1105 poblano poblano chile Recipes

poblano peppers or 1/2 lb anaheim chili, vegetable oil, chopped white onion, cayenne, all-purpose flour, tomato, peeled, seeded, and diced, cream, grated extra-sharp cheddar cheese (added at the suggestion of a reviewer which i think is a good idea and improved this immensely), grated monterey jack pepper cheese

poblano peppers , halved lengthwise, stems and seeds removed, olive oil, onion, thinly sliced, diced fresh tomatoes, ground cumin, sour cream, cotija cheese

red bell peppers, anaheim chilies or 8 large green poblano chiles or 2 (7 oz) cans fire-roasted green chilies, fresh orange juice, salt, mild goat cheese, monterey jack cheese, shredded, eggs, room temperature, separated, all-purpose flour, yellow cornmeal, vegetable oil, frozen corn kernels, thawed and patted dry, canned black beans, rinsed and patted dry

fresh poblano chiles (4 to 6) or yellow bell peppers (2 to 3), garlic cloves, onion, vegetable oil, chicken broth (8 fl oz)

poblano chiles, water, uncooked quinoa, chopped green bell pepper, chopped red bell pepper, chopped onion, minced seeded jalapeno pepper, garlic cloves, minced, unsalted pumpkin seed kernels, minced green onions, minced fresh or 1 tsp dried cilantro, low-sodium soy sauce, lime juice, tomato juice, shredded reduced-fat sharp cheddar cheese

poblano chiles, onion, finely chopped, garlic cloves, minced, olive oil, divided, boneless skinless chicken breasts, diced in 1/2 inch cubes, seasoning salt, roma tomatoes, finely diced, mushroom, sliced, monterey jack cheese, cut into 1/4 inch cubes (approximately 1/2 cup), cooked saffron rice , 4 servings

poblano peppers, eggs, yolks and whites separated, all-purpose flour, kosher salt and freshly ground black pepper, shredded jack cheese, fresh corn (or frozen if unavailable), vegetable oil, for frying, chile relleno tomato sauce , for serving, recipe follows, olive oil, yellow onion, chopped, ground cumin, cayenne pepper, garlic, chicken stock, whole tomatoes, roughly chopped (juice included), fresh cilantro leaves, white wine vinegar, kosher salt and freshly ground black pepper

poblano peppers (about 3 oz each), vegetable oil, onion, minced, garlic clove, minced, jalapeno, seeded and minced, monterey jack cheese, shredded (1 1/2 cups), freshly grated parmigiano-reggiano cheese, chopped cilantro, salt, grape tomatoes, quartered, hass avocado, finely diced, onion, finely chopped, cilantro, chopped, jalapeno, seeded and minced, freshly squeezed lime juice, salt & freshly ground black pepper

poblano peppers , halved lengthwise and seeded, tomatoes or 1 large tomato, cored and halved, onion, quartered, garlic, unpeeled, kosher salt, hamburger buns , split open, egg white, lightly beaten, dried oregano, ground cumin, chili powder, ground beef chuck, muenster cheese

poblano peppers , halved lengthwise and seeded, chicken cutlets, chili powder, kosher salt, extra-virgin olive oil, white onion, sliced into 1/4-inch-thick rings, garlic, minced, frozen french fries, heavy cream, lime wedges, for serving (optional)

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 chile (about 5 oz), ketchup, minced seeded chipotle chiles , canned in adobo sauce (about 2 chiles), ground cumin

vinegar, vegetable oil, salt, freshly ground pepper, poblano peppers (can be substituted with bell peppers), black beans, washed and soaked overnight, garlic clove, chopped, vegetable oil or lard, onion, chopped, ripe avocados, raw green tomatoes, sauteed green tomatoes, onion, chopped, garlic clove, minced, handful cilantro, green chiles, finely chopped, cream , yogurt or creme fraiche, salt and freshly ground black pepper

poblano chiles (about 6 chiles), water, garlic cloves, thinly sliced, bay leaves, skinned, boned chicken breasts, all-purpose flour, salt, low-fat milk, butter or stick margarine, dried oregano, ground cumin, garlic clove, minced, fresh corn kernels (about 1 ear ), shredded monterey jack cheese, cornmeal crepes, diced tomato

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 , roasted and peeled, frozen seasoned corn and black beans, thawed, monterey jack cheese, shredded, salsa , of your choice, soft breadcrumbs (use dense, chewy bread for the best crumbs), cornmeal, garlic salt, butter, melted

poblano chiles, ground turkey, taco seasoning mix, black beans, drained & rinsed, mexicorn, shredded mexican blend cheese, chopped green chilies, stewed tomatoes, undrained and chopped