Salmon Cream Cheese Relleno Taco

It's that time again! Time for another Relleno Taco creation. When I started thinking about more ideas for a relleno tacos, I had just made the Mesquite Grilled Tacos. So I had fish tacos and pico still on my brain. So the idea of using salmon and a tomato caper salsa seemed logical. I knew salmon, capers and shallots were delicious together with cream cheese. And you know chilies and cream cheese are a perfect match. I could not have been happier with the outcome. This one is perfect for summer! Lots of cool and fresh ingredients. It was so good! Sort of a jalapeno popper, lox bagel and taco all wrapped into one. It had the contrast of hot and cold ingredients. It was salty, briny and a little sweet from the salsa. It was also smoky and spicy from the charred poblano. Then there was the cream cheese; it tamed the spice of the chili and added a creamy component. It had just a little bit of everything going for it. I LOVED IT! It may be in my top three of all relleno tacos. I can't wait to make it for a girl's night. The poblano and cream cheese combination is sparking many more delicious ideas. I hope you will give this one a try. Be sure to come back for more relleno taco creations in the future.

Salmon Cream Cheese Relleno Tacos
Serves 2, Make 4 tacos

Ingredients

6 to 8 oz. salmon filet
Drizzle of olive oil
Herb Medley Rub
2 Poblano peppers
4 flour tortillas
4 oz. cream cheese, softened

Tomato Caper Salsa:
1 tomato, diced
1/2 shallot, finely diced
3 tsp. capers
1/2 tsp. white balsamic vinegar
Kosher salt, to taste
Black pepper, to taste
Red pepper flakes, to taste
1 Tbsp. chopped parsley

Directions

Set salmon out on the counter to take the chill off of it. Preheat oven to 475 degrees. 

Combine the ingredients for the tomato caper salsa, mix well and set aside.

To grill the poblanos: Pre-heat grill to medium-high heat for 10 minutes. Place poblanos on the grill. Grill for five minutes on each side until skins are charred. Remove poblanos and cover with plastic wrap. When poblanos are cool enough to touch, peel off the skin of the poblanos. Cut poblanos in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper.

To cook the salmon: Grease a baking sheet with a little olive oil or use a sheet of aluminum foil. Place salmon on the baking sheet, drizzle with olive oil. Season salmon with Herb Medley Rub. Bake for 6 minutes, remove from oven and flake with a fork.

To warm tortillas: Place a skillet on high heat, when hot warm the tortillas on both sides until warm and blistered. 

To assemble the tacos:  Place a poblano half on each tortilla. Smear a 1 oz. slice of cream cheese on each poblano. Top with a fourth of the flaked salmon, tomato caper salsa and serve.

Linking to:
The Tumbleweed Contessa: What'd You Do This Weekend?
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Spatulas On Parade: Wonderful Wednesday
The Lazy Gastronome: Taco Tuesday

Pulled Pork Rellenos Tacos

Don't you think it is time for another Chili Rellenos Taco? I do! This is Virginia BBQ meets Relleno Tacos. When I was in Charlottesville, Virginia I tried some Pulled Pork at The Ordinary at Michie Tavern. It was delicious, not heavily smoked or over sauced. It was moist, very flavorful and not too sweet. I purchased the cookbook in the gift shop but I was a little disappointed that the pulled pork recipe was not in the cookbook. So I began to search. I found a crockpot recipe at food.com for Virginia Barbecue. It was not the same but very tasty. I love the dry mustard in the sauce. Like the pork at the Ordinary it is flavorful, not too sweet and not over sauced. You can really taste the pork. The first time I made it, I served it on hamburger buns to the family with my Men's Club Coleslaw. It was very good but totally sogged out the bun. You needed a fork to eat it. It was then I had the idea of these tacos. I went to the store to buy poblanos but I could not find them. So the leftovers went in a baked potato instead. Also great!

Finally with the poblanos and all other ingredients in hand I was able to make these tacos tonight. It was just as good as I had imagined. The poblano adds a layer of heat and smoke and it also help prevent the tortilla from getting soggy. It cradles the pork so well. I loved everything together. It is warm and spicy from the pork and chili. It is also cool and creamy from the coleslaw. The cheese is a bonus. Everything is better with cheese. Definitely a great mash up! I hope you enjoy it as much as I did.

