In a blender, combine the avocado half with the roasted poblano and jalapeño chiles, the 1/4 cup olive oil, 1/4 cup of the chopped onion, 1/4 cup of the cilantro leaves, the lime juice, 1/4 teaspoon of the kosher salt, and the water. Wrap the foil pack and place on the grill and grill on each side for about 5 minutes until nicely roasted.Ĭreamy Roasted Poblanos, Corn and Zucchini Three Ways: taco filling, with roasted chicken thighs, with pasta Creamy Squash, Corn, Roasted Poblano & Squash Blossom Tacos Crispy Chicken Thighs with “Creamy” Jalapeño Salsa Squeeze the juice of the lime directly over the ingredients in the foil pack. Add the diced tomato, onion, and cilantro. Cut the corn off the cob and place in the foil pack.
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