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Best Poblano Recipes

Best Poblano Recipes

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Top Rated Poblano Recipes

This addictive dish, which is essentially a Mexican version of fondue, is traditionally served as an appetizer. Queso fundido is best eaten straight from the oven when the cheese is still hot and bubbling. Simply scoop the cheese onto tortillas and roll it up like you do when preparing tacos.

Avocados are so versatile — they're great for everything from smoothies to guacamole. In this recipe, avocados are the base for a delightful cream sauce that serves as the topping for stuffed poblano peppers.

When you have a quality cut, as I did this week with a beautiful DeBragga rack of lamb, you don't have to do much with the meat. Don't mess around, man. Salt, pepper, a little extra seasoning to bring a touch of different perspective — cooked on the grill or seared in the pan... you don't need much more. In this case, that little extra flavor came from some ancho powder rubbed into both sides of the lamb rib chop.That said, it's hard to resist pumping up the flavor of some traditional sides, in this case potato salad. Mayo is always an important key — which one. Kewpie adds great tang. Then you'll find variations of potato salad that include things like celery to give it some crunch. That's nice. But it doesn't add much flavor. What does? Onion, but how about poblano and jalapeño. Peppers are underutilized in potato salads. You get crunch, you get heat, you get flavor. To round out the theme, try a salad with jalapeño vinaigrette (seeded if you're afraid of the heat).Click here to see Luscious Lamb Recipes.

You can make this salpicón de chile poblano with either smoked salmon (con salmón ahumado) or mushrooms (hongos). Use it as a garnish for tostadas or for a create-your-own-guacamole bar.

This simple grilled taco filling is healthy, delicious, and easy to make.This recipe is courtesy of Love and Lemons.

Serve this salsa as an appetizer, with your favorite grilled meats, or enjoy it as a spicy side salad.This recipe is courtesy of With Salt and Wit.

Mango, radishes and fresh chile combine for a crunchy, sweet-and-spicy slaw that pairs perfectly with grilled shrimp, chicken and pork.Recipe courtesy of McCormick

Cooked in a green tomatillo and poblano sauce this easy pozole verde takes just an hour to prepare and serve. Recipe courtesy of Mexican Please

This sweet and spicy soup is healthy, delicious, and easy to make. It gets a nice smoky flavor from the ground cumin, fire-roasted tomatoes, and blackened poblano peppers. Make it heartier by adding fresh corn kernels, black beans, or pulled chicken.Click here for more of our best soup recipes.

A salsa of bright, tangy mango and hot, charred poblano peppers is the perfect accompaniment to pork, and this main dish comes together quickly and easily. Try this salsa with grilled fish or chicken as well.

Try this Latin-inspired side dish that goes well with fish, chicken, and steak. Cilantro adds a refreshing herbal flavor to the rice, while a little poblano pepper is blended in for some kick. It's an easy recipe that's sure to please everyone at the table.See all recipes with cilantro.

Everyone loves tacos. This is a delicious, vegetarian option, similar to what you might see on a menu at your favorite taco place. The citrus in this gives it a subtle tanginess that really makes this a delightful dish!Click here to see 'Shrooms: They're What's for Dinner Tonight.

The BEST Poblano Cream Sauce

I first discovered the heavenly taste of poblano cream sauce at Port Fonda in Kansas City. Since I don’t live in Kansas City, I had to learn how to make the sauce at home.

Lucky for me I was able to find some recipes online that I adapted to replicate the sauce at Port Fonda.

This poblano cream sauce is smokey creamy and spicy. It isn’t so spicy that it overwhelms other flavors, it just adds a little something extra.

My first order of business once I had learned how to make poblano cream sauce was to re-create Port Fonda’s chimichangas. The chimichangas came topped with a fried egg and served in a pool of poblano cream sauce, and the extra sauce was perfect for dipping tater tots.

It was the ultimate breakfast. My recipe for chimichangas is pretty close to the original and I make it again and again.

There are endless ways to use this sauce. It might be best to just keep a jar in your fridge at all times.

This poblano cream sauce is wonderful on chimichangas, tacos, burritos, and enchiladas. You can add it to a sandwich: a grilled cheese, fried chicken, or steak sandwich are all great options. The sauce also pairs perfectly with eggs. Drizzle it over scrambled eggs or fried eggs.

I add my poblano cream sauce on top of breakfast burritos…

and I love it in this recipe for Ranch Chicken Salad Bowls. I promise if you make a jar of this poblano cream sauce you will find lots of ways to enjoy it.

If you follow this recipe exactly, the sauce with has a medium spice level. It’s about a 6 out of 10. It is really easy to customize the spice level.

To make the sauce spicier add an extra poblano pepper and reduce the amount of sour cream. To make the sauce milder, add more sour cream and/or use three peppers instead of four.

