CHICKEN TAQUITOS WITH ROASTED POBLANO CHEESE SAUCE
Corn tortillas with a generous chicken filling are rolled up and fried into crunchy taquitos. Instead of the typical sour cream or salsa, we top these taquitos with a flavorful cheese sauce made with roasted poblano chiles and a splash of hot sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 serving
Number Of Ingredients 13
Steps:
- Preheat the broiler. Line a baking sheet with foil.
- Put the poblano skin-side up on the prepared baking sheet and broil until the skin is wrinkled and charred in spots, 2 to 3 minutes. Transfer the poblano to a small bowl, cover with plastic wrap and let steam for 5 minutes. Run the poblano under cold water and remove and discard the skin. Cut the poblano into very small pieces and return to the bowl.
- Toss the chicken with the oil, chili powder and 3/4 teaspoon salt in a medium bowl. Transfer to the baking sheet and broil, turning once, until browned in spots and cooked through, 4 to 5 minutes per side. Let cool for a few minutes, cut into chunks and transfer to a food processor. Add 1 cup of the cheese, half of the scallions and 1/4 teaspoon salt; pulse until the mixture is coarse and holds together when squeezed.
- Melt the butter in a small saucepan over medium heat. Add the flour and stir until the mixture is light brown, about 45 seconds. Whisk in the milk and cook, whisking until the mixture begins to bubble and thicken, about 4 minutes. Whisk in the remaining 1 cup cheese. Stir in the chopped poblanos, hot sauce, garlic and 3/4 teaspoon salt. Set aside and keep warm.
- Wrap the tortillas in a damp cloth and heat in the microwave for 1 minute so they are warm and pliable. Lay the tortillas out and spread 1/4 cup of the filling in the middle of each. Roll each up and secure with a toothpick. Push the filling into the ends a little so that it doesn't fall out.
- Heat about 1/4 inch of oil in a large skillet over medium heat. Once the oil is shimmering and hot, add half the taquitos and fry, turning as needed, until golden brown on all sides, about 4 minutes. Transfer to a paper-towel-lined plate and sprinkle with salt. Repeat with the remaining taquitos.
- Remove the toothpicks and arrange the taquitos on a serving platter. Drizzle with some of the cheese sauce and top with the remaining scallions.
PASTA WITH HERBED CHEESE SAUCE
Steps:
- In a food processor puree the dill, parsley, oregano, lemon zest and juice, olive oil, ricotta cheese and yogurt. Transfer to a bowl and add the chives; season to taste with salt and pepper.
- Drain the pasta, reserving 1/4 cup of cooking water and return it to the pot off heat. Add the herbed cheese mixture, reserved cooking water and toss. Serve immediately with slivered black olives.
CRISPY CHICKEN TAQUITOS
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 8 taquitos
Number Of Ingredients 7
Steps:
- Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
- Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
- Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.
LOBSTER ENCHILADAS WITH ROASTED POBLANO SAUCE
Steps:
- For the pico de gallo: Mix jalapenos, tomatoes and onions in a bowl. Stir in lime juice and cilantro. Chill for 30 minutes.
- For the roasted poblano sauce: Roast poblanos on a char-broiler until skin is black on all sides. Transfer to a pan and cover with plastic wrap for 15 minutes to further sweat the poblanos. Under running water, peel and clean poblanos and remove all seeds and stems.
- Saute onion in 2 ounces butter until it starts to caramelize, about 3 minutes. Add garlic and cook for 2 to 3 more minutes. Add a cup of chicken stock to cool. Remove mixture to a blender and puree, then transfer to a saucepot. Add poblanos to blender in batches and puree, adding more chicken stock as needed to loosen, then combine with ingredients in the pot. Add cilantro, cumin, taco seasoning, salt and pepper to pot and bring to boil. Simmer for 10 to 15 minutes. Make a roux by adding flour to remaining 1/2 cup butter in a saute pan and cooking slowly to a golden hue, about 10 minutes. Thicken sauce to desired thickness by adding roux to pot.
- For the enchiladas: Preheat oven to 420 degrees F.
- Cut lobster into medium bite-sized pieces and par-cook in white wine in a pan 1 to 2 minutes. Drain and divide into 3 portions. Cover a sizzle plate with 1 cup poblano sauce (save remainder for another use). Place corn tortillas on a hot grill or saute pan and warm about 10 seconds per side to soften, then remove. Form tortillas into 3 enchiladas with lobster and some shredded cheese. Place on sizzle plate and top with more cheese and 1/4 cup tomatoes. Bake, 5 minutes. Transfer enchiladas to a plate with a spatula, then push cooked sauce on top of enchiladas. Add a ramekin of pico de gallo on the side (save remainder for another use), a lemon wedge and a sprig of cilantro and serve.
