Poblano And Tomatillo Dressing Food

POBLANO AND TOMATILLO DRESSING

Steps:

• Heat broiler. Position rack about 6 inches from heat. Place poblano and tomatillos on a small baking sheet with sides. Place under broiler until tomatillos soften, and pepper skin blackens, tossing frequently for about 5 minutes. Remove from oven, place pepper in a small bowl, and cover with plastic wrap to steam, about 10 minutes.
• When cool, remove husks from tomatillos, and place in bowl of food processor. Remove seeds from pepper and scrape off skin. Add half of pepper to processor with tomatillos, along with cilantro, olive oil, lime juice, salt, pepper, and sugar. Puree until smooth and emulsified, about 30 seconds. Set aside. Cut remaining half pepper into 1/2-inch pieces, and set aside for salad, if using.

CHICKEN WITH TOMATILLOS AND POBLANOS

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.

POBLANO-TOMATILLO SALSA

Steps:

• Heat greased grill to medium heat.
• Grill chiles and tomatillos 7 to 8 min. or until softened and charred on all sides, turning occasionally.
• Place chiles in bowl; cover with plastic wrap. Let stand 20 min.
• Remove and discard skins and seeds from chiles. Finely chop chiles and tomatillos; place in medium bowl. Add remaining ingredients; mix lightly.

ROASTED TOMATILLO-POBLANO-AVOCADO SALSA

Steps:

• Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.
• Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.