Qdoba's Poblano Pesto
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
2 cups
- Serves:
- 8
ingredients
- 1 tablespoon vegetable oil
- 1 1⁄2 tablespoons garlic, minced
- 2 medium poblano chiles, roasted, peeled, de-seeded, and diced into 1/4-inch pieces (approx. 3/4 cup)
- 4 ounces mild green chilies, canned
- 1 tablespoon jalapeno, de-seeded and diced
- 1⁄4 cup water
- 1⁄4 cup almond meal
- 1 tablespoon pepitas, toasted and finely ground (you can also substitute pinenuts)
- 1⁄2 tablespoon salt (or less, depending on preference)
- 1⁄2 teaspoon apple cider vinegar
- 1⁄2 tablespoon lime juice
- 1 1⁄2 tablespoons cilantro, chopped
directions
- Heat oil in a small saucepan, then add garlic and saute' on medium heat. Garlic needs to cook, not brown.
- Once the garlic is cooked (not browned), add the poblano chiles, green chiles, jalapenos and water. Turn heat down low enough just to maintain a simmer and cook ten minutes.
- After cooking, most of the water should have evaporated and chiles should be tender. Add almond meal, toasted pepitas, salt and apple cider vinegar.
- Remove from heat and allow to cool for a minimum of ten minutes. The cooling ensures that the lime juice and cilantro do not cook when you add them, as this can change their flavor dramatically.
- Add cilantro and lime juice, and stir to blend.
- Serve and enjoy!
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RECIPE SUBMITTED BY
<p>I am a 'Zaar addict. I spent SO many hours browsing and researching recipes. I love to bake and I love the fact that I can find -any- recipe here (who needs a cookbook?. I do cakes as a small side business -- wedding cakes being my fav. I used to teach cake decorating classes, but I am taking a break right now because I was feeling super crazy busy. I have recently lost 35 pounds through Weight Watchers (such an awesome program, so I am always looking for ways to lighten up recipes so that those 35 pounds -stay- off.</p>