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BAJA CHICKEN ARTICHOKE QUICHE CARBINARA WITH TOMATILLO-AVOCADO DRIZZLE 11192010 6 servings Preheat oven to 400 degrees Place pie crust on lightly-floured surface sprinkle with half of the chipotle pepper Using a rolling pin, roll over the crust to enlarge diameter by about one inch Turn crust over, sprinkle with remaining pepper using rolling pin, embed the pepper into crust Line a 9 glass pie pan with pastry, folding under and fluting edges Prick bottom and sides with a fork Bake for 7 minutes Remove from oven Turn oven to 350 degrees, BAJA CHICKEN ARTICHOKE QUICHE CARBINARA WITH TOMATILLO-AVOCADO DRIZZLE 11192010 6 servings ready to use pie crust for 9 pie 1 chipotle chili pepper 18 t bacon 2 slice Spanish Extra Virgin Olive 2 T Oil chicken breast tenders 6 fresh ground black pepper 14 t sweet yellow onion, chopped 1 small frozen artichoke quarters, thawed 2 c green onions, diced 2 fresh goat cheese, crumbled 2 oz shredded parmesan 12 c shredded Monterey Jack cheese 12 c shredded Asiago cheese 12 c cayenne pepper 18 t coarse Kosher salt 14 t diced jalapeno 1 T chopped cilantro 2 T eggs 4 half and half 2 c crushed red pepper 12 t coarse Kosher salt 14 t tomatillo 3 4 ounces 1 large avocado 1 small jalapeno 1 small cilantro 1 c garlic clove 1 extra virgin olive oil 2 T of salt pinch balsamic vinegar 12 t marinade for chicken 1 T White Wine Worcestershire water 1 T of cilantro garnish, opt 6 sprig cherry tomatoes garnish, opt 6 Preheat oven to 400 degrees Place pie crust on lightly-floured surface sprinkle with half of the chipotle pepper Using a rolling pin, roll over the crust to enlarge diameter by about one inch Turn crust over, sprinkle with remaining pepper using rolling pin, embed the pepper into crust Line a 9 glass pie pan with pastry, folding under and fluting edges Prick bottom and sides with a fork Bake for 7 minutes Remove from oven Turn oven to 350 degrees, BAJA CHICKEN ARTICHOKE QUICHE CARBINARA WITH TOMATILLO-AVOCADO DRIZZLE 11192010 6 servings ready to use pie crust for 9 pie 1 chipotle chili pepper 18 t bacon 2 slice Spanish Extra Virgin Olive 2 T Oil chicken breast tenders 6 fresh ground black pepper 14 t sweet yellow onion, chopped 1 small frozen artichoke quarters, thawed 2 c green onions, diced 2 fresh goat cheese, crumbled 2 oz shredded parmesan 12 c shredded Monterey Jack cheese 12 c shredded Asiago cheese 12 c cayenne pepper 18 t coarse Kosher salt 14 t diced jalapeno 1 T chopped cilantro 2 T eggs 4 half and half 2 c crushed red pepper 12 t coarse Kosher salt 14 t tomatillo 3 4 ounces 1 large avocado 1 small jalapeno 1 small cilantro 1 c garlic clove 1 extra virgin olive oil 2 T of salt pinch balsamic vinegar 12 t marinade for chicken 1 T White Wine Worcestershire water 1 T of cilantro garnish, op teaspoon 6 sprig cherry tomatoes garnish, op teaspoon 6 Preheat oven to 400 degrees Place pie crust on lightly-floured surface sprinkle with half of the chipotle pepper Using a rolling pin, roll over the crust to enlarge diameter by about one inch Turn crust over, sprinkle with remaining pepper using rolling pin, embed the pepper into crust Line a 9 glass pie pan with pastry, folding under and fluting edges Prick bottom and sides with a fork Bake for 7 minutes Remove from oven Turn oven to 350 degrees, and 15 others.

