STUFFED PIQUILLO PEPPERS WITH CHORIZO AND MANCHEGO
Provided by Anne Burrell
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Coat a saute pan, over medium heat, with olive oil. Add the onion, season with salt, to taste, and toss in the crushed red pepper. Saute the onions until they are soft and very aromatic, about 4 to 5 minutes. Add the garlic and saute for 2 to 3 more minutes. Stir in the chorizo and cook for 2 to 3 minutes. Turn off the heat and stir in the bread crumbs. Let the mixture cool. When cool, add the Manchego and parsley. Taste and adjust the seasoning, if needed.
- Preheat the oven to 350 degrees F.
- Stuff the peppers with the filling and arrange them on a sheet pan. If there is extra stuffing, press a little on top of each of the peppers. Put the peppers in the oven to warm through, about 8 minutes.
- While the peppers are in the oven, combine the arugula, almonds and scallions in a large bowl. Dress the salad with sherry vinegar, big fat finishing oil and salt, to taste. Check for seasoning and divide the salad between 4 serving plates.
- Remove the peppers from the oven and arrange 2 peppers on each salad. Serve while the peppers are warm.
ORZO AND CHICKEN STUFFED PEPPERS
This dish looks beautiful and tastes like you cooked all day. Any combination of green, yellow, and red peppers works well; I use all three for color. You can also use low-sodium chicken broth and Smart Balance® spread.
Provided by Luv2Cook4Her
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 55m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray inside of green, red, and yellow bell pepper halves with cooking spray; place on a baking sheet.
- Bake peppers in the preheated oven until slightly tender, about 10 minutes.
- Heat 1 tablespoon butter and 2 tablespoons oil in a skillet over medium heat; cook and stir 3 green onions and garlic until fragrant, 2 to 3 minutes. Add chicken, black pepper, and cumin; cook until chicken is no longer pink in the center and juices run clear, 4 to 5 minutes. Add orzo and chicken broth; simmer until orzo is cooked through but firm to the bite and broth is absorbed, about 11 minutes. Spoon chicken-orzo mixture into the bell peppers; sprinkle with Parmesan cheese.
- Bake in the preheated oven until cheese is melted, about 7 minutes.
- Heat 1 teaspoon oil and 1 teaspoon butter in skillet; Cook and stir portobello mushrooms and remaining green onion until tender, about 5 minutes. Season with salt and black pepper. Spoon about 2 tablespoons mushroom mixture onto each stuffed bell pepper.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 33.2 g, Cholesterol 32.5 mg, Fat 10.8 g, Fiber 3.4 g, Protein 16 g, SaturatedFat 3.3 g, Sodium 476.1 mg, Sugar 3.6 g
SPANISH STUFFED CHICKEN WITH SHRIMP AND CHORIZO
Really a nice change from every day stuffed chicken breasts. It takes a little work, but not too much. I sometimes will make this ahead, cover well with saran wrap and bake the next day - It works great. Serve with plain white rice or polenta. It is so pretty, this is great served for company. And take advantage of canned tomatoes, canned olives and any size shrimp that is on sale. You can even use pre-cooked, but I prefer the flavor of cooking them myself for the stuffing. Fresh parsley does add a lot of flavor and the Manchego is wonderful if you can get it, but Monterey Jack will work just fine. A side salad with the polenta or rice, and you have a great dinner.
Provided by SarasotaCook
Categories Chicken Breast
Time 1h5m
Yield 4-5 chicken breasts, 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Chicken -- Remove the refrigerator and let it come somewhat to room temperature They are much easier to pound out when NOT ice cold. I prefer to put mine in a large plastic bag - press all the air out and seal - then pound away. I use a meat mallet, but a heavy pan, rolling pin or pretty much anything heavy will work. I pound as thin as possible without breaking the chicken up or making any holes in the breast. Salt and pepper well and then just set to the side as you make the filling.
- Chorizo -- In a large saute pan (I use a heavy oven proof pan that way everything is cooked in one pan) If you don't have one, use what you have on hand. Add 1/2 teaspoon olive oil and sauté the chorizo on medium heat until golden brown 4-5 minutes. Remove to a plate lined with a paper towel to drain any excess grease. Pour out the grease from the pan.
- Shrimp -- Add to the same pan, the remaining 1/2 teaspoon olive oil and put back on medium heat. Add the shrimp and onion and saute just a couple of minutes until the shrimp are just beginning to turn pink - It won't take long. NOTE: You can use any size shrimp, as long as you end up with 1 cup diced. As soon as they start to turn pink, remove from the heat and add the olives, parsley, bread crumbs, salt (go easy, the olives are salty) and pepper. Mix well and remove to a small bowl so the shrimp do not continue to cook. Add the chorizo to the shrimp mixture and stir well. Add a drizzle of olive oil if necessary to hold the dressing together.
- Sauce -- In the same pan, add the shallots and white wine to deglaze the pan and cook just a minute if that. Add the tomatoes, chicken broth and parsley. Remove from the heat.
- Stuffing -- Lay out the chicken breasts and top with the shrimp and chorizo filling. Roll up the chicken and secure with a toothpick. The filling will fill 4-5 breasts depending on the size. If there is any leftover, just freeze it for another time.
