Type what you have

Ingredients

• ✓ adobo seasoning
• pork sausage
• cooking spray
• egg
• muenster cheese
• multi-grain sandwich roll

Instructions

1. 1 Take each sausage patty and flatten it between a folded sheet of wax paper (I use a tortilla press to flatten mine). Freeze until semi-firm, about 30 minutes.
2. 2 Grease a skillet with cooking spray and heat over medium-high heat. Cook each sausage patty until lightly brown on each side, 2 to 3 minutes. Transfer patties to a rack over an aluminum foil-lined pan to allow grease to drain off. Wipe grease from skillet.
3. 3 Beat eggs and adobo seasoning in a bowl until light and frothy.
4. 4 Spray an egg ring mold with cooking spray and place into skillet. Pour egg into mold. Cook until egg is set on the outside, 2 to 3 minutes. Remove mold and flip egg to cook on the opposite side until set, 2 to 4 minutes more. Repeat with remaining egg mixture to make 5 portions.
5. 5 Split sandwich rolls apart. Top one half of each with 1 cooked sausage, 1 egg portion, and an equal amount of Muenster cheese. Place other half of roll on top. Wrap each sandwich in wax paper and aluminum foil. Store in the freezer until ready to reheat and eat.

By thedailygourmet

Ingredients

• ✓ adobo seasoning
• cooking spray
• egg
• egg white
• salt
• black pepper
• garlic powder
• celery
• ham
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 3 large muffin cups with cooking spray.
2. 2 Mix egg and egg white together in a bowl. Add salt, pepper, garlic powder, and adobo seasoning. Add celery; beat to combine.
3. 3 Press ham slices snugly into the bottom of each muffin cup. Pour the egg and celery mixture on top. Cover with Cheddar cheese.
4. 4 Bake in the preheated oven, checking frequently, until eggs are set, about 35 minutes.

By jacquelyn

Ingredients

• ✓ adobo seasoning
• egg
• egg white
• milk
• parsley
• thyme
• garlic powder
• chili powder
• garlic
• sazon seasoning
• vienna sausage
• mozzarella cheese
• olive oil

Instructions

1. 1 Beat eggs, egg white, and milk together in a bowl until combined. Add parsley, thyme, garlic powder, chili powder, garlic, sazon, and adobo. Add sausages and mozzarella cheese and stir to combine.
2. 2 Place a skillet over medium heat and coat surface lightly with oil. Pour egg mixture into the hot skillet; cook and stir until firm and no longer runny, about 5 minutes.

By SammJammx3

Ingredients

• ✓ adobo seasoning
• lamb chop
• worcestershire sauce
• cayenne pepper
• salt
• pepper
• duck sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange lamb chops in a medium baking dish, and evenly coat with Worcestershire sauce, adobo seasoning, and cayenne pepper. Season with salt and pepper.
3. 3 Bake 1 hour in the preheated oven.
4. 4 Cover lamb chops with duck sauce, and continue baking 15 to 20 minutes, to an internal temperature of 145 degrees F (65 degrees C).

By Khadija Carryl

Ingredients

• ✓ adobo seasoning
• chicken tenderloin
• buttermilk
• panko bread crumb
• all-purpose flour
• mexican seasoning mix
• cooking spray

Instructions

1. 1 Remove membrane from each chicken tenderloin. Soak chicken tenderloins in buttermilk for 1 to 2 hours.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Combine panko, flour, adobo seasoning, and Mexican seasoning in a bowl. Mix well. Drain off the buttermilk and press tenderloins into the panko mixture.
4. 4 Spray air fryer basket with cooking spray. Place tenderloins into the air fryer basket and spray with cooking spray. Air fry for 8 minutes. Flip each tenderloin and spray again. Air fry for 8 minutes. Shake basket and spray tenderloins once more. Air fry for 4 more minutes.

