2 split chicken breasts
1 celery stalk
1/2 yellow onion peeled plus 1 medium yellow onion, sliced
White Salsa, recipe follows
1 tablespoon corn oil
1 medium red bell pepper, sliced
1/2 cup broccoli florets
1 ear corn or 1 cup frozen corn
Salt and freshly ground black pepper
Roasted Red Salsa, recipe follows
1/4 cup vegetable oil
12 corn tortillas
1 cup Mexican 4-cheese blend
Cilantro leaves, for garnish
1 large tomato
1 medium yellow onion, peeled.
1 head garlic, sliced in 1/2 lengthwise
1 large poblano pepper
2 tablespoons corn oil
1 teaspoon chopped oregano leaves
1 teaspoon sugar
Salt and freshly ground black pepper
4 ounces cream cheese, softened
8 ounces heavy whipping cream
Salt and freshly ground black pepper
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