Pulled Pork Rellenos Tacos
Serves 4

Ingredients

4 poblano peppers
1 cup pulled pork (Virginia Barbecue)
8 small flour tortillas
1/2 cup 2% sharp cheddar cheese, shredded
3/4 cup coleslaw (Men's Club Coleslaw)
1/2 red onion, diced
Pickled jalapenos, slices (optional)

Directions

To grill the poblanos: Pre-heat grill to medium-high heat for 10 minutes. Place poblanos on the grill. Grill for five minutes on each side until skins are charred. Remove poblanos and cover with plastic wrap. When poblanos are cool enough to touch, peel off the skin of the poblanos. Cut poblanos in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper.

To assemble the tacos:  Place a poblano half on each tortilla. Place some pork over the chili, top with cheese. Warm in the microwave for 30 seconds to a minute to melt the cheese. Top with slaw, onion, and jalapenos.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
The Diary of a Real Housewife: Friday Favorites
Ms. enPlace: See Ya in the Gumbo

Smoky 15 Bean Soup

15 bean soup was another meal from my childhood. We usually just followed the directions on the bean bag. We almost always added ham too. It is such a hearty warm soup. I love how the beans cook at different times. The small tender beans like the lentils break down and thicken the broth. Some how I got 15 bean soup on my mind and I just had to make a pot.

Remember I told you about 2 New Trinity Flavors I discovered in Louisiana Cookin' magazine. Well I was inspired to use the Smoky Trinity to add flavor to my 15 Bean Soup. This was the perfect addition. It adds both a smoky flavor and some spicy heat. I made this pot without added salt, I figured the ham is already high in sodium. It was so delicious. I think the chipotle chile powder is responsible for most of the heat. I really liked it, but if you do not like spicy cut back on the amount or leave it out. I decided to add a drizzle of Balsamic vinegar for a garnish. I LOVED IT! It worked so well with the spicy heat, like hot sauce on a plate of red beans and rice. The perfect finishing touch. I will definetly make 15 bean soup the smoky way from here on out.

Smoky 15 Bean Soup

Makes 14 – 16 servings

Ingredients

20 oz. bag 15 Bean Soup beans

1 recipe of Smoky Trinity (recipe below)

14.5 oz. can no salt added diced tomatoes

12 oz. diced ham

Optional garnish for serving:
a splash of balsamic vinegar

Directions

Place beans in a large pot with 10 cups of water. Bring to a rapid boil. Reduce heat, cover and continue boiling 1-1/2 hours. Stir occasionally.

After boiling, add remaining ingredients. Simmer covered for 30 – 45 minutes. Taste for seasoning and adjust if necessary.

Smoky Trinity

Makes about 2 cups

Ingredients

1 poblano pepper

1 cup finely chopped onion

1/2 cup finely chopped celery

3 cloves garlic, minced

2 tsp. smoked paprika

1 tsp. ground chipotle chile pepper

1 tsp. kosher salt (omit if following a low sodium diet)

1/2 tsp. black pepper

Directions

Pre-heat grill to medium-high heat for 10 minutes. Place poblano on the grill. Grill for five minutes on each side on medium high heat. Remove and cover with plastic wrap. When poblano is cool enough to touch, peel off the skin. Cut in half from stem to tip, remove seeds, stem and veins. Chop into small dice. Transfer to a small bowl, and add onion, celery, garlic, paprika, chipotle, salt (if using) and black pepper. Use in recipes calling for the trinity (onions, bell pepper and celery).

Linking to:
Ms. enPlace: See Ya in the Gumbo
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: #tastytuesdays
Yesterfood: Treasure Box Tuesday
Turnips 2 Tangerines: Wonderful Wednesday Blog Hop
Dizzy Busy & Hungry: Wine'd Down Wednesday
My Pinterventures: Souper Bowl 2015 Party

Verde Turkey Burgers Guest Post

Today is an exciting day! I have my first Guest Post over at The Crafty Side of Sarcasm!  What an honor! When Leslie asked, I wasn't sure how to go about it but I knew it was a blog experience I wanted to try.

I wrote about a wonderful Verde Turkey Burger. This burger has all the Verde or green toppings you could be looking for; roasted chilies and guacamole. As a bonus it is low in sodium, no salt was added so it is good for you too. Don't wrinkle your nose! You can add salt if you want, but I promise the addition of lime and its bright, citrus flavor works wonders as a salt substitute.

Click HERE to see the entire post! 

Green not your color? 

Try one of these other Turkey Burgers.

