GF Recipe Variation : Quinoa Stuffed Poblanos, take two.

[by Kate — guest gluten-free blog author] 

I decided to use a recipe that had previously been posted here on the Gluten-Free Blog and "make it my own" with some quick modifications that suit my tastes.

I started by reading the blog post about Gluten-Free Quinoa Stuffed Poblanos (link to blog post) and then I turned my attention to the recipe I was to start with — it is online here: GF and vegetarian Recipe: Quinoa and Smoked-Gouda stuffed Poblano Peppers (link).

(Picture from Original Stuffed Poblano Recipe before my changes.)

My Gluten-Free Recipe Alterations

I decided to spice things up a bit with some simple changes to the gluten-free ingredients list.  My variations from the original recipe — all with regards to the quinoa pepper-stuffing ingredients:

• Used smoked paprika, chipotle seasoning, salt and pepper for spices 
• Used mix of smoked Gouda and reduced fat sharp cheddar for cheeses
• Added chopped cilantro
• Added 1 chopped jalapeño
• Added some chopped red onion and fresh garlic 
• Added black beans (from a can) 
• Added 1 can Rotell (hot) tomatoes 

The results: very tasty, and a bit spicier than the original version!  I tried the original recipe before, and thought it could benefit from the added flavors and spices.  Plus, the black-beans and tomatoes further enhanced the Mexican-inspired flare of the original dish.  I have since used the leftover quinoa (with all of the ingredients I added to it) in some very tasty gluten-free tacos with beans, avocado, salsa, and greek yogurt.  Mmmm!

The picture above shows what my version of the recipe looks like when completed.  They look rather similar to the original picture (as shown at top of blog), and you can see the difference the beans, tomatoes, and other ingredients make to the filling.  And, there is some Greek Yogurt in the background ready for dispersing on the pepper once it is cut.

It is always nice to have adaptable recipes at your disposal that lend themselves to simple variations that you can make "your own" very quickly.  I'm a huge fan of quinoa also, and these recipes are a great way to put quinoa to use in your diet in a taste-infused way.

Gluten-Free Cinco de Mayo : Simple Mexican Lunch

I was in the mood for some Mexican-inspired cooking today — to coincide with Cinco de Mayo — and I decided to just throw together this very simple-to-make Gluten-Free "dish" for lunch.  It took more time to photograph and post this tasty corn-tortilla and its toppings than it did to create the "recipe" for it :)

The "Recipe"

I simply started out with a favorite gluten-free bargain from Costco: Mission (brand) White Corn gluten-free Tortillas.  And, when I say bargain, I mean BARGAIN!  This is a 100-count package of GF tortillas (that is 5#12oz of tortillas), and for only $2.99! Wow, only 3-cents per tortilla!  They are clearly labeled gluten-free too.

Side note: These gluten-free tortillas are wonderful for making all sorts of Spanish/Mexican-inspired dishes as well as other "wraps" and things — whether you prefer stuffing them or topping them with fresh or grilled vegetables, salad items, your favorite meats, refried beans, etc., is up to you, and the simple variations abound.

This Cinco de Mayo gluten-free "recipe" starts with quickly searing / frying a couple of those tortillas in a cast-iron pan to firm them up a bit and impart some added grilled-flavor to the corn.

I was lucky enough to have some leftover chicken-breast that was quickly sliced and added on top of the tortilla.  Another few layers of avocado, some gluten-free avocado-salsa (also acquired at CostCo) and some Pita-Pal (brand) gluten-free "Texas Caviar" (a mix of corn, beans, other veggies, with a citrus / orange base; also from CostCo), all topped with my favorite habanero chili salsa  —  the result is a flavor packed and diet-conscious gluten-free Cinco de Mayo inspired lunch that I enjoyed and had completed in a hurry.

One notable exclusion this time is cheese.  I definitely like melting some cheese over top of my tortilla creations, but for whatever reason it just slipped my mind today.  I guess I was subconsciously keeping it healthier or lower-fat as an unintentional dairy-free recipe today.  And, had I just left off the chicken, I could have easily had a vegan recipe that would have been equally enjoyable.  Regardless, enjoy your Cinco de Mayo.

