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Charcuterie Board Recipes. 81 calories. 6g fat. 4g carbs. 3g protein. 0g sugars. 1 stick (8 tablespoons) unsalted butter, at room temperature. ½ pound aged Cheddar, such as Grafton 2-year, grated ...
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Stir the sour cream and chile pepper in a small bowl. Heat the oil in a 6-quart sauce pot over medium heat. Add the onion and cook for 4 minutes.
MAKE THE CHIPOTLE CREMA: Combine the sour cream, chipotle chile, lime juice, ½ tsp salt, and the cumin in a food processor or blender and purée until well combined and smooth.
Soak dry chilies in water overnight or until soft. Discard water. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.
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.
Using fork, mash avocado with lime juice in small bowl. Add cilantro, chopped onion, chopped garlic, Serrano chilies and salt. Stir to combine.
Chipotle Shrimp. 2 chipotle chiles, plus 2 Tbsp. adobo sauce (from 1 [7-oz.] can) 6 Tbsp. (3 oz.) tequila or chicken stock. ¼ cup fresh lime juice (from about 2 limes)