Turkey Burgers

Buffalo Turkey Burgers

Cilantro Lime Turkey Burgers

Bruschetta Turkey Burgers

Linking to:
Ms. enPlace: See Ya in the Gumbo

Memories By The Mile: Treasure Box Tuesday
Stone Cottage Adventures: Tuesdays with a Twist
Creative K Kids: Bloggers Brags Pinterest Party
Buns In My Oven: What's Cookin' Wednesday

Suiza Rellenos Tacos

I bet you are thinking there she goes again. She is obsessed with Rellenos Tacos. 
I AM!!!! I admit it. I wonder if there is a group yet? 

Well this recipe came to mind while on the phone with dear sister tonight. We were discussing what we could throw together for a quick meal. We had grilled poblanos ready to use. I had just made Cilantro Lime Salsa with six fresh tomatoes from Ed Lester Farms. Dear sister said she wanted to make Pico de Gallo with her veggies from Ed's. So it felt like Mexican night! I knew I had tortillas, poached chicken, cheese, sour cream and avocados. Sister had a bottle of green salsa. So Suiza Rellenos Tacos were born. It is a mash up of my favorite enchilada suiza and chili rellenos tacos. I loved the sour cream and avocado with the poblano. They had a cooling effect on the spicy poblano chili. These were really, really good tacos! I will have to plan to make this meal again real soon.

Suiza Rellenos Tacos
Serves 4

Ingredients

4 poblano peppers
1 poached chicken breast, shredded
8 small flour tortillas
1/2 cup mozzarella cheese, shredded
8 tsp. green salsa or taco sauce
8 tsp. light sour cream 
1 Avocado, sliced
Cilantro, to garnish

Directions

To grill the poblanos: Pre-heat grill to medium-high heat for 10 minutes. Place poblanos on the grill. Grill for five minutes on each side until skins are charred. Remove poblanos and cover with plastic wrap. When poblanos are cool enough to touch, peel off the skin of the poblanos. Cut poblanos in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper.

To assemble the tacos:  Place a poblano half on each tortilla. Place some chicken over the chili, top with cheese. Warm in the microwave for a 30 seconds to a minute to melt the cheese. Top with salsa, sour cream, an avocado slice and cilantro.

Linking to:
Stone Cottage Adventures: Tuesdays with a Twist
Creative K Kids: Tasty Tuesdays
Anyonita Nibbles: #tastytuesdays
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
A Kitchen Hoor's Adventures: #FoodieFriday
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Hungry Harps: #GetHimFed Fridays
Ms. enPlace: See Ya in the Gumbo
Creative K Kids: Bloggers Brags Pinterest Party
The Crafty Side of Sarcasm: Retro Repin Party
Life Is Fantasmic: Saturday Dishes - Cinco de Mayo

Ground Beef Chili Rellenos Tacos

When I went to Ed Lester Farms this last time I got four pretty poblano peppers. I knew I wanted to make a new Chili Rellenos Taco recipe. This is perhaps the spiciest of all the Chili Rellenos Taco recipes I have shared with you. You have the heat of the poblano, the spices of the taco seasoning and the Rotel in the Cucumber Ranch Salsa. Dear sister and I commented on the heat level but just kept on munching. I think her exact words were, "the heat just keeps building". So you have been warned. I used cheddar for this taco because that was the norm in my house with taco meat. I really liked it with all the other flavors. This recipe made for a deliciously spicy taco night.

Ground Beef Chili Rellenos Tacos
Serves 4

Ingredients

4 poblano peppers
1 lb lean ground beef
1 packet Taco Seasoning
8 small flour tortillas
1/2 cup 2% cheddar cheese, shredded
1/2 cup Cucumber Ranch Salsa (click here for recipe)

Directions

To grill the poblanos: Pre-heat grill to medium-high heat for 10 minutes. Place poblanos on the grill. Grill for five minutes on each side until skins are charred. Remove poblanos and cover with plastic wrap. When poblanos are cool enough to touch, peel off the skin of the poblanos. Cut poblanos in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper.


To prepare the beef: Brown ground beef in a skillet over medium high heat. Add taco seasoning and water as directed on the package. Simmer until all water is absorbed. Turn off heat.

To assemble the tacos: Warm the tortillas on the grill or in the microwave for a few seconds. Place a poblano half on each tortilla. Spoon the seasoned beef over the chili, top with cheese and salsa.  

