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Grill corn, turning occasionally, until just charred, 4 to 5 minutes. Once cool enough to handle, remove kernels from cobs; discard cobs. Combine grilled corn, onion, chipotles in adobo, cilantro ...
Roast the poblano chilies on a grill or BBQ and let cool. Dice the tomatoes, poblano chilies, onion, and jalapeños. Combine all the ingredients and season to taste.
The tomato-based salsas contain only 15 to 30 calories per serving, while the corn salsa has 80. However, toppings like guacamole, queso, cheese, sour cream, and vinaigrette pack 120 to 250 ...
Set the oven or toaster oven to broil (alternatively, you can preheat the oven to 500°F) and preheat. If you’re using the oven broiler, position the rack 8 inches from the heat source.
Experience the flavors of Chipotle at home without breaking the bank. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ...
Yields 8-10 servings. Ingredients: 2 pounds potato (about 2 potatoes), peeled, medium dice. 2 pounds butternut squash (1 large), medium dice. 2 pounds cauliflower (1 large head), florets
All you need are five ingredients to whip up this dip: 2 cups of corn kernels, 1 cup of quartered cherry tomatoes, 2 sliced jalapeños, 1 cup of diced red onion and 2 to 3 tablespoons of lime juice.
The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling. If you enjoy a bit of spiciness, opt for hot salsa or chipotle salsa for some smoky undertones.
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