Avocado Poblano Chile Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXICAN CHOPPED SALAD WITH POBLANO DRESSING



Mexican Chopped Salad with Poblano Dressing image

Up your salad game this summer with this Mexican Chopped Salad with Poblano Dressing. This healthy salad recipe is filled with kale, grilled vegetables, avocado and grilled chipotle chicken then drizzled with a homemade dressing.

Provided by Krista

Categories     Salads

Time 30m

Number Of Ingredients 30

1.5 lbs. boneless skinless chicken breast
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon dry cilantro
1/4 teaspoon ancho chili powder
1/8 teaspoon black pepper
1/8 teaspoon sea salt
1 tablespoon olive oil
1 red onion, sliced
1 red pepper
2 ears of corn
4 cups finely chopped romaine
2 cups finely chopped kale
3 green onions, sliced
1 cup halved cherry tomatoes
1 cup low sodium black beans, drained and rinsed
1/4 cup pepitas
2 avocados, sliced
½ cup fresh cilantro
½ cup roughly chopped poblanos
¼ cup olive oil
2 tablespoons lime juice
2 tablespoons red wine vinegar
1 tablespoon honey
½ teaspoon cumin
1/4 teaspoon smoked paprika
¼ teaspoon onion powder
1 garlic clove
salt & pepper to taste

Steps:

  • To a food processor add fresh cilantro and poblano. Blend until finely chopped. Next add olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, onion powder, garlic clove, salt and pepper. Blend until the mixture is smooth and emulsified. (meaning there is no oil and vinegar separation) Set aside.
  • Heat grill to medium high heat, about 375-400 degrees F.
  • To a small bowl add garlic powder, smoked paprika, cumin, dry cilantro, ancho chili powder, black pepper and sea salt. Mix together.
  • Add spice rub to both sides of the chicken breast and rub into the chicken.
  • Drizzle olive oil over red onion slices, red pepper and corn. Rub the oil into each piece of vegetable.
  • Place seasoned chicken breasts on the grill as well as vegetables.
  • Grill the chicken for 5-7 minutes on each side, until there is no more pink. Grill the vegetables for 4-5 minutes per side until they are slightly charred. Remove from grill. Let chicken rest for 3 minutes to let juices settle then slice.
  • Chop the red pepper and red onion into small pieces. Cut corn from the cob.
  • To a large bowl add chopped romaine lettuce, chopped kale, roasted vegetables, sliced green onions, cherry tomatoes, black beans, pepitas, sliced avocado and sliced chicken breast.
  • Toss the salad together. Serve with poblano dressing on the side.

Nutrition Facts : ServingSize 2 cups, Calories 339 calories, Sugar 7 g, Sodium 305 mg, Fat 18 g, SaturatedFat 3 g, Carbohydrate 27 g, Fiber 7 g, Protein 23 g, Cholesterol 43 mg

STUFFED POBLANO CHILES WITH AVOCADO AND POTATOES



Stuffed Poblano Chiles with Avocado and Potatoes image

Provided by Priscila Satkoff

Categories     Garlic     Potato     Vegetable     Roast     Vegetarian     Cinco de Mayo     Avocado     Root Vegetable     Poblano

Yield Makes 6 servings

Number Of Ingredients 21

2 unpeeled baking potatoes, scrubbed
6 poblano chiles, roasted and peeled
3 avocados, peeled, pitted, and coarsely mashed
3 tablespoons olive oil
1/2 tablespoon black peppercorns, freshly ground
Fine sea salt to taste
Roasted Garlic Cloves
18 plump garlic cloves
1 cup skim milk
1 tablespoon olive oil
Marinade
1 1/2 cups water
3 small cones piloncillo (Mexican raw sugar), crushed with a meat mallet, or 6 tablespoons packed dark brown sugar
1/4 cup olive oil
1 large yellow onion, halved, peeled, and thinly sliced
2 cups cider vinegar
1 teaspoon dried Mexican oregano
1 teaspoon black peppercorns
8 cloves
6 allspice berries
4 bay leaves

Steps:

  • 1. Put the potatoes in a medium saucepan and add lightly salted water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender about 30 minutes. Drain and let stand until cool enough to handle. Peel the potatoes and place in a medium bowl. Mash the potatoes, leaving them a bit lumpy
  • 2. Make a lengthwise cut in each chile and remove the seeds. Combine the mashed potatoes, avocados, olive oil, and ground peppercorns in a medium bowl and season with the salt. Stuff the chiles with the potato mixture. Place in a 9-by-13-inch baking dish. Cover with plastic wrap and refrigerate.
  • 3. To roast the garlic: Position a rack in the center of the oven and preheat the oven to 350°F. Bring the garlic and milk to a boil in a medium saucepan over medium heat, then boil for 3 minutes, taking care that the milk does not boil over. Drain the garlic in a sieve, discarding the milk. In a small bowl, toss the garlic cloves in the olive oil. Spread the garlic in a single layer on a baking sheet and cover with aluminum foil. Roast until tender and golden, about 20 minutes. Set aside.
  • 4. To make the marinade: Bring the water and piloncillo or brown sugar to a boil in a small saucepan over high heat. Boil, stirring often, until the sugar is dissolved and the water is reduced to 1 cup, about 5 minutes. Remove from the heat.
  • 5. Heat the oil in a medium skillet over medium heat. Add the onion and cook until it begins to soften, about 1 minute. Add the sugar water, vinegar, oregano, peppercorns, cloves, allspice, and bay leaves and bring to a simmer (do not boil). Remove from the heat, add the roasted garlic, and let cool completely. Pour the marinade over the chiles, cover, and refrigerate for at least 6 hours or up to 12 hours.
  • 6. To serve, remove the chiles from the refrigerator and let come to room temperature. Place a single chile on each plate, along with some of the marinade, including some of the onion and garlic cloves.

AVOCADO-CHILE SPREAD



Avocado-Chile Spread image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Number Of Ingredients 0

Steps:

  • Puree 1 avocado, 1/2 cup sour cream or crema, 1/4 cup canned chopped green chiles, the juice of 1 lime and 1/2 clove garlic until smooth. Season with salt.

AVOCADO AND SPICY GREENS WITH A PISTACHIO OIL VINAIGRETTE



Avocado and Spicy Greens with a Pistachio Oil Vinaigrette image

This is another simple salad that I really enjoy whenever avocados are at their peak. I'm a firm believer that the only avocado to buy is the Haas variety! Pistachio oil is a darker, denser oil with a deep flavor.

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 medium firm-ripe avocados
4 cups moderately packed mixed young savory greens such as arugula, red mustard,
mizuna, cress, etc.
Pistachio oil vinaigrette (recipe follows)
Garnish: Very thinly sliced parsnips which have been deep-fried until golden and crisp,
if desired. These can be done 1 or 2 hours ahead.

Steps:

  • Peel, halve and pit the avocados. Toss the greens with the vinaigrette and arrange on chilled plates. Slice the avocado halves into fans and arrange on top along with parsnip chips if using. Serve immediately.
  • PISTACHIO OIL VINAIGRETTE:
  • Whisk lemon juice, shallots and honey together until honey is dissolved. Slowly whisk in pistachio oil and season to taste with salt and pepper. Store covered and refrigerated up to 2 days. Yield: 1/2 cup

AVOCADO OIL VINAIGRETTE



Avocado Oil Vinaigrette image

Provided by Food Network

Categories     condiment

Time 5m

Yield about 1/3 cup

Number Of Ingredients 4

2 tablespoons Dijon mustard
4 teaspoons apple cider vinegar
1/4 cup avocado oil
Kosher salt and freshly ground black pepper

Steps:

  • In a small mixing bowl, whisk together the mustard and vinegar. Pouring slowly, add a thin stream of avocado oil to the bowl, whisking with the other hand. Continue to whisk until all of the oil has been poured into the bowl and the ingredients have come together homogeneously. Season with salt and pepper.
  • Serve over your favorite green salad.