By thedailygourmet

Ingredients

• ✓ adobo seasoning
• olive oil
• beef loin tri-tip roast
• yellow onion
• water
• beef bouillon
• garlic

Instructions

1. 1 Coat the inside of a slow cooker with about 1 tablespoon oil.
2. 2 Heat remaining oil in a large skillet over medium-high heat. Add roast and sear until browned, about 5 minutes per side. Cook and stir onion in the hot skillet during the last 5 minutes. Transfer roast to the slow cooker, reserving onion in the skillet.
3. 3 Pour water into the skillet. Add bouillon, garlic, and adobo seasoning; cook and stir until onion is tender, about 5 minutes. Pour mixture over roast.
4. 4 Cover and cook on High until roast is firm and reddish-pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read 140 degrees F (54 degrees C) for medium.

By MYBADA

Ingredients

• ✓ adobo seasoning
• chicken thigh
• black pepper
• dijon mustard
• butter
• bread crumb
• parmesan cheese
• cooking spray
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a rack on a rimmed baking sheet.
2. 2 Trim any fat off of chicken thighs and season with a light coating of adobo and pepper.
3. 3 Stir Dijon and melted butter together in a shallow bowl until you have a glossy, buttery mixture. Combine bread crumbs and Parmesan cheese in another bowl.
4. 4 Dip chicken thighs in the Dijon mixture until evenly coated, then dredge in the bread crumb mixture. Transfer thighs to the prepared baking sheet and spray the tops with cooking spray.
5. 5 Bake in the preheated oven without flipping until no longer pink in the centers, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Garnish with parsley to serve.

By Mandbsfablives

Ingredients

• ✓ adobo seasoning
• macaroni
• ranch dressing
• black olive
• mayonnaise
• garlic powder
• black pepper
• solid white tuna
• red bell pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Cool completely, about 30 minutes. Transfer to a large bowl.
2. 2 Combine ranch dressing, 2 tablespoons reserved olive juice, mayonnaise, garlic powder, adobo seasoning, and black pepper in a small bowl.
3. 3 Pour dressing over macaroni; stir in olives, tuna, and bell pepper until well combined.
4. 4 Cover the bowl with plastic wrap; chill in the refrigerator until serving.

By Paula

Ingredients

• ✓ adobo seasoning
• olive oil
• chicken breast
• red onion
• red bell pepper
• black bean
• corn kernel
• avocado
• lemon juice
• cilantro

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken with Adobo seasoning. Cook chicken in hot oil, flipping once, until golden brown on both sides and cooked through, 5 to 7 minutes. Transfer chicken to a plate; tent with foil to keep warm.
2. 2 Heat remaining 1 tablespoon oil in the skillet; add onions and peppers. Cook and stir until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice, and cilantro until combined.
3. 3 Divide chicken among 4 serving plates; top with black bean mixture. Serve warm.

By Goya

Ingredients

• ✓ adobo seasoning
• cooking spray
• ground turkey
• egg
• parsley
• bread crumb
• salt
• pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with nonstick cooking spray.
2. 2 Combine ground turkey, egg, parsley, bread crumbs, adobo, and salt and pepper in a large bowl. Mix well. Press half of the turkey mixture into the bottom of the prepared loaf pan. Sprinkle 1/2 cup cheese in a mound down the center of the pan; top with the remaining meat to form a loaf.
3. 3 Bake in the preheated oven until browned and cooked through, about 1 hour. Sprinkle the remaining 1/4 cup cheese on top during the last 5 minutes of baking. Allow cooked meatloaf to rest for at least 5 minutes before slicing.

By Kristen Flowers

Ingredients

• ✓ adobo seasoning
• mahi mahi
• lime juice
• cilantro
• tomato
• red onion
• scallion
• lime juice
• cooking spray
• corn tortilla
• avocado

Instructions

1. 1 Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
2. 2 Mix cilantro, tomato, onion, scallions, and 2 tablespoons lime juice together in a medium bowl for pico de gallo. Set aside.
3. 3 Lightly coat a nonstick skillet with cooking spray; heat on medium-high heat. Cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
4. 4 Place corn tortillas between damp paper towels; microwave on medium until heated through, 30 seconds to 1 minute.
5. 5 Place 1/2 mahi mahi fillet on each tortilla. Top each with 2 slices avocado, and 1 scoop pico de gallo.