Breakfast Rellenos Tacos

Chili Rellenos Tacos are not just for dinner any more! This morning I was doing a little experimenting with leftover grilled poblano peppers. It turned out so good I stopped munching and went to get the camera. See the bite missing from the taco screen left? These photos come to you mid-munch. The cheesy eggs in the smoky poblano is amazing! I love the fresh tomato, green onion and cilantro garnish too. You almost don't need the sour cream if the eggs are cooked moist but I love the tang and cooling effect it has on the pepper. This is a recipe I will keep experimenting with. I think there are so many more additions that would be good too. Bacon? Sausage? Re-fried beans? A squeeze of lime? The possibilities are endless. I think next time a see nice poblanos I will buy enough to cover the grill. You know grill a bunch! Create a stockpile of grilled poblanos for future tacos. I think that is a great idea, how about you? Chili Rellenos Tacos for breakfast, lunch and dinner. Chili Rellenos Tacos for all!

Breakfast Chili Rellenos Tacos

Serves 1

Ingredients

2 small flour tortillas
1 poblano pepper

1 tsp butter
2 eggs
a stem or 2 of cilantro, chopped
a dash or 2 of Choula hot sauce
sprinkle of black pepper

1 slice 2% sharp american cheese, chopped
1 slice tomato, halved
2 tsp. light sour cream
1 green onion top, sliced

Directions

To grill the poblano: Pre-heat grill to medium-high heat for 10 minutes. Place poblano on the grill. Grill for five minutes on each side on medium high heat. Remove poblano and cover with plastic wrap. When poblano is cool enough to touch, peel off the skin of the poblano. Cut poblano in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper. 

To prepare eggs: In a small bowl whisk eggs with hot sauce, some cilantro and black pepper. Heat pan over medium heat, add butter. When butter has melted add egg mixture and cheese. Cook stirring and folding until softly set, remove from heat.

To assemble the taco: Place tortillas on a plate, place a poblano half on each tortilla. Warm in the microwave 30 seconds on high. Fill each poblano with 1/2 of the scrambled eggs, top with half a tomato slice, 1 tsp. of sour cream, green onions and more cilantro. Fold tortilla around poblano and serve.

Are you reading this too late for Breakfast? 

Try these other recipes for Chili Rellenos Tacos:

Click here for the original Chili Rellenos Tacos (beef and chicken) recipe.

Click here for the Shrimp Chili Rellenos Tacos recipe.

Click here for the Mushroom Chili Rellenos Tacos recipe.

Linking to:

Ms. enPlace: See Ya in the Gumbo
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: Tasty Tuesdays
My Pinterventures: Tasty Tuesdays
Far From Normal: Wake Up Wednesday
Buns In My Oven: What's Cookin' Wednesday

Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Seasons Blog Hop
Lazy Gastronome: Taco Tuesday

Recipe Review: Poblano Posole

Today I made Rachael Ray's Poblano Posole. This was my first experience with Posole and hominy. It was very good. I love the poblanos and tomatillos. It reminds me of Suiza Enchiladas. I added a dollop of sour cream as a extra garnish. That really supported the Suiza flavor. I may be still on the fence about hominy? I liked it? It was like a dumpling or al dente pasta in texture; but had big corn flavor. I want to try a more traditional posole recipe with pork before I decide if I am a real fan. My favorite garnish with this soup or stew was the green onion. It was so good! 

I would recommend trying this recipe. But, I think when it comes to Posole I am a cautiously optimistic fan. I loved all the components. I am just a little unsure about the texture of hominy. I can't wait to try a more traditional recipe next time. Here's to new experiences!

Mexican Vegetable Chowder

I know this is not a seasonal dish, but I have been thinking about Calabacitas. [Click here for the recipe I usually make] I love this dish! Zucchini and squash with spicy poblanos? What’s not to like! Well I had bought the ingredients, but for one reason or another never got around to making the dish. Last night sister was visiting and I decided to make us a vegetable soup with the ingredients.

The soup was the easy part. But I can’t believe how hard it was for me to name this recipe. I always come up with a name right away. This was a first! I came up with lots of names but I just could not commit to one. Even now as I type this I am wondering if I picked the right one. What do you think? Should I change it?

Mexican Zucchini Corn Soup

Mexican Vegetable Chowder

Spicy Squash and Corn Soup

Spicy Calabacitas and Corn Soup

Calabacitas Chowder

Calabacitas Soup

Calabacitas and Corn Soup

Creamy Mexican Zucchini Corn Soup

Spicy Mexican Zucchini Corn Soup

Sopa de Calabacitas (Mexican Zucchini and Corn Soup)

I finally decided on Mexican Vegetable Chowder. It was one of my first thoughts. And since this was totally invented by a Louisiana girl, I don’t think it is authentic enough to call it Sopa de Calabacitas. Well now that is done! Now I can tell you about the chowder. It was great! Spicy, creamy and filling. I thought it was creamy enough before adding the cream but sister kept saying, “Use the cream!” You could totally omit the cream or even use fat free half and half if you like. I do think it helps mellow the spice of the peppers a little. Since you never know just how hot a chili will be, you can use the cream to control the heat of the dish. The only regret I have is that I did not have queso fresco in the frig. I think it will make an amazing garnish for this chowder. There is always next time!

