GRILLED POBLANO QUESO DIP
With peppers aplenty coming in the garden right now, I was thinking of ways to use them and this idea hit me. I am amazed how this turned out! This dip is mild, delicate, complex, and absolutely delicious!
Provided by Erica Schwarz
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate.
- Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.
- Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off the charred skins. Discard seeds and chop peppers.
- Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until the cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 39.2 g, Cholesterol 32.9 mg, Fat 34 g, Fiber 3.8 g, Protein 10.6 g, SaturatedFat 9.9 g, Sodium 614.7 mg, Sugar 2.7 g
GARY,S SMOKED POBLANO SAUCE
Steps:
- Preheat broiler to high. With the oven door ajar to allow steam to escape, broil the poblanos until charred all over. Place chilies in a bowl, cover with plastic wrap and let cool. Peel, seed and roughly chop.
SMOKED PAPRIKA SHRIMP/POBLANO POLENTA/RED PEPPER-AGAVE SAUCE
This vibrantly flavored dish and its sweet smoky heat makes for a wonderful meal! I found this on the mccormickgourmet.com web site after seeing part of the recipe in Bon Appetit Magazine, June 2009 edition. Low cal and staff favorite!! ;)
Provided by Manami
Categories Lunch/Snacks
Time 1h45m
Yield 8 appetizers
Number Of Ingredients 20
Steps:
- FOR THE RED PEPPER-AGAVE SAUCE:
- Heat oil in small skillet on medium heat.
- Add onion; cook and stir 2 minutes or until softened.
- Add agave nectar; cook and stir 1 minute or until onion starts to caramelize.
- Place roasted bell peppers, chicken stock, heavy cream, tomato paste and onion mixture in blender or food processor; cover.
- Puree until smooth.
- Spoon bell pepper mixture into medium saucepan.
- Bring to boil on medium heat.
- Cook 10 to 12 minutes or until sauce is slightly thickened.
- Keep warm.
- FOR THE POBLANO POLENTA:.
- Bring milk and sea salt to simmer in heavy 2-quart saucepan on medium heat; whisking constantly, add polenta in thin stream.
- Stirring frequently, cook 10 minute.
- Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
- Remove from heat & stir in butter, corn, cheese and chile until well mixed.
- Keep warm.
- FOR THE SMOKED PAPRIKA SHRIMP:.
- Toss shrimp with 1 tablespoon of the oil.
- Sprinkle with smoked paprika, sea salt and pepper.
- Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat.
- Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.
- TO SERVE:.
- Spoon Poblano Polenta onto each plate.
- Drizzle Red Pepper-Agave Sauce around polenta.
- Arrange Smoked Paprika Shrimp on sauce.
- Sprinkle with green onions.
- *To roast the bell peppers and the Poblano chile on a gas stove-top, cook the peppers directly over a medium-high gas flame until blackened on all sides, turning with tongs. Transfer peppers and chile to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin. Remove tops, ribs and seeds.
- **To roast the bell peppers and the Poblano chile under the broiler, preheat broiler. Halve and core the peppers. Remove the tops, ribs and seeds. Place the pepper halves on a baking sheet, cut-side down. Broil 5 to 7 minutes or until the skin has blistered and blackened over the entire surface. Transfer to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin.
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