reserved pasta cooking water, the crema, and the onion mixture, and
Prepare grill.
Combine first 3 ingredients.
Place corn on a grill rack coated with cooking spray; cook 12 minutes or until corn is lightly browned, turning frequently. Place corn on a platter; drizzle with crema. Sprinkle with chipotle mixture. Garnish with lime wedges.
olled tortillas, then the Chili Con Queso.
Sprinkle lightly with
nd top with chopped onion, crema/sour cream and cilantro, if
se corn tortillas for this recipe. If only lrg ones are
owl.
1 cup Poblano Crema, recipe follows.
Grill the poblanos
nd cheese jack chhese or mexican white cheese.
pour mixture
ico de gallo, 1 tablespoon crema, 1 tablespoon queso fresco. Garnish
erving add a dollop of crema in the middle of the
*NOTE: original recipe specified 1 tablespoon chili powder.<
Mix yogurt, sweetened condensed milk, and crema in a bowl. Add vanilla extract and stir until well incorporated.
Divide cantaloupe, papaya, apple, and banana among 4 individual bowls, arranging them in separate sections. Place strawberries in the center of each bowl. Top each bowl with 1/8 cup each granola, raisins, and coconut.
Drizzle 1/4 cup of the crema mixture over each fruit bowl.
ixture and most of the crema, reserving a small amount to
First prepare the chipotle crema by combining all the ingredients
t least 30 minutes.
CREMA:.
While the tamales are
Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
Bring a pot of ...
emove chicken from simmering stock (crema). Allow to cool.
In
oppings(optional):sour cream or crema;minced cilantro;green onion;radishes
hisk in cup of the crema and season with salt and
Preheat a stove top or outdoor grill to medium high heat. Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side.
In a medium bowl, whisk to combine mayonnaise, crema, chili powder, sriracha, granulated garlic, salt and 2 tablespoons crumbled cotija cheese.
Transfer corn to the bowl with mayonnaise and crema mixture and spoon to coat completely. Transfer to a serving plate and garnish with remaining cheese, chopped cilantro, a sprinkle of chili powder and lime wedges.
nion rings and serve with crema.