in life than a Crispy Chile Relleno {Chili Relleno}, fried to golden perfection, stuffed with a roasted chile and plenty of melted cheese. This simple recipe uses egg roll ...
Who doesn’t love green chiles stuffed with cheese, battered and fried until the outside is crispy and the inside is oozing ooey-gooey cheese? We’re talking about chile rellenos. A plate of these ...
A few years back, I went to Mexico City to learn to cook at the apron strings of my step-grandmother, Josefina Figueras viuda de (widow of) Carreno. Josefina is one of those women -- you’ll find them ...
Martín Limas’s recipes appear each week in Viva Colorado and his show, “La Cocina de Martín” airs on La Buena Onda 1150-AM. Serves 6-8. Ingredients 1 cup oil, divided use 24 jalapeños 1/4 cup finely ...
Tacos may very well be the perfect food, but let’s face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds ...
1. Preheat oven to 350 degrees. Grill and char the chiles on both sides. Place in a plastic bag for 10 minutes to sweat out any moisture. Slip off the skins, then slit peppers down the middle and ...
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