Operation Corn Continues
Today, Donna's recipe!
Donna picked a recipe from the Food Network
The recipe calls for both the poblanos and the corn to get a good roasting:
the poblanos should be nicely charred - it really brings out their flavor!
The flavor of the corn is also enhanced by a good browning in a hot oven.
Donna made the recipe according to the instructions
except she substituted Shellbark Hollow chèvre
for the cotija cheese.
She served up the Stuffed Poblanos with
Jalapeño Lime Chicken Skewers.
Jalapeño Lime Chicken Skewers
2 boneless chicken breast
1/4 cup olive oil
1/2 cup Lime juice
2 jalapenos (sliced thinly)
For the Chicken Marinade:
Mix all marinade ingredients.
Place chicken in a re-seal able plastic bag and cover with the marinade.
Seal bag and place in fridge.
Let marinate for at least an hour and up to 24 hours.
Soak skewers in warm water for at least 15 minutes before placing chicken on them.
Remove chicken from the bag and discard used marinade.
Pat chicken dry. Slice chicken into long strips.
Thread chicken onto the skewers, one piece per skewer.
Grill chicken over medium-high heat.
Cook skewers 2-3 minutes per side.
Hmmmm - what will we pick next week for our focus food ingredient?
Don't be bashful -
You can play along to -
Submit your recipe to the blog and we'd be happy to feature it!