Roasted Poblano Burger w/ Chile de Arbol Guacamole {She Made/Ella Hace}

For me, nothing says summer like throwing a few burgers on the grill in the backyard.  Or the back patio as is the case with me.  That's why for this month's edition for She Made/Ella Hace, with my good friend girlichef, I chose hamburgers.

I don't like to brag, but burgers are kind of my specialty.  My signature burger is my Mexi-Burger w/ Grilled Pineapple, which I love, but it's not my favorite.  My favorite burger is actually this Roasted Poblano Burger w/ Chile de Arbol Guacamole that combines three of my favorite things: poblano peppers, pickled red onion, and guacamole.

The guacamole is one of my favorites and it's so easy to make.  All you need is a couple of avocados and the Homemade Red Pepper Flakes I shared with you not too long ago.  But if chile de arbol isn't your thing, or you can't find them at your local grocery store, another tasty guacamole you can use is this smoky Chipotle Guacamole.

After you're done reading this recipe, don't forget to visit girlichef's blog to check out her Piggy Burgers w/ Sundried Tomato Ketchup.

Roasted Poblano Burger w/ Chile de Arbol Guacamole 

  • 1 large red onion
  • 3 limes
  • 6 poblano peppers
  • 1 tablespoon vegetable oil 
  • 1 lb. ground beef
  • 1 lb. ground pork 
  • 1/3 cup dry bread crumbs 
  • 1 large egg
  • 1 teaspoon seasoning salt
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, finely minced
  • 4 avocados 
  • Dried arbol chilies 
  • Mexican crema
  • Hamburger buns

Thinly slice 3/4 of the red onion into rings. (Reserve the remaining quarter of onion for the hamburger meat mixture.) In a medium bowl, toss together the red onion rings and the juice from 3 limes.  Season lightly with salt; cover and refrigerate until ready to use.  

Roast the 6 poblano peppers on a griddle or comal over high heat, turning occasionally, until the flesh is completely charred.  Transfer roasted poblano peppers to a plastic or paper bag and let sit for 15 minutes.  (Remember this allows the peppers to sweat, making it much easier to peel.)  Remove the charred skin, stems, and seeds from the peppers.  Slice the poblano peppers into thin strips.  Heat one tablespoon of oil in a medium skillet over medium-high heat.  Add the poblano pepper strips and saute for about 5 minutes; season lightly with salt.  

Combine the ground pork and ground beef in a large mixing bowl.  Grate the remaining 1/4 red onion directly over the meat.  Stir in the bread crumbs, large egg, minced garlic, seasoning salt, and ground black pepper.  Mix until well combined. Divide the meat mixture into 8 to 12 equal parts and shape into balls; refrigerate until ready to use.  (I like to do this step while the poblano peppers are sweating.)  

In a small skillet, toast a handful of arbol chilies for about 30 seconds to 60 seconds just until the chilies begin to darken in color; remove from heat and discard stems.  In a blender grind the chiles de arbol until very fine.  Mash the avocados in a bowl and season with salt.  Stir in 1 teaspoon of the ground arbol chile flakes, adding more until the guacamole has reached the right amount of heat. (I like my guacamole spicy, so I start by adding a whole tablespoon of ground chile de arbol.)  Cover guacamole with plastic wrap (to prevent browning) and refrigerate until ready to use. 

Shape each ball of meat into a patty.  Grill or fry until desired doneness.   Top with slices of asadero cheese or queso fresco.  

To serve the hamburgers, spread Mexican crema on toasted hamburger buns.  Place a cooked hamburger patty on the bottom bun and top with roasted poblano strips, pickled red onion, and guacamole.  Top with remaining bun.  Enjoy!!! 

Now click on over to girlichef's blog to check out her delicious Piggy Burgers with Sundried Tomato Ketchup.


Tres Leches Pancakes #SundaySupper

We're serving up Breakfast for Dinner this week for #SundaySupper!  And well, I can't think of a better breakfast food to serve up than a stack of pancakes.  But these aren't just any ordinary pancakes, these are my very special Tres Leches Pancakes reserved for special occasions like holidays, birthdays, and anniversaries...and sometimes just because it's a day of the week that ends in "day".

Like the very popular Pastel de Tres Leches (Three Milks Cake) these Tres Leches Pancakes are bathed in a combination of sweetened condensed milk, evaporated milk, and regular milk.  That's three different kinds of milk, hence the name Tres Leches (three milks).

The idea for these pancakes came to mind after learning that my sis-in-law uses pancake mix to make her super delicious Tres Leches Cake.  I figured if she could make a Tres Leches cake with pancake batter, then I could make Tres Leches pancakes too.  Of course, they were a HUGE hit with Hubby and the kiddies.  But sometime in the course of the last 7 or so years, I've switched from using my favorite pancake mix to using a box of cake mix.  That is after all what I usually use when I want to satisfy my craving for a Tres Leches cake and I really wanted my Tres Leches Pancakes to taste like my favorite cake.

