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Preparation of the dish involves roasting, peeling and slicing the peppers, sauteing them together with sliced onions, and simmering the mixture with cream. [2] Sometimes chicken broth is added for flavor. The original recipe uses poblano chiles, although there are also recipes that use other types of green chiles.
Bison Burger (grilled 8-ounce bison patty topped with poblano peppers & onions, applewood bacon, crispy onion straws, beer cheese, mayo and a sunny-side-up egg on a toasted bun); Shredded Beef Nachos (tortilla chips topped with shredded chuck Angus beef, melted cheddar cheese, refried beans, queso fresco, pickled jalapeños and pico de gallo ...
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"Can of Nachos" – 10-pounds of nachos stacked inside a large can, poured out tableside: deep-fried tostada chips layered with beef chili (made with ground brisket and chuck, onions, peppers, chili spices, and Bloody Revolution smoked habanero sauce), topped with bacon bites, green onions and shredded cheese, baked in oven and drizzled with ...
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Ingredients for the preparation of the dish Restaurant in Puebla. Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley; it is typically served at room temperature.
Add cream, milk, and 1 tsp salt and bring just to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in rajas, then pour mixture evenly into baking dish. Sprinkle reserved 1/2 cup rajas on top.
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