Chicken Poblano

One of my colleagues recently told me about something he was watching someone next to him eat at one of his go to Mexican restaurants. As you may be aware, my go to at any Mexican restaurant is tacos or a torta, hands down. But what he was describing was intriguing to say the least. Chicken smothered in cheese and loaded with thinly sliced onions and poblano peppers. What was I supposed to do when I could not shake that thought off my mind? You got it, I went to this place (Casa de Alberto), ordered this dish and was so blown away that I had to recreate it, and I nailed it. This dish is not only way too easy to make, but my wife actually sent me a text as she has been eating the leftovers, that it is one of her new favorites. It’s not only about the cheese, or simplicity, but the combination of all of the ingredients.

Chicken Poblano Recipe
Chicken Poblano Recipe

Let’s get started.

Ingredients:

  • 2 lbs chicken tenders (or chicken breasts, pounded)
  • 1 tbsp salt
  • 1 tbsp cracked black pepper
  • 5 medium sized poblano peppers, seeds removed, thinly sliced
  • 3 cups Chihuahua cheese
  • 2 whole yellow onions, thinly sliced
  • Mexican rice, cooked
  • 1 can refried beans, cooked
  • corn tortillas, warmed, optional
  • 2 tbsp canola oil

Preheat your oven to 375 degrees.

Heating a large skillet on medium to high heat. Add in one tablespoon of the canola oil and swirl that around. Season the chicken with salt and pepper. Add the chicken to the skillet and cook for a few minutes on each side.

To another skillet, add the remaining canola oil on medium heat. Add in the onions and poblano peppers and cook just until slightly tender. You still want a bit of a crunch to them. Remove from the heat and top them to the top of the chicken.

Add the cheese, covering the chicken and peppers and place into the oven.

Chicken Poblano Ingredients
Chicken Poblano Ingredients

Cook for about 15 minutes or until the cheese is completely melted.

Remove the skillet from the oven (make sure you have your oven mitt), and get ready to plate.

Using a spatula or large spoon, dig out some chicken, peppers and onions, and serve with the cooked refried beans, rice, and tortillas.

This dish is a stunner. That cheese alone will rock your world, but all together, this is one fantastic dish. Hope you enjoy!

Loaded Baked Potato Skin Nachos

The Super Bowl has passed, and to be honest I do not think that any one of us in my family actually cared. Sure, the boys said ‘I want the Patriots to go down!’ a few times that day, but the only thing I really cared about was what we were going to snack on. I am done asking, for the most part, what everyone would like to eat, and just lay things out. My menu was simple. Slow baked ribs that would be later fried and glazed, and loaded potato skins that would also be fried.

One of my top recipes is the loaded potato skins, and as I have made so many awesome variations of potato skins, there is one thing I have never done and that is to actually fry the skins. It’s a total game changer. Why? Well because you get a whole shell of that awesome crispy and crunchy texture, not just on the edges, but the entire shell. It’s almost chip like in texture, but with a bit, and just a bit of that creaminess from the potato.

Loaded Potato Skin Nachos
Loaded Potato Skin Nachos

As with any nacho, you load this as you darn well please, but for me, there was one ingredient that made this shine and that was crispy, Nueske’s smoked duck breast lardons.

Let’s get started.

Ingredients:

  • 4 lbs of russet potatos, cleaned
  • 4 cups of shredded cheddar cheese
  • Nueske’s smoked duck breast, cubed (or substitute bacon), and fried until slightly crisp
  • 1 shallot, thinly sliced
  • 2 oz can of black olives, drained
  • 2 green onions, thinly sliced
  • sour cream, optional
  • avocado, sliced, optional
  • Your favorite hot sauce
  • cilantro, roughly chopped
  • 1 serrano chili, thinly sliced, optional
  • shredded lettuce, optional
  • salt, to taste
  • 3 cups of canola oil, 350 degrees

Again, you can build your nachos however you want. Add beans and tomatoes if you desire. Load these suckers up!

Start by preheating your oven to 400 degrees. Add the whole potatoes to a baking sheet. Use a fork and poke a few holes into each potato to allow steam to release while baking. Bake the potatoes for 50 minutes to 1 hour. Remove from the oven, and let them completely cool.

Once the potatoes have cooled, sliced them in half, lengthwise. Use a spoon and gently scoop out all of the potato into a bowl. I use all of the potato, add a bit of butter, salt, and milk and whip them up to mashed potatoes for another meal.

Once you have all of your skins ready, heat up a pot with the canola oil. Get the oil to 350 degrees on medium-high heat, and once you have your temperature, drop in about 7-8, or whatever can easily fit into the pot without crowding, and cook the skins for about 5-10 minutes or until you begin to see the interior of the skins get golden and nicely crisp. Using a slotted spoon, remove the potato skins and place them on a paper towel lined plate to release any excess oil. Immediately season by showering the skins with salt. Taters need salt.

Ingredients for making Loaded Potato Skin Nachos
Ingredients for making Loaded Potato Skin Nachos

Repeat with the potato skins.

Add the skins to a oven safe baking pan, and begin adding cheese into each skin.

When all of the skins have finished cooking and the excess oil is removed and they are nicely salted, layer the potato skins onto the baking pan and continue to add cheese into each shell.

