GRILLED STUFFED POBLANOS
Steps:
- On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes. In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes. Once cooked place into a medium bowl. In the same cleaned skillet toast the pepita seeds for about 3 minutes. Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro. Mix well. Carefully remove skins from poblanos. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. With a spoon stuff poblanos with rice mixture. Top with cheese. Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts. Top with a dollop of sour cream.
- Boil 2 cups salted water. Add rice, cover and lower heat. Cook for about 15 minutes. Fluff with fork when done.
ROASTED POBLANO AND MUSHROOM GRILLED CHEESE
Roasted poblanos and melted cheese are the foundation of the chile relleno. This recipe combines elements of that classic dish with the ease of a grilled cheese sandwich.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Roast the poblano over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Place in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin. Slice into thin strips, and then into 1-inch pieces.
- Cook the mushrooms in a medium skillet over medium-high heat with the olive oil. When almost softened, about 3 minutes, season with salt and pepper. Reserve.
- Lay out 4 slices of the bread on a work surface. Layer each with 1 slice of cheese, about 1 tablespoon of the chopped poblanos, 1 tablespoon of the mushrooms and another slice of cheese. Brush a thin layer of chipotle in adobo sauce on the underside of the remaining bread and close the sandwiches. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
- Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.
GRILLED PORK AND POBLANO PEPPERS
Make and share this Grilled Pork and Poblano Peppers recipe from Food.com.
Provided by Shelby Jo
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut the top off each pepper and set tops aside. Remove seeds. Stuff peppers with cheese. Replace tops and secure with toothpicks; set aside.
- Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat for 18 minutes or until a meat thermometer reads 160°-170° and juices run clear. Place peppers on sides of grill (not directly over coals); heat for 10 minutes or until browned.
Nutrition Facts : Calories 395.6, Fat 21.2, SaturatedFat 10.2, Cholesterol 133.3, Sodium 399.7, Carbohydrate 9.2, Fiber 3.7, Sugar 0.6, Protein 42.3
GRILLED PORTABELLA AND POBLANO TACOS
In these tacos, strips of meaty grilled portabella join up with grilled onions and poblano peppers, and then get a quick toss with smoky chipotle powder and tangy lime juice to create a taco filling so flavourful and satisfying that even the most devoted of meat eaters won't complain.
Provided by Mary Jenny
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat a lightly oiled grill on medium-high heat.
- While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
- Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
- Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
- Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
- Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
- To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
Nutrition Facts : Calories 216.6, Fat 9.7, SaturatedFat 1.3, Sodium 77.6, Carbohydrate 30.2, Fiber 5.3, Sugar 5.1, Protein 5.4
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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3-INGREDIENT GRILLED STUFFED POBLANO PEPPERS - AMBITIOUS …
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5/5 (4)Total Time 40 minsCategory Dinner, Gluten, GrillingCalories 340 per serving
- There are two options for making these stuffed poblano peppers: you can either make two foil packs to hold the peppers, or use a greased cast iron skillet. For the foil pack, simply place peppers on a large sheet of foil and roll up the ends up the foil to secure peppers. You may need to use two foil packets for this to fit all the peppers. Alternatively you can grease two cast iron skillets and use that instead.
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- To grill: place foil packet or cast iron directly on grill and grill for 20-25 minutes or until peppers are fork tender. It’s okay if some of the beans spill over the edges of the pepper, they’ll still be delicious!
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