I guess I still have not had my fill of peppers......I offered this to the kids last night and they balked so I made them Ramon from Forest Hills Foods, while I enjoyed this recipe:
Ingredients:
1 Habanero pepper
1 Poblano pepper
1/2 lb 92% lean ground beef
1 clove garlic
1 tsp olive oil
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 tsp Hungarian Paprika
1/2 tsp hot chili powder
1/2 tsp ground cumin
2 slices fat free Kraft Cheddar Cheese
4 Smart & Delicious Tortillas
Preparation:
Cut peppers in half and remove seeds. Those who like more heat can retain the seeds from the Habanero pepper. Reserve half of the Poblano Pepper. Finely dice (I used one of those kitchen helper type chopping tools) remaining peppers and garlic.
In a bowl combine all spices, diced peppers and garlic, and olive oil thoroughly with ground beef. Cover bowl with plastic wrap and put in fridge for at least an hour.
Preheat your outdoor grill. Shape meat mixture into a large rectangular patty about 1/4" thick. Ideally it should be a tiny bit longer than the width of the tortilla. Spray both sides of the remaining Poblano pepper half lightly with olive oil spray and very lightly sprinkle with salt and pepper.
Place meat and pepper (skin side up) on grill and cook three minutes. Flip meat and pepper and top meat with 1.5 slices of the cheese, with the remaining half slice going into the 1/2 Poblano pepper. Grill an additional minute and remove from heat.
Cut meat patty lengthwise into four equal potions and put one in each tortilla. Add whatever additional accompaniments you desire such as diced tomato, lettuce, etc. Enjoy the cheesy pepper on the side! I did and saw it as an excellent alternative to a pickle.
This dish, in spite of the Habanero pepper came in at a medium heat on the commercial scale. Note that's with the seeds removed from the pepper. Keep them in at your own risk.
Beware that this meal gave me an idea for something I may try this evening; stuffed grilled Poblano peppers; if that works out well I will post the recipe.
Ingredients:
1 Habanero pepper
1 Poblano pepper
1/2 lb 92% lean ground beef
1 clove garlic
1 tsp olive oil
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 tsp Hungarian Paprika
1/2 tsp hot chili powder
1/2 tsp ground cumin
2 slices fat free Kraft Cheddar Cheese
4 Smart & Delicious Tortillas
Preparation:
Cut peppers in half and remove seeds. Those who like more heat can retain the seeds from the Habanero pepper. Reserve half of the Poblano Pepper. Finely dice (I used one of those kitchen helper type chopping tools) remaining peppers and garlic.
In a bowl combine all spices, diced peppers and garlic, and olive oil thoroughly with ground beef. Cover bowl with plastic wrap and put in fridge for at least an hour.
Preheat your outdoor grill. Shape meat mixture into a large rectangular patty about 1/4" thick. Ideally it should be a tiny bit longer than the width of the tortilla. Spray both sides of the remaining Poblano pepper half lightly with olive oil spray and very lightly sprinkle with salt and pepper.
Place meat and pepper (skin side up) on grill and cook three minutes. Flip meat and pepper and top meat with 1.5 slices of the cheese, with the remaining half slice going into the 1/2 Poblano pepper. Grill an additional minute and remove from heat.
Cut meat patty lengthwise into four equal potions and put one in each tortilla. Add whatever additional accompaniments you desire such as diced tomato, lettuce, etc. Enjoy the cheesy pepper on the side! I did and saw it as an excellent alternative to a pickle.
This dish, in spite of the Habanero pepper came in at a medium heat on the commercial scale. Note that's with the seeds removed from the pepper. Keep them in at your own risk.
Beware that this meal gave me an idea for something I may try this evening; stuffed grilled Poblano peppers; if that works out well I will post the recipe.
4 comments:
These 'roll ups' always sound so good. I'm making a note to pick up ingredients. We don't have the name brands you list but I'm good at improvisation.
Loving the Ramon Review.
How you been feeling since your father's passing?
Bev,
I am pleased you like the sound of the recipe. While I was at the store just now I picked up 5 gorgeous looking Poblano peppers, some lean ground beef, and a sweet onion! I can hardly wait!
What don't you have locally for this recipe? Garlic? Olive Oil? :)
Note the Smart & Delicious tortillas also go by La Tortilla Factory depending on locale. I use the high fiber lo carb ones, but of course you can substitute, and these are the smaller size ones (6 to 8 inch, not the large ones.
Thanks so much for asking about my Dad; we still ahve not gotten the coroners report so the circumstances around his mysterious passing are....still....mysterious I guess. I miss him very badly. Not getting a call from him on my birthday was VERY distressing!
Maybe not as distressing as if I did get a call though!
Garlic I cheat and buy jarred but that should change soon as I'm getting back on my feet (finally) after Mom's passing. Nothing like fresh.
Now I haven't checked the chains like Giant but Sambal Oelek and Red Monkey Cajun Spice are the ones stick out as I perused your recipies which I'd have to substitute or mail order.
Chris,
Both recipes sound delicious. Thank you!
- David
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