I prefer to use French Vanilla cake mix, but a plain yellow cake mix will work too!

What breakfast foods do you like to have for dinner?

Tres Leches Pancakes


  • 1 box French Vanilla cake mix
  • 3 eggs 
  • 1-1/3 cups milk
  • 3 tablespoons vegetable oil 
  • 1 can (14 oz.) sweetened condensed milk
  • 1 can (12 oz.) evaporated milk
  • 1/2 cup milk or half-and-half
  • Fresh strawberries (optional) 


  1. Prepare the pancake batter by mixing together the cake mix with the 1-1/3 cups milk, 3 eggs, and 3 tablespoons of vegetable oil; set aside.  (The batter might seem thin, but will thicken while standing.) 
  2. In a medium bowl make the Tres Leches mixture by combining the sweetened condensed milk, evaporated milk, and 1/2 cup regular milk; set aside.  (You can also use half-and-half.)
  3. Heat 1 tablespoon butter or vegetable oil in a non-stick skillet over very low heat.  Ladle about 1/3 cup of batter into center of skillet.  Let cook for 3 to 4 minutes or until golden brown.  (Check pancakes for doneness after 2 minutes, because these pancakes brown quickly!) 
  4. With a spatula, CAREFULLY flip the pancake over and continue to cook until golden brown. Transfer pancake to heatproof platter.  Continue with remaining batter.  
  5. To serve...stack the pancakes one at a time, spooning 3 to 4 tablespoons of the Tres Leches mixture over each pancake.  Garnish with sliced strawberries.  Enjoy!

For more Breakfast for Dinner ideas, check out what my #SundaySupper friends cooked up this week.

But wait, there’s more!

Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!

Thank you to The Foodie Army Wife for hosting this week's #SundaySupper Breakfast for Dinner party.  Join the #SundaySupper conversation on Twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.


Jalapeños en Escabeche (Pickled Jalapeño Peppers) #SundaySupper

This week for #SundaySupper I got to attempt something I've never done before...Canning!

I have always wanted to try my hand at canning.  Pretty much from the first time I saw how my great-grandmother would cook and can the freshly cut fruits and veggies from her garden.  I was only 8 years old at the time, but I knew that canning was something I wanted to do when I grew up.  

Years later, when Hubby and I were newlyweds, we visited the home of the pastor of the church where we met.  I don't remember much about that visit, but I do remember the pastor's wife's beautiful vegetable garden and her enviable shed/workshop where she did all of her canning.  I remember looking at the Mason jar lined shelves thinking, "I have got to get me one of these!"

But as much as I dreamed of one day becoming a canning maven, I never really tried to actually do it.  The main reason for that is because I find canning terribly intimidating.  I remember my grandmother always warning that the jars MUST be properly sterilized or your preserves would spoil.  And I also remember the time that Pappy (my grandfather) decided to try his hand at canning.  Every single jar of his pumpkin butter went bad in like a week.

This week I finally faced my fear and tried my hand at pickling my own jalapeños, because we LOVE jalapeños.  I don't know what I was so afraid of.  My first attempt at canning was a complete success.  Making your own pickled jalapeños is SO easy.  Not only was it quick and easy, the end result was WAY better than that canned stuff from the supermarket.  The aroma is intense and intoxicating all at the same time.  The peppers are crisp and full of flavor and heat.  And you can actually identify the spices that are floating around in the vinegar.  Canning fresh jalapeños is so easy and delicious, I don't think I'll ever go back to buying that canned stuff.

Jalapeños en Escabeche (Pickled Jalapeño Peppers)
(Recipe adapted from The Homesick Texan Cookbook by Lisa Fain)  

  • Cilantro
  • 10 black peppercorns
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cumin
  • 1 bay leaf (laurel)
  • 2 tablespoons vegetable oil
  • 8 to 10 fresh jalapeño peppers, sliced into rounds
  • 2 large carrots, peeled and thinly sliced
  • 1/2 large onion, julienned
  • White Vinegar (about 1 cup)
  • Water
  • 1 teaspoon salt
  • 1 (16 oz.) glass jar & lid
Sterilize the jar and lid in a pot of boiling water.  Using tongs, carefully remove the jar and lid and place on a clean surface to dry completely.  Add a sprig of cilantro, the black peppercorns, garlic, cumin, and bay leaf to the jar; set aside.

Heat the vegetable oil in a large skillet over medium heat.  Stir in the sliced jalapeño peppers, onions, and carrots.  Saute for about 5 minutes, stirring occasionally.

Remove from heat and transfer the jalapeño peppers, onions, and carrots to the jar with the spices.  Fill jar halfway with white vinegar (about 1 cup).  Then add enough water to fill the jar, leaving 1/4-inch at the top.  Seal jar with lid and shake gently to combine the ingredients.

