Mexicanpepperchilidip Recipes
MEXICAN PORK CHILI
Provided by Tyler Florence
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F.
- Season the pork shoulder with salt, pepper, fennel and cumin. Take a large roasting dish and place over medium-high heat. Add a 3-count of olive oil and sear pork shoulder all over until golden brown on the outside, 3 to 4 minutes per side. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork shoulder. Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper. Cover the whole tray with aluminum foil and roast in the oven for 2 to 2 1/2 hours until the pork is falling apart. Remove from oven, set the pork aside and pull apart. Rake all the other ingredients into a blender (a bit at a time) with the bunch of fresh cilantro and process until smooth. Pour into a large Dutch oven. Set over medium heat and add chicken stock. Bring to a simmer and whisk in masa harina to thicken the sauce up. Fold in shredded pork shoulder and season with salt and pepper to finish. Serve with Chili bar toppings.
MEXICAN CHILI PIE
This recipe is one of my husband Dwayne's favorite, especially during cooler weather. The topping is crunchy, and the chili has just enough spice to warm you up inside in even the coldest weather! I add a simple side salad to complete the meal.-Heather Thurmeier, Pense, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4-6 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add seasonings and tomatoes. Simmer, uncovered, for 20 minutes. Add green pepper. Spoon 2 cups into an ungreased 2-1/2-qt. shallow baking dish; top with half of the beans. Repeat layers. , For topping, combine dry ingredients in a large bowl. Stir in cheese. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. Spread over filling. , Bake at 450° for 15 minutes or until topping is lightly browned and filling is bubbly.
Nutrition Facts : Calories 450 calories, Fat 19g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 7g fiber), Protein 28g protein.
MEXICAN PEPPER CHEESE DIP
Ladies and gents, this is simply to die for! This is the best dip I have made to date and is a consistent favorite at our backyard gatherings! The poblano peppers really add a smoky flavor that compliments the other peppers and cheese. Yes, it is spicy and will put some pep in your step. It doesn't get any better than this!
Provided by Its all good
Categories Spreads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- In a 10-inch sauté pan set over a medium high heat, add the butter. Once the butter is melted, add the onions and sauté for 3-4 minutes.
- Add the jalapeños and the garlic and sauté for 2 more minutes.
- Add the corn and sauté for 5-6 minutes.
- Remove the corn, jalapeños, garlic, and onion mixture to a mixing bowl. Add the remaining ingredients to the mixing bowl and blend well. Season the dip with salt and cayenne pepper.
- Place in a casserole dish and bake in the oven for 20 minutes or until the dip begins to bubble.
- Serve with your favorite chips!
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