Who doesn't like spice?? Ok so I know a lot of people that don't like spice, especially the way Paul and I do, but without fail, spice can always make a boring dish really impress.
On one of my usual afternoon Food Network binges I was able to catch
Mexican Made Easy with Marcela and she was cooking up a storm for her family get together that afternoon. Watching her show really lightens up the idea that Mexican food really does have distinct separate tastes and most dishes really aren't that tricky to put together. There is always some fear that I have in the back of my mind about cooking foreign dishes as it is something new to me however if I can see it or even better watch the process on how to do it, my fear completely disappears and I am ready to tear up the kitchen.
One of Paul's favorite dishes that I make is
Spicy Shrimp Tacos so when I was watching Marcela's show she was making Creamy Poblano Raja's and I just had to jump in a try these. There were a few things that I wanted to change right off the bat. First, although I love poblano peppers, I needed to add a little extra heat for Paul and I (I know, we really live life on the edge). Second, I like corn as much as the next person but when adding so many variables into a taco dish I didn't want to add in another vegetable. Plus corn is a very sugary vegetable so when I can omit it I do.
This cheesy blend is a great filling for tacos. You can use virtually use any chile pepper you would like but a mild poblano adds the perfect amount of spice to any dish, however, if you daring as Paul and I are, there is amazing flavors that come of my dish with the extra jalapenos.
Add some spice to your life!
Ingredients
2 fresh poblano chiles* (or canned, peeled)
5 fresh jalapeno peppers, minced
3 tablespoons vegetable oil
1 medium white onion, thinly sliced
1/4 cup heavy cream
1/4 cup Mexican crema or creme fraiche
1/2 cup, shredded Monterrey jack cheese
Kosher salt and fresh ground black pepper
Char the poblano chiles directly over the gas flame on the stove until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes. When you take the peppers out of the bag, the outer layer should peel right off.
(
Char)
(Flip)
(Bag)
(Peel)
On one of my usual afternoon Food Network binges I was able to catch Mexican Made Easy with Marcela and she was cooking up a storm for her family get together that afternoon. Watching her show really lightens up the idea that Mexican food really does have distinct separate tastes and most dishes really aren't that tricky to put together. There is always some fear that I have in the back of my mind about cooking foreign dishes as it is something new to me however if I can see it or even better watch the process on how to do it, my fear completely disappears and I am ready to tear up the kitchen.
One of Paul's favorite dishes that I make is Spicy Shrimp Tacos so when I was watching Marcela's show she was making Creamy Poblano Raja's and I just had to jump in a try these. There were a few things that I wanted to change right off the bat. First, although I love poblano peppers, I needed to add a little extra heat for Paul and I (I know, we really live life on the edge). Second, I like corn as much as the next person but when adding so many variables into a taco dish I didn't want to add in another vegetable. Plus corn is a very sugary vegetable so when I can omit it I do.
This cheesy blend is a great filling for tacos. You can use virtually use any chile pepper you would like but a mild poblano adds the perfect amount of spice to any dish, however, if you daring as Paul and I are, there is amazing flavors that come of my dish with the extra jalapenos.
Add some spice to your life!
Creamy Pepper Raja's
Original recipe by Marcela Valladolid from Food Network
Adopted recipe and photos by A Healthy Jalapeno
Ingredients
2 fresh poblano chiles* (or canned, peeled)
3 tablespoons vegetable oil
1 medium white onion, thinly sliced
1/4 cup heavy cream
1/4 cup Mexican crema or creme fraiche
1/2 cup, shredded Monterrey jack cheese
Kosher salt and fresh ground black pepper
Char the poblano chiles directly over the gas flame on the stove until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes. When you take the peppers out of the bag, the outer layer should peel right off.