Cream Of Poblano Food

POBLANO CREAM SAUCE (YOU WILL WANT TO PUT THIS ON EVERYTHING)

Steps:

• Start by roasting the poblanos. I like to put the peppers directly over the flame of the gas burners, rotating the peppers until all of the skin is charred. Then I place the peppers in a covered bowl for 15 minutes. This lets the peppers sweat off the skin a bit, and gives them time to cool. After 15 minutes peel off the skin, and loosely chop the peppers. I recommend discarding the seeds, unless you want an extremely spicy sauce.
• Next, melt the butter in a saucepan over medium heat. Then add the garlic and onions. Cook until the onions are translucent. Then add the chicken broth and heavy cream. Bring to a boil, add the poblanos, and let boil and reduce for 6 minutes.
• Pour the poblano mixture into a blender and liquify. Season with salt, pepper, and cumin, and add 1/2 cup sour cream. Blend to combine. Add more sour cream and salt to taste.

CREAM OF POBLANO SOUP

Steps:

• Cut three tortillas into ninths; place in food processor and chop until fine.
• Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
• Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
• Add butter and let it melt.
• Add tortilla-flour mixture to the pan and mix to form a roux.
• Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
• While stirring, slowly add broth, scraping down sides and bottom often.
• Add half and half, bring to a slow simmer and cook 7-10 minutes.
• Do not let soup come to a hard boil.
• Turn off heat and let cool a bit.
• Add chicken before serving.
• Top each serving with shredded cheese, diced poblano pepper and tortillas strips.

CREAM OF POBLANO SOUP

Steps:

• Chop the onion and poblanos into small pieces.
• In a 6-quart saucepan over medium heat, heat the olive oil. Add the onions and poblanos and a heavy pinch of salt and sweat for 10 minutes. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft, approximately 30 minutes.
• Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the half-and-half, buttermilk, salt and pepper.

CREAM OF POBLANO

Steps:

• Cut 6 tortillas into ninths. Place in food processor w/ flour, chili, cumin, s&p - finely chop - think cornmeal consistency. Place oil in stockpot over medium high heat. Add onion, poblano pepper & garlic. Saute until onion is clear. Add butter and let melt. Add tortilla-flour mixture to the pan and mix to form a roux. Cook 4-5 minutes, stirring constantly w/ wire whip - cannot let it burn. While stirring, slowly add chicken stock - scrape sides & bottom often - cannot let it burn. Add half& half. Bring to a slow simmer for 7-10 minutes. Do not let soup come to a hard boil. Turn off heat and let mixture cool a bit. Add chicken before serving. Top each serving w/ shredded cheese & tortilla strips or crumbles.

ROASTED CREAM OF POBLANO SOUP

Steps:

• 1. Place the peppers under the broiler until they begin to char, turn over and do the same to the other side. Remove to a paper bag and leave until cooled. Then peel the skins off, remove the stems and seeds, and cut into chunks. Place in the soup pot.
• 2. Add all the rest of the ingredients except the cream and the cheese. Simmer for 1 - 1 1/2 hours.
• 3. Remove the solids from the pot and place in a blender or food processor, and puree until smooth. Return to the soup pot and simmer for another 30 minutes.
• 4. Let sit covered until 30 minutes before eating, and stir in the cream, and heat gently. Serve the crumbed cotija on the side at the table.

POBLANO CHICKEN CHEESE SOUP

Steps:

• Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
• Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
• Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
• Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

POBLANO BEEF CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Brown ground beef in a skillet. Add onion, salt & pepper to taste. Once beef is browned, add the roasted and chopped poblano peppers, the can of soup and water. Stir to mix well. **If you cannot find Campbell's Cream of Poblano Soup in the stores where you live, use Cream of Celery and simmer about 20 minutes with about a half a cup of roasted, fine chopped poblano pepper. You do want the flavor of the pepper well infused throughout the dish. For that matter, you can use the Cream of Celery soup w/no poblano pepper for a little milder flavor. You decide for yourself. You can use the dried chiles, as long as you reconstitute in warm water for about an hour before using and chop well. Poblano chiles may be hard to find in some parts of the country.
• 2. In a 2 quart baking dish, spray with nonstick cooking spray or grease well. Spoon half of the cooked rice into the bottom of the dish and spread around evenly. Cover this with half of the soup/beef mixture. Cover this layer with half of the shredded cheese. Top with the rest of the rice, spread out, add the cilantro, the rest of the soup/beef mixture and top with remaining cheese. (As a tasty option, break up a couple of handsfull of real fried corn tortilla chips on top, then top w/cheese.)
• 3. Bake uncovered at 350 degrees for one hour. Remove from oven and let sit for 15-20 minutes before serving. Can serve with dinner rolls or with corn tortilla chips and your favorite salsa!
• 4. NOTE: For some who do not care for poblano peppers, you may use sweet bell pepper. Use green, red, yellow or a combination of all colors to make a milder tasting dish. When cooked in this way, poblano peppers are not usually spicy hot, but some can be a little spicy. If you are not accustomed to this, you may use the bell pepper and maybe try a little of the poblano to lighten the flavor a bit. Buen Probecho, Y'all!