48107 cucumber pineapple poblano chile Recipes

poblano chile, top cut off and seeded, egg, panko breadcrumbs (or other fine breadcrumbs), cheddar cheese, grated (choose another cheese if you like), cayenne pepper (more if you like it spicy or even use a different spice and make it your own), kosher salt, black pepper

poblano chiles, onion, finely chopped, garlic cloves, minced, olive oil, divided, boneless skinless chicken breasts, diced in 1/2 inch cubes, seasoning salt, roma tomatoes, finely diced, mushroom, sliced, monterey jack cheese, cut into 1/4 inch cubes (approximately 1/2 cup), cooked saffron rice , 4 servings

cream, queso fresco, sugar (or more to taste), chopped walnuts, pomegranate (or more about 1/2 cup, more if you wish, for garnish), cilantro (for garnish ), white onion, finely chopped, cooking oil (enough to coat bottom of pan), ground beef (or ground pork, or use cooked shredded pork), blanched slivered almonds or 1/2 cup other nuts, cinnamon, cumin, raisins (soaked in hot water if hard, discard water), sliced pitted green olives, diced dried fruit (such as apples, dried apricots, dried or candied pineapple, or mexican cactus candy dulce de biznaga), poblano chiles, toasted, peeled , slit down the side and seeded, eggs, separated, flour, vegetable oil (for frying )

fresh poblano chiles (4 to 6) or yellow bell peppers (2 to 3), garlic cloves, onion, vegetable oil, chicken broth (8 fl oz)

poblano chiles, skirt or flank steak, bitter orange juice marinade or apple cider vinegar, salt, cracked black pepper, olive oil, red onion, sliced, white onion, sliced, carrots, sliced

poblano chiles, chopped onion, garlic cloves, minced, salt, pinto beans, rinsed and drained, hominy, rinsed and drained, masa harina, divided, canola oil, shredded monterey jack cheese with jalapeno peppers, reduced-fat sour cream, low-sodium salsa, whole wheat hamburger buns, toasted

masa harina (mexican corn flour), warm water, salt, canola oil, white onion, thinly sliced, garlic cloves, finely chopped, dried oregano, poblano chiles , roasted, peeled, seeded, then cut lengthwise into 12 strips each, sea salt, monterey jack cheese, shredded (i used 1/2 lb. mexican cheese blend), canola oil (for deep frying), guacamole , and salsa for garnishes when serving

pineapple juice, organic cucumber , halved lengthwise, chayote, peeled pitted and halved lengthwise, pineapple, diced, poblano peppers , roasted and peeled, dijon mustard, olive oil, salt & freshly ground black pepper

poblano chiles (about 8 oz), tomatilloes, vegetable cooking spray, chopped red bell pepper, chopped green onions, garlic clove, crushed, chopped fresh cilantro, chili powder, ground cumin, pepper, drained canned black beans, divided, shredded cooked chicken breast, frozen whole-kernel corn, thawed, nonfat sour cream, shredded reduced-fat monterey jack cheese, divided, cilantro sprigs (optional)

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

fresh poblano chiles (8 to 10), chopped white onion, chopped garlic, ground cumin, kosher salt, dried oregano (preferably mexican), crumbled, unsalted butter, heavy cream, dry corn bread stuffing, hulled) green pumpkin seeds, chopped fresh cilantro, chicken broth

poblano chiles, ground turkey, taco seasoning mix, black beans, drained & rinsed, mexicorn, shredded mexican blend cheese, chopped green chilies, stewed tomatoes, undrained and chopped

poblano chiles, chopped onion, garlic cloves, minced, salt, pinto beans, rinsed and drained, hominy, rinsed and drained, masa harina, divided or 3/4 cup cornmeal, canola oil, shredded monterey jack pepper cheese, reduced-fat sour cream, low-sodium salsa, whole wheat hamburger buns, toasted

poblano chiles , roasted and peeled, frozen seasoned corn and black beans, thawed, monterey jack cheese, shredded, salsa , of your choice, soft breadcrumbs (use dense, chewy bread for the best crumbs), cornmeal, garlic salt, butter, melted

butter or 2 tbsp margarine, poblano chiles, seeded and chopped, onion, chopped, whole kernel corn (frozen ), cream-style corn, eggs, milk, monterey jack pepper cheese, shredded, white corn tortilla chips , crush, salt

poblano chiles (about 5 oz each), dried mexican oregano, fennel seeds, dried crushed red pepper, extra-virgin olive oil, garlic, finely chopped, canned crushed tomatoes, beef broth, tomato paste, kosher salt and freshly ground black pepper, cornstarch, kosher salt, freshly ground black pepper, four 8-oz rib eye steaks (each about 1-inch thick ), vegetable oil, for brushing

poblano chile, diagonally sliced green beans (about 1/2 lb), fresh corn kernels (about 2 ears ), chopped spinach, tomatoes, halved, cumin-lime vinaigrette, sliced green onions, chopped fresh cilantro, freshly ground black pepper (optional)

poblano chile, fresh cilantro, tequila blanco, pineapple juice, fresh lime juice, agave nectar