By jacquixox

Ingredients

• ✓ adobo seasoning
• imitation crab meat
• celery
• green bell pepper
• mayonnaise
• scallion
• lemon juice
• salt
• black pepper

Instructions

1. 1 Combine mock crabmeat, celery, bell pepper, mayonnaise, scallions, lemon juice, adobo seasoning, salt, and black pepper in a bowl. Cover bowl; chill before serving, 30 minutes.

By Lisa Joel

Ingredients

• ✓ adobo seasoning
• vegetable oil
• onion
• garlic
• smoked sausage
• water
• white rice
• tomato sauce
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in sausage; cook and stir until sausage is crisp. Stir in water, rice, tomato sauce, adobo seasoning, salt, and black pepper; bring to a boil, then reduce heat to low. Simmer until rice is tender and liquid has been absorbed, about 20 minutes.

By Lu

Ingredients

• ✓ adobo seasoning
• white cabbage
• red cabbage
• carrot
• onion
• dill pickle
• mayonnaise
• salad dressing
• dill pickle juice
• cajun seasoning
• white vinegar

Instructions

1. 1 Mix white cabbage, red cabbage, carrots, onion, and pickle together in a bowl.
2. 2 Mix mayonnaise, salad dressing, pickle juice, Cajun seasoning, vinegar, and adobo seasoning together in a bowl until well combined. Combine dressing with the cabbage mixture. Cover with plastic wrap and refrigerate until chilled, about 1 hour 45 minutes.

By Tere Shabi

Ingredients

• ✓ adobo seasoning
• pork chop
• sazon seasoning
• garlic powder
• black pepper
• salt
• dressing
• water
• margarine
• dry stuffing mix
• toothpick
• water

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place pork chops in a large bowl and season all sides with adobo seasoning, sazón seasoning, garlic powder, black pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
3. 3 Bring 1 1/2 cups water and butter to a boil in a saucepan; add stuffing mix and cover.
4. 4 Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
5. 5 Remove pork chops from the bowl, reserving liquid and seasonings.
6. 6 Lay each pork chop flat on a cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact.
7. 7 Stuff each pork chop with stuffing and close the pocket using a toothpick.
8. 8 Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
9. 9 Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By newmom09

Ingredients

• ✓ adobo seasoning
• black bean
• olive oil
• cooking wine
• recaito
• bay leaf
• sazon goya
• brown sugar
• oregano leaf
• white vinegar
• cumin
• rice

Instructions

1. 1 Add 1/4 cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo.
2. 2 Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.

By Goya

Ingredients

• ✓ adobo seasoning
• pork shoulder
• lime
• garlic
• salt
• olive oil
• oregano
• black pepper
• vinegar
• sazon seasoning
• beer

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Rub pork shoulder all over with lime.
3. 3 Mash garlic into a paste with a mortar and pestle, then transfer to a bowl.
4. 4 Mix in salt, 1 tablespoon oil, oregano, pepper, adobo seasoning, and vinegar until well combined.
5. 5 Pull the skin back to within 1 inch from the narrow part of the bone.
6. 6 Make 3/4-inch slits all over the pork with a sharp knife.
7. 7 Stuff seasoned garlic paste into the slits, then pull the skin back into place.
8. 8 Mix remaining 1/2 tablespoon oil with sazón seasoning in a small bowl.
9. 9 Rub all over the skin.
10. 10 Transfer pork to a large roasting pan. Pour beer into the pan, then cover with aluminum foil, sealing well.
11. 11 Roast in the preheated oven until pork is slightly pink in the center, about 3 hours. Increase the oven temperature to 350 degrees F (175 degrees C).
12. 12 Uncover and continue roasting until the skin is golden brown and crispy, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from the oven and let stand for 10 minutes before carving.

