• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 6
    OK

    Pan Roasted Edamame with Chile Dulce and Queso Fresco

    This recipe is particularly designed for that working chica on the go…no time to cook, no time to clean up, but dedicated to keeping her body rockin’! One cooking pan is all you need to make roasted edamame. To turn up th flavor, it gets chile dulce and a smattering of salty queso fresco


    Ingredients
    2
    tablespoons
    Olive Oil
    3
    ounces
    red or yellow bell pepper, cut into thin matchsticks
    2
    green onions, chopped
    1
    pound
    frozen, shelled edamame
    1
    clove
    garlic, minced
    2
    tablespoons
    balsamic vinegar
    1/4
    cup
    crumbled queso fresco
    *
    Salt and pepper, to taste
    Directions
    Heat the olive oil in a 9” skillet. Add the bell peppers and green onions, and sauté over high heat for 1 minute
    Add the frozen edamame, and allow to roast over high heat for 5 minutes, stirring occasionally.
    After 5 minutes, toss in the minced garlic, balsamic vinegar, salt and pepper, stirring to combine well.
    Remove the edamame from the skillet, place in a serving bowl and allow to cool for about 10 minutes. Top with the queso fresco and serve. You can also chill the cooked edamame and serve cold, adding the queso fresco topping right before serving.

    The base number of servings for this recipe is 6
    OK

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