Poblano Pepper Enchiladas with Boom Boom Sauce and Lime Cilantro Rice
#Enchiladas #BoomBoomSauce #MexicanFood #LimeCilantromexicanrice #texmexfood #spicyenchiladasauce
Chuy's inspired spicy, creamy Boom boom sauce with restaurant style poblano pepper enchiladas and Lime Cilantro rice perfected with Mexican flavors to elevate your taste bud.
This makes double batch of Boom boom sauce, extra sauce can be freeze or use it on tacos, burritos or burgers. It also goes really well with chips and warm tortilla.
To make Poblano Pepper and onion enchiladas
Ingredients
8 medium size tortilla
boom boom enchilada sauce
refried beans
lime cilantro rice
poblano pepper filling
shredded cheese
chopped cilantro and green onions for garnishing
To make Boom boom sauce
Ingredients
7 tomatillos cut in halves
2 poblano pepper
2 serrano pepper
1 jalapeno pepper
1 cup chopped cilantro(leaves and tender stems)
2/3 cup of green onions
8 slices of American cheese
salt
water
This makes double batch of boom boom sauce
To make Lime cilantro rice (in Instant Pot)
Ingredients
1 cup long grain washed white rice
2 tbsp cooking oil
2 tbsp lime zest
11/2 tbsp lime juice
1/3 cup chopped cilantro
11/3 cup water
salt
To make Poblano pepper and onion filling
Ingredients
3 cups diced poblano pepper
2/3 cup diced red onion
1 tbsp minced garlic
2 tbsp cooking oil
salt
Chiles & Peppers #6 - Poblano Chiles
Doug has some poblano chiles to sample today, fresh and roasted, dried ones that were rehyrdated and a restaurant-prepared chile relleno.
The Great Chile Book, Mark Miller -
Chipotle - Smoky Hot Recipes for All Occasions, Leda Scheintaub -
The Santa Fe School of Cooking Cookbook, Susan Curtis -
Dishing Up New Mexico, Dave DeWitt -
Tex-Mex from Scratch, Jonas Cramby -
Rick Bayless
Texas Cooking Today
Pepper Geek -
Chilli Chump -
Basic Salsa
1 28-oz can of fire-roasted tomatoes
1 med-large white onion
1 med-large red onion
5-6 cloves garlic
juice of one lime
1. Cut onions in half and place on hot grill. Cook each side 5-10 minutes. Roast garlic in a pan or in a foil pouch on the grill. Let all items cool.
2. After removing all papery bits from the onions and garlic, remove an outer layer or two from the onions, quarter the onions and add those with the tomatoes with juice, garlic and lime juice to a food processer or blender. Pulse until a slightly chunky consistency is reached.
3. I split the salsa into three portions at this point and make different kinds. About 350 g of the current mixture can be processed with 60-80 grams of milder chiles: poblano, anaheim, banana, etc. With hotter chiles like serrano or jalapenos, 20-30 grams can be plenty. Tiny, fiery Tabasco-type chiles gave me a flame thrower salsa with just 12 grams. Re-hydrated dried chiles can also be an excellent choice. Also pay attention to salt and add cilantro if you enjoy that.
Music: Find Your Way Beat, Nan Kwabena
How to Make Perfect CHILE RELLENOS Everytime!!!
Hello my beautiful fam welcome back to my kitchen! Today I’m going to share with you how to make the perfect chile rellenos every single time! Don’t let the egg intimidate you! Chile rellenos can be stuffed with anything you like, the process is the same, this is how me and my family enjoy them and let me tell you is delicious ???? I hope you enjoy it and as always if you do please don’t forget to give me a big thumbs up, comment down below your sweet comments and if you new to my channel please hit that subscribe bottom so you can be part of my family! I love you all and thank you so much for watching!
TIP: you will know your egg whites are ready by flipping them over, if the foam don’t move, they are ready and then you can now add your yolks!!!! This step is the most important to have the perfect chile rellenos! Don’t miss it ????