- Bake -- Heat the oven to 350, middle shelf. If using a oven proof saute pan, add the chicken seam side down right in the pan with the sauce. Use a spoon and spoon some of the sauce over the chicken. If using a casserole dish, add the chicken seam side down and pour the tomato sauce over the top.
- Cover with foil and bake for 30-40 minutes (the thickness of the chicken and the type of pan can affect cooking times). The last 10 minutes, uncover and top each chicken roll with cheese (I love manchego, but Monterey Jack will work just fine) and cook until bubbly and the cheese is melted.
- Serve -- I love polenta with this, white rice is also good. No need to flavor other than salt and pepper because of the tomato sauce. But I do like to garnish with some chopped scallions.
Nutrition Facts : Calories 306.5, Fat 5.4, SaturatedFat 1.1, Cholesterol 178.9, Sodium 657.9, Carbohydrate 15.9, Fiber 2.3, Sugar 5.5, Protein 41.9
BEEF-STUFFED SOPAIPILLAS
After my brothers' football games when we were kids, we would all descend on a local restaurant for their wonderful Southwestern stuffed soapaipillas. This recipe takes me back to that delicious childhood memory. Even my Canadian husband raves about these! -Lara Pennell Irving, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels., In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through. , Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce.
Nutrition Facts :
CHICKEN-CHORIZO STUFFED SOPAIPILLAS
From the Crisco website. This meal takes a little extra time because you have to make the sopaipillas, but it's inexpensive and has nice Southwest flavor.
Provided by Pinay0618
Categories Savory Pies
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- COMBINE flour, salt and baking powder in medium bowl. Stir in water, milk and 1 1/2 teaspoons oil until a ball of dough forms. Knead dough on a lightly floured surface 3 minutes. Cover and let rest 15 minutes.
- DIVIDE sopaipilla dough into four portions; roll each into a 6 to 7-inch circle.
- HEAT 1/4 cup oil to 375ºF degrees in a deep fryer or deep skillet. Fry each circle, one at a time, 2 to 3 minutes on each side or until golden brown. Drain on paper towels.
- COMBINE chicken, chili powder, cinnamon, oregano, thyme, cloves, salt and vinegar in medium bowl; mix well. Set aside.
- BOIL diced potato in lightly salted water until tender; drain, set aside. Heat 2 tablespoons oil in medium skillet over medium-high heat. Add ground chicken mixture; sauté, stirring frequently to break up pieces, until almost cooked through.
- ADD boiled diced potato, diced onion and remaining 1 tablespoon oil; continue to sauté until potatoes begin to brown.
- CUT a slit on one side of each sopaipilla; fill with 1/4 of the chicken mixture. Sprinkle tops with additional cheese. Serve with prepared salsa verde.
Nutrition Facts : Calories 753.4, Fat 34.5, SaturatedFat 7.7, Cholesterol 85.2, Sodium 1061, Carbohydrate 70.8, Fiber 6.3, Sugar 3, Protein 39.9
POTATO- AND CHORIZO-STUFFED ANCHO CHILES
Categories Pepper Potato Tomato Side Bake Sausage Fall Winter Monterey Jack Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 main-course or 8 first-course servings
Number Of Ingredients 7
Steps:
- Rinse chiles, then cover with cold water in a bowl and soak, weighted with a sieve (to keep submerged), until completely rehydrated (most will turn a brighter red), about 8 hours. Do not drain chiles.
- Put oven rack in middle position and preheat oven to 350°F.
- Remove 1 chile from soaking liquid and, working over chile bowl and sieve, cut a slit down one side with scissors and let interior liquid and loose seeds drain into sieve. Carefully cut out seedpod, leaving stem intact and letting any easily loosened seeds fall into sieve, then discard seedpod. Repeat with remaining chiles, arranging seeded chiles, cut sides up, in 1 layer in a 13- by 9- by 2-inch (3-quart) baking dish.
- Reserve 1 cup chile-soaking liquid for sauce. Turn chile seeds out of sieve into a shallow baking pan and spread evenly, then toast in oven, stirring occasionally, until dry, fragrant, and a few shades darker, 8 to 10 minutes. Cool seeds in pan on a rack, then finely grind in grinder (you will have about 1 tablespoon).
- Purée tomatoes, including juice from can, in a blender with reserved soaking water, ground chile seeds, and 1/2 teaspoon salt until smooth, then transfer to a 3-quart heavy saucepan and boil, stirring occasionally, until sauce is thickened slightly and reduced to about 2 cups, 5 to 7 minutes.
- Peel potatoes and cut into 1/3-inch cubes (about 2 1/2 cups). Cook in a 3-quart pot of boiling salted water until tender but not falling apart, 6 to 8 minutes. Drain in a colander and rinse under cold water to stop cooking.
- Stir together potatoes, chorizo, cheese, and 1/4 teaspoon salt in a bowl, then fill chiles generously with stuffing (about 1/2 cup each; slit will not close over it). Pour sauce around (not over) chiles, then cover dish with foil and bake until sauce is bubbling all over, 35 to 45 minutes.
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#time-to-make #course #main-ingredient #cuisine #preparation #north-american #savory-pies #main-dish #poultry #mexican #chicken #meat #4-hours-or-less
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