It's still raining here in California, so we're beating the blues with a family favorite: Chicken Chili Verde with Tuscan Herb nopales. It's ready in 4-6 hours in a slow cooker. Double the recipe and freeze half to have on hand for a fast and hearty weeknight dinner.
Makes 4-6 servings.
Ingredients:
1 jar of Eric's Nopales Tuscan Herb
1 lb boneless, skinless chicken breast
2 15-oz cans of Cannellini or Great Northern beans, drained and rinsed
1 15-oz can of corn, drained and rinsed
32 oz chicken broth
1 16-oz jar of salsa verde, mild or spicy
1 tsp ground cumin
1 8-oz brick of cream cheese
Optional toppings: cilantro, chips, diced avocado, shredded cabbage, and hot sauce
Instructions:
Place the chicken, beans, corn, broth, salsa, and ground cumin into a slow cooker. Add 3-4 tbsp of Eric's Nopales Tuscan Herb brine. Let cook for 3-4 hours on high or 6-8 hours on low.
With tongs, remove the chicken from the slow cooker and place in a large mixing bowl. Let cool slightly and then shred with two forks or a hand mixer.
Return the shredded chicken back to the slow cooker. Slowly stir in the cream cheese until combined.
Serve with nopales and your choice of toppings.
]]>It's fall, y'all. We're celebrating the kick-off to football season with our Game Day Nopachos. Both Tuscan Herb and Garlic & Dill nopales work in this recipe. This recipe is vegetarian, but we also like to add 1 lb of seasoned ground beef to make this an entree.
Makes 4-6 servings.
Ingredients:
1 jar of your favorite flavor of Eric's Nopales, drained
1 bag of tortilla chips
15 oz can of refried beans
8 oz of shredded Colby Jack cheese
Optional toppings: salsa, pico de gallo, guacamole, sour cream, shredded lettuce, corn, black olives, and hot sauce
Instructions:
Layer tortilla chips on a sheet pan and toast in the oven at 350 degrees for 3-5 minutes.
Carefully remove pan from oven. Sprinkle half of the shredded cheese over the chips. Add refried beans. Top with nopales and the rest of the shredded cheese.
Return pan to oven and bake for 5 more minutes, or until cheese is completed melted.
Serve immediately alongside your favorite toppings.
]]>Makes 2-3 servings.
Ingredients:
1 jar of Eric's Nopales Tuscan Herb
1 pint of cherry tomatoes, sliced in halves
8 oz. of fresh Ciliegine (cherry-sized) mozzarella balls
1 handful of finely chopped curly parsley
2 tbsp of extra virgin olive oil
Salt & pepper
Instructions:
Whisk together the extra virgin olive oil, 1 tbsp of chopped parsley, and 1 tbsp of Eric's Nopales Tuscan Herb brine. Set aside.
With the help of a strainer, separate nopales from the remaining brine. Combine the nopales, cherry tomatoes, mozzarella, and remaining parsley in a large bowl.
Add the dressing and toss until evenly coated. Season with salt and pepper to taste.
Serve room temp or chilled with crostini as an appetizer or side dish.
]]>Pinta Bean Salad can be served warm or cold, by itself or topped with a protein. We make it in big batches for healthy weekday meals.
Makes 4-6 servings.
Pinta Bean Salad with Eric's Nopales Garlic & Dill
In a large bowl, combine 3 cups of cooked quinoa; 1 jar of our Garlic & Dill nopales, rinsed; 15 oz of pinto beans, rinsed; 15 oz of sweet corn, rinsed; and 2 oz of crumbled Cotija cheese.
Toss with 2 tablespoons of avocado or grapeseed oil and salt & pepper to taste. Top with a handful of fresh cilantro.
Pinta Bean Salad with Eric's Nopales Tuscan Herb
In a large bowl, combine 3 cups of cooked farro; 1 jar of our Tuscan Herb nopales, rinsed; 15 oz cannellini beans, rinsed; 2 cups of sliced cherry tomatoes; and 2 oz of crumbled feta cheese.
Toss with 2 tablespoons of extra virgin olive oil and salt & pepper to taste. Top with a handful of fresh parsley.
Share your Pinta Bean Salad with us on Instagram by tagging @ericsnopales!
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