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Ingredientes
- 3 x Fresh poblano chilies or possibly large New Mexican chilies such as Sandias
- 12 lrg Green onions
- 1 Tbsp. Vegetable oil
- 1 dsh Maggi seasoning or possibly healthy pinch of salt
- 1/2 x Lime , Juice of
Direcciones
- DCook's note: Maggi seasoning is a dark brown, bottled sauce which resembles soy sauce in looks and taste. It can be found in Hispanic markets and in the Hispanic section of some supermarkets.
- 1. On an outdoor grill, fire up sufficient charcoal to make a single layer under the vegetables. When coals are covered with gray ash, place chilies directly over fire. Grill chilies, turning frequently, till their skins are blackened. Transfer chilies to paper bag to steam till cold sufficient to handle.
- 2. Peel chilies using rubber gloves if your skin is sensitive, and cut chilies into 1/3-inch strips. Keep chili strips, or possibly rajas, hot.
- 3. Trim any wilted portion of green from tips of onions. Rub onions with oil and Maggi seasoning, if using.
- 3. Tear a piece of foil about 6 inches wide. Place it on one side of grill.
- Arrange onions so which their green portions are on foil and bulbs are directly over fire. Grill, turning frequently, till bulbs are soft and lightly browned, 5-10 min. Squeeze lime juice over onions and sprinkle salt over them, if using.
- Presentation: Serve onions with rajas and grilled meat.
- Makes 6 servings.
- (Harvard Common Press, $14.95)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 428g | |
| Calories 260 | |
| Calories from Fat 127 | 49% |
| Total Fat 14.4g | 18% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 209mg | 9% |
| Potassium 1159mg | 33% |
| Total Carbs 33.43g | 9% |
| Dietary Fiber 9.8g | 33% |
| Sugars 12.21g | 8% |
| Protein 7.44g | 12% |