Gluten-Free Recipe: Quinoa and Smoked Gouda stuffed Poblano Peppers

Here is another recipe for our free Gluten-Free Recipes collection — this time it is a vegetarian adaptation of a recent recipe that was inspired by a very tasty dish I first discovered at a local Mexican restaurant here in Texas. I first posted the non-vegetarian gluten-free original Stuffed Poblano Peppers with Chicken and Smoked Gouda recipe (link) a couple weeks ago, and now I have added this vegetarian and gluten-free version: GF and vegetarian Recipe: Quinoa and Smoked-Gouda stuffed Poblano Peppers (link)

This vegetarian version retains its healthier (than the restaurant version) approach to the recipe with much less sodium and considerably less fat, while retaining a delicious combination of flavors and textures.  The quinoa grain is not only a great gluten-free diet addition, but also a much tastier and fulfilling "stuffing" than plain rice would be.  Combine this seasoned quinoa with the large mild green chiles (Poblanos) used for this recipe — which are most excellent for stuffing thanks to their relatively thick walls  — and you have a feast for the senses.

These poblanos are not particularly "hot" peppers (when green like this), though you may find they have a subtle slightly-detectable warmth that can vary with each individual pepper. The flavor is a bit different than a sweet green pepper, though the poblano will not be too much of a taste surprise if you enjoy peppers in general. To infuse a bit of extra Mexican inspired flavor into our dish, we have used some ground chipotle powder (chipotle peppers are simply a smoke-dried jalapeño); the subtle smokiness from the smoked Gouda furthers that theme a bit.

As with the chicken-containing version from before, I have not added ANY salt to this dish aside from what is in the cheese, all in an effort to keep this dish low-sodium and generally "healthy" and safe not just for wheat-free and gluten-free diets but also for low-sodium and lower-calorie diet considerations also.  Vegetarians and meat-eaters alike can enjoy this dish, as it is delivers a great and satisfying combination of taste and texture.  Add a bit of diced avocado (as shown) for a nice complementary flavor too. And, if you do like a bit more heat, you may enjoy adding some minced jalepenos or habaneros to the mix.

Gluten-Free Recipe: Poblano Pepper stuffed with Chicken and Smoked Gouda

Poblano Pepper stuffed with Chicken and Smoked Gouda

I just added another recipe to our free Gluten-Free Recipes Library — this time it is a recipe that was inspired by a very tasty dish I first discovered at a local Mexican restaurant here in Texas that I really enjoy.  My version is a bit healthier than the one I get at the restaurant (much less sodium and considerably less fat), but it still retains the essence of the dish that I so enjoy, and now I can make it at home whenever I get a craving for a gluten-free meal featuring a Stuffed Poblano Peppers with Chicken and Smoked Gouda filling recipe (link).

Go to that link for the full recipe.

These gluten-free stuffed peppers are rather easy to make, and as a bonus, a "leftover" from the chicken preparation forms the basis for a simple-to-make gluten-free chicken soup! You will have two meals ready in the time to make one.

The large mild green chiles (Poblanos) used for this recipe are wonderful for stuffing thanks to their relatively thick walls. These are not hot peppers (when green like this), though you may find they have a subtle slightly-detectable warmth that can vary with each individual pepper. The flavor is a bit different than a sweet green pepper, though the poblano will not be too much of a taste surprise if you enjoy peppers in general. Here in Texas, these beautiful large poblanos have been very reasonably priced and abundantly available in the grocery stores, making this dish even more enticing.

We have infused a bit of extra Mexican inspired flavor into our dish with the introduction of some ground chipotle powder (chipotle peppers are simply a smoke-dried jalapeño) and some subtle smokiness thanks to some smoked Gouda (though, you could use any cheese you prefer). The core component of the filling is shredded chicken-breast meat from chicken that has been boiled with nothing more than water, some ground spices, and a sliced onion (hence, the leftover chicken broth for a soup!)