NOT-SO CHEESE SAUCE
Provided by Food Network
Time 20m
Yield 2 c (480 ml)
Number Of Ingredients 7
Steps:
- 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
- 2. Select Variable 1.
- 3. Turn machine on and slowly increase speed to Variable 10, then to High.
- 4. Blend for 3 minutes or until heavy steam escapes from the vented lid.
- This vegan "cheese" sauce is perfect as a nacho dip or served over macaroni.
CHICKEN TAQUITOS
This is one of my kids favorite recipes. We all love taquitos and since we can change use our choice of cheese and fillings they think they're better than the frozen taquitos in the store.
Provided by Shana J
Categories Chicken
Time 20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine chicken, enchilada sauce, cheese, onion, chilies and garlic salt. Mix well and set aside.
- In a small skillet, heat oil. Use tongs to dip each tortilla in oil for about 5 seconds on each side. Drain on paper towels. Keep warm.
- Place 2 tablespoons of chicken mixture onto each tortills. Toll tortillas as tightly as possible and hold closed with a toothpick.
- Heat additional oil in skillet. Deep fry taquitos until browned (about 1-5 minutes depending on how crisp you want them). Drain on paper towel and serve with sour cream, salsa, or guacamole.
- Serve 2 taquitos per person.
- To freeze: Prepare taquitos as directed. Allow to cool and place on a baking sheet. Freeze until firm and then transfer to a freezer bag.
- To serve: Microwave to thaw and reheat.
Nutrition Facts : Calories 318.8, Fat 19.7, SaturatedFat 4.4, Cholesterol 27.4, Sodium 303.5, Carbohydrate 25.2, Fiber 3.7, Sugar 2.8, Protein 11.6
DELICIOUS CHICKEN POBLANO
Make and share this Delicious Chicken Poblano recipe from Food.com.
Provided by piranhabriana
Categories Chicken Breast
Time 50m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Shake pepper and thyme on chicken breasts.
- Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
- Set aside in a baking dish and preheat oven to 375 degrees.
- In a saute pan, melt butter and saute onion and poblano peppers till soft.
- Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
- Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton).
- Turn on blender and puree, leaving some of the texture- set aside.
- Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
- Take the remainder of the peppers and onion and place them on top of the chickens.
- Cover the top with cheese and lightly sprinkle thyme on top of everything.
- Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
- Serving suggestion: With rice!
Nutrition Facts : Calories 913.6, Fat 76.7, SaturatedFat 42.7, Cholesterol 290.5, Sodium 494.5, Carbohydrate 15.1, Fiber 3.7, Sugar 3.6, Protein 43.9
CREAMY POBLANO CHICKEN & PASTA
Add extreme deliciousness to your next chicken-and-pasta night with an easy-to-make sauce starring roasted poblano chiles and cream cheese sauce.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- Blend broth, chiles and cream cheese in blender until smooth; set aside. Cook spaghetti in large pot as directed on package.
- Meanwhile, cook chicken, onions and garlic salt in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is lightly browned, stirring frequently. Stir in cream cheese sauce; cover. Simmer on medium-low heat 5 to 7 min. or until chicken is done and sauce is heated through, stirring occasionally.
- Drain spaghetti; return to pot. Add sauce; mix lightly. Spoon onto platter; top with remaining ingredients.
Nutrition Facts : Calories 400, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g
POBLANO CHICKEN WITH VERDE SAUCE CASSEROLE
Make and share this Poblano Chicken With Verde Sauce Casserole recipe from Food.com.
Provided by ThatSouthernBelle
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make the sauce, place tomatoes and jalapenos in a small saucepan and cover with water.
- Bring to a boil then reduce heat slightly and continue heating until the tomatoes and jalapenos turn light green (about 10-15 minutes).
- Remove from heat and drain well.
- Scoop mixture into a blender, then add onion, lime juice, cilantro and salt and pepper.
- Puree to desired consistency and set aside.
- In a shallow casserole dish, roast the Poblano chili under a broiler until black on all sides.
- Remove from heat and allow to cool.
- Once cool, peel off black skin and remove stems.
- Next, in a large skillet, heat olive oil over medium heat and add chicken. Cook until lightly browned, then set aside.
- Add onions to skillet and brown.
- Add chicken, chicken stock and seasoning and boil until water is evaporated.
- Next, slice open Poblanos and lay them flat in a lightly greased 9 x 13 casserole dish.
- Top with chicken mixture, verde sauce and cheese.
- Cover with foil and bake at 375 about 20 minutes or until cheese is melted and the casserole is bubbling.
- Remove foil and cook uncovered for an additional 10 minutes.
- Allow to cool slightly before serving.
EASY CHICKEN TAQUITOS
Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.
Provided by Sarah
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
- Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g
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