GRILLED POBLANO FRITTATA
This frittata is a good dish to make at home because, unlike the restaurant variety, you can vary the amount of vegetables on it. So be creative and enjoy your frittata.
Provided by jessica
Categories Breakfast and Brunch Eggs Frittata Recipes
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the salsa: Place the poblano peppers and the tomatoes over a medium gas flame, either on a grill or right on the burners. Rotate the vegetables every few minutes so that the skins don't completely blacken. Remove the vegetables once their skins are blistering and just partially charred. Let the vegetables cool a bit. Remove the skins of the vegetables with a paring knife. Cut the poblanos into 1/2 inch wide strips, and set them aside.
- Cut the tomatoes into 1/2 inch cubes, and put them into a bowl. Add onions, lime juice, cilantro, jalapeno, salt and pepper to the bowl. Mix well. Chill the salsa if you won't be making the frittata within the next few hours.
- Make the chips: Stack the tortillas and cut the stack into six wedges. Spread the pieces on a baking sheet, lightly salt them and bake them for 10 minutes or until they are crisp. Remove the chips from the oven but keep the oven on.
- Make the frittata: Heat the olive oil in a 10 to 12 inch non-stick oven-proof skillet over medium heat. Add the eggs, and stir them for the first minute of cooking with a plastic spatula. Let the eggs rest for a few seconds, then push the frittata to one side of the pan so the uncooked egg runs underneath.
- When the frittata is still moist but no longer runny, sprinkle it with salt, pepper and the shredded Jack cheese.
- Place the poblano strips in a star shape on top of the cheese. Bake the frittata in the oven for 3 to 4 minutes or until it is just set. Remove the skillet from the oven and stick the tortilla chips around the edge of the frittata. Take the skillet to the table and cut the frittata into wedges. Serve with the salsa.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 18.7 g, Cholesterol 350.6 mg, Fat 21.6 g, Fiber 4.3 g, Protein 21 g, SaturatedFat 8.7 g, Sodium 295 mg, Sugar 5.9 g
GRILLED POBLANO AND RED ONION VINAIGRETTE
Provided by Food Network
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine all of the ingredients, except for the olive oil and salt and pepper, into a medium size mixing bowl and mix well. Whisk the olive oil into the mixture in a slow steady stream until fully incorporated. Season with salt and pepper.
GRILLED POBLANO FRITTATA
This frittata is a good dish to make at home because, unlike the restaurant variety, you can vary the amount of vegetables on it. So be creative and enjoy your frittata.
Provided by jessica
Categories Frittata
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the salsa: Place the poblano peppers and the tomatoes over a medium gas flame, either on a grill or right on the burners. Rotate the vegetables every few minutes so that the skins don't completely blacken. Remove the vegetables once their skins are blistering and just partially charred. Let the vegetables cool a bit. Remove the skins of the vegetables with a paring knife. Cut the poblanos into 1/2 inch wide strips, and set them aside.
- Cut the tomatoes into 1/2 inch cubes, and put them into a bowl. Add onions, lime juice, cilantro, jalapeno, salt and pepper to the bowl. Mix well. Chill the salsa if you won't be making the frittata within the next few hours.
- Make the chips: Stack the tortillas and cut the stack into six wedges. Spread the pieces on a baking sheet, lightly salt them and bake them for 10 minutes or until they are crisp. Remove the chips from the oven but keep the oven on.
- Make the frittata: Heat the olive oil in a 10 to 12 inch non-stick oven-proof skillet over medium heat. Add the eggs, and stir them for the first minute of cooking with a plastic spatula. Let the eggs rest for a few seconds, then push the frittata to one side of the pan so the uncooked egg runs underneath.
- When the frittata is still moist but no longer runny, sprinkle it with salt, pepper and the shredded Jack cheese.
- Place the poblano strips in a star shape on top of the cheese. Bake the frittata in the oven for 3 to 4 minutes or until it is just set. Remove the skillet from the oven and stick the tortilla chips around the edge of the frittata. Take the skillet to the table and cut the frittata into wedges. Serve with the salsa.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 18.7 g, Cholesterol 350.6 mg, Fat 21.6 g, Fiber 4.3 g, Protein 21 g, SaturatedFat 8.7 g, Sodium 295 mg, Sugar 5.9 g
GRILLED POBLANOS
I love the spice of a poblano pepper, cooled down with cream cheese and mozzerella. I came up with this recipe when trying to find an interesting way to grill a poblano. It turned out great, and everyone made the "mmm" noise:) This recipe is a snap!
Provided by Bessa
Categories Peppers
Time 35m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat grill on low, about 250 degrees.
- Halve peppers and clean out seeds. Peppers should lay flat and wide.
- Cut 6 portions of foil, one for each pepper. Foil should be big enough to fold up edges around pepper, forming a "bowl" so juices and cheese don't drip. Drizzle 1 tbsp of olive oil onto each piece of foil.
- Divide cream cheese into 6 equal parts. Spread each pepper with one part of cream cheese. (Use your thumbs to spread into pepper). Place pepper on foil.
- Sprinkle 1/3 cup of mozzarella cheese, 1 teaspoons ground cumin, 1/2 tsp cayenne pepper on to each pepper.
- Fold and scrunch up sides of foil around pepper, forming a bowl. Place on grill.
- Peppers should cook for about 20 minutes or until cheese is melted and browned on top.
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