By Latino0809

Ingredients

• ✓ adobo seasoning
• cabbage
• vegetable oil
• apple cider vinegar
• white sugar
• black pepper
• vegetable oil
• russet potato
• bread
• pastrami
• provolone cheese
• tomato

Instructions

1. 1 Make the coleslaw: Mix cabbage, oil, vinegar, sugar, adobo seasoning, and pepper together in a bowl until thoroughly combined. Cover and refrigerate until needed.
2. 2 Make the fries: Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Peel potatoes and cut into 1/4-inch-thick fries.
3. 3 Fry potatoes in the preheated oil until golden brown and they float to the surface, 4 to 5 minutes. Drain on a paper towel-lined plate.
4. 4 Make the sandwiches: Preheat the oven to 225 degrees F (110 degrees C). Place bread slices on a baking sheet.
5. 5 Toast bread in the preheated oven until light brown, 3 to 5 minutes.
6. 6 Transfer four slices bread to a plate. Cover remaining four slices on the baking sheet with pastrami and provolone cheese. Return to the oven and cook until pastrami is hot and cheese is melted, about 5 minutes.
7. 7 Transfer sandwiches to individual plates. Top each one with French fries, coleslaw, two tomato slices, and remaining bread slices.

By tbender36

Ingredients

• ✓ adobo seasoning
• nacho cheese soup
• chicken tender
• corn
• tomato
• green chile pepper
• black soy bean
• bell pepper
• onion
• cream cheese
• corn chip
• cilantro

Instructions

1. 1 Layer condensed soup, frozen chicken tenders, corn, diced tomatoes with chile peppers, soy beans, and frozen vegetables in a slow cooker. Cover slow cooker. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
2. 2 Remove chicken tenders; shred. Return chicken to the slow cooker; stir in cream cheese and adobo seasoning.
3. 3 Divide among bowls; top with corn chips and cilantro.

By JAYBUDDER

Ingredients

• ✓ adobo seasoning
• olive oil
• kidney bean
• tomato sauce
• water
• oregano
• basil
• thyme
• salt
• pepper
• white rice

Instructions

1. 1 Combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper, and 2 teaspoons adobo in a large saucepan. Simmer over low heat.
2. 2 Meanwhile, bring 4 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer until rice is cooked and all liquid is absorbed, about 20 minutes. Stir remaining 3 teaspoons adobo into rice.
3. 3 Serve bean sauce over rice.

By Lauren

Ingredients

• ✓ adobo seasoning
• cooking spray
• slider bun
• roast beef
• provolone cheese
• vegetable oil
• onion
• green bell pepper
• mushroom
• butter
• garlic powder
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Slice buns in half vertically, leaving buns attached as a sheet. Peel off attached top sheet buns and set aside; place attached bottom sheet buns in the prepared dish. Layer roast beef and cheese across buns.
3. 3 Heat oil in a small skillet over medium-high heat. Add onion, bell pepper, and mushrooms; cook until soft, about 5 minutes. Spread onion mixture over beef and cheese; place top sheet buns on top.
4. 4 Combine melted butter, garlic powder, adobo seasoning, and Italian seasoning; brush on tops of buns, pouring any extra over sides.
5. 5 Bake in the preheated oven until cheese starts to melt, about 15 minutes. Separate each bun into a sandwich using a serrated knife. Serve hot.

By thedailygourmet

Ingredients

• ✓ adobo seasoning
• pork neck bone
• black pepper
• thyme
• water
• red cooking wine
• vinegar
• cilantro
• basil
• onion
• green bell pepper
• garlic
• potato

Instructions

1. 1 Place pork neck bones in a large bowl; season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.
2. 2 Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil. Add pork neck bones. Reduce heat to low and cook, stirring occasionally, for 1 hour.
3. 3 Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.

By Ms Vanilla

Ingredients

• ✓ adobo seasoning
• chicken thigh
• chicken drumstick
• bacon
• salt
• black pepper
• onion
• baby dutch yellow potato
• chive
• basil
• garlic powder
• black pepper
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Wrap each chicken piece in a slice of bacon, trying to cover as much chicken as possible. Place wrapped chicken pieces in a 9x13-inch baking dish, season with salt and pepper and sprinkle onion over chicken. Push potatoes down into the spaces between chicken pieces and around the edge of the dish.
3. 3 Combine chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl and sprinkle seasoning to taste over chicken and potatoes.
4. 4 Bake in the preheated oven for 1 hour, until bacon is crisp and brown and potatoes are tender. Sprinkle with salt, if desired, and serve hot.

