Featured Brand Sites
Product By Category
Tools & Info
Read MoreRead Less
Tap or click steps to mark as complete
Serve with a side salad made with crunchy jicama, rinsed canned black beans and thawed frozen corn.
Substitute 1 chopped, peeled roasted poblano chile for the canned chopped green chiles. To roast the chile, heat oven to 425°F. Cut chile lengthwise in half; remove and discard membranes and seeds. Place chile halves, cut sides down, on foil-covered baking sheet. Bake 20 min. or until peels are darkened. Remove from oven. Wrap chiles in foil; let stand 20 min. Remove and discard roasted peels, then chop chiles and use as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.