Stuffed Poblano Peppers In A Chipotle Sauce Food

STUFFED POBLANO PEPPERS IN A CHIPOTLE SAUCE

Steps:

• Preheat oven to 475 degrees. On a parchment-lined baking sheet, rub peppers with 2 teaspoons oil. Roast until slightly blackened and softened, 15 to 20 minutes, turning once. When cool enough to handle, remove skins. Make a small slit in each pepper and carefully remove seeds, keeping stem end intact.
• In a blender, combine chipotle, garlic, and 3/4 cup water; season with salt and pepper and blend until smooth. Add cilantro and pulse once to combine.
• In a small saucepan, bring 2/3 cup water to a boil. Add quinoa, cover, and reduce heat to medium-low. Cook until tender, about 10 minutes. Remove from heat and let stand 5 minutes; fluff with a fork.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms; season with salt and pepper. Cook until mushrooms are tender, about 5 minutes; add corn and beans and cook until heated, about 2 minutes. Stir in 1/2 cup cheese and quinoa.
• Pour sauce in a 9-by-13-inch baking dish. Stuff peppers with filling and arrange in dish; dot with 1/2 cup cheese. Bake until golden, 15 to 20 minutes. Cool in pan 10 minutes.

STUFFED SOUTHWESTERN POBLANO PEPPERS

Steps:

• Preheat oven to 400 degrees F. Place cut poblano peppers into a greased baking dish, drizzle 1 tbsp olive oil over the peppers. Roast in oven for 10-15 minutes until they begin to soften. Remove from oven and set aside. Once removed, lower the heat to 375 F.
• While peppers are roasting, in a large dutch oven or high walled skillet. Add the ground beef over medium high heat. Add in the ground cumin, smoked paprika, kosher salt, and black pepper. Cook the beef fully through. Using a slotted spoon, remove the cooked ground beef and set aside.
• Lower the heat to medium, add in the 2 tbsp of olive oil, the diced onion, and diced poblano peppers. Sauté for 3-4 minutes until the onion and pepper begin to soften. Add the ground beef, corn, black beans, and chipotles in adobo sauce. Stir all the contents and cook for 2-3 minutes for the flavors to meld. Give the mixture a taste, adjust the seasoning if necessary.
• Using a spoon, carefully spoon the beef stuffing into the peppers. Top with the shredded Mexican cheese, cover with aluminum foil, and bake for 20 minutes. Remove from the oven and remove foil. Garnish with crumbled cotija cheese and freshly chopped cilantro.

POBLANOS STUFFED WITH CHIPOTLE TURKEY CHILI

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Meanwhile, in a large nonstick skillet over medium heat, cook the turkey, onion and garlic in oil until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder and pepper; heat through. Remove from the heat; stir in 2 tablespoons cilantro. Set aside., Preheat oven to 375°. Peel off and discard charred skins from poblanos. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1/2 cup turkey mixture., Place peppers in a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Sprinkle with remaining cilantro. Serve with sour cream.

FIERY STUFFED POBLANOS

Steps:

• Broil peppers 3 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Meanwhile, in a small bowl, coarsely mash beans; set aside. In a large nonstick skillet, cook and stir zucchini and onion until tender. Add garlic; cook 1 minute longer. Add corn, tomatoes, rice, seasonings and beans. Remove from heat; stir in 1/2 cup cheese. Set aside., Preheat oven to 375°. Peel charred skins from poblanos and discard. Cut a lengthwise slit through each pepper, leaving stem intact; discard membranes and seeds. Spoon 2/3 cup filling into each pepper., Place peppers in a 13x9-in. baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and remaining cheese during last 5 minutes of baking. Serve with sour cream.

GRILLED STUFFED POBLANOS

Steps:

• Prepare an outdoor grill for indirect grilling, lighting burners on just one side or pushing lit coals to one side. Preheat to medium-high heat (375 to 400 degrees F (180 to 200 degrees C)). Lightly oil grill grates over lit side.
• Grill poblanos and corn, covered, turning occasionally, until poblano skins and corn are charred, about 10 minutes. Keep grill lit.
• Transfer poblanos to a large bowl, cover, and let stand for 10 minutes. Meanwhile, let corn stand until cool enough to handle; cut kernels from cobs.
• Remove and discard poblano skins, keeping stems intact. Make a lengthwise slit down one side of each poblano, starting at stem and being careful not to cut through to other side. Remove and discard seeds and membranes.
• Stir together beans, corn kernels, cilantro, oregano, garlic, salt, cumin, and black pepper in a large bowl. Spoon about 1/2 cup bean mixture into each pepper, enclosing pepper around the filling.
• For the cheese sauce, melt butter in a small saucepan over medium-low heat; whisk in flour. Cook, stirring until lightly browned, 1 to 2 minutes. Whisk in milk; simmer, stirring, until slightly thickened, 2 to 3 minutes. Gradually whisk in cheese until melted. Remove from heat and keep warm, stirring occasionally.
• Lightly oil grill grate over unlit side of grill. Grill stuffed poblanos, covered, until filling is heated through, 5 to 7 minutes.
• Serve immediately with cheese sauce; pico de gallo; and (if using) cilantro, lime wedges, and/or radishes. Garnish with chili powder.

CHORIZO & QUINOA STUFFED POBLANO PEPPERS WITH ADOBO CHILE T

Steps:

• Tomato sauce:.
• Put diced tomatoes, garlic, and chipotle peppers into a food processor or blender and blend until relatively smooth. Pour sauce into a medium saucepan, add sugar, and bring to bubbling and then simmer on medium-low while you prepare the rest of the recipe (about 15-20 minutes). Stir occasionally.
• Filling:.
• Brown chorizo sausage in a large saute pan or skillet with 1 t chili powder, oregano, and cumin. Remove and set aside.
• Pour olive oil into the same pan over medium-high heat and add onion/bell pepper. Saute about 5 minutes, until soft. Add diced tomato and cook for about 2-3 more minutes. Stir in quinoa, chorizo, tomato and remaining teaspoon of chili powder . Mix well.
• Heat oven to 400 degrees. Spread half of the tomato sauce in a large casserole dish. Stuff the peppers with the chorizo/quinoa mixture and arrange them in the casserole dish. Ladle the remaining sauce over the peppers and sprinkle with the cheese. Bake covered for 30 minutes. Then uncover and bake another 5-10 minutes.
• Garnish with sour cream, diced avocado, and serve with refried black beans and tortilla chips or tortillas.