Mexican Vegetable Chowder

Serves 6

Ingredients

2 tablespoons olive oil

1 onion, diced small

1 large garlic clove, minced

1 Jalapeno, seeded and minced

1 poblano, seeded and chopped

3 small zucchini, diced

2 medium yellow squash, diced

2 mirliton or chayote squash, seeded and diced

2 Tbsp. fresh cilantro, chopped

1/2 tsp. Mexican oregano

3/4 tsp. kosher salt, or to taste

1/4 tsp. Black pepper, or to taste

1/8 tsp. Red pepper flakes, or to taste

4 cups chicken stock

16 oz. frozen corn, thawed

1/4 cup whipping cream (optional or you could use fat free half and half)

1/2 cup fresh cilantro, chopped

Directions

In a medium stock pot over medium heat, add olive oil onions, garlic, jalapeno and poblano.  Sauté until onions become translucent. Add zucchini, squash and mirliton; sauté for several minutes until the zucchini begins to become tender. Season with 2 Tbsp. cilantro, oregano, salt, and peppers. Add stock bring to a boil and reduce heat to a simmer for about 10 minutes or until zucchini is tender.

Remove about 2 cups of vegetables and set aside. Puree the rest with a stick blender (or in a blender in batches). Add corn and bring to a simmer. Return vegetables to the pot and heat through. Taste and adjust seasoning if necessary. Remove from heat and add cream and remaining cilantro. Serve hot or room temperature, garnished with fresh cilantro.

Variation:

Add queso fresco for a garnish.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Buns In My Oven: What's Cookin' Wednesday
Turnips 2 Tangerines: The Four Seasons Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays
Townsend House: What I Am Eating

Mushroom Chili Rellenos Tacos

Here they are the Mushroom version of Chili Rellenos Tacos. They are very good too! I am beginning to think any thing with cheese and poblano peppers would taste good. What I do like about the portabello mushrooms is that the tacos are so juicy. They border on being messy even. The mushrooms absorb the marinade and are perfect on their own. But wrap it all together and it is a great meatless meal. I can also report that they were great the next day too. It took just a minute on high in the microwave to have a great lunch. So run out and get some poblanos while they are so pretty. You have a lot of Chili Rellenos Tacos to try.

Mushroom Chili Rellenos Tacos

Serves 2

Ingredients

2 poblano peppers

2 portabello mushrooms, marinated [Click here for Marinade recipe]

1 cup Monterey Jack cheese, shredded

4 small flour tortillas

Directions

Pre-heat grill to medium-high heat for 10 minutes. Marinate mushrooms 10 minutes before ready to cook. Rub poblano peppers with a little vegetable oil. Poblanos should be left whole. Place poblanos on the grill. Grill for five minutes on each side on medium high heat. Remove poblanos and cover with plastic wrap. Grill mushrooms for 5 minutes a side. Remove from grill and slice. When poblanos are cool enough to touch, peel off the skin of poblanos. Cut poblanos in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper. Place a flour tortilla on a sheet of parchment paper, place a poblano half on top. Fill poblano with 1/2 of a mushroom and 1/4 cup of cheese, fold tortilla around poblano and wrap in parchment. Place 2 parchment wrapped tacos on a microwave safe plate. Microwave 45 seconds to 1 minute until cheese has melted and tortilla is soft and warm. Serve.

Click here for the original Chili Relleno Tacos (beef and chicken) recipe.

Click here for the Shrimp Chili Relleno Tacos recipe.

Linking to:
My Turn for Us: Freedom Fridays
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Call Me PMc: Marvelous Mondays Link Party
Jam Hands: Recipe Sharing Monday
Anyonita's Nibbles: Tasty Tuesdays
Love Bakes Good Cakes: All My Bloggy Friends
Memories by the Mile: Tuesday Trivia-Ohio and Link Party
Buns In My Oven: What's Cookin Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Food of the World: Mexico
The Lazy Gastronome: Taco Tuesday Link Party