More about "avocado poblano chile vinaigrette recipes"

70+ MEXICAN SIDE DISH RECIPES FOR ANY OCCASSION
Oct 2, 2024 This list of 70+ Mexican side dish recipes includes everything from salads and black beans, to cilantro-lime rice and street corn salad. ... and cilantro pesto vinaigrette, ... poblano …
From holajalapeno.com


CHICKEN POBLANO TORTILLA SOUP (SLOW COOKER OR STOVETOP)
4 days ago Make the shredded pulled chicken and the corn tortillas as instructed in the recipe. Combine the olive oil, diced onion, poblano, bell pepper, garlic, smoked paprika, coriander, …
From thecafesucrefarine.com


BBQ CHICKEN SALAD WITH AVOCADO-POBLANO DRESSING
Dec 25, 2014 Creamy Avocado Poblano Dressing 1 poblano chile (charred, stemmed, seeded, and peeled), chopped* 2 ripe, Fresh California Avocados, peeled, seed and diced 2 Tbsp. lime juice 2 Tbsp. chopped scallion greens 1 …
From californiaavocado.com


19 POBLANO PEPPER RECIPES TO USE UP YOUR HARVEST
Jun 28, 2023 Chile rellenos may sound intimidating to make, but it’s really not too complicated. And, the end result is so worth it. Your mouth will be watering for this recipe with roasted …
From peppergeek.com


CHARRED POBLANO, AVOCADO, AND PEPITA DIP - REAL SIMPLE
Sep 14, 2024 2 large poblano chiles. 1 bunch scallions (about 6 medium), trimmed 2 1/2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling. 1 tsp. kosher salt, divided. 1 small, ripe …
From realsimple.com


POBLANO AVOCADO SAUCE - THE RUSTIC FOODIE®
Apr 21, 2023 Roasting the poblanos is the first step in making this Poblano Avocado Sauce. How To Roast Poblanos On The Grill. Heat a charcoal or gas grill to 450-500 degrees Fahrenheit. Place 2 large poblano peppers directly …
From therusticfoodie.com


CREAMY AVOCADO SALAD DRESSING - RECIPETIN EATS
Aug 26, 2020 Mexican / South Western - use lime instead of lemon, add 1/4 cup coriander/cilantro leaves, 1.5 tbsp chopped red onion, 1/4 tsp cumin powder; Fresh herbs - 1/4 cup chopped parsley, dill, coriander/cilantro, chives (any …
From recipetineats.com


ROASTED POBLANO DRESSING RECIPE - GRACE PARISI - FOOD & WINE
Mar 27, 2015 4 medium poblano chiles. 2 medium scallions, coarsely chopped. 2 garlic cloves, coarsely chopped. 1/2 cup fresh cilantro leaves, coarsely chopped. 2 tablespoons fresh lime …
From foodandwine.com


AVOCADO-POBLANO CHILE VINAIGRETTE RECIPE - RECIPEOFHEALTH
Rate this Avocado-Poblano Chile Vinaigrette recipe with 3 whole ripe avocados, peel into 1- inch cubes, 1/2 cup red onion, peeled and julienned, 1 fresh poblano chile, roasted, seeded, …
From recipeofhealth.com


CHICKEN POBLANO SOUP RECIPE - TASTE OF HOME
Oct 15, 2024 Poblano peppers: Poblanos give this soup a smoky flavor without too much heat. If you like more spice, use a jalapeno or two instead. If you like more spice, use a jalapeno or two instead. Onion: Onions add a bit of …
From tasteofhome.com


AVOCADO VINAIGRETTE RECIPE - THE SPRUCE EATS
Aug 4, 2021 Whisk in avocado oil, sesame oil, or your favorite salad oil instead of olive oil. Add a minced chile, but be sure to start with very little, taste it, and add more if needed. Throw in some fresh cut herbs like cilantro, mint, dill, or …
From thespruceeats.com


CHARRED CORN AND AVOCADO SALAD WITH LIME, CHILI, AND …
Jun 14, 2012 Broil the corn, poblano and red onion for 3 to 5 minutes, shaking the pan a few times, or until charred in spots. You're looking for some noticeable char, but be mindful to not overcook. Remove the pan, add the avocado, and …
From food52.com


CRISPY POBLANO CHICKEN TACOS WITH AVOCADO-JALAPEñO …
Jan 16, 2024 Ingredients You’ll Need. Chicken thighs: Use boneless skinless chicken thighs are for ease. (They’re more flavorful than chicken breasts and much easier to shred too!) Poblano peppers: You’ll need 1-2 poblano …
From kaleforniakravings.com


AVOCADO POBLANO CHILE VINAIGRETTE RECIPES
1/2 cup watercress leaves: 1/2 cup arugula leaves: 2 ripe avocados, halved, pitted and peeled: Assorted sprouts: clover, alfalfa, radish, etc. 1/4 cup minced onion
From tfrecipes.com


Related Search