Refrigerate for at least 24 hours.  Enjoy!!!

And now for this week's Preserving the Harvest recipe ideas from my #SundaySupper friends:

Cool Condiments:
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita's Cocina

Fabulous Fruits:
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked 
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind from What Smells So Good?
Fig and Strawberry Jam from Jane's Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D's Books and Cooks
Mulberry Jam from Curious Cuisiniere 
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam from Cookin' Mimi
Strawberry Butter from The Urban Mrs

Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife 
Flavoured Butters from Small Wallet, Big Appetite
Gravlax from That Skinny Chick Can Bake

Vivacious Vegetables:
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel 
Fire Roasted Salsa from Peanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious

Thank you to Hezzi-D's Books and Cooks for hosting this week's #SundaySupper Preserving the Harvest party.  Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.


New Ways to Follow La Cocina de Leslie

I'm a little late in finding things out.  Apparently Google Reader shut down on July 1st.  I know you're probably wondering, "What does this have to do with me?"  Well, if you normally followed my blog through Google Reader, you will no longer receive updates from my cocina.  Very sad, I know.  But freaketh not!  There are a couple of ways to follow along so you don't miss any recipes.

As always you can follow me on Twitter (@Leslie_Limon) and Facebook at either Recipes by Leslie (the original name of this blog) or La Cocina de Leslie.  Or you can add your email to the little box on the left hand side that says "Follow by Email" to have my recipes delivered directly to your inbox.

You can also Follow my blog with Bloglovin or Imotiv (formerly known as Nuffnang X).  These last two are great ways to keep up with all of your favorite blogs.  Both are very easy to use, and you can even import the blogs from your Google Reader.


Chorizo Mushroom Bites #SundaySupper (w/ Sara Moulton)

This week for #SundaySupper we are cooking up recipes inspired by Sara Moulton's Everyday Family Dinners cookbook.  Sara Moulton will be speaking at the First Annual Food and Wine Conference (July 19-21), hosted by #SundaySupper founder & creator, Isabel from Family Foodie.

I have been a long-time Sara Moulton fan since I first discovered the Food Network some 15+ years ago.  I watched her show, Cooking Live, religiously.  To this day, I still remember and use some of the secrets/tips I learned from watching Sara's show.  (Like adding grated onion to my hamburger meat and actually grating the onion over the meat because the juice from the onion is what really adds the flavor for a tastier burger.)

The recipe I chose is one my whole family loves...Chorizo Stuffed Mushrooms.  We make them EVERY time we go to el rancho (the family ranch).  What I love about these Chorizo Mushroom Bites, aside from their great taste, is how easy they are to make.  Mushrooms, chorizo, and cheese...that's it.  Just three ingredients.   We usually throw them on the grill, but you can also bake or broil them in your oven.  I've even baked them in my handy dandy toaster oven.   Just be sure to make these when there is a crowd around to help you eat them, otherwise you'll end up eating them all by yourself because they're that good.

Chorizo Mushroom Bites
(Recipe inspired by Sara Moulton's Everyday Family Dinners)

  • 8 oz. white button or cremini mushrooms, stems removed
  • 6 oz. chorizo (pork, beef, or even soy) 
  • Manchego cheese, sliced or grated (you can also use Queso Fresco or a mild cheddar) 
Remove casing from chorizo.  Crumble chorizo into non-stick skillet and cook over medium heat until fully cooked.  (Chorizo turns a dark red when done.)  Let cool slightly.

Wipe mushrooms with a paper towel to clean off any excess dirt.  Lightly sprinkle the inside of the mushrooms with salt. Fill each mushroom cap with 1 to 2 teaspoons of cooked chorizo.  Arrange stuffed mushrooms on a lightly greased baking sheet.  

Top Chorizo Stuffed Mushrooms with cheese.

Grill, broil, or bake in an oven at 350°F for about 10 minutes or until the cheese has completely melted and turns a light golden brown.

You can enjoy these Chorizo Mushroom Bites as is, or serve with your favorite salsa.  Enjoy!!!

*Recipe yields 15 to 20 Chorizo Mushroom Bites.

We are so excited for this event and want to share recipes from Sara Moulton's Everyday Family Dinners with all of you. Join the chat and follow the bloggers listed below. Selected bloggers will be giving away a copy of this must have cookbook. Follow Sara Moulton and her recipes on | Facebook |Twitter
Sunday Supper

Breakfast for Dinner:
Family Dinners:
Spectacular Sides and Salads:
Don’t Skip Desserts and Drinks:

</ul>Food and Wine Conference logo
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.


**Disclaimer: This post contains an Amazon Affiliates link. If you click on the link and make a purchase on, I earn a small percentage.

Cheesecake Paletas & My 1st Guest Post

Hi all! I'm guest posting today over at my good friend girlichef's blog for her Summer of the Popsicle series.  So click on over now to check out these tasty Cheesecake Paletas.