Let's Get Latin....
Covering a region that includes South and Central America, Mexico and the Caribbean, Latin America is expansive and diverse, but one thing is for certain
— its food is robust, flavorful and always inventive.
This richness is no surprise considering Latin cuisine pulls from a colorful cultural history — from the Mayans and Aztecs to European colonizers to modern global transplants — and relies on a spectrum of ingredients ranging from potatoes, corn and other native crops to imported African meat stews, sausages and seasonings.
Recipes and techniques vary from region to region, but there are popular dishes on almost every Latin American dinner table — tamales, arroz con pollo, plantanos and salsas.
There are also endless traditional dishes that spotlight the area's fresh seafood, unique agriculture and more. These regional treats are what make Latin American food so much fun to explore. Let this guide — a small sample of its vast offerings — whet your appetite for all things deliciously Latino.
**Read more at: http://www.foodnetwork.com/recipes/articles/latin-american-cooking.html?oc=linkback
Stuffed Poblano Peppers (Chilies Rellenos), Serves 4 to 6
On a preheated grill (or directly on your gas stove top) roast your poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes.
Meanwhile, add oil to a large skillet and saute the onion until soft, about 5 minutes; add meat and cook until browned. Add seasonings and stir well, then add salsa, cooked rice, black beans and corn kernels. Cook another 5 minutes then remove from heat. Let cool about 10 minutes, then add about 1 c. shredded cheese, mix well and set aside.
Prepare a 9 x 13" baking dish with cooking spray and cover the bottom with 1/4 can Campbells Cream of Mushroom soup (I use Healty Request). Carefully remove skins from poblanos by rubbing gently with your fingers, rubbing with a wet paper towel, or running under warm water. The pepper should be tender, but not falling apart. With a paring knife, make a slit in the poblano from bottom to top, reach in and pull out seeds and inner membranes and discard, being careful not to tear the rest of the poblano. With a spoon stuff poblanos with rice mixture and close peppers as best you can. Top each pepper with a pinch more cheese, and drizzle with a sauce made by combining the rest of the mushroom soup, chicken broth to thin & shredded cheese.
Bake covered at 400 degrees for 20 minutes, then cover, raise oven to 450 degrees and bake until browned on top, another 10 to 15 minutes. Enjoy.