Using The Entire Mexican Pack

in Recipes, Weekly Round Up

This weekend I challenged myself to to use the entire Mexican pack with out making a big batch of salsa.  I get stuck in a rut and end up making, salsa, guacamole and fajitas every time.  I sat down at my kitchen bar and I opened up my Mexican pack and much to my surprise there were tomatillos and gorgeous bright red cayenne peppers and a Gigantic avocado! (for all the pack contents see the picture below)  Okay, I can work with this…some head scratching and refrigerator and pantry scrounging (did I mention we just got home from a 6 day trip? I don’t want to go to the grocery store so I a going to make due) I think I have a few ideas!

 

my inspiration, Cubanelle, Cayenne, jalapeno, key limes, lemons, avocado, tomatillos, onion and garlic.

This is what I came up with:

Roasted cubanelle chicken gravy over rice

Print
Roasted Cubanelle Chicken Gravy

Ingredients

  • 3 cubanelle peppers roasted and peeled and diced
  • 1 onion diced
  • 2 cloves garlic chopped
  • 3 tomatillo diced
  • 2 TBSP unscented coconut oil
  • 1/4 cup all purpose flour
  • 1 quart of chicken stock
  • 2 cups chopped cooked chicken
  • 2 TBSP lime juice
  • salt and pepper

Instructions

  1. In a dutch oven add oil, heat saute onions and garlic til translucent 3-5 minutes, add in the diced peppers and tomatillos cook for 2 minutes.
  2. Sprinkle the flour over the mixture and stir. Cook over medium heat 2-3 minutes.
  3. Slowly add the chicken stock and whisk to prevent lumping.
  4. Season with salt and pepper to taste. allow to simmer on low, stirring occasionally.
  5. Stir in the chicken and heat through, add the lime juice and stir.
  6. Serve over rice.

Cubanelles and jalapenos stuffed with roasted red pepper/cayenne cheese spread

Print
Roasted Red Pepper Spread With Fresh Cayenne stuffed peppers

Ingredients

  • 2 Roasted red peppers, diced
  • 2 cayenne pepper, seeded and diced
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterrey Jack cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 TBSP Worcestershire sauce
  • 2 cloves garlic, chopped
  • variety of peppers cut in half with ribs and seeds removed

Instructions

  1. In a medium bowl combine all the ingredients, and stir well. allow to rest in refrigerator for 1 hour so flavors can marry.
  2. Turn on broiler or fire up your grill.
  3. Fill hollowed out peppers with spread, place on a foil lined baking sheet.
  4. Place baking sheet under the broil until the cheese is bubbly and golden.
  5. Serve immediately

using the Roasted Red Pepper Spread with Cayenne in a chipotle pepper wrap.

 

Roasted Cayenne pepper Hummus

Print
Cayenne Pepper Hummus

Ingredients

  • 1 can garbonzo beans, rinsed and drained
  • 2 TBSP tahini
  • juice of 1 lemon
  • 3 cloves of garlic
  • 1 cayenne pepper, seeds and membranes removed
  • 1/4 cup olive oil
  • salt to taste

Instructions

  1. In a food processor add garbonzo beans, tahini, lemon juice, garlic and cayenne pepper and puree, add a little water if needed to help it along.
  2. Now slowly add the oil until desired consistency. season with salt to taste.

Pickled Cubanelles and Cayenne Peppers

Print
Pickled Cubanelle and Cayenne Peppers

Ingredients

  • 2-3 Cubanelle peppers sliced
  • 3-4 Cayenne peppers sliced
  • 1 1/2 cups water
  • 1 cup white vinegar
  • 2 TBSP sugar
  • 1 TBSP kosher salt
  • 1 TBSP pickling spice

Instructions

  1. Place the peppers in a clean quart jar.
  2. In a medium sauce pan add the water, vinegar, sugar, salt ad pickling spice and bring to a boil, reduce to simmer for 5 minutes.
  3. Remove from heat allow to rest for 5 minutes.
  4. Pour over peppers, add a lid and allow to cool, place in refrigerator. allow them to cure for one week.
  5. Use on salads, sandwiches or add to soups and stews.

Now what to do with that giant Avocado? How about some dessert!

Chocolate Avocado Pudding

Print
Avocado Chocolate Pudding

Ingredients

  • 2 avocados or 1 giant
  • 1/3 cup cocoa powder
  • 1/3 cup pure maple syrup
  • 3/4 to 1 cup milk
  • 2 tsp. vanilla
  • pinch of salt

Instructions

  1. Place all the ingredients in a food processor and blend until smooth. If it is too thick add a little more milk and blend.
  2. Serve immediately or refrigerate until ready to serve.

Miranda S.

Home Cook

6 Comments

  1. rolki
    September 12, 2013 at 11:21 pm  ·  Reply

    Hi, constantly i used to check web site posts here in the early hours in the break
    of day, because i like to learn more and more.

  2. Terri
    August 24, 2013 at 7:03 pm  ·  Reply

    I strung my cayenne red chilis using 100% cotton string ( I used an upholstery needle) and have them hanging to dry. I’ve done this a couple times in the past and the flavor is incredible. Far better than the dried ground cayenne pepper you find at the grocers that’s been in those jars or bags for months and months before it ever makes its way to your market. These I keep in a jar whole then toss into the blender when I need some for a recipe. They don’t last long.

  3. Veronica
    August 16, 2013 at 3:13 pm  ·  Reply

    Great Ideas I used all my pack those red peppers where so spicy I used them in the pico de gallo

  4. Pat C
    August 5, 2013 at 2:36 pm  ·  Reply

    I ordered the add-on veggies hoping for chili peppers. I am going to try this — also going nuts with my Instant Pot electric pressure cooker

    http://www.hippressurecooking.com/pressure-cooker-hot-sauce/

  5. Lisa S.
    August 4, 2013 at 6:34 pm  ·  Reply

    brilliant! I’m sad I used mine all to make salsa. I hope the Mexican pack is available tomorrow for ordering.

  6. Teresa Jones
    August 4, 2013 at 6:15 pm  ·  Reply

    Thanks for the blog. I got the pack and needed some more ideas.

Leave a Reply