CORN AND POBLANO LASAGNA
"Lasagna never needs a makeover, but when you add poblanos and corn, it becomes the best dish ever!"
Provided by Marcela Valladolid
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Put the poblanos on a baking sheet and broil, turning, until charred, 3 to 5 minutes. Transfer to a bowl and cover; let cool slightly, then peel off the charred skins. Cut into 1-inch-thick strips; set aside.
- Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a medium heavy saucepan over medium heat. Add almost two-thirds of the minced garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the heavy cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
- Heat the remaining 2 tablespoons butter in a small heavy skillet over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the remaining minced garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes to blend the flavors. Season with salt and pepper.
- Spread about one-quarter of the corn sauce in a 9-by-13-inch flameproof baking dish. Cover with a layer of 3 lasagna noodles. Spread one-quarter of the poblano mixture and one-quarter of the cheese over the pasta. Repeat the layering three more times, ending with vegetables and cheese on top. Bake until browned and the noodles are cooked, about 50 minutes. Switch the oven to broil. Broil the lasagna until golden brown and bubbling, 8 to 10 minutes. Let stand 15 minutes before serving.
CORN AND POBLANO LASAGNA
Provided by Marcela Valladolid
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
- Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
- Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
- Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.
CORN AND POBLANO LASAGNA
Provided by Marcela Valladolid
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with a plate and set aside 5 minutes. Peel off the skin with your fingers, then cut the peppers into 1-inch strips. Melt 2 tablespoons butter in a medium heavy saucepan over medium heat. Add 2 minced garlic cloves and saute 1 minute. Mix in the corn and saute 5 minutes. Stir in the cream and thyme, reduce the heat to medium low and cook 5 minutes to let the flavors incorporate. Turn off the heat and let cool slightly, then transfer to a blender and puree until smooth. Add 1/4 teaspoon salt, and pepper to taste. Preheat the oven to 350 degrees F. Heat the remaining 2 tablespoons butter in a medium heavy skillet over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the remaining minced garlic clove and cook 1 minute. Mix in the zucchini and poblano strips and cook 5 minutes; season with salt and pepper. Spread about one-quarter of the corn mixture in the bottom of an 8-by-11-inch flameproof baking dish. Cover with 3 lasagna sheets. Layer one-quarter each of the poblano mixture and cheese over the pasta. Repeat the layering 3 more times. Cover with aluminum foil. Bake until the pasta is tender, about 50 minutes. Turn on the broiler. Remove the foil and broil until golden brown and bubbly, 8 to 10 minutes. Let stand 15 minutes before serving.
- Photograph by Johnny Miller
MEXICAN CHICKEN-AND-POBLANO LASAGNA
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil. Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt, and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucey, 5 to 6 minutes. Remove the skillet from the heat, and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool. Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas, and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in 3 batches of 3, adding and heating oil as needed between batches. Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups shredded blend. Cover the dish loosely with foil, and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil, and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.
CORN AND POBLANO LASAGNA 2
Provided by Marcela Valladolid
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add two-thirds of the garlic and the corn and saute for 5 minutes. Stir in the cream. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and season with the thyme and some salt and pepper, and puree until smooth.
- Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the poblano strips and zucchini and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
- Spread about one-quarter of the corn mixture over the bottom of an 11-by-8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread one-quarter of the poblano mixture and one-quarter of the cheese over the pasta. Repeat the layering three more times. Cover with foil.
- Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.
CHICKEN BURRITOS WITH POBLANO CHILES AND CORN
Serve with a dollop of sour cream and purchased tomatillo or tomato salsa mixed with some chopped fresh cilantro.
Time 30m
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add poblano chiles; sauté until beginning to soften, about 3 minutes. Add chicken, cumin, and chili powder; sprinkle with salt and pepper. sauté until chicken is almost cooked through, 2 to 3 minutes. Mix in taco sauce; cook 1 minute. Stir in corn; sauté until heated through, about 1 minute. Season to taste with salt and pepper. Remove from heat; cover to keep warm.
- Working with 1 tortilla at a time, heat tortillas over open flame or electric burner until beginning to soften and brown in spots, about 15 seconds per side. Spoon chicken mixture in strip down center of each tortilla; top with cheese and cilantro. Fold in sides of tortilla over filling; roll up, enclosing filling.
- *Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.
WEEKNIGHT MEXICAN CHICKEN LASAGNA
A fabulously easy and delicious take on a favorite - this lasagna is full of Mexican flavors and uses layers of corn tortillas in place of noodles. Easy to adapt and personalize - try adding sauteed veggies, Spanish rice, diced jalapeno, or even switching out the red salsa for green!
Provided by SunnyDaysNora
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 baking dish with cooking spray.
- Spread 1/2 cup of salsa on the bottom of the prepared baking dish and cover with a layer of corn tortillas. Tear tortillas to fit any empty spaces and cover entire bottom of pan.
