Foodie Friday: Migraine-Free Mexican

What good is Mexican food if you can't have the majority of the ingredients in it?  Tortilla chips without salsa?  Something must be done about this!  So, I did it. 

Here is a Mexican dinner with salsa minus the tomato and onion:

I took 3 large green bell peppers and broiled them for a total of 10 minutes (five minutes on each side).



I then pulled them out of the oven and set them on the counter to cool.

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While the broiled bell peppers are cooling, I chopped up some red bell peppers, green bell peppers, and shallots (no onions!) to throw on the grill.

My husband Bryan will be perfecting these along with some chicken breast on the grill.  He is the master of that culinary piece of equipment.

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I then go back to the broiled bell peppers and remove the core along with some unwanted seeds.

I then quarter them and toss them and any juices into my food processor.

I puree them up.

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Then I added 2, 7 oz. cans of chopped green chiles to the processor.

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I added 4 cloves of chopped garlic to the processor.

I pureed them all up together.

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I then oiled the bottom of a saucepan with olive oil and tossed in my pureed concoction.

I had my stove on medium heat.

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Then I got real daring and decided to throw in a chopped jalepeno!

I added this into the puree already in the saucepan.

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I measured out 2 cups of chicken broth.

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 I added the broth into the puree and turned up the heat on the stove for about 5 minutes.

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I reduced the heat to medium and let simmer uncovered for about 30 minutes.

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Now is the perfect time to have my "grill master"  aka Bryan put the meat and veggies on the grill.

And I will chop up some fresh cilantro.

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Then I have the grill master start slicing up the chicken breast.

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Then I begin to assemble my meal.

Starting with a blank slate, the corn tortilla.

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I pile on the grilled chicken and veggies and then smother it in the green sauce.

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I top it with chopped cilantro and then eat it.

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Once the sauce cooled I poured it into a large Tupperware dish to be refrigerated and used it all week to dip some blue corn tortilla chips into...Yum, Yum, Yum!

It ended up being mild enough that the kids could eat it.  I probably could have added a seconded jalapeno to increase the heat.

We enjoyed this Mexican dinner without a headache!

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