Poblano Pesto Food

POBLANO PESTO

Steps:

• Cut peppers in half; remove stems, seeds and membranes. In a large skillet, bring 1 in. of water to a boil. Add poblanos and jalapeno; cover and cook for 5-6 minutes or until tender. Drain; cool slightly and pat dry., Place peppers in food processor; cover and pulse until blended. Add the almonds, cheese, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream.

CHICKEN QUESADILLAS WITH POBLANO PESTO

Steps:

• Put poblanos, pumpkin seeds,cilantro and serranos in a food processor and pulse until puréed.
• Add the oil in a steady stream with the machine running.
• Add the lime juice and salt, mixing well.
• Taste and adjust seasoning if necessary.
• Spread 1/4 cup of the pesto on each tortilla.
• Distribute 1/2 cup chicken on each tortilla and sprinkle with Monterrey Jack and Parmesan cheese.
• Fold tortillas in half.
• Melt the butter in a large pan over medium heat.
• Sauté quesadillas for 3 to 4 minutes on each side or until the tortillas are golden brown and all the cheese is melted.
• Let cool for 1 minute and cut each quesadilla into thirds. Serve with any remaining pesto or salsa of your choice.

QDOBA'S POBLANO PESTO

Steps:

• Heat oil in a small saucepan, then add garlic and saute' on medium heat. Garlic needs to cook, not brown.
• Once the garlic is cooked (not browned), add the poblano chiles, green chiles, jalapenos and water. Turn heat down low enough just to maintain a simmer and cook ten minutes.
• After cooking, most of the water should have evaporated and chiles should be tender. Add almond meal, toasted pepitas, salt and apple cider vinegar.
• Remove from heat and allow to cool for a minimum of ten minutes. The cooling ensures that the lime juice and cilantro do not cook when you add them, as this can change their flavor dramatically.
• Add cilantro and lime juice, and stir to blend.
• Serve and enjoy!

POBLANO PESTO

Steps:

• Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.

POBLANO CREAM SAUCE RECIPE

Steps:

• Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees F for 20 to 30 minutes, or until the skins char and bubble.
• Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins.
• Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients.
• Process until nice and smooth.
• Adjust for salt and serve as desired. Enjoy!