TACO STUFFED POBLANO PEPPERS
These stuffed poblano peppers are a Mexican spin on classic stuffed poblano peppers. The taco filling is family friendly and delicious!
Provided by Tanya Schroeder
Categories dinner, easy, quick meal
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees. Lightly spray a casserole dish and set aside.
- Cut each pepper in half and remove the vein and the seeds. Place the peppers face down in a microwave safe dish. Cover peppers with plastic wrap and microwave for 2 minutes. Remove plastic wrap and allow peppers to cool.
- Heat a large skillet over medium heat. Add ground beef and cook until crumbled and no longer pink. Season beef with chili powder, cumin, oregano, paprika, onion powder, garlic, and salt. Stir in beans and salsa.
- Add 1 cup of cheese to the beef mixture.
- Divide the beef mixture between the peppers and top with remaining 1/2 cup of cheese.
- Cover peppers with foil and bake for 20 minutes, remove foil and bake an additional 5-`0 minutes or until peppers are soft and cheese has melted.
- Top peppers with quest fresco and avocado chunks just before serving.
Nutrition Facts : Calories 461 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 29 grams fat, Fiber 7 grams fiber, Protein 33 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 893 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
CRUNCHY TACO STUFFED POBLANOS
Poblano chiles are even more delicious when stuffed with a cheesy enchilada filling!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- In 10-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in 1 cup of the milk, the hot water, sauce mix and uncooked rice (from Hamburger Helper box). Heat to boiling, stirring occasionally.
- Reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until rice is tender. Meanwhile, heat oven to 350°F.
- Cook chiles directly on grate of gas stove about 5 minutes, turning with tongs or fork to cook all sides of skin OR heat heavy cast-iron skillet over medium-high heat; place chiles in pan, turning to cook skins evenly. Place chiles in food-storage plastic bag 5 minutes. Peel chiles under cold water. Open on one side; remove and discard seeds.
- Fill each chile with rice mixture. Place in ungreased 13x9-inch glass baking dish.
- Bake 13 to 15 minutes or until chiles are soft. Meanwhile, stir remaining milk and topping mix in bowl. Top baked chiles with topping mixture, and sprinkle with corn chips (from Hamburger Helper box).
Nutrition Facts : Calories 310, Carbohydrate 33 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 17 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 5 g, TransFat 1/2 g
STUFFED POBLANO PEPPERS
Is this an accidental tribute dish for Bobby Flay or really one of my favorite new side dishes? The answer is: yes. Both are true. I started stuffing poblano peppers over the summer and found myself making the dish time and time again. Each time the recipe would change a little, grow, evolve. But the ingredients stayed basically the same. Poblanos are known for their heat, but are rarely celebrated for their glorious floral notes and great texture. This dish brings those lesser-known qualities to the forefront. This dish will blow the lid off the sweet potatoes and Brussels sprouts at the holiday table. May as well get rid of the green bean casserole because this is where it's at for Christmas 2015!
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
- Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
- In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
- Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
- In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
- Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.
CRUNCHY BEEF TACOS
Hop onboard the taco train with this taco recipe! Our Crunchy Beef Tacos recipe will make the taco-making process easier thanks to a packaged dinner kit.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings, 2 tacos each
Number Of Ingredients 6
Steps:
- Cook meat with Taco Seasoning Mix as directed on package.
- Meanwhile, heat Taco Shells as directed on package.
- Spoon seasoned meat, cheese, Salsa, lettuce, tomatoes and sour cream into separate serving bowls. Pass the taco shells and let everyone build their own tacos.
Nutrition Facts : Calories 440, Fat 26 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 680 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 3 g, Protein 24 g
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