151 corn cream poblano chiles Recipes

rotini pasta, ground beef, frozen corn, fresh poblano chiles, seeded and chopped, salt, cumin, monterey jack cheese, shredded, sour cream, milk

unsalted butter, divided, garlic cloves, minced, divided, fresh corn kernels (from about 2 ears- or frozen and thawed ), half-and-half (or heavy cream ), fresh thyme, salt & freshly ground black pepper, sliced white onion, zucchini , thinly sliced lengthwise, poblano chiles , charred, peeled, stemmed, seeded, cut into 1 inch strips, no-boil lasagna sheets (7 x 3-inch), shredded oaxaca cheese (or even monterey jack) or 2 cups mozzarella cheese (or even monterey jack)

poblano chiles (10 oz), low-fat milk, yellow cornmeal, all-purpose flour (about 1/4 cup), sugar, butter, melted, baking powder, salt, eggs, lightly beaten, cream-style corn, frozen whole-kernel corn, reduced-fat cheddar cheese with jalapeno peppers, shredded (about 1 cup)

olive oil, divided, presliced mushrooms, prechopped onion, dried oregano, bottled minced garlic, chili powder, ground cumin, poblano chile, chopped (about 1/2 cup), frozen whole-kernel corn, no-salt-added black beans, rinsed and drained, salsa verde, fresh lime juice, hot sauce, salt, corn tortillas, crumbled queso fresco, chopped fresh cilantro, light sour cream, lime wedges

alaskan salmon fillets, tomatillo, husked, rinsed, serrano chilies , rough chopped, cilantro, washed, lime juice, ears corn, heavy cream, poblano peppers, zucchini

nonstick vegetable oil spray, two 6-inch corn tortillas, poblano chile, corn kernels, thawed if frozen, percent milk, canola oil, diced onion, salt, garlic cloves, minced, eggs plus 2 large egg whites, lightly beaten, grated reduced-fat cheddar (about 3 oz), fat-free sour cream, masa harina de maiz (see tip, below ), sugar

poblano chiles, corn tortillas , halved then cut crosswise into 1/2-inch thick strips, vegetable oil, ground cumin, frozen corn kernels, red onion, chopped, garlic cloves, chopped, salt, pepper, vegetable broth, fire-roasted tomatoes, diced, avocado, chopped, lime, halved, cilantro leaves, sour cream

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

poblano chiles (about 8 oz), tomatilloes, vegetable cooking spray, chopped red bell pepper, chopped green onions, garlic clove, crushed, chopped fresh cilantro, chili powder, ground cumin, pepper, drained canned black beans, divided, shredded cooked chicken breast, frozen whole-kernel corn, thawed, nonfat sour cream, shredded reduced-fat monterey jack cheese, divided, cilantro sprigs (optional)

butter or 2 tbsp margarine, poblano chiles, seeded and chopped, onion, chopped, whole kernel corn (frozen ), cream-style corn, eggs, milk, monterey jack pepper cheese, shredded, white corn tortilla chips , crush, salt

poblano chiles, extra virgin olive oil (use less if possible), onion, thinly sliced, fresh corn or 1 1/2 cups thawed frozen corn kernels, sour cream (1/2 low-fat - 1/2 regular), salt & freshly ground black pepper, skirt steaks , cut into 6-inch pieces

fresh poblano chiles (8 to 10), chopped white onion, chopped garlic, ground cumin, kosher salt, dried oregano (preferably mexican), crumbled, unsalted butter, heavy cream, dry corn bread stuffing, hulled) green pumpkin seeds, chopped fresh cilantro, chicken broth

unsalted butter, divided, garlic, minced, divided, fresh corn kernels (from about 2 ears), or frozen and thawed, heavy cream, fresh thyme, salt and freshly ground black pepper, sliced white onion, zucchini , thinly sliced lengthwise, poblano chiles , charred, peeled, stemmed, seeded and cut into 1-inch strips, by 3-inch) no-boil lasagna sheets, shredded oaxaca cheese , or mozzarella

unsalted butter, garlic, minced, fresh corn kernels (from about 2 ears), or frozen and thawed, heavy cream, fresh thyme, salt and freshly ground black pepper, sliced white onion, poblano chiles , charred, peeled, stemmed, seeded and cut into 1-inch strips, zucchini , thinly sliced lengthwise, twelve 7-by-3-inch no-boil lasagna sheets, shredded oaxaca cheese , or mozzarella

chicken breasts, chicken soup base, velveeta cheese, sour cream, poblano chiles, milk, sea salt, garlic powder, fresh cracked pepper, sweet onion, roasted corn, tomato, diced, half-and-half cream

dried corn husks or 14 9 inch pieces aluminum foil, chicken broth, canned cream-style corn, milk, masa harina, poblano chiles, red bell pepper, olive oil, chopped onion, chopped garlic, peeled and deveined uncooked shrimp, chopped, lard or 1/2 cup butter or 1/2 cup shortening, baking powder, salt, sugar, coarsely grated chihuahua cheese or 1 cup muenster cheese or 1 cup monterey jack cheese (see note), coarsely grated queso fresco or 1/2 cup crumbled mild feta cheese (see note), guacamole , optional

poblano chiles or 4 green bell peppers, vegetable oil, chopped onion, corn tortillas , cut into 1-inch pieces, grated queso anejo or 2 cups mild parmesan cheese, eggs, sour cream or 3/4 cup crema, adobo sauce, minced cilantro

poblano chiles (about 8 oz), butter or 1/2 cup margarine, divided, chopped onion, garlic clove, minced, fat-free evaporated milk, cornstarch, frozen whole kernel corn, thawed, low sodium chicken broth or 2 (16 oz) cans reduced-sodium fat-free chicken broth, reduced-fat cream cheese, salt, black pepper, salsa verde