This recipe yields about 3 cups of poblano cream sauce. How would you use this sauce? I would love to hear your ideas in the comments!

Recipe Summary

  • 4 medium fresh poblano peppers
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 pound lean ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • salt and ground black pepper to taste
  • 4 thin slices shredded Cheddar cheese
  • slice shredded Monterey Jack cheese
  • 1 (15 ounce) can enchilada sauce (such as Hatch®)
  • aluminum foil
  • ¼ cup grated Cheddar cheese

Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.

Heat olive oil in a large skillet over medium heat stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.

Preheat the oven to 350 degrees F (175 degrees C).

Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.

Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Mole Poblano Recipe

Stem chiles and shake seeds into a small bowl. Tear chiles into large pieces set aside. Place 4 tablespoons of reserved chile seeds and sesame seeds in a small cast iron skillet set over medium heat. Toast seeds, stirring occasionally, until lightly brown, about 2 minutes. Transfer seeds to a spice grinder. Add aniseed, peppercorns, and cloves to now empty skillet. Toast until fragrant, about 1 minute transfer to spice grinder with seeds. Add thyme, marjoram, bay leaves, and cinnamon to spice grinder. Grind all seeds and spices into a fine powder. Transfer to a large bowl set aside.

Heat oil in a medium skillet over medium-high heat to 350°F. Working in batches, fry chilies until slightly darkened, about 20 seconds per batch transfer chilies to paper towel lined plate as each batch is finished. Remove skillet from heat and reserve. Transfer chilies to a large bowl and add boiling water to cover. Let steep for 30 minutes. Strain chiles, reserving soaking liquid.

Working in 3 batches, place 1/3 of the chilies, 1/3 cup soaking liquid, and 1/4 cup chicken stock into blender and purée until as smooth as possible. Set a fine mesh strainer over a large bowl and strain chile mixture, using a rubber spatula to push through as much chile mixture as possible. Discard solids and set chile purée aside.

Return skillet with oil to 350°F over medium-high heat. One at a time, fry almonds, peanuts, pumpkin seeds, and raisins until toasted, about 1 minute for almonds, 45 seconds for peanuts, 20 seconds for pumpkin seeds, and 15 seconds for raisins. Transfer each batch to a paper towel lined plate as it is done. Transfer almonds, peanuts, pumpkin seeds, and raisins to bowl with spice mixture.

Fry bread until golden brown, 1 to 2 minutes per side transfer to paper towel lined plate. Fry tortillas until golden brown, about 1 minute per side transfer to paper towel lined plate. Remove skillet from heat. Break bread and tortillas into small pieces and transfer to bowl with spice mixture.

Set fine mesh strainer over small bowl and strain oil from skillet. Place 2 tablespoons of strained oil to now empty skillet. Heat over medium-high heat until shimmering. Add in onions and cook until browned, about 10 minutes, stirring occasionally. Stir in garlic and cook until fragrant, about 1 minute. Transfer onions and garlic to bowl with spice mixture, leaving as much oil in pan as possible.

Return skillet to medium-high heat. When oil is shimmering, add in tomatillos and tomatoes. Cook until softened, about 10 minutes, stirring occasionally. Transfer tomatillos and tomato to bowl with spice mixture. Add 2 1/2 cups of chicken stock to bowl with spice mixture.

Working in two batches, purée spice mixture in blender until as smooth as possible. Set a fine mesh strainer over a large bowl and strain spice mixture, using a rubber spatula to push through as much spice mixture as possible. Discard solids and set spice mixture aside.

In a large dutch oven or pot, heat 3 tablespoons of reserved strained oil over medium-high heat until shimmering. Add in chile purée and cook, stirring constantly, until mixture has thickened to consistency of tomato paste, about 10 minutes. Stir in spice mixture, bring to a boil, then reduce heat to low and simmer, stirring frequently, for 30 minutes. Stir in 4 cups chicken stock and chocolate. Simmer, partially covered, for 1 hour, stirring occasionally. Stir in sugar and season mole with salt and additional sugar to taste. Remove from heat, use immediately or transfer to airtight container and store in refrigerator for up to a month.

Recipe Summary

  • 3 large poblano peppers
  • 3 pounds skinless, boneless chicken breast halves
  • 1 pound fresh corn kernels
  • 4 green bell peppers, seeded and chopped
  • 4 red bell peppers, seeded and chopped
  • 1 stalk celery, chopped
  • 2 large yellow onions, chopped
  • 1 pound corn tortillas
  • 2 eggs, beaten
  • 1 cup milk
  • 2 cups mayonnaise
  • 1 cup vegetable oil for frying

Preheat the oven to 375 degrees F (175 degrees C).

