17754 nogada stuffed poblano Recipes

poblano pepper, english cucumber, coarsely chopped, grape tomatoes, quartered, chopped red onion, garlic clove, minced, salt, fresh lime juice, divided, olive oil, divided, mango-lime seafood seasoning, grouper or other firm white fish fillets, fajita-size corn tortillas, warmed, lime wedges

poblano peppers, jalapeno pepper, almonds, grated parmesan cheese, salt, pepper, olive oil

poblano chilies * (each about 3 oz), peeled deveined cooked shrimp, coarsely chopped, soft fresh goat cheese (about 4 oz), room temperature, grated panela cheese or monterey jack cheese, chopped red bell pepper, chopped shallot, chopped fresh cilantro, chopped fresh basil, red bell pepper sauce, fresh basil leaves (optional)

poblano chiles , roasted and peeled, sweet butter, onion, peeled &,finely chopped, garlic, peeled &,minced, ears corn , kernels only, coarse salt, black pepper, ground, farmer cheese, creme fraiche, monterey jack cheese, grated

ground beef (or leftover pulled pork, shredded or chopped leftover roast or chicken), vegetable oil (optional), onion, diced, garlic clove, minced, poblano pepper, seeded and chopped (or 2-3 small poblano peppers), black beans (optional and rinsed ), tomato sauce, diced tomatoes , chili seasoned, chili powder, salt and pepper

tomatoes, lean ground turkey, corn, onion, diced, poblano pepper, diced, cilantro, garlic, cheddar cheese

poblano pepper, seeded, olive oil, divided, cooked quinoa, shredded reduced-fat mexican-blend cheese, chopped onion, chopped garlic, divided, cinnamon, ground cumin, low-sodium chicken broth, marinara sauce, chili powder, chopped dark chocolate, vegetable oil cooking spray, baby spinach, sliced onion, sliced portobellos, black beans, rinsed and drained, red wine

poblano chiles, chicken broth, butter, cream cheese, softened, shredded cheddar cheese

stuffed capsicums, whole capsicums, stem removed and deseeded, salad for stuffing, tomatoes, halved or quartered, basil, chopped, garlic, chopped, sweet chillies, finely sliced, oil, wine vinegar, salt, pepper, pancetta slices or bacon, thick toast slices, ricotta and rocket salad, dressed with your favourite dressing

stuffed mushrooms, funghi ripienimakes 6 servings, white or cremini mushrooms with caps about 1 1/2 inches in diameter, extra virgin olive oil, plus more for the tops of the mushrooms if you like, chopped scallion, chopped red bell peppers, coarse breadcrumbs, chopped italian parsley (regular parsely will work), salt, freshly ground pepper, chicken stock or low-sodium canned chicken broth, unsalted butter, dry white wine , optional

stuffing mushrooms, garlic, cut into chunks, onion, black olives, fresh herbs of your choice (thyme, rosemary, sage, oregano), ground pepper, bread crumbs, goat cheese ., olive oil, white wine or water

stuffed french toast, toasting white bread, cream cheese, fruit preserves (strawberry, blueberry, or raspberry), eggs, heavy cream, cinnamon, vanilla, sugar, salt, corn flakes, crushed, butter

stuffed italian frying peppers, italian bread crumbs, parmesan cheese, fresh parsley, minced, paprika, red pepper flakes, olive oil, egg, oregano and basil (fresh is best - if using dry, reduce amount to 1/4 tsp), minced garlic ., rubbed sage, anchovies (or to taste), green onion or shallot, minced (optional)

poblano peppers, goat cheese, walnuts, diced white bread, milk, salt, olive oil, white onion, finely chopped, garlic cloves, coarsely chopped, ripe tomato, finely chopped, freshly minced cilantro leaves, ground beef, salt and freshly ground black pepper, cooked diced potato, dried black currants, toasted sliced blanched almonds, pomegranate seeds, coarsely chopped parsley leaves

poblano chiles , roasted and peeled, ground veal, ground pork (with 30 percent fat content), sea salt , or to taste, freshly ground black pepper , or to taste, vegetable oil, onion, finely chopped, almonds, chopped and toasted, pine nuts, toasted, chopped cactus, raisins, epazote, chopped, fresh walnuts, skinned, milk, cream, seeds from two ripe pomegranates, fresh parsley, finely chopped

poblano chiles, walnut halves, fresh peeled almonds, fresh mexican cheese, milk , plus 1 tsp, dry sherry, sugar, to season, lard, chopped onion, chopped garlic, coarsely ground pork loin, coarsely ground beef, peeled and chopped biznaga (crystallized jimaca), cinnamon, salt and black pepper, sugar, peeled and chopped apple , plus 1 tsp, peeled and chopped pear, peeled and chopped peach, chopped banana, dried peach, chopped raisins, dry sherry, capers, green olives, chopped almonds, eggs, separated, flour, pomegranate seeds, fresh parsley

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

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.