Keep the oil on the stove, and take the cubed Nueske’s smoked duck breast and add them to the oil. Get them lightly crisp, then the same process with the slotted spoon and place onto the paper lined plate.

Take those Nueske duck lardons and place a couple into each shell. If you are using bacon, cook until slightly crisp, then crumble and add that into each shell. Add the shallots into each shell, then place back into a 400 degree oven for about 10 minutes or until the cheese is nicely melted.

Remove the potato skins from the oven (do not devour), then decorate them with green onions, avocado, cilantro, serrano chilies, olives, hot sauce, and sour cream (or whatever you desire).

Loaded Potato Skin Nachos Recipe
Loaded Potato Skin Nachos Recipe

Plate and serve. You want to talk about an ultimate game day snack, this is the one! As much as we all love nachos, this loaded potato skin nacho recipe is really, really hard to beat. It’s everything you love about a nacho but in a crispy potato skin boat! Hope you enjoy!

Balinese Sambal Matah

Many of you may or may not have heard of sambal. Sambal itself is typically a mixture of chilies and a variety of other ingredients making it one really, really good condiment. Most of us are probably aware of the default Asisan sambal oelek, the red condiment found in Asian markets, or in your ethnic aisle at your grocery store, however there are lots of other varieties. Sambal matah is one of those, and it’s a force to be reckoned with. Simple ingredients make this sambal super addicting.

Sambal Matah Recipe
Sambal Matah Recipe

This is what is known as a raw sambal using fresh ingredients such as chilies, shallots, and lemongrass.

Let’s get started.

Ingredients:

  • 5 shallots, thinly sliced
  • 8 Thai bird’s eye chilies, thinly sliced
  • 4 kaffir lime leaves, thinly sliced and chopped
  • 2 cloves of garlic, thinly sliced and chopped
  • 2 stalks of lemongrass, tender parts (near the bottom) only, thinly sliced and chopped
  • 1 lime, zested and juiced
  • 1 tbsp fish sauce (Red Boat or 3 Crab brand)
  • 1 pinch of salt
  • 1 tbsp coconut oil, warmed until a liquid

That’s it, and trust me when this is all mixed it is a powerhouse of flavor.

Once you have done all of your chopping and slicing, mix everything in a bowl. That’s it.

This sambal matah goes great (in my opinion) with pretty much anything. I’ve even caught myself just eating it by the spoonful. If you love the combination of shallots and chilies, then this will be right up your alley. This sambal is sweet, salty, sour, and spicy. Store this in an airtight container in the refrigerator (if it lasts that long) and serve as a condiment with your favorite dishes throughout the week.

You can find the fish sauce, lemongrass, and kaffir lime leaves at any of your local Asian markets. Hope you enjoy!

Mushroom Tacos

Lately my daughter has been really into mushrooms. So I typically pick up a couple of large containers of whole mushrooms during the week, and her and I will clean them and she will cook them down however she wants. This past week was no exception, plus they were on sale which makes it all the better. As these cooked down into a lot of mushrooms, I knew I had to do something with them as I think she was mushroomed out after a couple of servings. That’s when I threw out some bait to my wife stating that I was going to serve up some mushroom tacos this week. Her response was ‘Mushroom tacos? C’mon!’. I don’t think she really believed me, but as we are trying to eat a lot less meat during the week, this I knew would be a real winner, and it was.

Mushroom Tacos Recipe
Mushroom Tacos Recipe

I knew these would be a big hit, and seeing as though my boys were up north fishing, I knew that my wife and daughter would devour these. These mushroom tacos are way too easy to make, and make for a fast and delicious meal any day of the week.

Let’s get started.

Ingredients:

  • 16 oz whole mushrooms, cleaned and quartered
  • 1 tbsp canola oil
  • 1 clove garlic, minced
  • 1/2 whole onion, diced
  • 1 whole jalapeno pepper, seeds removed, diced
  • 1 tomato, diced
  • salt, to taste
  • cracked black pepper, to taste
  • 1 package corn tortillas, warmed
  • 1 package of queso Chihuahua, optional
  • 1 bunch fresh cilantro, chopped, optional

Start by heating a skillet on medium heat. Add in the canola oil, onion, and garlic. Give that a good stir and cook for a few minutes. Add in the mushrooms, and continue to stir.

Cook until the mushroom caramelize, about 20 minutes or so, stirring along the way. Add in the jalapeno, salt, pepper, and diced tomatoes. Cook for another 5 minutes or so.

Mushroom Tacos Recipe
Mushroom Tacos Recipe

Once the mushrooms begin to caramelize, heat another skillet, and add in the corn tortillas. Continue to flip the tortillas until they are completely warmed through. To be honest, I like a little bit of char on mine so I let them go a little longer.

I also like to add the slices (or shredded) cheese directly on top of my mushrooms, allowing it to melt. Also if you have never had queso Chihuahua, try it. It could possibly be one of my favorite melting cheeses.

Take two tortillas, if using corn, and fold in the cheesy mushrooms. Shower with a bit of cilantro and dig in.

Mushroom Tacos
Mushroom Tacos

The end result is one darn good taco. It’s ‘meaty’ in the sense because of the mushrooms, and it’s just loaded with flavor. You know what would also be good is the Mexican mushroom salad I made a handful of years ago. Shove some of that in some tortillas to kick start your day and you would be all set!