- Spread tortillas with 1/2 of the refried beans. Top beans with corn kernels, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Cover tortilla layer with remaining refried beans, chicken, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Pour remaining salsa over top of tortillas and top with remaining cheese.
- Bake in the preheated oven, 20 to 25 minutes.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 26.6 g, Cholesterol 50.7 mg, Fat 12.6 g, Fiber 5.1 g, Protein 18.7 g, SaturatedFat 6.6 g, Sodium 850.1 mg, Sugar 3.6 g
PUERTO RICAN-STYLE CHICKEN LASAGNA
This is a twist on a classic dish, with some typical Puerto Rican flavors and a fabulously delicious homemade tomato-based sauce. The time it takes to prepare is well worth the effort!
Provided by LR
Categories World Cuisine Recipes Latin American Caribbean
Time 2h35m
Yield 10
Number Of Ingredients 21
Steps:
- Heat olive oil in a pan over medium heat. Saute onion, bell peppers, shallots, sweet peppers, and scallions until soft, about 5 minutes. Add tomatoes, salt, pepper, and sugar. Simmer until flavors combine, about 1 hour. Add tomato paste to thicken the sauce, if necessary.
- Meanwhile, place chicken in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until an instant-read thermometer inserted near the thigh bone reads 165 degrees F (74 degrees C), 45 minutes to 1 hour. Drain and let cool until easily handled.
- Fill a blender halfway with sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining sauce. Cover to keep warm.
- Pull chicken meat off the bones. Heat olive oil in a saucepan and saute garlic until golden brown, 3 to 5 minutes. Add the boiled chicken and shred it with 2 forks. Moisten the mixture with chicken broth. Add sazon seasoning and olives; mix well. Season with salt and pepper. Remove from heat.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cover the bottom of a 9x13-inch baking dish with a layer of lasagna noodles. Cover with some sauce, followed by some chicken, then a layer of mozzarella cheese. Repeat with remaining noodles, sauce, chicken, and cheese. Cover the final layer of mozzarella with Cheddar cheese for extra color. Cover with aluminum foil.
- Bake lasagna in the preheated oven until heated through and cheese is melted, about 25 minutes.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 34.2 g, Cholesterol 124.5 mg, Fat 33.1 g, Fiber 2.8 g, Protein 38.7 g, SaturatedFat 10.6 g, Sodium 732.4 mg, Sugar 5.7 g
CORN AND POBLANO LASAGNA
I saw this on The Best Thing I Ever Made show on TV and it looked so good I had to get the recipe! Recipe courtesy Marcela Valladolid who hosts the Mexican Made Easy show. This recipe has some great reviews! If you like it really saucy double the cream sauce(recommended). If poblano peppers are too spicy for you replace them with red or green bell peppers or use Anaheim peppers. Note: super dark green and almost flat poblanos are supposed to have less heat. Not sure if this is true but going to give it a try next time. To cut the fat, I may try using soy milk and adding to a little roux(flour and butter) to thicken it up. One reviewer replaced the cream with vegetable stock. Feel free to add more corn and zucchini or other vegetables to give even more taste and nutrition.
Provided by Sharon123
Categories Corn
Time 1h39m
Yield 6-8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
- Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips(I like to cut in bite size pieces) and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
- Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
- Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 399.8, Fat 30.3, SaturatedFat 18.8, Cholesterol 96.4, Sodium 336.8, Carbohydrate 20.1, Fiber 2.2, Sugar 7.9, Protein 15.5
CHICKEN, CORN AND POBLANO SOUP
Make and share this Chicken, Corn and Poblano Soup recipe from Food.com.
Provided by Brookelynne26
Categories South American
Time 45m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Roast the poblano over an open flame turning regularly for about 5 minutes, or until blackened all over. This can also be done under the broiler for 10 minutes. Make sure the chile is about 4 inches from the flame. Cover the poblano chile with a towel once rit has finished roasting.
- Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic about 8 minutes, or until onion starts to look translucent. Press the onion and garlic against the side of the pan with a slotted spoon trying to leave a fair amount of oil in the pan. Set the pan aside for later use.
- Transfer the garlic and onion to a food processor or blender. Add the corn, cornstarch and 1 1/2 cups milk. Puree.
- Strain the soup through a medium mesh strainer into the saucepan. Heat over medium and whisk often as the soup comes to a simmer.
- Once the chile is cool enough to handle, rub off the blackened skin. Pull out the stem and seeds. Rinse to remove any remaining bits. Cut into a 1/4 inch dice and stir into soup along with the chicken and remaining milk.
- Simmer until the chicken is cooked through, about 10 minutes. Season with salt to taste and serve garnished with cilantro.