This gluten-free recipe results in a feast for the senses, though not in a tongue-burning way... this is much more subtle with regards to spice and heat.  I have not added ANY salt to this dish aside from what is in the cheese, all in an effort to keep this dish low-sodium and generally "healthy" and safe not just for wheat-free and gluten-free diets but also for low-sodium and lower-calorie diet considerations also.  I hope you enjoy this one as much as I do!

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.

Gluten Free BBQ Pulled-Chicken Recipe

Homemade Gluten-Free Pulled-Chicken / Pulled-Pork Recipe

My wife created this gluten-free treat for me: her own recipe for fantastic pulled-chicken (or pork), from scratch, that is just wonderful and full of flavor imparted from the peppery and smokey combination of poblano and acho peppers, and even some gluten-free beer!  I find it quite excellent served alone as a main course, or served on corn tortillas with avocado, tomato, sour cream, salsa, shredded lettuce, etc. - for a SouthWestern style treat (a great way to serve any leftovers).

Homemade Barbecue Pulled-Chicken 

The Recipe

I placed the recipe inline (below), or you can also get it from our cookbook website recipe library here: homemade gluten-free pulled-chicken / pulled-pork recipe; substituting a pork roast for the chicken is quite simple.

Pulled-Chicken Ingredients:

2 Tablespoons Olive Oil
4 Chicken Breasts (boneless/skinless)
6 Chicken Thighs (skin & fat removed)
½ Tablespoon Ancho Chile Pepper Powder (increase to ¾ tablespoon for really spicy sauce)
½ Teaspoon Black Pepper
1 Teaspoon Garlic Powder
½ Cup Buffalo Wing Sauce*
1¼ Cup Vegetable Broth*
½ Cup Sorghum Beer
5 Garlic Cloves (remove paper skin but leave whole)
1 Medium Onion (quartered)
1 Poblano Pepper (whole)

*Note – used:

• ½ Cup Anchor Bar (Frank & Teressa’s) – Buffalo Wing Sauce / Hotter Recipe. Label on bottle states gluten free.
• 1¼ Cups Kitchen Basics Natural Vegetable Cooking Stock. Label on container stated gluten free.

Homemade Honey BBQ Sauce Ingredients:

3 Tablespoons Tomato Paste
4 Tablespoons Honey
2 Tablespoons Sugar
1 Tablespoon Molasses
1 Tablespoon Apple Cider Vinegar
½ Cup Water
½ Teaspoon Ground Mustard
1 Teaspoon Garlic Powder
½ Teaspoon Onion Powder
¼ Teaspoon Black Pepper
½ Teaspoon Cayenne Pepper (increase to 1 teaspoon for really spicy sauce)
½ Teaspoon Chili Powder (increase to 1 teaspoon for really spicy sauce)

Directions:

Preheat oven to 325°.

Create Honey BBQ sauce by placing all ingredients in a large bowl and mixing together.

Prepare chicken by removing skin and any excess fat. In a large cast iron Dutch oven (or other large stovetop and oven-safe pot with lid), heat oil on stove-top. Place chicken in bottom of pot. Sprinkle ancho Chile pepper powder, black pepper and garlic powder over exposed chicken. Allow chicken to brown on one side (takes a few minutes); flip chicken and repeat, allowing other side of chicken to brown. Add remaining ingredients, including the Honey BBQ sauce you created, and stir.

Place lid over pot and carefully move to oven (pot is extremely hot). Allow to cook until chicken is tender and falls off the bone, approximately 2½ hours.

Remove from oven. The chicken should look like this:

Cooked Chicken, spicy and ready to be shredded.

Discard the onion, poblano pepper and garlic. Remove chicken pieces from pot (reserve juices) and shred using two forks; discard bones. Place shredded chicken in serving bowl and cover with reserved juices; serve.

Your end product, the pulled-meat dish, should look something like this:

Homemade Barbecue Pulled-Chicken

And there you have it: Gluten Free Barbecued Pulled-Chicken. We also make a pulled-pork dish that is quite similar in strategy and recipe. If anyone finds it necessary, I will try to note the differences at some time and post that too, but if you have selected a pork-roast for slow-cooking in the oven before, it is rather straightforward substitution. Hope you like this recipe!

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.