I need a recipe with poblano peppers.?!
Thanks!!
Answers: I have about six poblano peppers. What can I do with these?
Thanks!!
Have I got 2 great recipes for you! BRB..
Ok..I made the fist without the shrimp, and they were still fantastic..(Also, it makes alot of filling, so it'll stuff all 6 of your peppers).
***Poblano Stuffed Peppers with Chorizo, Shrimp & Rice***
1 tablespoon oil
1/2 pound Mexican-style chorizo
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 jalapeno, minced
1 red onion, diced
2 tablespoons garlic, minced
1 cup short-grain rice
1 cup low-sodium chicken stock
1/2 cup white wine
1/2 cup water
4 large, fresh poblano chiles
1 pound shrimp, shelled, cut into 1/2-inch pieces
3/4 cup Cheddar, shredded
3/4 cup Jack cheese, shredded
In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
Preheat oven to 400 degrees F.
Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
***Roasted Poblano Steak Chili***
4 poblano peppers
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
Salt and freshly ground black pepper
2 1/2 pounds sirloin shell steak, trimmed, thinly cut and chopped into bite-size pieces
1 large red onion, chopped
4-5 cloves garlic, chopped
2 tablespoons (about a palmful) chili powder
1 tablespoon (about a palmful) cumin
1 tablespoon (about a palmful) ground coriander
1 teaspoon smoked sweet paprika
1 bottle ***** Modelo beer
1 28-ounce can fire-roasted tomatoes
Zest and juice of 1 lime
1/2 pound manchego cheese
3 scallions, finely sliced
PreparationPreheat broiler to high.
To roast the poblano peppers, drizzle them with EVOO, season with salt and pepper, and place on a cookie sheet. Transfer to the broiler, turning every 1-2 minutes, until charred on each side.
Remove from the oven, place in a brown paper bag and seal to keep the steam in for about 10-15 minutes. If you do not have a brown paper bag, place in a bowl and cover with plastic wrap for about 10-15 minutes.
After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces.
While the peppers are steaming in the bag or bowl, place a large dutch oven over medium-high heat, add 2 tablespoons EVOO, 2 turns of the pan. Add the steak and brown, about 3-4 minutes per side.
Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4-5 minutes.
Add the beer, scraping the bottom of the pan with the back of a wooden spoon to release any brown bits. Add the tomatoes, chopped poblano peppers, lime zest and juice, and simmer for 10-15 minutes.
To serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.
vegetarian- roast poblano peppers along with an eggplant. once you take off the skin. add kosher salt, 2-3 cloves of roasted garlic, chopped red onion, tomato, cilantro and lime juice to it. Mush it up and drizzle extra virgin olive oil. It'll be an awesome dip with warm pita or whole wheat tortilla.
non vegetarian- Stri fry sliced poblano pepper along with thinly sliced red onion, a couple of cloves of garlic and beef. Season with salt and pepper and garnish with chopped cilantro. Serve it over warm tortilla and salsa+sour cream or with a side of rice pilaf.
Whenever I think of a poblano pepper I see chile rellenos!
Authenntic Chile Relllenos
Description:
Poblano (or pasilla) peppers stuffed with cheese, breaded and fried
ngredients
2 Poblano or Pasilla chile peppers per serving
cheddar and/or jack cheese cut in slices (the size of a french fry)
1 or more eggs beaten with a little water for egg mixture
corn flour or regular flour
oil for frying
sour cream
Preparation
Roast, peel and remove the seeds from the peppers.
Place 2 to 3 slices of cheese in each pepper, secure with toothpicks.
Dip stuffed peppers in flour, then egg mixture, then flour.
Place each floured pepper on waxed paper until all are stuffed and floured.
Heat oil for frying in large fry pan (about 3 inches deep).
Fry peppers on all sides until golden brown in color.
Serve with a dollop of sour cream.
