Presto Mexican Peppers Recipes

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

MEXICAN-STYLE PESTO



Mexican-Style Pesto image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 22

3 Fresno chile peppers
1/4 cup pistachio nuts or sliced almonds
1 cup fresh cilantro leaves or fresh flat-leaf parsley, packed
1 cup arugula or other spicy greens, packed
A couple sprigs fresh marjoram or oregano, leaves picked
2 cloves garlic, grated or finely chopped
1 teaspoon ground cumin, 1/3 palmful
Juice of 1 lime
About 1/3 cup Parmigiano and Herb-Fortified Stock, recipe follows
Salt and freshly ground black pepper
About 1/4 cup extra-virgin olive oil
1 pound rice flour pasta, whole grain or whole wheat spaghetti
Grated Manchego cheese, for garnish
1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese, or a few small pieces of saved-up rind
Herb bundle of several sprigs each of fresh thyme, parsley and rosemary, tied
1 onion, quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water

Steps:

  • Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black. Place the charred peppers in a small bowl and cover until cool enough to handle. Peel and seed the peppers and add them to a food processor. Meanwhile, lightly toast the nuts and add to the processor bowl. Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt and pepper, and then pour in about 1/4 cup extra-virgin olive oil and pulse the processor to form the pesto sauce. Place in a container, cover, and store in the refrigerator for a make-ahead meal.
  • To serve, place the pesto in the bottom of a large serving bowl. Heat a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente. Just before draining, add a ladle of starchy cooking water to the pesto, drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes. Serve immediately with grated Manchego on top.;
  • To make stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

More about "presto mexican peppers recipes"

CILANTRO JALAPENO PESTO - BOWL OF DELICIOUS
WEB Nov 1, 2014 Ingredients. 1/2 cup almonds whole, sliced, or slivered. 1 bunch cilantro large stems removed. 1 jalapeño seeds removed, if you …
From bowlofdelicious.com
  • If using whole almonds, pulse in food processor until coarsely ground. Otherwise, skip to step two.
  • While food processor is running, add olive oil (1/4 cup). If consistency of pesto is too thick, add more olive oil until you have the desired consistency.


PRESTO MEXICAN PEPPERS RECIPE | RECIPE FINDER
WEB Cut tops off of peppers and remove seeds. In a large bowl, combine the egg, salsa, chips, onion, cilantro, chili pepper, garlic and cumin. Crumble beef over mixture and mix well; …
From recipe-finder.com


EASY MEXICAN STUFFED PEPPERS RECIPE THAT PACKS A PUNCH
WEB Jan 10, 2024 Then add tomatoes and beans, and simmer on low until flavors meld. Prepare the peppers – wash, dry, cut out stems, and deseed so there is a hole in the …
From stacyling.com


STUFFED PEPPER SKILLET - CREME DE LA CRUMB
WEB Feb 12, 2020 Stir in tomato sauce, salt, cumin, chili powder, onion powder, garlic powder, and beef broth. Reduce heat to medium-low and simmer for 5-10 minutes til reduced and thickened. Stir in rice. Top with shredded …
From lecremedelacrumb.com


EASY MEXICAN CILANTRO PESTO RECIPE (WITH VEGAN OPTION)
WEB Sep 27, 2023 Ingredients. 2.65 oz cilantro leaves try to remove as much of the stems as possible. 2.47 oz Cotija cheese. 1.76 oz unsalted almonds. 2 large garlic cloves peeled and roughly minced. 1 small Serrano pepper …
From mexicanmademeatless.com


MEXICAN STUFFED PEPPERS RECIPE - DR. MCDOUGALL
WEB 1 Wash peppers, cut in half lengthwise and clean out seeds and membranes. Steam over boiling water for about 5 minutes. (See hints below.) Set aside. 2 Preheat oven to 375 …
From drmcdougall.com


MEXICAN STUFFED PEPPERS {TASTY, EASY RECIPE!}
WEB Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese. Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the …
From wellplated.com


THE BEST MEXICAN STUFFED PEPPERS - FOODIECRUSH .COM
WEB Sep 23, 2019 Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the onion cook until softened, about 5 more minutes. Stir in the jarred salsa, chile powder, …
From foodiecrush.com


