CHICKEN WITH TOMATILLOS AND POBLANOS
A spicy chicken dish with a tomatillo sauce, best served over rice and accompanied with beans (black, red, or pinto are probably best). To increase the heat of the dish, you can always add more chiles - perhaps a serrano pepper.
Provided by Suzanne
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
- In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.
- Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.
Nutrition Facts : Calories 333.6 calories, Carbohydrate 23.6 g, Cholesterol 68.4 mg, Fat 13.2 g, Fiber 5.7 g, Protein 31.5 g, SaturatedFat 2.2 g, Sodium 384.2 mg, Sugar 8.7 g
POBLANO AND TOMATILLO DRESSING
Use this recipe as a dressing for Potato and Heirloom Tomato Salad.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Heat broiler. Position rack about 6 inches from heat. Place poblano and tomatillos on a small baking sheet with sides. Place under broiler until tomatillos soften, and pepper skin blackens, tossing frequently for about 5 minutes. Remove from oven, place pepper in a small bowl, and cover with plastic wrap to steam, about 10 minutes.
- When cool, remove husks from tomatillos, and place in bowl of food processor. Remove seeds from pepper and scrape off skin. Add half of pepper to processor with tomatillos, along with cilantro, olive oil, lime juice, salt, pepper, and sugar. Puree until smooth and emulsified, about 30 seconds. Set aside. Cut remaining half pepper into 1/2-inch pieces, and set aside for salad, if using.
POBLANO-TOMATILLO SALSA
Serve up this Poblano-Tomatillo Salsa at your next party! See how this zesty dip is easy to make and will have everyone crowding to try it.
Provided by My Food and Family
Categories Salsa Recipes
Time 35m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Heat greased grill to medium heat.
- Grill chiles and tomatillos 7 to 8 min. or until softened and charred on all sides, turning occasionally.
- Place chiles in bowl; cover with plastic wrap. Let stand 20 min.
- Remove and discard skins and seeds from chiles. Finely chop chiles and tomatillos; place in medium bowl. Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VEGAN SPICY POBLANO & TOMATILLO ENCHILADAS
I made recipe #273482 spicy Chicken tamales one Christmas and my family inhaled them. The sauce was just so crazy great it makes you crave more. As a vegan and a person very into health, I decided to try to work that sauce into a healthy, vegan enchilada version and the result is a crazy addictive concoction that disappears in no time. For ease, I make this as a layered casserole but traditionalists can roll 'em up.
Provided by joop9182
Categories Lentil
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Put the tomatillos and peppers in a pan under the broiler for 7 minutes or until they char. Turn them and keep them in for 5 more minutes.
- Empty the tomatillos and peppers (and any collected drippings from the pan you broiled them on) into a food processor with garlic cloves and process until very smooth.
- Put the vegetable blend into a large saucepan with the broth and add lentils. Cover and cook until lentils are tender (15 minutes with red or yellow lentils, 20-25 for green, french or black) and turn off the heat.
- While that cooks, drain your beans, put them in a bowl and partly mash them (just take a large slotted spoon and crunch down on them sporadically)
- Add the beans, cilantro and nutritional yeast into the cooked lentil mix and stir together.
- While that settles, make the enchilada sauce by melting together the flour and margarine to make a roux, then whisking in broth, tomato paste and chili powder. Stirring constantly, cook over medium/high heat until thick and bubbly. Add a dash of cayenne or chipotle to taste if you like it a little hotter.
- You can make this casserole style (layering the tortillas with the filling and sauce) or traditional roll-up style.
- Coat the bottom of your pan with a 1/2 c of the enchilada sauce, then spoon the filling into tortillas and roll them, placing them closely in the pan, then top with enchilada sauce for traditional rolled enchiladas.
- Coat the bottom of the pan with 1/2 c of the sauce, then layer tortillas, filling, sauce, tortillas, filling, sauce, tortillas, sauce if making casserole style.
- If you like a cheesy top, sprinkle on Daiya or nutritional yeast then cover the top of the casserole with foil. In honesty, I can only recommend Daiya if you want a vegan cheese. Every other vegan cheese I've tried tastes gruesome. The recipe is amazingly flavorful without any cheese, but if you must, use Daiya.