By Cindy Faulkner

Ingredients

• ✓ adobo seasoning
• vegetable oil
• vegan burger patty
• vegetable oil
• onion
• garlic
• chipotle pepper
• salt
• black pepper
• vegetable stock
• tomato paste
• plum tomato
• sazon seasoning
• potato
• kale

Instructions

1. 1 Heat 2 teaspoons oil in a skillet over medium heat. Add vegan burger patties; cook, flipping halfway, until browned, about 6 minutes. Transfer to a plate and cut into bite-sized cubes.
2. 2 Heat remaining oil in a pot over medium-high heat. Add onion, garlic, chipotle pepper, salt, and pepper. Saute until onion is translucent, about 5 minutes. Add 1 cup vegetable stock and tomato paste; bring to a simmer. Add the browned vegan patties and plum tomatoes with juice.
3. 3 Pour remaining vegetable stock into the tomato mixture. Sprinkle in adobo seasoning and sazon. Bring to a boil. Add potatoes and kale; cook until potatoes are tender, 10 to 15 minutes.

By Alicia

Ingredients

• ✓ adobo seasoning
• quinoa
• butter
• chicken broth
• green bell pepper
• red onion
• corn
• black bean
• cilantro
• tomato
• lime juice
• red wine vinegar
• olive oil
• feta cheese
• salt
• black pepper

Instructions

1. 1 Rinse quinoa thoroughly under cold water; drain.
2. 2 Melt butter in a large saucepan over medium heat. Cook and stir quinoa until water evaporates and quinoa is lightly toasted, about 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until quinoa has absorbed broth, about 10 minutes. Cool quinoa in the refrigerator for at least 10 minutes.
3. 3 Mix together green bell pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl.
4. 4 Lightly stir in quinoa; season with salt, pepper, and additional lime juice to taste. Chill salad at least 30 minutes before serving; serve cold.

By Ashley Steele

Ingredients

• ✓ adobo seasoning
• chive
• cilantro
• pepper jack cheese
• tomato
• avocado
• chicken broth
• garlic
• corn
• tomato
• long grain white rice
• onion
• chili powder
• black pepper
• paprika
• chicken breast
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together adobo seasoning, paprika, black pepper, and 1/4 teaspoon of the chili powder. Season 1 side chicken breasts with the mixture.
3. 3 Place olive oil in a large saucepan over medium; heat until the oil shimmers. Place chicken pieces in hot oil, seasoned side down. Brown on each side, about 2 minutes. Transfer to a plate.
4. 4 Add chopped onion to pot and cook over medium heat until translucent, about 3 minutes. Add rice, Hunt's® Diced Tomatoes (drained), corn, garlic, and remaining 2 teaspoons of chili powder, stirring to combine.
5. 5 When ingredients are well combined, add chicken broth, and stir.
6. 6 Place browned chicken pieces on top of the rice mixture, with browned side up, being careful not to submerge chicken.
7. 7 Cover and bake 15 minutes, then remove lid and continue baking about 5 minutes more.
8. 8 When chicken internal temperature reaches 165 degrees F (74 degrees C), place a slice of tomato and slices of avocado on top of each piece, and place a slice of pepper jack cheese on top.
9. 9 Return to oven and bake until cheese is melted, 3-4 minutes.
10. 10 Plate cooked chicken, then fluff rice with a fork, and serve alongside chicken. Garnish with fresh cilantro and snipped chives, if desired.