SOUTHWEST STUFFED POBLANO PEPPERS - CREME DE LA …
WEB Sep 15, 2018 Add ground beef (or preferred meat choice, see Note 2) and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned …
From lecremedelacrumb.com


MEXICAN EPAZOTE PESTO - YOUR GOURMET GURU
WEB Dec 16, 2023 Step One. Start by preheating your oven to 350 degrees Fahrenheit. Spread the pepitas on a baking sheet and roast them in the preheated oven for about 10 minutes or until they’re golden and …
From yourgourmetguru.com


HOW TO MAKE PRESTO MEXICAN PEPPERS RECIPE - SLURRP.COM
WEB About Presto Mexican Peppers Recipe:Traditional stuffed peppers get a southwestern twist! The filling also makes a delicious meat loaf that we even like cold as a sandwich …
From slurrp.com


VEGETARIAN STUFFED PEPPERS RECIPE - COOKIE AND KATE
WEB Jun 7, 2023 Instructions. To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. …
From cookieandkate.com


THE BEST CILANTRO PESTO! - ISABEL EATS
WEB Jun 1, 2020 All Recipes; By Course. Breakfast Delicious, real food breakfast recipes to eat morning (or night)!; Dinner Delicious dinner recipes that everyone will love. Casseroles, one-pot meals, chicken, …
From isabeleats.com


12 BEST MEXICAN PEPPERS - A GUIDE TO SPICY MEXICAN COOKING
WEB Nov 9, 2022 3. Cascabels Mexican Peppers. heat index 1,000-3,000 Scoville units. Cascabel is perfect for adding a touch of heat to soups, salsas, stews, and sauces. …
From pocketchangegourmet.com


PRESTO MEXICAN PEPPERS - MY RECIPE MAGIC
WEB Mar 14, 2018 Game day appetizers don\\\\\\'t get any easier or yummier than these Presto Mexican Stuffed Peppers! Filled with ground beef, Hunt\\\\\\'s Fire-Roasted canned Diced Tomatoes, RO*TEL, rice, …
From myrecipemagic.com


CHILES RELLENO (STUFFED MEXICAN PEPPERS) - TASTES …
WEB Apr 23, 2020 1. Roast peppers: Wash peppers and place them on a baking sheet. Broil on high for several minutes, turning halfway, until blackened on both sides. 2. Steam and remove outer skin. Place chiles …
From tastesbetterfromscratch.com


BLISTERED SHISHITO PEPPERS RECIPE - COOKIE AND KATE
WEB Aug 23, 2019 Instructions. Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside. Preheat a medium skillet …
From cookieandkate.com


EASY ROASTED RED PEPPER PESTO RECIPE | TABLE FOR TWO
WEB Jun 20, 2012 Roast the peppers. Place the baking sheet in the oven and roast the peppers for 20 to 25 minutes, or until the peppers are soft and the skin is starting to char. Toast the pine nuts. While the peppers are …
From tablefortwoblog.com


EASY MEXICAN SAUTéED PEPPERS - HEALTHY SEASONAL …
WEB Jul 14, 2015 Step 1: Sauté peppers & scallions. Heat oil in a large skillet or straight sided sauté pan over high heat. When oil is hot but not smoking, add peppers and scallions and cook, stirring often until the peppers are …
From healthyseasonalrecipes.com


MY RECIPE BOOK | # PRESTO MEXICAN PEPPERS
WEB Traditional stuffed peppers get a southwestern... # Presto Mexican Peppers **TOTAL TIME:** Prep: 20 min. Cook: 15 min. + releasing **YIELD:** 4 servings. Traditional …
From facebook.com


AIR FRYER 15-MINUTE PESTO AND PEA GNOCCHI | SBS FOOD
WEB 1 day ago Ingredients. Vegetable oil in a spray bottle, for greasing; 500 g (1 lb 2 oz) fresh gluten-free gnocchi; 3 tbsp green pesto; 50 g (1¾ oz) parmesan, finely grated; 150 g …
From sbs.com.au


50 CINCO DE MAYO RECIPES FOR FOUR - TASTE OF HOME

From tasteofhome.com


Related Search