ROASTED POBLANO MAYO
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 30m
Yield about 1 1/2 cups
Number Of Ingredients 11
Steps:
- Roast the whole poblano over an open flame on your stove-top until all sides are charred black, 5 to 6 minutes per side. Let rest in a paper bag until cool, about 15 minutes. Peel off the charred skin, and then remove the stem, seeds and ribs. Puree the pepper in a food processor until smooth, about 10 to 15 seconds. Stir together the pureed poblano with the mayo, honey, cumin, garlic and some salt.
- In a food processor, process the egg yolks, lemon juice and Dijon for 10 seconds. Slowly stream in the oil while the food processor is running, until emulsified, 25 to 30 seconds, scraping down sides if necessary. Season with salt.
BUFFALO CHICKEN STUFFED POBLANO PEPPERS
Since I do not like green bell peppers, I decided to create a filling that would go well with my favorite pepper, a poblano. After a few taste tests with my family, this stuffed poblano peppers recipe is now one of our favorites. I have also added black beans, used Cubanelle peppers and served with cilantro lime rice. -Lorri Stout, Gaithersburg, Maryland
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cut peppers lengthwise in half; remove seeds. Place in a greased 15x10x1-in. baking pan. In a large skillet, heat butter over medium-high heat. Add 3 green onions, sliced; cook and stir until tender, about 5 minutes. Add chicken, corn, cream cheese, 1/2 cup shredded cheese, wing sauce, blue cheese and garlic; cook and stir until cheeses are melted., Fill pepper halves with chicken mixture. Bake, covered, 25-30 minutes. Sprinkle with remaining 1/4 cup shredded cheese and sliced green onion; bake, uncovered, until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 246 calories, Fat 14g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 668mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.
CHICKEN WITH TOMATILLOS AND POBLANOS
A spicy chicken dish with a tomatillo sauce, best served over rice and accompanied with beans (black, red, or pinto are probably best). To increase the heat of the dish, you can always add more chiles - perhaps a serrano pepper.
Provided by Suzanne
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
- In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.
- Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.
Nutrition Facts : Calories 333.6 calories, Carbohydrate 23.6 g, Cholesterol 68.4 mg, Fat 13.2 g, Fiber 5.7 g, Protein 31.5 g, SaturatedFat 2.2 g, Sodium 384.2 mg, Sugar 8.7 g
MEXICAN HOT DOGS
If you've ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they're sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don't recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.
Provided by Kiera Wright-Ruiz
Categories dinner, quick, weekday, barbecues, main course
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
- Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
- Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.
BEEF STEW WITH POBLANOS, TOMATILLOS, AND POTATOES
From Cooking Light. When I MADE THIS stew, I did end up adding a bit more salt and pepper, and a squeeze of fresh lime. It was delicious!
Provided by kitchenslave03
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat broiler.
- Place poblanos on a foil lined baking sheet; broil 10 min or til blackened and charred, turning occasionally. Place in a freezer bag or a bowl covered with plastic wrap. Let stand 15 minute Peel chilies; cut in half lengthwise. Discard seeds and membranes. Chop chilies and set aside.
- Heat 1 t oil in large Dutch oven over med-high. Add onion; saute 10 min or til tender and golden. Spoon into large bowl.
- Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking excess off. Heat remaining oil in pan over med-high. Add half of beef; sprinkle with 1/4 t salt. Cook 6 min, browning on all sides. Add browned beef to onion. Repeat browning with remaining beef and salt.
- Add beer to pan, scraping up browned bits. Add chilies, 2 c water, pepper, oregano, cumin, garlic, tomatillos, and broth; bring to a simmer. Stir in beef and onions. Cover, reduce heat to med-low and simmer for 1 hour or until beef is just tender.
- Stir in potatoes. Simmer, uncovered, 50 min or til beef and potato are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 t salt and pepper. Ladle 1 1/3 cups stew into each of 8 bowls; sprinkle each serving with 1 1/2 T cheese and garnish with cilantro.
Nutrition Facts : Calories 609, Fat 32.2, SaturatedFat 12.1, Cholesterol 118, Sodium 651.9, Carbohydrate 42, Fiber 5.6, Sugar 7.7, Protein 35
HOT DOGS WITH POBLANOS, PEPPER JACK AND TOMATILLO
Make and share this Hot Dogs With Poblanos, Pepper Jack and Tomatillo recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add poblanos and onion; sprinkle with salt. Saute until chiles soften, 10 to 12 minutes. Transfer mixture to bowl. Add hot dogs to same pan. Add 1 cup water; cover. Boil until heated through, 5 minutes.
- Meanwhile, preheat broiler. Combine salsa verde and cilantro in small bowl.
- Place 1 hot dog in each bun; place on baking sheet. Cover each with slices of cheese. Broil until cheese melts, about 2 minutes. Top with chile-onion mixture; then Cotija cheese and salsa.
Nutrition Facts : Calories 382.8, Fat 23.3, SaturatedFat 8.2, Cholesterol 32.3, Sodium 1105.4, Carbohydrate 30.3, Fiber 1.7, Sugar 9.1, Protein 12.2
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- Place 1 hot dog in each bun; place on baking sheet. Cover each with slices of cheese. Broil until cheese melts, about 2 minutes. Top with chile-onion mixture; then Cotija cheese and salsa.
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