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 ...
I love battered and fried cheese-stuffed chiles rellenos. I love a plate of them from my favorite Mexican restaurant, with a side of soupy beans, the morning after I’ve had too much to drink. I have ...
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, ...
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 ...
The late, great British food writer Diana Kennedy was a leading authority on Mexican cuisine in the English language. She spent decades traveling the country for research and sharing her findings in ...
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 ...
A cousin of traditional Mexican chiles rellenos (stuffed green chiles), these Tex-Mex appetizers are a party favorite. The heat of the jalapeños is perfectly tempered by the cream cheese filling, and ...
Roasted, filled with queso fresco, fried in an egg batter and simmered in salsa — these stuffed peppers are worth the effort. By Tejal Rao Andrea Serrato teaches English and math, reads tarot cards ...
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