by request, from cooking light's october 2011 issue
i'mma tell you right now, this girl doesn't eat spicy food. so i completely eliminated jalepenos, chipotles, waaaay less onion and half the garlic. to give the necessary kick, we added a few drops of Frank's Red Hot per bowl at the table, to taste. the idea of the tortilla strips and pam made me gag, so we simply added a handful of our fave store-bought organic corn tortilla strips. and i had 5 cups of homemade chicken stock defrosting, so i just used all of that. lotta work, but the kids loved it. we served them up with cheese quesadillas and had homemade apple empanandas for dessert.
2 jalepeno peppers
1 red bell pepper
2 ears corn on cob
4 (6") tortillas cut into 1/2- inch strips
cooking spray
3/4 tsp salt, divided
6 minced garlic cloves, divided
1/3 C bread crumbs
1 pound ground beef
1 large beaten egg
1 minced chipotle chile
1 T olive oil
2 C chopped onion
2 cubed red potatoes
1 C (1/2" sliced) carrots
3 C lower sodium chicken broth
2 C water
1/2 C shredded monterey jack cheese
1/4 C shredded extra sharp cheddar
1/2 C chopped fresh cilantro
1 red bell pepper
2 ears corn on cob
4 (6") tortillas cut into 1/2- inch strips
cooking spray
3/4 tsp salt, divided
6 minced garlic cloves, divided
1/3 C bread crumbs
1 pound ground beef
1 large beaten egg
1 minced chipotle chile
1 T olive oil
2 C chopped onion
2 cubed red potatoes
1 C (1/2" sliced) carrots
3 C lower sodium chicken broth
2 C water
1/2 C shredded monterey jack cheese
1/4 C shredded extra sharp cheddar
1/2 C chopped fresh cilantro
1. Cut lengthwise & seed jalepenos & peppers. Place skin-up on a foil lined sheet. Arrange corn alongside. Broil 4-15 minutes or until blackened, turning the corn. Place peppers in a paper bag & fold. Let stand 15 min; peel. Mince jalepenos and chop peppers. Cut kernels from cob. set aside.
2. Place tortilla strips in a single layer on a baking sheet. spray with cooking spray. broil for 3 min or until golden brown. Set aside.
3. Combine 1/4 tsp salt, 1 garlic clove, bread crumbs, beef, egg and chipotle chile. Skoosh and shape into ~24 ~2" meatballs.
4. Heat olive oil in dutch oven (this will save dishes later. i didn't follow instructions. :oP). saute meatballs ~8 min, browning on all sides. Remove from pan. Add onion, potatoes & carrots to pan; saute 5 min. Add remaining garlic cloves cook % stir X 1 min. Add peppers, broth and 2 C water; bring to boil. Reduce heat & simmer for 20 min or until veggies are tender. Return meatballs to pan, Add reamining 1/2 tsp salt & corn; return to simmer for 10 min or until meatballs are done.
5. Top each serving of soup with both kinds of cheese and cilantro. Top evenly with tortilla strips.
2. Place tortilla strips in a single layer on a baking sheet. spray with cooking spray. broil for 3 min or until golden brown. Set aside.
3. Combine 1/4 tsp salt, 1 garlic clove, bread crumbs, beef, egg and chipotle chile. Skoosh and shape into ~24 ~2" meatballs.
4. Heat olive oil in dutch oven (this will save dishes later. i didn't follow instructions. :oP). saute meatballs ~8 min, browning on all sides. Remove from pan. Add onion, potatoes & carrots to pan; saute 5 min. Add remaining garlic cloves cook % stir X 1 min. Add peppers, broth and 2 C water; bring to boil. Reduce heat & simmer for 20 min or until veggies are tender. Return meatballs to pan, Add reamining 1/2 tsp salt & corn; return to simmer for 10 min or until meatballs are done.
5. Top each serving of soup with both kinds of cheese and cilantro. Top evenly with tortilla strips.
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