CHEESY ROASTED POBLANO PEPPERS
Cheesy Roasted Poblano Peppers are filled with creamy Tex Mex rice and veggies and topped with melty cheese.
Provided by HWC Magazine
Categories Mains
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C)
- Roast clean and dry poblano peppers directly on top of cooktop electric, gas or BBQ grill. Turn once charred on each side. They will look black. Don't worry this is perfect.
- Now placed your charred roasted poblano peppers in a bowl and cover with plastic wrap so that it can cool and do its magic steam process to make the peppers easier to peel.
- Gently peel the charred roasted poblano peppers. Do not run them under water. Instead, use your hands or please use a paper towel to remove the skin. Cut a slice diagonally on the side being careful not to cut all the way through. Just enough to make a peek hole to place your delicious stuffing inside and then remove the seeds.
- In a large frying pan or wok, add your olive oil, onion and stir fry just until translucent and then add your diced sweet potatoes. Add 2-3 tablespoons of water and place a lid on your pan for about 2 minutes and then remove lid and finish to cook until your sweet potatoes are just cooked and can piece with a fork. The water in the pan should be by evaporated now.
- Add your cooked brown rice, black beans, corn, taco seasoning and salt and pepper to taste and toss well until well incorporated. Add the cream cheese and mix well. Take the rice mixture off the heat and set aside.
- Spray a baking dish with a little cooking spray and then place the salsa on the bottom on the dish.
- Stuff the cooked rice mixture into each of the prepared Poblano Peppers and place the stuffed poblano peppers on top of the salsa lined baking dish. Sprinkle grated cheese on top of the stuffed poblano peppers and bake for 15- 20 minutes or just until the cheese is melted (you can also broil for 2 minutes to save on time. Remove from oven.
- Garnish with fresh cilantro if desired and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 957 kcal, Carbohydrate 162 g, Protein 31 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 712 mg, Fiber 18 g, Sugar 8 g
POBLANO RICE
Provided by Marcela Valladolid
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.
- Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.
- Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving.
POBLANO RICE
This recipe allows you to taste what poblano brings to the table. Most poblano recipes use the pepper as a container. This showcases the pepper and it's incredible stand-alone flavor. Great with fish!
Provided by MitchJGray
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium-high heat. Saute peppers in butter until slightly soft, about 5 minutes. Add onion powder and garlic powder. Pour in chicken broth and bring to a boil. Add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 44.3 g, Cholesterol 17.5 mg, Fat 6.4 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 3.7 g, Sodium 488.8 mg, Sugar 2.5 g
CHEESY POBLANO SLIDERS
Take juicy beef sliders to the next level by pairing them with an irresistible cheesy topping inspired by Mexican rajas con crema. Pretzel slider buns have the perfect amount of structure to stand up to the gooey, decadent sauce studded with blistered poblano peppers and onions.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 9 sliders
Number Of Ingredients 13
Steps:
- Roast the poblanos over an open flame or under the broiler, turning as necessary, until charred all over, about 8 minutes. Place in a medium bowl and cover with a plate to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin, remove the seeds and stems and discard. Slice the poblanos into thin strips. Set aside.
- Set an oven rack as close as possible to the broiler. Heat the broiler to high.
- Heat the vegetable oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and cook until slightly softened and fragrant, about 30 seconds. Stir in the poblanos and cook until everything is very soft, about 5 minutes. Stir in the crema and Oaxaca cheese and cook until the cheese is just melted. Reduce the heat to low, season with 1 teaspoon salt and keep warm.
- Combine the melted butter, chipotle powder and 1 teaspoon salt in a small bowl. Split the slider buns, put on a baking sheet cut-side up and brush evenly with the butter mixture. Broil until golden around the edges, about 2 minutes. Transfer to a serving platter.
- Place the beef patties on the baking sheet and season generously with salt and pepper. Broil to desired doneness, about 4 minutes for medium.
- Put a patty on each bottom bun. Spoon some of the poblano sauce over each and top with a tomato slice and cilantro leaves. Close the sliders with the top buns.
GREEN POBLANO RICE
Adapted from a recipe I found on the internet. I made some changes and it turned out pretty good. If you like it spicy, add a chopped jalapeno or serrano pepper. If you just like savory, leave that part out.
Provided by PalatablePastime
Categories Long Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chopped peppers and broth into a saucepan and bring to a boil.
- Reduce heat and simmer 10-12 minutes, or until peppers are tender.
- Allow mixture to cool (if you blend it hot, it will fly out of the blender and burn you), then puree in a blender (broth and all) along with cilantro and salt.
- Place onion and rice into a saucepan with the oil, and cook, stirring, until rice is opaque and onions are tender.
- Add garlic and cook briefly, until it becomes fragrant.
- Stir in broth mixture from the blender.
- Bring to a boil, then cover, reduce heat, and cook for 15-20 minutes or until rice is tender and liquid has been absorbed.
- Allow to sit with the pan lid on away from heat for 12-15 minutes, then fluff with a fork and serve.
ROASTED POBLANO CHEESY RICE
All credit for this recipe goes to Stacie at ChowMama (http://www.chowmama.com), one of my favorite sources of great recipes that are compatible with little eaters!
Provided by guatetaliana
Categories White Rice
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Roast the poblano peppers. Like the author of this recipe, I hold them over the flame on the stove using tongs (or just a fork!) and keep turning them until they're blackened. I put them into a paper bag and fold it over and wait for them to cool. Then I peel the skin off which is usually not too difficult if they're fully cooled.
- Dice the poblanos.
- Preheat oven to 350. In the meantime, melt butter in a large pan. When hot, saute onions until caramelized. Add poblanos and saute 2 minutes more, until peppers and onions are well mixed.
- In a large bowl, mix the cooked rice with the onion/poblano mix. Add cottage cheese, sour cream, and 1 1/2 c shredded cheese.
- Put seasoned rice in a buttered, oven safe casserole dish. Top with remaining 1/2 c shredded cheese. Bake until rice is warmed through and the cheese on top has melted and turned light brown.
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