Charred Romaine with Tomatillo Dressing

Charred Romaine with Tomatillo Dressing

from Bon Appetit


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  • ¼ medium white onion, quartered
  • 1 small tomatillo, husk removed
  • 1 jalapeño, sliced, seeds removed
  • 1 garlic clove
  • ¼ avocado, chopped
  • ¼ cup chopped fresh cilantro leaves
  • ¼ cup olive oil
  • 1 tablespoon fresh lime juice
  • Kosher salt and freshly ground black pepper


  • 1 small poblano chile
  • 2 heads of romaine lettuce, outer leaves removed, halved lengthwise
  • 2 tablespoons olive oil
  • Kosher salt
  • 1 avocado, chopped
  • ¼ medium white onion, finely chopped
  • 1 tablespoon fresh lime juice
  • 2 oz. Cotija cheese, finely grated
  • 1 tablespoon chopped cilantro stems




  • Bring onion, tomatillo, jalapeño, garlic, and 2 cups water to a boil in a small saucepan. Reduce heat and simmer until onion is very tender, 6–8 minutes; let cool. Drain, reserving cooking liquid.
  • Purée onion mixture with avocado and cilantro leaves in a blender. With motor running, gradually add oil and 2 Tbsp. cooking liquid and blend until combined. Add lime juice; season with salt and pepper.


  • Prepare grill for medium-high heat. Grill poblano, turning occasionally, until charred and blistered, 6–8 minutes. Let cool. Peel and finely chop.
  • Drizzle cut sides of romaine with oil; season with salt. Grill, cut side down, until charred, about 3 minutes. Turn and grill just until warmed through, about 30 seconds.
  • Spoon dressing onto plates and top with romaine, charred side up, avocado, onion, and poblano. Drizzle with lime juice; season lightly with salt. Scatter Cotija cheese and chopped cilantro stems over.

Cheese Enchiladas

Cheese Enchiladas


  • 3 cups shredded jack cheese or any cheese you like
  • 1/3 cup yogurt
  • ½ cup chopped onion
  • 2 cups enchilada sauce
  • 12 cornmeal tortillas (don’t use flour)
  • Preheat oven to 350 degrees F
  • Mix cheese, yogurt, and onion until evenly combined.


Heat enchilada sauce to boiling and, holding a tortilla with tongs, dip into hot sauce briefly until pliable.  Place 2 rounded tablespoons cheese filling in a strip along the center and roll tortilla to completely cover.  Place seam-side down in a large, shallow, oiled baking pan.

Continue placing them side by side but not on top of one another.  If desired, casserole can be refrigerated at this time for cooking later. 

When ready to cook, spoon remaining sauce over filled tortillas and back for about 10 minutes, or until cheese melts and sauce is bubbly.  If chilled increase cooking time to 15 or 20 minutes.  Serves 4. 

Mexican Beans with Chorizo and Greens

from Rick Bayless: Mexican Everyday

serves 4


1 onion, sliced

8-12 oz fresh Mexican chorizo sausage, casing removed (I used the vegetarian kind)

2 garlic cloves

10 oz cleaned young spinach (about 10 cups) (or one 12-oz bunch Swiss chard, thick lower stems cut off, leaves sliced crosswise into 1/2-inch strips, 8 cups)

2 15-oz cans black beans, drained

1/2 can chipotle chiles en adobo, stemmed, seeded and finely chopped


1/2 cup crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese



Saute onion and chorizo in olive oil over medium heat until onion is richly browned and chorizo is thoroughly done, about 8 minutes. 

While chorizo is cooking, place spinach in a microwaveable bowl, cover with plastic wrap, poke a few holes in the top and microwave on high until completely wilted, usually about 2 minutes (3 min for swiss chard). 

When chorizo is ready, add garlic cloves and cook for one minute. Then add the beans, chopped chipoltes and 1 1/2 cups water. Simmer for 5 to 10 minutes to blend the flavors. Taste and season with salt, usually about 1/2 teaspoon. Add the wilted greens and let the mixture return to a boil. 

Ladle into bowls and serve, passing the cheese for each person to add al gusto. 

Vegetarian Fajitas

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 1 Hour 10 Minutes

Servings: 6

“Zucchini, yellow squash, bell peppers and onion are marinated and then sauteed. Serve with tortillas or rice, if desired.”


1/4 cup olive oil

1/4 cup red wine vinegar

1 teaspoon dried oregano

1 teaspoon chili powder

garlic salt to taste

salt and pepper to taste

1 teaspoon white sugar

2 small zucchini, julienned

2 medium small yellow squash, julienned

1 large onion, sliced

1 green bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

2 tablespoons olive oil

1 (8.75 ounce) can whole kernel corn,


1 (15 ounce) can black beans, drained



1. In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.

2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.