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BAJA CHICKEN ARTICHOKE QUICHE CARBINARA WITH TOMATILLO-AVOCADO DRIZZLE 11192010 6 servings Preheat oven to 400 degrees Place pie crust on lightly-floured surface sprinkle with half of the chipotle pepper Using a rolling pin, roll over the crust to enlarge diameter by about one inch Turn crust over, sprinkle with remaining pepper using rolling pin, embed the pepper into crust Line a 9 glass pie pan with pastry, folding under and fluting edges Prick bottom and sides with a fork Bake for 7 minutes Remove from oven Turn oven to 350 degrees wine pairings

BAJA CHICKEN ARTICHOKE QUICHE CARBINARA WITH TOMATILLO-AVOCADO DRIZZLE 11192010 6 servings ready to use pie crust for 9 pie 1 chipotle chili pepper 18 t bacon 2 slice Spanish Extra Virgin Olive 2 T Oil chicken breast tenders 6 fresh ground black pepper 14 t sweet yellow onion, chopped 1 small frozen artichoke quarters, thawed 2 c green onions, diced 2 fresh goat cheese, crumbled 2 oz shredded parmesan 12 c shredded Monterey Jack cheese 12 c shredded Asiago cheese 12 c cayenne pepper 18 t coarse Kosher salt 14 t diced jalapeno 1 T chopped cilantro 2 T eggs 4 half and half 2 c crushed red pepper 12 t coarse Kosher salt 14 t tomatillo 3 4 ounces 1 large avocado 1 small jalapeno 1 small cilantro 1 c garlic clove 1 extra virgin olive oil 2 T of salt pinch balsamic vinegar 12 t marinade for chicken 1 T White Wine Worcestershire water 1 T of cilantro garnish, opt 6 sprig cherry tomatoes garnish, opt 6 Preheat oven to 400 degrees Place pie crust on lightly-floured surface sprinkle with half of the chipotle pepper Using a rolling pin, roll over the crust to enlarge diameter by about one inch Turn crust over, sprinkle with remaining pepper using rolling pin, embed the pepper into crust Line a 9 glass pie pan with pastry, folding under and fluting edges Prick bottom and sides with a fork Bake for 7 minutes Remove from oven Turn oven to 350 degrees wine pairings

BAJA CHICKEN ARTICHOKE QUICHE CARBINARA WITH TOMATILLO-AVOCADO DRIZZLE 11192010 6 servings ready to use pie crust for 9 pie 1 chipotle chili pepper 18 t bacon 2 slice Spanish Extra Virgin Olive 2 T Oil chicken breast tenders 6 fresh ground black pepper 14 t sweet yellow onion, chopped 1 small frozen artichoke quarters, thawed 2 c green onions, diced 2 fresh goat cheese, crumbled 2 oz shredded parmesan 12 c shredded Monterey Jack cheese 12 c shredded Asiago cheese 12 c cayenne pepper 18 t coarse Kosher salt 14 t diced jalapeno 1 T chopped cilantro 2 T eggs 4 half and half 2 c crushed red pepper 12 t coarse Kosher salt 14 t tomatillo 3 4 ounces 1 large avocado 1 small jalapeno 1 small cilantro 1 c garlic clove 1 extra virgin olive oil 2 T of salt pinch balsamic vinegar 12 t marinade for chicken 1 T White Wine Worcestershire water 1 T of cilantro garnish, op teaspoon 6 sprig cherry tomatoes garnish, op teaspoon 6 Preheat oven to 400 degrees Place pie crust on lightly-floured surface sprinkle with half of the chipotle pepper Using a rolling pin, roll over the crust to enlarge diameter by about one inch Turn crust over, sprinkle with remaining pepper using rolling pin, embed the pepper into crust Line a 9 glass pie pan with pastry, folding under and fluting edges Prick bottom and sides with a fork Bake for 7 minutes Remove from oven Turn oven to 350 degrees wine pairings

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