POBLANO POTATO SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a large pot and add salted water to cover. Bring to a boil over medium heat and cook until tender when pierced with a knife, about 20 to 30 minutes. Drain the potatoes and let cool slightly.
- Meanwhile, preheat a grill or grill pan to medium-high heat. Add the corn to the grill and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.
- Put the potatoes in a large serving bowl. Using a sharp knife, carefully cut the kernels off the cobs and add them to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad, to taste, with salt and pepper and serve.
POBLANO SWEET POTATO SALAD
Try this fresh and colorful spin on traditional potato salad, given an authentic Tex-Mex flavor with the addition of chopped poblano chilies.
Provided by Lauren Keating
Categories Side Dish
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Place chopped onion in small dish of very cold water; set aside.
- Peel sweet potatoes; cut into 1-inch cubes. Cook sweet potatoes in boiling water 10 minutes or until easily pierced with fork. Drain.
- In 10- to 12-inch skillet, cook chiles over high heat 3 minutes or until skin begins to blacken. Add sweet potatoes; cook 3 minutes. Remove from heat.
- Stir in arugula, oil and juice from 1 of the limes. Drain onion; stir into salad. Transfer mixture to covered dish; refrigerate 1 hour or until chilled.
- Stir cilantro into salad. Season to taste with salt and juice from second lime.
Nutrition Facts : ServingSize 1 Serving
SWEET POTATO AND POBLANO TACOS RECIPE BY TASTY
Here's what you need: sweet potato, poblano pepper, olive oil, McCormick® Original Taco Seasoning, black beans, corn tortillas, cotija cheese, shredded lettuce, medium red onion, water, white vinegar, sugar, medium avocado, plain yogurt, kosher salt, lime juice
Provided by Tracy Raetz
Categories Lunch
Yield 8 tacos
Number Of Ingredients 16
Steps:
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
- Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
- Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
- Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
- Pour the pickling liquid over the onion to submerge. Let cool.
- Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
- When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
- To assemble the tacos, spread 1-2 tablespoons of avocado crema in the center of a warm tortilla and top with about ⅓ cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, ½ tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 33 grams, Fat 12 grams, Fiber 6 grams, Protein 5 grams, Sugar 7 grams
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