Comments
To roast and peel peppers: Roast peppers under broiler, on the BBQ grill or over an open gas flame on the range. Roast until the outer skin turns brown and begins to bubble. Roast on all sides, then place the peppers in a plastic bag in the refrigerator until cooled. (This process "sweats" the pepper and makes the peeling process very easy).
To remove seeds: Slice down one side of the pepper, trying to keep the original shape (and the stem). Remove the seeds and drain on a paper towel.
You can use regular flour if you want, but I think corn flour tastes better. Do not use corn meal.
This recipe was given to my father in-law by a Mexican friends wife. This is the ultimate chile relleno recipe. Once you try the real thing, you'll never want the fast food type again. A word of warning! If you don't like hot and spicy, this recipe is not for you. I have also stuffed the peppers with diced, cooked chicken or shrimp for a main course. Editors note: Corn flour is very fine cornmeal. In Britian, corn flour would be the same as cornstarch in the United States.
EGGPLANT RELISH
3 Japanese eggplant
1 Poblano pepper
1/2 c. onion, chopped
1/4 c. chopped cilantro
1 tomato, chopped
1/8 tsp. salt
Dash of soy sauce or patis
This is a variation on a relish my Dad used to serve us.
Broil eggplant and poblano pepper until all sides are charred. Cool. Skin both eggplant and pepper. Remove most seeds from pepper (the more seeds, the hotter the relish). Chop eggplant and pepper. Combine with rest of ingredients. Serve this with broiled fish or chicken.
OR
ZUNI VEGETABLE STEW
3/4 c. chopped onion
1 clove garlic, finely chopped
2 tbsp. vegetable oil
1 lg. red bell pepper, cut into 2 x 1/2 inch strips
2 med. poblano or Anaheim chiles, seeded and cut into 2 x 1/2 inch strips
1 jalapeno chile, seeded and chopped
1 c. cubed Hubbard or acorn squash (about 1/2 lb.)
2 (14 1/2 oz.) cans chicken broth
1/2 tsp. pepper
1/2 tsp. ground coriander
1 c. thinly sliced zucchini
1 c. thinly sliced yellow squash
1 (17 oz.) can whole kernel corn, drained
1 (16 oz.) can pinto beans, drained
Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook 15 minutes.
Stir in Hubbard squash, broth, pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, about 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes. 6 servings (about 1 1/3 cups each).
OR
BLACK BEAN, CORN, PEPPER SALAD
1 1/2 c. dried black beans
4 tsp. salt
4 poblano peppers
1 tbsp. cumin seeds
1/4 c. sherry wine vinegar
1 tbsp. Dijon mustard
2 tsp. ground black pepper
1/2 c. olive oil
2 c. corn kernels, fresh, defrosted or drained canned
18-24 cherry tomatoes, cut in half
6 scallions, thinly sliced
Cover the beans with water in a saucepan and bring to a boil. Remove from the heat and let stand covered for an hour. Drain the beans and transfer to a large saucepan and add enough fresh water to cover by at least 3 inches and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 30 minutes. Stir in 2 teaspoons of salt and continue cooking until the beans are just tender, 35-45 minutes longer; drain.
Meanwhile, roast the poblanos under a broiler as close to the heat as possible until the skins are lightly charred. Seal in a paper bag and let steam for 10 minutes. Rub away the charred skin. Stem, seed and cut into 3/4 inch squares.
In a small dry skillet, toast the cumin seeds over moderately high heat, tossing until fragrant and golden brown, about 1 minute. Bring in a spice mill.
In a small bowl, whisk together the vinegar, mustard, cumin seeds, black pepper and remaining 2 teaspoons salt. Slowly whisk in the oil.
In a large bowl, combine the black beans, poblano peppers and corn. Pour the dressing over the salad and toss well. The recipe can be prepared to this point 24 hours ahead. Cover and refrigerate. Let return to room temperature before proceeding. Add the tomatoes and scallions to the salad, toss well and season to taste. Serve at room temperature. For cilantro fans chop the leaves and stir into the salad before serving.
JM