An Ancient Pepper for Epicurean Palates
The Mexican poblano chile pepper is called “chile ancho” or wide chile, and was harvested in the Mexican “Baroque” Spanish colony of Puebla, where residents still call themselves Poblanos. These mildly spicy green peppers are silky smooth and the perfect accompaniment to tender dark meat chicken rolled into authentic Yucatecan nixtamal corn tortillas with leafy spinach and delicious oaxaca cheese. Served with mesquite black beans and garlic rice, you’ll agree it’s deliciosa.
INGREDIENTS: Garlic Rice: Water, Rice, Expeller Pressed Canola Oil, Garlic Puree (Garlic, Water), Sea Salt. Enchilada Filling: Roasted Dark Meat Chicken, Spinach, Water, Whole Milk (Whole Milk, Vitamin D3), Red Onions, Expeller Pressed Canola Oil, Corn Flour, Oaxaca Cheese (Pasteurized Milk, Cheese Culture, Salt, Vegetarian Enzymes), Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Sea Salt, Vegetarian Enzymes), Lemon Juice Concentrate, Vinegar, Garlic Puree (Garlic, Water), Native Rice Starch, Cumin, Black Pepper, Paprika, Citric Acid. Poblano Sauce: Water, Poblano Peppers, Jalapeno Peppers, Onions, Cream, Chicken Stock, Expeller Pressed Canola Oil, Native Corn Starch and Contains 2% or Less of: Sea Salt, Cilantro, Masa Flour (White Corn, Lime Water), Garlic, Lime Juice, Cumin, Oregano, Black Pepper, Citric Acid, Xanthan Gum, White Pepper, Chili Powder (Chili Pepper, Cumin, Salt, Garlic, Oregano). Black Beans: Water, Black Beans, Sea Salt, Cumin, Black Pepper, Dehydrated Onion, Natural Mesquite Smoke Flavor (Potato Maltodextrin, Mesquite Smoke Flavor). Nixtamal Corn Tortillas: Yellow Corn, Water, Lime. Garnish: Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Sea Salt, Vegetarian Enzymes).