Mesquite Charred Corn & Poblano Salsa

This recipe is for a cold salsa made with mesquite smoked fresh corn, poblano peppers, garlic, fire roasted tomatoes, cilantro & spices. I added chipotle in adobo sauce for ours, we like it a little kicked up!

This recipe requires the following ingredients:

• 4 ears of fresh corn
• 2 large poblano peppers
• canola or olive oil
• 1 pod of garlic
• 2 Tsp mesquite liquid smoke
• 2 Tablespoons chopped cilantro
• 1/2 cup chopped red onion
• 1 15oz can chopped fire roasted tomatoes, or fresh if you have them
• 3 chipotle peppers in adobo sauce (leave out if you don't like the heat!)
• 1 tsp Texas Chili Blend, or your favorite chili powder
• 1 lime, juiced
• 1 cup mesquite wood chips
• salt to taste

Mesquite Charred Corn & Poblano Salsa

• Shuck & remove silks from corn, rinse corn & poblano peppers & pat dry
• Rub corn & poblano peppers with oil, place in plastic zip bag with 1 tsp mesquite liquid smoke
• Let rest in fridge for 1 hour
• Soak mesquite wood chips in hot water with 1 tsp mesquite liquid smoke added . Soak 1 hour
• Drain wood chips. Heat gas or charcoal grill to high heat. Place wood chips in smoker box.
• Rub oil on outside of garlic pod
• When smoke is present, remove garlic & poblano peppers from plastic bag & place on center of grill
• Turn center burner to medium low to char for 2 minutes on each side, this should char the flesh, if not leave it several more minutes until it is charred
• Once the pepper is black, turn off center burner & cook corn & peppers over indirect heat to continue the smoking process
• Place garlic beside corn to smoke
• Limit how much the grill is open to retain the most smoke you can.
• Smoke for 15 more minutes at low heat
• Remove from grill on to a heat proof dish & let it cool on the kitchen counter.

• When corn has cooled to touch, remove corn from the cob by standing it on the flat end in a large bowl.
• Begin with knife at the top & cut from the cob, turning after each cut.  
• Continue to cut until all corn is off

                           

• Poblano peppers will char black, then you need to remove the charred skins, veins & seeds. Try to remove as much as possible.
• Slice into small strips, then chop into bite size pieces.
• Add to corn in bowl



• Roasted garlic will squeeze out of the papery skins without much effort
• Discard the papery skins then chop or mash & add garlic to salsa



• To the corn, poblanos, & garlic, add the chopped red onions, tomatoes, cilantro,chopped chipotles in adobo sauce & seasonings
• Add salt to taste.
• Finish by squeezing the juice of the lime over the dip
• Stir well to blend
• Cover with plastic wrap & place in fridge to chill at least 1 hour for the full flavor blend.
• Serve with your favorite chips. Great on taco's or burritos. Also a great topping for taco salads

Tortilla Pinwheels...

These are my favorite recipes for Tortilla Pinwheel appetizers. Not hard to make but real food that taste great! Hope you enjoy them and come up with your own favorite combinations of ingredients. Great way to add veggies to your kids diet..slip them in cheese and tortillas. You can use soft whole wheat tortillas in this recipe if you would like, but wrap them extra tight so they don't dry out. Whole Wheat tortillas will dry out faster than white flour tortillas. Post a comment and let me know what new pinwheels you create.

Tortilla Pinwheels Party Plate

Traditional Mexican Tortilla Pinwheels

8Lg. flour tortillas
8 oz. Light sour cream
8 oz. Light cream cheese
1 can chopped green chili
1/4 c. chopped onions
1/2 c. chopped black olives
1 c. 2% fat Mexican cheese, shredded
½ tsp. garlic salt or garlic powder


Bacon & Onion Pinwheels

8Lg. flour tortillas
8 oz. Light sour cream
8 oz. Light cream cheese
1/4 c. real bacon pieces
1/4 c. chopped onions
1/2 c. chopped red peppers or diced pimentos, well drained
1 c. 2% lowfat cheddar cheese, shredded
1 tsp. Green onion tops or dried chives

Buffalo Wing Pinwheels

8Lg flour tortillas
8 oz. Light sour cream
8 oz. Light cream cheese
1/2 c. blue cheese crumbles
1/4 c. chopped chicken (canned or cooked and shredded) great use for leftovers
1 c. 2% low fat mozzarella cheese, shredded
1-2 tsp favorite buffalo or hot sauce, taste to adjust the heat

For each recipe follow the same instructions:

Mix ingredients together & spread on tortillas
Roll tortillas & wrap in plastic wrap
Refrigerate overnight
Slice into 1/2 inch Arrange on platter
Keep covered in refrigerator until ready to serve
Serve with blue cheese dressing, ranch dressing or
Asian sauce is great to dip the Buffalo Wing Pinwheels