Ingredients
Chile poblano
Eggs
1 1/4 cup of flour
1/2 tsp salt
1 toma tomato
1/4 onion
1 lb cheese
Sauce: it’s optional you can serve with out it
8 Roma tomatoes
1/4 onion
3 jalapeños
3 garlic cloves
2-3 tbsp chicken bouillon
1/2 tsp oregano
4-5 cups of water
1 serving of love ????
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these ITALIAN ROASTED RED PEPPERS go great on sandwiches
This week we are putting together a beautiful Italian fried eggplant sandwich but in order to make that, we need to learn how to make easy and delicious homemade roasted red peppers marinated Italian style in olive oil and garlic. The perfect condiment for our eggplant sandwich.
#RoastedRedPeppers #ItalianRecipes #NotAnotherCookingShow
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Dehydrating Peppers and Making Pepper Powder + Spicy Chips - Pepper Geek
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In this video, we share how to dehydrate peppers using a dehydrator. If you don't have a dehydrator, you can use basically the same method, but in your oven or toaster oven. For thin peppers, you can even hang them to air-dry. Drying peppers is a super easy way to preserve for harvests for later use, or for a tasty cayenne powder replacement!
We also use our fresh hot pepper powder to make a batch of spicy homemade chips. These are easy to make using flour tortillas, olive oil, and some herbs and spices. They came out great!
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Our Food Dehydrator (affiliate link):
More about dehydrating (article):
How to stop pepper burn on skin:
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Timestamps:
0:00 Intro & about dehydrating peppers
1:18 The peppers
2:03 About dehydrators
3:49 Prepping the peppers
7:10 Begin dehydrating
8:09 Grinding peppers into powder
9:14 End result spicy pepper powder!
9:42 Making homemade spicy chips
10:51 Tasting spicy chips
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Thanks for watching Pepper Geek!
#recipes #dehydrating #peppers #powder #cayenne
Easy Chicken with Poblano Sauce ???? #shorts
Easy Roasted Chicken Thighs with Creamy Poblano Sauce ????
INGREDIENTS
2.5 lbs chicken thighs
1/4 cup extra virgin olive oil
1 1/2 tsp sea salt
1 tsp black pepper
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 1/2 tsp oregano
1 1/2 tsp paprika
1 Tbsp baking powder (NOT baking soda)
Green onions for garnish
Poblano Sauce
2 Poblano peppers
2 garlic cloves
3 Tbsp Greek yogurt
1/2 small red onion
1/2 lime
1/4 tsp sea salt
Handful of cilantro
DIRECTIONS
1. Preheat oven to 425F.
2. In a large bowl, add olive oil and all your spices/seasoning. Mix well, then add the chicken—no need to let marinade. Add 1 tbsp baking powder for crispiness. Mix well with the chicken.
3. Add the seasoned chicken to a baking dish with parchment paper and bake for 45 minutes or until the chicken reaches an internal temperature of 165F. Check up on the chicken thighs so you don’t overcook them.
4. In the meantime, prepare the poblano sauce by adding the poblano peppers, onions, and garlic to a baking dish with parchment paper. Roast for 20-25 minutes or until skin is brown and onion softens. Once ready, remove it from the oven and let it cool.
5. Add the roasted cooled poblano peppers, garlic, and onions to a food processor; add salt, fresh cilantro, Greek yogurt, lime and salt. Blend well.
6. Once your chicken thighs are cooked and ready, serve with the poblano sauce.
#shortsvideo #foryou #short #viralshort #youtubeshort #youtube #foodie #healthylifestyle #homemade #homemadefood #easyrecipe #youtubeshorts #youtubeshortsvideo #youtubeshortsviral #viralvideos #viralvideo #food #foodie #chicken #chickenrecipe #fyp #healthylifestyle #lowcarb #lowcarbrecipes #keto #goodmoodfood #viralshort