Recipes tagged with « Southwestern »
Smoky Black Bean Chile Soup
A rich, smoky black bean soup brightened by fire-roasted poblanos and a touch of cumin. Onion softening just right, garlic blooming but never burnt. Blending for creamy texture without cream. Slow simmer to marry smoky chipotle with hearty black beans and the gentle bite of green chile. Queso fresco crumbles on top for cool contrast. Flexible to pantry swaps and adaptable for spice preferences. Robust, stirring aromas, satisfying textures, streamlined technique.
Roasted Hatch Chile Twist
Roasting green chilies on grill or broiler triggers blistering skin, crucial for peeling. Steam trapped inside plastic bag loosens skin fibers—peeling easier, less frustration. Scraping seeds while chile’s warm prevents mess, retains moisture. Timing flexible; look for shiny blister bursts, slight char. Substituting poblano or anaheim peppers changes heat, aroma slightly. Using avocado oil helps crisp skin. Gloves mandatory. Efficient roasting splits skin evenly; patience beats rushing. Seeds can burn if left too long. Scent sharpens as chiles cool, oil seeps. Quick dry pat avoids soggy flesh, keeps texture intact.
Santa Fe Salad Remix
A layered Southwestern salad with bold, tangy vinaigrette, creamy chili-spiced sour cream, and crunchy elements. Uses black beans swapped for pinto and kale instead of romaine to boost texture and nutrition. Corn kernels replaced with grilled zucchini chunks for a smoky edge. Quick assembly, resting enhances flavor melding. No eggs, nuts, gluten free, vegetarian. Play with acidity balance in dressing. Watch avocado timing to avoid browning. Cumin adds depth to chili seasoning. Fresh garlic punched in vinaigrette, but watch for bitterness. Ideal for casual dinners or light lunches. Crunch and cream perfect contrast.