Cream Cheese Stuffed Poblanos

Ingredients:

• 4 poblano peppers
• A bit of olive oil or a spray oil
• 8 ounces cream cheese softened
• 4 ounces shredded white cheddar cheese
• 1 tablespoon spicy chili powder
• 1 teaspoon garlic powder
• ½ tablespoon ground cumin
• Salt and pepper to taste
• Juice from 1 lime
• Chopped cilantro for garnish

Preparation:

1. Get a grill going good and hot, to about medium-high heat.

2. Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. (Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion.)

3. Slit the poblanos up the side and open. Scoop out the insides.

4. In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.

5. Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees.

6. Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.

7. Serve and enjoy!

chilipeppermadness.com

Mac and Cheese Chile Relleno

 

Ingredients:

• 4 tablespoons unsalted butter, divided
• 2 cups small diced red onions, divided
• 4 finely chopped garlic cloves, divided
• 1 red bell pepper, chopped
• 1 jalapeno chili, chopped
• 2 teaspoons chili powder, divided
• 2 tablespoons all-purpose flour
• 2 ¹⁄₂ cups milk
• 2 cups shredded Monterey jack pepper cheese, plus 1 cup
• 1 ¹⁄₂ cups shredded cheddar cheese, plus 1 cup
• 8 ounces elbow macaroni, cooked for 6 minutes, drained and rinsed with cool water
• kosher salt
• ground black pepper
• 8 large poblano peppers, roasted and peeled
• 2 tablespoons olive oil
• 1(14 ounce) can crushed tomatoes
• ¹⁄₂ cup salsa
• 1 cup small diced pico de gallo (to garnish)
• ¹⁄₄ cup finely chopped cilantro (to garnish)

Preparation:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a large skillet over medium heat, melt 2 tablespoons butter. Add 1 cup onions, 2 cloves garlic, red bell peppers, and jalapenos. Cook until vegetables are softened, about 5-8 minutes.
3. Stir in the remaining 2 tablespoons butter to melt, then add 1 teaspoon chili powder and flour. Stir to combine completely, then stir in the milk. Increase heat to medium-high, bring mixture to a simmer, and cook until thickened, about 3-5 minutes. Add 2 cups shredded pepper jack cheese, and 1 1/2 cups shredded cheddar cheese, and stir until completely melted. Fold in macaroni and season to taste with salt and pepper; remove from heat and set aside.
4. To prepare poblanos, make a slice to open the pepper, then gently rinse to remove the seeds. Keep the stem intact if possible. Fill the peppers with macaroni and cheese, and wrap the edges of the poblanos towards each other to meet halfway. Place on a prepared baking sheet. Top with remaining 1 cup shredded pepper jack and cheddar cheeses.
5. Bake for 15-20 minutes until the cheeses are melted and the filling is warmed through.
6. To prepare sauce, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 cup onions and 2 cloves garlic and cook until softened, about 3-5 minutes. Add crushed tomatoes and salsa and bring to a simmer. Keep warm.
7. To serve, ladle 1/2 cup sauce onto a plate, top with poblano, and garnish with pico de gallo and chopped cilantro.

food.com

Roasted Poblano Queso Fundido

 

Ingredients:

• 3 poblano peppers
• 1 small onion, finely diced
• 2 garlic cloves, minced and divided (1 for the cheese and 1 for the puree)
• 2 tablespoons canola oil (or other neutral oil), divided (1 for the cheese and 1 for the puree)
• 1 cup (8 oz.) grated Monterey Jack cheese
• 1 cup (8 oz.) grated Oaxaca cheese (mozzarella works well here too)
• Juice of 1 lime, plus more to taste
• Kosher salt
• Fresh flour or corn tortillas, for serving
• Cilantro leaves, for serving

Preparation:

1. Preheat a broiler to high heat, and set an oven rack as close as possible to the broiler. Place poblano peppers on a baking sheet and broil until blackened and blistered all over, turning several times to ensure even cooking. Transfer peppers to a small bowl, and cover with plastic wrap. Let the peppers steam for 10 minutes. This will make them easier to peel. Peel the blackened skins off each pepper, then remove and discard the stem. Open the peppers so they lay flat on a work surface, and remove all seeds. Dice all peppers, but keep them separated. 1 pepper will be used for the Queso Fundido, and 2 for the Roasted Poblano Puree.
2. Preheat an oven to 425°F. Add 1 tablespoon canola oil to an 8-inch cast-iron skillet over medium heat. Once the oil is hot, add onion with a pinch of salt, and cook until soft and just starting to brown (about 5 minutes). Stir in 1 minced garlic clove, 1 of the diced poblano peppers, and another pinch of salt, cooking just until fragrant (about 1 minute). Stir in grated cheese, then transfer the skillet to the oven. Bake until the cheese gets all melty, and the surface develops golden brown spots (10 – 15 minutes).
3. While the Queso Fundido is cooking, make the Roasted Poblano Puree. Place 2 diced poblano peppers, 1 minced garlic clove, lime juice, 1 tablespoon canola oil, and a pinch of salt in a small food processor or blender, pulsing to combine. Season to taste with kosher salt and lime juice.
4. Wrap tortillas in foil, and warm in the oven for 5 minutes while the Queso Fundido is cooking. As soon as the Queso Fundido comes out of the oven, top with several spoonfuls of the puree and a scattering of cilantro leaves. Serve immediately with warm tortillas.

kitchenkonfidence.com

Smokey Grilled Poblano and Corn Salad

 

Ingredients:

• 4 ears of corn, shucked
• 1 poblano pepper
• 1 cup cherry tomatoes, halved
• 1 medium avocado, diced
• ¼ cup cilantro leaves, chopped
• 2 green onions, chopped
• ¼ cup crumbled cotija or feta cheese
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Juice of 1 lime
• ¼ tsp sea salt
• ¼ tsp freshly cracked black pepper
• Pinch paprika

Preparation:

1. Preheat the grill to medium-high heat. Place corn and poblano directly on the grill and cook, turning occasionally, until the pepper and corn are charred on the outside. Remove and let cool before handling.
2. Use a sharp knife to slice kernels off the corn cobs.
3. Dice the poblano, discarding stem and seeds.
4. In a large bowl, combine corn, poblano, tomatoes, avocado, cilantro, onions, and cheese.
5. Whisk together olive oil, lime juice, apple cider vinegar, salt, pepper, and paprika. Pour over salad and gently stir to combine.

livelytable.com

Black Eyed Pea Chili Verde

 

Ingredients:

• 3 tablespoons vegetable oil, divided
• 2 smoked ham hocks
• 2 large onions, 1 chopped, 1 quartered
• 6 garlic cloves, thinly sliced
• ¾ teaspoon ground coriander
• ¾ teaspoon ground cumin
• 2 cups black-eyed peas, soaked overnight
• 3 poblano chiles, seeds removed
• 4 serrano chiles, seeds removed, divided
• 1 pound tomatillos, husks removed, rinsed, divided
• Kosher salt
• 2 cups cilantro leaves
• Freshly ground black pepper
• Sour cream and sliced chives (for serving)

Preparation:

1. Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally until browned all over, 6–8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8–10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups of water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.
2. Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender about 1½ hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.
3. Meanwhile, preheat the oven to 400°. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with the remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally until lightly browned around the edges but still vibrantly colored, 15–20 minutes. Let cool.
4. Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
5. Stir purée into bean mixture; season with salt and pepper. Serve Chile Verde topped with sour cream and chives.

bonappetite.com

Roasted Polano Soup

 

Ingredients:

• 1 pound poblano peppers about 8-10 poblano peppers
• 1 tablespoon olive oil
• 1 medium onion chopped (white or yellow)
• 1 medium carrot peeled and chopped
• 1 stalk celery chopped
• 3 cloves garlic chopped
• 1 cup chopped spinach loosely packed
• 2 tablespoons Cajun seasonings or use a Creole blend
• Salt and pepper to taste
• 2 cups chicken stock
• 1 cup milk
• ¼ cup Mexican crema or sour cream
• FOR SERVING: Spicy chili oil, chili flakes, pepper slices, fresh chopped parsley

Preparation:

1. Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
2. Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
3. Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
4. Rough chop the poblanos and set them aside.
5. While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
6. Add the onion, carrot and celery and cook them down about 5 minutes to soften.
7. Add the chopped roasted poblano peppers, garlic, spinach, Cajun seasonings and salt and pepper. Cook another minute, stirring.
8. Add the chicken stock and milk and bring to a quick boil. Reduce the heat and simmer about 30 minutes to let the flavors develop.
9. Remove from heat and stir in the crema or sour cream until it is completely incorporated.
10. Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
11. Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.

https://www.chilipeppermadness.com/recipes/roasted-poblano-soup/

Tortilla Soup with Roasted Poblanos

Ingredients:

• 6 Poblano Peppers
• 3 Tbs Coconut Oil or Olive Oil
• 4, 6" Corn Tortillas cut into 1" strips
• 2 Cloves of Garlic minced, about 2 tsp.
• 1/4 C White Onion diced, about 1/4 of an onion
• 1 Tbs Pickled Jalapeño Pepper (or, fresh) minced (for intense heat - optional)
• 2 C Sweet Corn fresh or frozen (reserve 1/4 C for garnish - optional)
• 28 oz Can of Whole or Diced Tomatoes
• 3 Tbs Tomato Paste
• 2 tsp Ground Cumin
• 1 1/2 tsp Sea Salt
• 1/2 tsp Chili Powder
• 1/2 tsp Chipotle Chili Powder
• 4 C Vegetable Broth
• For Garnish:
• Fried corn tortilla strips or tortilla chips
• Diced pickled or fresh jalapeño peppers
• Chopped cilantro
• Reserved corn
• Lime
• Avocados
• Pico de Gallo

Instructions:

1. Preheat oven to broil. Destem, deseed poblanos. Cut poblanos in half and lay on sheet pan (in the pictures above I used a silpat but I roasted at a lower temperature - when broiling simply lay the poblanos directly on a sheetpan). The flatter the poblanos, the better. Broil the poblanos for about 10 minutes on the second to highest rack and until poblanos are blistered. Remove from oven and place in a covered container for at least 15 minutes (this will make it easer for the skin to peel off). Once cool enough to handle, peel blistered skin off and slice the poblanos into 1" strips (this step can be done up to two days ahead). Set aside.
2. In a 4 quart sauce pan add the oil on medium heat. When oil is shimmering, add the cut tortilla pieces to the hot oil. Stir frequently on medium high until strips are crisp (a bit of sticking here is ok).
3. To the tortilla strips add the minced garlic, onion and optional jalapeño pepper. Saute' for about 2 minutes on medium, stirring frequently.
4. To the tortilla mixture, add 1/2 the corn, tomatoes, paste, veggie broth and all spices and salt. Bring to a simmer, stir and simmer for five minutes.
5. Remove from the heat and using an immersion blender (or other), blend until soup is smooth and creamy.
6. Return to heat on low, add the corn and poblano peppers. Warm through, about 5 minutes on low.
7. Garnish with limes, tortilla strips, avocado, corn, cilantro. Serve with warm, soft tortillas and pico de gallo.

https://vanillaandbean.com/tortilla-soup-roasted-pablanos/