By Bibi

Ingredients

• ✓ adobo seasoning
• salt
• olive oil
• honey
• water
• coconut milk
• lime juice
• cilantro
• avocado
• red bell pepper
• black bean
• black pepper
• salt
• onion
• sweet potato
• olive oil
• water
• quinoa

Instructions

1. 1 Rinse quinoa in a fine mesh strainer and place in a small pot. Add 1 1/2 cups water and bring to a boil. Add 3/4 teaspoon adobo seasoning, lower heat, and simmer until quinoa is tender and water is almost gone, about 15 minutes. Remove from the heat.
2. 2 While the quinoa is cooking, heat 1 tablespoon oil in a skillet over medium heat. Add sweet potatoes and onion and season with salt and pepper. Add more adobo seasoning if desired. Cook over medium heat until sweet potatoes are tender, 10 to 15 minutes. Remove from the heat.
3. 3 Meanwhile, make dressing: whisk lime juice, coconut milk, water, honey, olive oil, and salt together in a bowl. Set aside.
4. 4 Distribute quinoa, sweet potato-onion mixture, black beans, bell peppers, and avocados in 6 bowls. Dress with honey-lime dressing and garnish with cilantro.

By Ric Bussey

Ingredients

• ✓ adobo seasoning
• pepper jack cheese
• mozzarella cheese
• cheddar cheese
• water
• poblano pepper
• olive oil cooking spray
• parsley
• long-grain rice
• cilantro
• basil
• worcestershire sauce
• garlic
• celery
• carrot
• onion
• green chile pepper
• tomato
• chorizo sausage

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
4. 4 Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
5. 5 Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
6. 6 Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

By Donald C

Ingredients

• ✓ adobo seasoning
• cinnamon
• mustard
• soy sauce
• white sugar
• pineapple
• mango
• barbecue sauce
• egg
• black pepper
• salt
• ginger
• thyme
• onion soup mix
• garlic
• bread crumb
• ground beef
• mango
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a rimmed baking sheet with cooking spray.
2. 2 Puree mango chunks using an electric blender or food processor.
3. 3 Place ground beef in a large mixing bowl; add bread crumbs, garlic, soup mix, adobo, thyme, ginger, salt, and pepper. Mix thoroughly. Add eggs, followed by pureed mango; mix again. Shape into 1 1/2-inch meatballs and place on the prepared baking sheet.
4. 4 Bake in the preheated oven until browned and no longer pink in the centers, about 45 minutes.
5. 5 Meanwhile, mix barbeque sauce, mango, pineapple, sugar, soy sauce, mustard, and cinnamon for sauce together in a medium mixing bowl.
6. 6 Remove meatballs from the oven and drain excess oil/grease. Increase oven temperature to 400 degrees F (200 degrees C). Pour sauce over meatballs and return to the oven.
7. 7 Bake in the preheated oven for 20 minutes.

By shill

Ingredients

• ✓ adobo seasoning
• sofrito
• black bean
• cumin
• garlic powder
• ground chicken
• canola oil
• corn kernel
• black pepper
• salt
• cilantro
• cumin
• sofrito
• chicken broth
• garlic
• red bell pepper
• onion
• canola oil
• quinoa

Instructions

1. 1 Soak quinoa in a bowl of water for 20 minutes; drain.
2. 2 Heat 1 tablespoon canola oil in a frying pan over medium heat; saute onion, red bell pepper, and garlic until soft, 5 to 10 minutes.
3. 3 Combine chicken broth, quinoa, 1/4 cup onion mixture, 1/4 cup sofrito, 1 teaspoon cumin, cilantro, salt, and pepper in a saucepan; bring to a boil. Cover saucepan with a lid, reduce heat, and simmer until quinoa is tender and liquid is absorbed, about 20 minutes. Stir corn into quinoa mixture and cook until corn is warmed, about 5 minutes.
4. 4 Heat 1 tablespoon canola oil in a skillet over medium heat; cook and stir chicken, adobo seasoning, garlic powder, 1/2 teaspoon cumin, salt, and pepper together until chicken is no longer pink, 5 to 10 minutes.
5. 5 Mix quinoa mixture, remaining onion mixture, black beans, and 1/2 cup sofrito into chicken mixture; cook until heated through, 2 to 3 more minutes.

By Wendy Costa