ROASTED JALAPENO OR POBLANO PEPPERS RECIPE - (3.8/5)
Provided by á-4084
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Toss the jalapenos with 1 tablespoon olive oil, some salt and pepper and lay skin-side up on the prepared baking sheet. Bake until the skin is blistered, 10 to15 minutes. Place in a plastic baggie for about 5 minutes to loosen the skin. Pull off the skin, remove as much or as little of the seeds and ribs, and slice or leave whole.
ROASTED FRESH CHILIES LIKE POBLANOS JALAPENOS BELL PEPPERS..
Every roast chilies? Give these a try! Roasting is done to remove the skin and give a wonderful flavor. Here are methods for roasting the peppers. Oil is use in the fourth method.
Provided by Rita1652
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Stove top the most common method:.
- Place clean and towel dried Poblanos right on the open medium flame turning with tongs as it is charred.(black and blistered). Takes about 5-10 minutes depending on the heat of flame and size of chilies.
- Immediately place in a paper bag or closed container to steam for 15 minutes. Called letting the chilies sweat! This makes the skin easier to remove and cool enough to handle, as they continue to cook.
- On a Comal or heavy skillet:.
- Heat skillet to medium high.
- Place chilies on pan turning till charred being careful not to scorch as for they will have a bitter taste. Takes about 5-10 minutes depending on the heat of flame and size of chilies.
- Immediately place in a paper bag or closed container to steam for 15 minutes.
- In the Broiler:.
- Heat broiler to medium high.
- Lightly brush with oil.
- Place chilies in pan and place in broiler. Char as above.
- In oil:.
- This method is used for stuffing them a time saver when making many.
- Heat oil over medium high heat. Place 1-2 at a time in oil. using a slotted spoon to turn and fry till golden brown and skins swell about 5-10 seconds. Transfer to a bowl of cold water and use finger to peel off the skins.
- I like to dry peel so not to loose any flavor.
- But you can peel the skins under running water but do not soak them. Use a parring knife to remove any skin that won`t be finger removed.
Nutrition Facts : Calories 18, Fat 0.1, Sodium 3.1, Carbohydrate 4.3, Fiber 0.7, Sugar 2.3, Protein 0.9
ROASTED JALAPENO POPPERS
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
- Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.
ROASTED GARLIC, POBLANO, AND RED PEPPER GUACAMOLE
Great recipe I got out of Cooking Light magazine. When storing, press plastic wrap against its surface to keep the dip from oxidizing and turning brown. Great as a spread on sandwiches or alone as a dip.
Provided by justtakealook82
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Wrap garlic cloves in foil, bake at 450°F for 15 minutes or until soft. Let cool slightly, remove skins. Place garlic in a medium bowl, mash with fork.
- Preheat broiler.
- Cut peppers in half lengthwise, discard seeds and membranes. Brush olive oil on peppers. Place pepper halves, skin sides up, on a foil lined baking sheet, flatten with hand.
- Broil 15 minutes or until blackened, turning frequently. Place in a zip-top bag, seal. Let stand 10 minutes. Peel and finely chop.
- Add peppers, onions, and next 4 ingredients to mashed garlic, stir well.
Nutrition Facts : Calories 54.8, Fat 3.9, SaturatedFat 0.6, Sodium 58.5, Carbohydrate 5.2, Fiber 2.6, Sugar 0.9, Protein 1.1
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