Coat the poblano peppers with a small amount of oil or cooking spray. Place directly on the oven rack. On a baking sheet, combine the onions, red and green bell peppers, celery and corn.

Roast the vegetables and peppers for about 15 minutes in the preheated oven. Check occasionally, and turn or stir as needed for even browning. Remove from the oven, and refrigerate until needed.

Tear the corn tortillas into pieces, and place them in a food processor. Process into fine crumbs. Do this in smaller batches if necessary. Place crumbs on a plate. In a shallow bowl, whisk together the eggs and milk.

Heat the oil in a large skillet over medium heat. Dip chicken breast halves into the tortilla crumbs to coat, then into the egg mixture, and again in the tortilla crumbs to give them a nice thick coating. Fry the chicken until golden brown on each side, about 4 minutes per side. If your chicken is thick and isn't cooked through when the coating is browned, you can place it in the hot oven to finish it. When done, refrigerate until cooled completely.

Peel and seed the poblano peppers. Place into a food processor along with the mayonnaise. Puree until smooth, and set aside.

When everything has chilled, dice the chicken breasts. In a large food processor, combine the chicken and roasted vegetables. Blend in the poblano mayonnaise until your desired consistency is reached. Taste and season with salt and pepper as desired.

Wednesday, January 18, 2006

Chicken with Poblano Salsa

Makes 4 servings
Prep: 50 minutes
Bake: 15 minutes

1 large fresh poblano pepper
1 large clove, garlic
Nonstick spray coating
1/3 cup fine dry bread crumbs
1 tablespoon chili powder
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves (about 1 pound total)
3 tablespoons refrigerated or frozen egg product, thawed
1/2 cup chopped tomatillo or tomato
1 medium tomato, chopped
1/4 cup finely chopped onion
2 tablespoons snipped cilantro

1 large fresh poblano pepper
1 large clove, garlic
Nonstick spray coating
1/3 cup fine dry bread crumbs
1 tablespoon chili powder
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves (about 1 pound total)
3 tablespoons refrigerated or frozen egg product, thawed
1/2 cup chopped tomatillo or tomato
1 medium tomato, chopped
1/4 cup finely chopped onion
2 tablespoons snipped cilantro

1. To roast poblano pepper and garlic, quarter the pepper, removing seeds and membranes. Place pepper pieces and unpeeled garlic clove on a foil-lined baking sheet. Bake, uncovered, in a 450 degree F oven for 20 to 25 minutes or until the pepper skins are charred. Remove garlic set aside to cool. Bring up the edges of foil and seal around the pepper pieces. Let pepper stand for 20 minutes to steam. Peel pepper pieces and garlic. Chop pepper mash garlic.
2. Meanwhile, spray a 2-quart rectangular baking dish with nonstick coating set aside. In a shallow dish combine the bread crumbs, chili powder, and cumin. Rinse chicken pat dry. Dip chicken in egg product coat with bread crumb mixture. Arrange chicken in prepared baking dish. Bake, uncovered, in a 375 degree F oven for 15 to 20 minutes or until chicken is tender and no longer pink.
3. For salsa, in a medium bowl combine the poblano pepper, garlic, tomatillo or tomato sauce, tomato, onion, and cilantro. Serve sauce over chicken. Makes 4 servings.

Poblano Pepper Chilequiles

Preparation Time: 15 minutes
Makes 4 Servings
Cooking Time: 10 minutes

* 2 tablespoons olive oil
* 2 slices bacon, chopped
* 6 corn tortillas, cut into triangles
* 1 small yellow onion, coarsely chopped
* 1 poblano pepper, finely chopped
* 1 clove garlic, chopped
* 1 (12-ounce) can stewed tomatoes, drained and cut up or 2 very ripe fresh tomatoes, chopped
* 1/2 teaspoon salt
* 4 eggs
* 1 cup grated Monterey jack or mild longhorn cheese
* sour cream, for garnish

Preheat a heavy skillet, preferably cast-iron, on medium-high for 1 minute. Add the olive oil and bacon. Cook just until the bacon is limp. Remove it from the oil with a slotted spoon. Add the tortilla triangles and cook for 1 to 2 minutes per side. Remove the tortillas and drain all but 1 tablespoon of the grease from the pan. Add the onion and poblano pepper to the pan and cook for 3 minutes. Add the garlic and cook for 1 to 2 minutes more. Over the vegetables in the pan, layer the corn tortillas, then the bacon bits, the tomatoes, then the 4 eggs broken individually, like fried eggs. Season with the salt. Reduce heat and cook, covered, for 2 to 3 more minutes. Cover with the cheese and let stand until the cheese has melted. Serve with a dollop of sour cream, taking care to give each person an egg.

