21 BEST WAYS TO COOK WITH TOMATILLOS
From elegant appetizers to luscious desserts, these irresistible tomatillo recipes make the most of the unique fruit. Give them a try and impress your family today!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a tomatillo recipe in 30 minutes or less!
Nutrition Facts :
TOMATILLO SOUP
This is a great soup that can be spiced up or tamed down depending on your individual taste. Keep in mind that you if can not purchase fresh tomatillos at your local grocery store you can substitute with canned tomatillos, drained and chopped. Try garnishing with sour cream, as indicated in the recipe. Top with a leaf of cilantro.
Provided by Holly
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
- Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
- Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
- Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
- When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 7.4 g, Cholesterol 27 mg, Fat 10.1 g, Fiber 2 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 43.3 mg, Sugar 4 g
CHICKEN TOMATILLO SOUP
I had tomatillos to use and wanted to make something more exquisite than salsa verde. I combined two favorite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add cayenne pepper or Tabasco sauce to spice it up. -Katrina Krumm, Apple Valley, Minnesota
Provided by Taste of Home
Categories Lunch
Time 4h45m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender., Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2 - 4 hours., Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 290 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 722mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
TANGY TASTY TOMATILLO SOUP
This is a much played with recipe. I love it! I like it chunky. Feel free to adjust it to your own tastes.
Provided by Engrossed
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Cook and shred chicken. Set aside.
- Heat oil over medium high heat in a large pot or dutch oven. Ingredients 3-8: add 1 red onion and 1 white onion, saute until golden. Add garlic and saute 1-2 minutes. Stir in tomatillos, 3 jalapenos and broth. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes until the tomatillos start to burst.
- Puree in pot with an immersion blender. Stir in garlic salt, black pepper and cayenne pepper to taste.
- Add reserved shredded chicken and the rest of the ingredients up to the chopped spinach and cook until heated through.
- Stir in lemon juice and sugar if desired and remove from heat.
- Serve in bowls topped with sour cream and cilantro to taste. Tortilla chips are also good with this.
Nutrition Facts : Calories 247.9, Fat 6.9, SaturatedFat 1.2, Cholesterol 25.7, Sodium 915.8, Carbohydrate 30.8, Fiber 6.9, Sugar 11.2, Protein 19.4
TANGY TOMATILLO SHRIMP
Steps:
- Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chiles and 1/2 of the garlic and cook until the peppers start to soften, about 5 minutes. Add the tomatillos and 1 1/2 teaspoons of salt, reduce the heat to medium-low and cook until the tomatillos begin to break down and release some liquid, about 10 minutes, stirring occasionally.
- Transfer the tomatillo sauce to your blender, puree, and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the shrimp, season them with some salt and pepper and the remaining chopped garlic. Cook until the garlic becomes fragrant, 1 to 2 minutes, stirring often. Add the tomatillo sauce and simmer until the shrimp are curled and opaque, 1 to 2 minutes. Serve sprinkled with the cilantro.
TANGO TOMATOES
Steps:
- Preheat oven to 350 degrees F.
- Cut off top third of each tomato. Scoop out seeds, juice and pulp from and discard. Set aside. Chop tomato top and set aside.
- In medium nonstick skillet, saute chorizo or sausage in olive oil, breaking it up with a spoon as it cooks. When browned all over, add onion to skillet and cook until soft, stirring frequently. Add garlic, celery, and poblano pepper and cook for another 2 minutes, stirring to combine well. Add reserved chopped tomato tops, salt, and pepper and stir for another minute.
- Remove skillet from heat. Mix in 2 tablespoons cilantro, bread crumbs, and pepper jack cheese. Using a large spoon, stuff mixture into tomatoes, packing down firmly. Top with Parmesan and place tomatoes in oiled baking dish. Bake until heated through and cheese turns golden, approximately 20 minutes.
- Sprinkle with remaining 1 tablespoon of cilantro and serve.
TANGY TOMATO SOUP
Another fabulous recipe from the Desparation Dinner ladies. I don't know why any one would want to open a can of condensed tomato soup when they can have homemade tomato soup in 20 minutes.
Provided by budgiesntiels
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a soup pot over medium-high heat.
- Add the onions and garlic and cook for 1 minute stirring often.
- Add tomatoes and their juice and the tomato sauce.
- Raise the heat to high, cover the pot and bring to a boil.
- Stir in the chicken broth.
- Cover the pot and bring the soup back to a boil.
- Reduce the heat ot low and simmer for 10 minutes to develope the flavor.
- Spoon the soup into individual serving bowls and sprinkle with cheese. Swirl it to leave ribbons or melted cheese in the soup.
SPICY COLD TOMATILLO SOUP
Tomatillos, members of the cape gooseberry family, have a thin papery skin that should be removed before eating or cooking.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 1 quart
Number Of Ingredients 12
Steps:
- Heat broiler. Place tomatillos, garlic, and serrano chile in a single layer on a rimmed baking sheet, and roast until tomatillos are soft and browned in spots, about 5 minutes. Turn all items; continue cooking until other side is soft and browned, about 5 minutes more. Remove from heat; let cool slightly.
- Transfer baking sheet to a wire rack; let cool completely. Peel garlic; place cloves in the bowl of a food processor fitted with the metal blade. Add tomatillos, serrano, and any accumulated juices along with cucumber, onion, cilantro, stock, lime juice, and salt; blend until mixture is smooth. Add yogurt and the water; process until they are just combined.
- Transfer to a large bowl or plastic storage container; cover with plastic wrap. Refrigerate at least 2 hours. To serve, ladle into bowls; garnish with avocado.
Nutrition Facts : Calories 146 g, Cholesterol 1 g, Fat 9 g, Fiber 5 g, Protein 4 g, Sodium 372 g
TOMATILLO SOUP
By putting some sour cream in the soup, it actually cools off some of the heat from the jalapeno pepper. Another way would be to not put so much jalapeno in in the first place! Either way it's a great soup! This recipe is from Weight Watchers. Note: I do not follow the Weight Watchers diet; I am providing this recipe for those who do. I add salt and other seasonings that I like. You may do as you wish.
Provided by FLUFFSTER
Categories Clear Soup
Time 55m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan, heat oil; add onion and garlic.Cook, stirring occasionally, until onion is translucent, about 5 minutes.Add broth, tomatillos and jalapeno pepper; bring to a boil. Reduce heat to medium low; simmer,partially covered, 7 minutes. Remove from heat; cool slightly.
- In blender or food processor, puree tomatillo mixture, in batches, until smooth; return to saucepan. Add pasta and sour cream; cook just until heated through. Ladle evenly into 4 soup bowls; sprinkle with almonds.
Nutrition Facts : Calories 311.9, Fat 11.9, SaturatedFat 3.2, Cholesterol 10.1, Sodium 77.9, Carbohydrate 45.4, Fiber 7.6, Sugar 6.8, Protein 10
ROASTED TOMATILLO SOUP
It all started at the farmer's market with a bag of roasted tomatillos....Then I modified a recipe found on the internet. Original recipe called for sage - I did not have any. Flavor improves at days 2 and 3.
Provided by Carianne
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Saute all veggies in olive oil for 5 - 10 minutes over med-high heat.
- Add spices and saute a few more minutes.
- Add broth and simmer for about 20 minutes.
- Add juices and cilantro.
- Salt to taste.
Nutrition Facts : Calories 132.1, Fat 5.2, SaturatedFat 0.7, Sodium 649.6, Carbohydrate 21.2, Fiber 5.6, Sugar 9.6, Protein 3.1
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