- Bake at 350 degrees for 20 minutes, then remove the foil if you've topped it with Daiya for the final 10 minutes. Without cheese, you can keep foil on the whole time.
ROASTED TOMATILLO-POBLANO-AVOCADO SALSA
One of my favorite new cookbooks of this season is "A Mouthful of Stars" (Andrews McMeel), by Kim Sunée. The book is a memoir, travelogue and cookbook all rolled into one, written by an author who earlier published another compelling memoir with recipes, "Trail of Crumbs." Kim is a poetic world traveler who loves many cuisines. She is a big fan of taco trucks and loves salsa, the spicier the better. This salsa is based on her recipe for roasted tomatillo-poblano salsa. I love its balance of char, heat, acid and creamy. I'm a moderate when it comes to heat, but you can make this hotter by adding more chiles.
Provided by Martha Rose Shulman
Categories dinner, lunch, sauces and gravies, appetizer, side dish
Time 30m
Yield About 2 cups, serving 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.
- Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 256 milligrams, Sugar 3 grams
ROASTED TOMATILLO-POBLANO SALSA
Enjoy the hot and tangy taste in this classic salsa made using tomatillos and poblano - a perfect Mexican condiment to be served with any meal.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 475°F. Line 15x10x1-inch pan with foil. Place tomatillos in single layer on one end of pan; place poblano chiles and onion on other end. Drizzle oil over vegetables.
- Roast uncovered 15 minutes or until vegetables are browned and tender.
- Place poblano chiles in resealable food-storage plastic bag; seal bag. Let stand 15 minutes. Peel poblano chiles; discard seeds and membranes. In food processor, place poblano chiles, tomatillos, onion and remaining ingredients. Cover; process until smooth. Spoon into serving bowl. Store tightly covered in refrigerator.
Nutrition Facts : Calories 54, Carbohydrate 7 g, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg
More about "poblano and tomatillo dressing recipes"
ROASTED TOMATILLO SALSA VERDE - THE FLAVOR BENDER
From theflavorbender.com
5/5 (21)Total Time 1 hr 45 minsCategory Appetizer, Sauces & Dips, SnacksCalories 33 per serving
SMOKY ROASTED POBLANO, TOMATILLO AND TOMATO SALSA
From diningwithmimi.com
GREEN ENCHILADA SAUCE - GARLIC & ZEST
From garlicandzest.com
STUFFED POBLANO PEPPERS RECIPE - LOVE AND LEMONS
From loveandlemons.com
THE 25 BEST TOMATILLO RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
ROASTED POBLANO DRESSING RECIPE - GRACE PARISI - FOOD
From foodandwine.com
4/5 (1)Author Grace Parisi
MEXICAN-TOMATILLO POBLANO EGGS - BETTER HOMES & GARDENS
From bhg.com
ROASTED TOMATILLO-POBLANO SOUP RECIPE - HOME CHEF
From homechef.com
GRILLED CHICKEN WITH TOMATILLO ROASTED POBLANO CREAM SAUCE RECIPE
From joyfulhealthyeats.com
CHARRED ROMAINE WITH TOMATILLO DRESSING RECIPE | BON APPéTIT
From bonappetit.com
ANCHO CHILE CHICKEN WITH POBLANOS AND TOMATILLOS - BETTER HOMES …
From bhg.com
BLUE APRON TOMATILLO POBLANO SAUCE - EXTRA HELPINGS
From blog.blueapron.com
CREAMY TOMATILLO DRESSING - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
EASY ROASTED TOMATILLO AND POBLANO SALSA RECIPE
From sarastinykitchen.com
MEXICAN CHOPPED SALAD WITH POBLANO DRESSING - JOYFUL …
From joyfulhealthyeats.com
PILAR VALDES' ROAST TOMATILLO-POBLANO SOUP - THE DREW BARRYMORE …
From thedrewbarrymoreshow.com
ROASTED TOMATILLO AND POBLANO SALSA RECIPE - COUNTRY …
From countryliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love