All the Trimmings
Arrange the avocado, grapefruit, and pomegranate seeds on a platter in a pinwheel design. This not only looks good, but it allows people to take what they want. We love the drama of bringing the chilequiles to the table in the black skillet. Serve the refried beans in a nice bowl. We usually open a can of refried beans and microwave them in the serving bowl. To spruce them up, add 1/4 cup of salsa. We love Pace mild Pan dulce, or Mexican bread pastries, which are usually beautifully colored, unworldly pinks, blues, and yellows, can be purchased at any Mexican grocery store. Warm and serve them on a big platter. We like to cut them in half so that people can taste the pink ones and the blue ones!

This hot and spicy meal is best complemented by a good Mexican beer

Poblano Pepper Recipes

One of the most popular Mexican recipes using poblanos is chile rellenos. In this dish, the peppers are stuffed with cheese, coated in an egg and flour mixture and then pan fried.

If you’re looking for a non-fried version, here’s a Baked Chile Rellenos recipe that’s a little healthier.

Poblanos can also be used in most dishes as a substitute for bell peppers if you’re looking to add a little extra heat. Try incorporating them into some of your regular meals for a unique, slightly smoky flavor.

Here are a few recipes that feature poblano peppers:

You may also like…

How to Make Stuffed Poblano Peppers

To get started, chop 1 small onion. Heat a medium sized sauce pan to medium high heat. Add 1 T. of olive oil and chopped onion to pan. Saute onion until it is translucent, about 3-4 minutes.

Next, add 3/4 cup of quinoa, one 15 oz. can of diced fire roasted tomatoes , and 1/2 cup of water to pan. Stir to combine.

Bring to a boil. Reduce heat, cover and simmer for 12 minutes. In the meantime chop up 1 cup of zucchini into small dices.

Add Zucchini to a medium sized bowl along with one 15 oz. can of corn and one 15oz. can of black beans .

Add finished quinoa to the bowl of vegetables along with 1/4 tsp. of salt and 1 T. of cilantro.

Halve and deseed 4 poblano peppers, arrange with open side facing up in a 9×13&Prime baking dish.

Place about a 1/2 cup of the quinoa mixture into each poblano half.

Cover with tin foil and place in a 375º oven for 40 minutes. After 40 minutes, remove tin foil and sprinkle with 1/2 cup of monterrey jack cheese and place back in the oven for another 10 minutes.

Serve with a drizzle of ranch dressing. 🙂 Yum!

How to Roast and Peel Poblano Peppers In the Oven

ONE: First, set your oven to broil. Slice the poblano peppers in half lengthwise and set them onto a lightly oiled baking sheet. Olive oil is good, or use a spray oil.

TWO: Broil them for about 10-15 minutes, or until the skins puff up and char and loosen from the pepper flesh. Flip them halfway through the process to get both sides.

Remove them from the oven and let them cool enough to handle.

THREE: Peel off the skins with your fingers. They should remove easily.

Recipe Summary

  • 4 poblano chiles
  • 1 tablespoon unsalted butter
  • 1 tablespoon canola oil
  • Four 10-ounce pork rib chops
  • Kosher salt
  • Freshly ground pepper
  • 1 tablespoon all-purpose flour, plus more for dredging
  • 1 large red onion, halved and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 cups chicken stock or low-sodium broth
  • 2 tablespoons crème fraîche
  • Steamed rice, for serving

Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Peel, seed and stem the chiles, then slice them into 1/4-inch strips.

In a large, deep skillet, melt the butter in the oil. Season the pork chops with salt and pepper and dredge them in flour. Add the chops to the skillet and cook over moderately high heat, turning once, until golden brown, about 7 minutes. Transfer to a plate.

Add the onion, garlic and a generous pinch each of salt and pepper to the skillet and cook over moderate heat, stirring occasionally, until very tender and caramelized, about 8 minutes. Add the poblanos and the 1 tablespoon of flour and cook over moderate heat, stirring, until the flour is lightly golden, about 3 minutes. Add the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Return the chops to the skillet and simmer over a moderately low heat, turning once, until cooked through, 7 to 10 minutes. Transfer the chops to a platter. Stir the crème fraîche into the gravy and season with salt and pepper. Spoon the poblano gravy over the chops and serve with steamed rice.

This is a traditional rajas recipe, but you can easily add in other ingredients to turn it into a hardier meal. Consider adding cooked chicken for &ldquoRajas con Pollo&rdquo, or cooked diced potatoes for &ldquoRajas con Papas&rdquo.

If you enjoy this recipe, I hope you&rsquoll leave a comment with some STARS. Also, please share it on social media. Don&rsquot forget to tag us at #ChiliPepperMadness. I&rsquoll be sure to share! Thanks! &mdash Mike H.

Watch the video: Σπαγγέτι καρμπονάρα. Yiannis Lucacos (June 2022).


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