Tag Archives: Jalapenos

Shrimp Enchiladas with Poblano Cream Sauce

Yes, clearly I am drawn to the same types of recipes. Modern, Mexican inspired meals are just the favorite in my house. We still have some stockpiled local shrimp (I mean, we did buy 60lbs in OctoberšŸ¤Ŗ), so I wanted to try something new with those. Something totally fresh from all of the holiday “stuffing” that’s been happening since November.šŸ˜ Begin by melting 2tbl butter over medium heat. Now whisk in 2tbl flour and stir quickly for a couple of minutes. Slowly combine 1.5C chicken bone broth. Add in 3/4C plain Greek yogurt. Stir in 1 diced poblano (separate out 2tbl of the pepper that will be used in step 2) and 1/2tsp garlic powder. Allow mixture to thicken and then salt and pepper to taste. Stir in 1C shredded Monterey Jack cheese, once melted remove from heat. Add in 2tbl chopped, fresh cilantro and set aside.

Preheat your oven to 400 degrees. Toss 1.5lbs of peeled and deveined shrimp in EVOO, S&P, and roast on a lined baking sheet for 6-8 minutes (depending on the size of your shrimp). Cut into bite sized pieces and set aside.

Warm 2tbl EVOO over medium heat and add 1/2C chopped onion. Once translucent, add in 1tbl minced garlic and the 2tbl of diced poblano that you set aside. SautƩ for a minute or so and then add 1.5C matchstick carrots and 3C baby spinach plus a few dashes of your favorite hot sauce. Once spinach wilts, remove from heat and add in your shrimp.

Using freshly cooked flour tortillas, wrap about 1/3C of your mixture topped with Monterey Jack cheese. Lay seam side down in a prepared baking dish. Cover enchiladas with about half of your sauce. Cover with foil and bake for 20 minutes at 375 degrees.

Remove and cover with remaining sauce plus another tablespoon of chopped, fresh cilantro. Serve with avocado, hot sauce, fresh jalapeƱos, etc. Enjoy! Adapted From: Gimme Some Oven

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Pickled JalapeƱosĀ 

We have picked approximately 2 million jalapeƱos from our garden this year so I love trying different ways of preserving them. This recipe only takes about 25 minutes for a jar that can last for weeks. 

Begin with about 15 large jalapeƱos sliced with the stems cut off. 

Combine 1 cup distilled white vinegar, 1 cup water, 2 garlic cloves (slightly smashed), 4 tablespoons of sugar, and 2 tablespoons of salt. Bring to a boil and add in your jalapeƱos.

Remove promptly from heat and press all of your slices down into the mixture. You will begin to see the jalapeƱos turn color. 

After 15 minutes transfer the jalapeƱos to a jar using tongs and pour the remaining liquid over the top. Let cool completely before putting the lid on. So good!!šŸ’ƒšŸ»

Adapted from: Simply Scratch

Roasted Mexican Corn Salad

Here is another one of my favorite sides to eat with all of our Mexican inspired dishes. This one is a low-carb option bursting with flavor.šŸŒ½
Roasted Mexican Corn Salad:
~Melt 2 tablespoons of butter over medium high heat in a heavy skillet. 

~Add corn kernels from 5 cobs. Don’t stir it, just let it char for 5-6 minutes, then stir and let char again for 3-4 minutes. 

~Add 1-2 seeded and diced jalapeƱos, sautĆ© for another 1-2 minutes. 

~Remove from heat. 
Mix together:

~3 tablespoons mayonnaise 

~1 grated clove of garlic

~2 sliced green onions

~1 handful chopped cilantro

~Juice of 1 lime

~2-3 tablespoons crumbled feta or cotija cheese
Pour your corn and jalapeƱo into the mixture and fold together. Sprinkle with chili powder. Top with chopped avocado.šŸ’ƒšŸ»