This recipe called for a whopping 3 jalapeños, 3 poblanos and 3 Anaheim chiles. I was expecting an overwhelming heat since my chile tolerance is pretty low, but it was actually surprisingly flavorful and not too hot, although I did need to keep a cold beverage nearby. Good thing we opted not to throw in the seeds as well!

The recipe was easy, but it involved a lot of steps so it wasn't quick. The end results were worth the time, though. Definitely a keeper.

Jonas slicing chiles	Slicing scallions
Ingredients assembled	Browning chicken breast halves
Cooking up the chiles	Chicken in the chile-bean mixture
Shred the chicken, and it's done!	Topped with a dollup of sour cream

Recipe source: America's Test Kitchen

After drooling over the ATK episode for these chicken enchiladas, we decided we simply had to make them ourselves. Once all of the ingredients are prepped, the cooking process goes quickly and smoothly. The 20 minutes of waiting while they were in the oven felt like the longest wait ever.

They were every bit as delicious as they appear in this photo.


Our chicken enchiladas masterpiece

Recipe source: America's Test Kitchen

This was a simple, colorful and flavorful dish. Julia wasn't wild about the shrimp, and transferred her shrimp portion to Jonas' plate (to his delight). We served the curry over basmati rice.

Some of the curry ingredients: peas, shrimp, cilantro, onion, garlic and jalapeño	Ground cumin, ground coriander, ground turmeric and cilantro
Onions sautéing	Adding the colorful ground spices
The final step: adding the shrimp and peas	Shrimp curry with yogurt and peas, ready to eat!

Recipe source: America's Test Kitchen