Nutrition Facts : Calories 409.9, Fat 14.4, SaturatedFat 6.4, Cholesterol 83.5, Sodium 180.7, Carbohydrate 42.1, Fiber 3.4, Sugar 1.4, Protein 31.9
CORN AND CHICKEN POBLANO BRAISED CHICKEN
Provided by Ian Knauer
Categories Soup/Stew Slow Cooker Chicken Garlic Dinner Corn Potluck Sour Cream Cilantro Poblano Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Put onion and garlic in slow cooker. Top with chicken and season with 1 teaspoon salt and 1/2 teaspoon pepper. Layer poblanos and corn over chicken and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook according to manufacturer's instructions (chicken should be falling off the bone).
- Lift chicken from cooking liquid and transfer to serving bowls. Whisk sour cream and cilantro into cooking liquid, then spoon over chicken. Season with salt and pepper.
More about "chicken corn poblano lasagna food"
POBLANO CHICKEN & CORN LASAGNA - WHAT'S COOKIN, …
From whatscookinchicago.com
Estimated Reading Time 4 mins
CHICKEN BURRITOS WITH POBLANO CHILES AND CORN - BON …
From bonappetit.com
CORN AND POBLANO LASAGNA RECIPE | MARCELA VALLADOLID
From cookingchanneltv.com
CHICKEN POBLANO LASAGNA - MYSA
From mysanantonio.com
Estimated Reading Time 1 min
CORN AND POBLANO LASAGNA - MEDITERRANEAN RECIPES
From fooddiez.com
SWEET CORN AND POBLANO LASAGNA - MY KITCHEN LITTLE
From mykitchenlittle.com
POBLANO CHICKEN & CORN LASAGNA | POBLANO CHICKEN, CASSEROLE …
From pinterest.com
MEXICAN LASAGNA VERDE WITH NO-BOIL NOODLES - COOKING AND …
From cookingandcussing.com
CHICKEN POBLANO LASAGNA…. - SUGARBUNDLEBETTY.COM
From sugarbundlebetty.com
CHICKEN, CORN & POBLANO LASAGNA | RECIPE | CHICKEN ENTREES, RECIPES …
From pinterest.com
CORN AND POBLANO LASAGNA | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
CREAMY CHICKEN WITH CORN AND POBLANO CHILES | EL MEJOR NIDO
From elmejornido.com
10 BEST MEXICAN CHICKEN POBLANO RECIPES | YUMMLY
From yummly.com
CORN AND POBLANO LASAGNA | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.ca
CORN AND POBLANO LASAGNA 2 - MEDITERRANEAN RECIPES
From fooddiez.com
CHICKEN, CORN & POBLANO LASAGNA | CHICKEN ENTREES, ENTREE RECIPES …
From pinterest.com
9 CHICKEN POBLANO LASAGNA IDEAS | POBLANO, LASAGNA, RECIPES
From pinterest.com
CHICKEN MEXICAN LASAGNA | HOW TO MAKE MEXICAN LASAGNA
From thekittchen.com
H-E-B SELECT INGREDIENTS FAMILY SIZE POBLANO CHICKEN LASAGNA
From heb.com
ROASTED CORN LASAGNA WITH ROASTED POBLANO & JALAPENO SAUCE
From dashofsanity.com
POBLANO, CORN, AND ZUCCHINI LASAGNA - THE FOOD CHARLATAN
From thefoodcharlatan.com
CORN AND POBLANO LASAGNA | TASTINGSPOONS
From tastingspoons.com
CORN AND POBLANO LASAGNA | THE AMIABLE COOKS | MEXICAN …
From theamiablecooks.com
GRILLED CHICKEN TACOS WITH CORN POBLANO SALSA - THE COMPLETE …
From thecompletesavorist.com
CREAMY POBLANO CHICKEN AND CORN ENCHILADAS | ONE GIRL. ONE …
From onegirlonekitchen.com
CORN AND POBLANO LASAGNA - BIGOVEN.COM
From bigoven.com
GRILLED CORN AND CHICKEN ENCHILADAS WITH ROASTED POBLANO SAUCE
From food.com
"STUFFED POBLANO" MEXICAN LASAGNA - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
H-E-B SELECT INGREDIENTS LARGE FAMILY SIZE POBLANO CHICKEN LASAGNA ...
From heb.com
CORN AND POBLANO LASAGNA RECIPE - MINCERECIPES.INFO
From mincerecipes.info
CORN ZUCCHINI AND POBLANO LASAGNA - OURRECIPES2.BLOGSPOT.COM
From ourrecipes2.blogspot.com
WHAT CAN I MAKE WITH POBLANO CHILES? 10 EASY RECIPES.
From mexicanplease.com
CREAMY CORN AND POBLANO LASAGNA - SWEET SUIE
From sweetsuie.com
CORN AND POBLANO LASAGNA | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love