Enchilada Filling. Preheat oven to 350-degrees F. Preheat a 12" skillet over medium-high heat with oil. Add onion, zucchini, and mushrooms to the skillet. Saute until the …
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In a large skillet add olive oil, onion and garlic and sauté until slightly golden. Remove from the burner and set aside. You are going to use ½ of the onion garlic mixture in …
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Put everything except the cream cheese into your Instant Pot and cook at high pressure for 15 minutes. Allow it to release pressure naturally for ten minutes, and then …
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In a large skillet add olive oil, onion and garlic and sauté until slightly golden. Remove from the burner and set aside. You are going to use ½ of the onion garlic mixture in your creamy poblano sauce and the other half in your shrimp and rice mixture.
Start by roasting the poblanos. I like to put the peppers directly over the flame of the gas burners, rotating the peppers until all of the skin is charred. Then I place the peppers in a covered bowl for 15 minutes. This lets the peppers sweat off the skin a bit, and gives them time to cool.
This Poblano Cream Sauce is so incredibly delicious that I am guilty of eating spoonfuls straight from the jar. I first discovered the heavenly taste of poblano cream sauce at Port Fonda in Kansas City. Since I don’t live in Kansas City, I had to learn how to make the sauce at home.
This Low Carb Cheesy Chicken Casserole with Poblano Peppers is a fun Tex-Mex twist on your basic chicken casserole! Preheat the oven to 400F. Heat a large, deep skillet over medium-high heat. Once hot, add the oil, and then the chicken. Cook until the chicken is browned on the outside, about 3 minutes.