3 Cheese Poblanosblack Bean Saucemango Pico De Gallo Recipes

Steps:

• Combine 1 can black beans (drained), 2 diced plum tomatoes, 1/2 chopped small red onion and 1/4 cup chopped cilantro in a bowl. Add the juice of 1 lime, 2 tablespoons olive oil, 1 tablespoon chopped chipotle in adobo sauce and 1 teaspoon honey and stir. Season with salt.

Steps:

• Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

Steps:

• Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
• Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.

Steps:

• BLACK BEAN SAUCE:.
• Saute onion with garlic.
• Add black beans, chipotle and heavy cream to the sauteed onions & garlic.
• Blend until smooth; set aside.
• MANGO PICO DE GALLO:.
• Cut mangoes and the rest of the ingredients into small cubes.
• Dress with lemon juice, olive oil, salt & pepper.
• Set aside.
• STUFFED POBLANOS:.
• Roast and peel the poblanos.
• Shred cheeses and stuff poblanos.
• Warm up in the oven, at 250ºF, until cheeses start to melt.
• Serve with black bean sauce and mango pico de gallo.

Steps:

• In a Dutch oven, combine the first 5 ingredients; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, until vegetables in pico de gallo are softened, 5-7 minutes, stirring occasionally., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to pan and heat through. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary. Top as desired.

Steps:

• In a large bowl, beat the cream cheese, chilies, onion, garlic, jalapeno, cumin and chili powder until smooth. Stir in chicken and 1 cup Monterey Jack cheese. , Split each pita into two circles. Spread 1/4 cup of chicken mixture on each circle; place on ungreased baking sheets. , Bake at 400° for 5-10 minutes. Combine the cheddar cheese and remaining Monterey Jack; sprinkle over circles. Bake 5 minutes longer or until cheese is melted. Cut into wedges and serve with salsa if desired.

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, egg yolks, whipping cream, half-and-half, mozzarella cheese, 1/2 cup cheddar cheese, Swiss cheese, tomatoes, seasoning blend and basil; pour into a greased 9-in. deep-dish pie plate. Sprinkle with remaining cheddar cheese., Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Steps:

• Roast peppers. While they cool make sauce and pico de gallo. For the black bean sauce, saute onions with garlic on medium heat until translucent, add black beans, chipotle and heavy cream. Cook 10 minutes covered and blend until smooth. For the mango pico de gallo, mix mangoes, onion, cilantro, lemon juice, olive oil and salt and pepper. Peel poblanos. Shred and mix cheeses together. Place poblanos on aluminum foil lined cookie sheet and stuff with cheese mixture. Place in the oven until the cheese melts. Serve with black bean sauce and mango pico de gallo. Ole.