30 cream cheese stuffed poblano peppers Recipes

boneless skinless chicken breasts, oil, onion powder, garlic powder, poultry seasoning, paprika, cumin, cream cheese, softened, poblano peppers, cut in 1/2 and roasted (you can peel them if you like), monterey jack cheese, shredded, chopped cilantro, fresh jalapeno pepper, minced, scallion, chopped (about 2 tsp), salt, salsa

poblano peppers, sausage (breakfast mild), chorizo sausage, green onions, garlic powder, onion powder, salt, cream cheese, softened, mexican blend cheese (shredded ), flour, milk, salt, pepper, eggs , seperated (whites beaten to white foam)

poblano peppers, boneless skinless chicken breast, cream cheese (1/2 a package), a small onion, finely chopped or 1/4 use 1 tbsp. onion powder, a medium green pepper, finely chopped, chili powder, chopped garlic or garlic powder, monterey jack pepper cheese, shredded

ricotta cheese (8 oz), cream cheese, at room temperature, freshly grated parmigiano-reggiano cheese, salt and freshly ground pepper, anaheim or cubanelle peppers, baby bell peppers, poblano chiles, extra-virgin olive oil , for rubbing

uncooked basmati rice (see note for microwave instructions & should be firm to soak up juices from the peppers), water, kosher salt, divided (i prefer to salt the inside pepper and use less salt overall), poblano peppers, cooked black beans, toasted cumin seed, sour cream, crumbled cotija cheese (about 4 oz), chopped cilantro (about 1/2 bunch), chopped fresh tomato (about 2 small tomatoes), chopped green onion (about 1/2 bunch), fresh ground black pepper, cooked and crumbled chorizo sausage (optional)

bell peppers or 4 poblano chiles, cooked quinoa, onion, chopped, vegetable oil, green chilies, quick-cooking oats, beef stock, cream cheese, mozzarella cheese, grated, monterey jack pepper cheese, grated, chili powder, salt, pepper

roasted red peppers, drained, fire-roasted tomatoes, kosher salt, divided, poblano chiles, olive oil, onion, chopped, garlic clove, minced, jalapeno chile, chopped, coriander seeds, crushed with a pan, peeled, deveined shrimp , halved lengthwise, cream cheese, at room temperature, shredded jack cheese, crumbled queso fresco* (mexican-style fresh cheese ), cilantro sprigs

poblano peppers, lean ground turkey, onion, chopped, garlic cloves, minced, olive oil, fire-roasted diced tomatoes, undrained, whole kernel corn, drained, minced chipotle pepper in adobo sauce, adobo sauce, salt, ground cumin, chili powder, pepper, minced fresh cilantro, divided, shredded mexican cheese blend, reduced-fat sour cream

whole chicken , cut into pieces, onion, halved, carrots, peeled, stalk celery, garlic, peeled, fresh poblano chile peppers - cleaned , roasted and peeled, white onion, chopped, garlic, chopped, raisins, brown sugar, walnuts, ground black pepper, bay leaves, distilled white vinegar, chopped fresh cilantro, tomato paste, cream cheese, soft goat cheese, sour cream, walnuts, ground nutmeg, white sugar, cilantro, finely chopped

poblano peppers (try to get as large of pepper as possible. they are much easier to stuff), cooked white rice, green chilies, drained, frozen corn, thawed (i love to roast fresh corn, but frozen will work great), monterey jack pepper cheese, 1 cup for the filling, 1/2 cup for the topping (monterey jack is also fine), sour cream, cilantro, fine chopped, chili powder (more or less to taste), cumin, salt, pepper

lump crabmeat, fat free sour cream, seasoned bread crumbs, minced roasted red peppers, poblano peppers, halved, grated parmesan cheese

whole peeled tomatoes, garlic, peeled, chipotle pepper (packed in adobo sauce), olive oil, red onion, diced, red bell pepper, diced, plum tomato, diced, pinto beans, drained and rinsed, cooked quinoa, chili powder, chopped green onions , optional, poblano peppers (4 if small), grated reduced-fat pepper jack cheese, avocado cream sauce , recipe follows, diced tomatoes, for garnish , optional, green onions, sliced, for garnish , optional, ripe avocado, reduced-fat greek yogurt, juice of 1 lime, kosher salt and freshly ground black pepper

onion, chopped, garlic cloves, chopped, black beans (i use canned and rinsed ), chipotle paste (smash together canned chipotles in adobo sauce), heavy cream, mangoes, red onion, tomato, cilantro, lemon juice, olive oil, salt and pepper, poblanos chilies, goat cheese (can sub additioinal jack and cheddar), monterey jack cheese, cheddar cheese

pureed roasted winter squash (recipe follows) or 1 1/2 cups frozen pureed squash, poblano peppers, yellow cornmeal, frozen pineapple concentrate, thawed, butter, melted, ground cumin, dried oregano, salt (to taste), crumbled queso blanco or 1/2 cup grated monterey jack cheese, all-purpose flour, egg, lightly beaten, plain breadcrumbs, canola oil, reduced-fat sour cream or 1/4 cup low-fat plain yogurt

poblano peppers, ground turkey, onion,chopped, garlic cloves,minced, olive oil, fire-roasted diced tomatoes,undrained, whole kernal corn, minced chipolte pepper in adobo sauce, adobo sauce, salt, ground cumin, chili powder, pepper, minced fresh cilantro,divided, shredded mexican blend cheese, sour cream

crab cake mixture , reserved from crab cakes or see recipe below, sour cream, diced green chiles, chopped fresh cilantro leaves, poblano or green bell peppers, halved and seeded, shredded monterey jack cheese

ground beef, hatch chiles or 12 poblano peppers, cream cheese, softened, monterey jack cheese, shredded, grape tomatoes, halved, chopped green onions, salt , to taste, reynolds wrap foil

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.