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Romano rellenos with chipotle salsa recipe

Romano rellenos with chipotle salsa. Stuffed peppers with a twist. These sweet Romano peppers are made to be filled with a spicy rice mix and mozzarella.

Mexican Rice and easy versatile vegetarian dish! Use it as a side dish for Mexican night, use the leftovers as a filling for burritos along with chicken or beef, or add cheese and turn it into a Mexican bake.

Avocado Salsa

Avocado Salsangredients 2 large avocados, diced 2 tablespoons lime juice (~1 lime) 1 jalapeno pepper, finely diced 1 romano/plum tomato, seeded and finely diced 1/4 cup red onion, finely diced 2 tablespoons cilantro, chopped salt to taste

T.G.I. Friday's Chipotle Yucatan Chicken Salad: The lettuce is the only healthy thing about T.G.I. Friday's Chipotle Yucatan Chicken Salad, which is packed with 60 grams of fat and 860 calories. (Photo: Inonit)

Shrimp Linguine in a Tomato and White Wine Sauce

Shrimp Linguine in a Tomato and White Wine Sauce: 1 tbs olive oil; 1 onion, diced; 4 cloves garlic, chopped; chili flakes to taste; 1/4 c white wine; 1 (28 ounce) can plum tomatoes, crushed; 1/2 tsp oregano; salt and pepper to taste; 1 lb shrimp, peeled and deviened 1/2 c fresh herbs such as parsley and basil, chopped; 1 lb linguine