766 fresh poblano chile Recipes

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

vegetable oil, lean pork, in small cubes, chopped onion (1/2 medium onion), corn, freshly scraped from ear is preferred (1 ear fresh corn), poblano chile, seeded and thinly sliced (for spicier use greener poblanos, for sweeter use red-ish poblanos), sliced zucchini (1 small zucchini), tomato puree, chicken stock, ripe avocado, peeled, seeded, and diced, grated parmesan cheese, salt , to taste, fresh cilantro stem, for garnish

vegetable oil, lean pork, in small cubes, chopped onions (1/2 medium onion), corn, freshly scraped from ear is preferred (1 ear fresh corn), poblano chile, seeded and thinly sliced (for spicier use greener poblanos, for sweeter use red-ish poblanos), sliced zucchini (1 small zucchini), tomato puree, chicken stock, ripe avocado, peeled, seeded, and diced, grated parmesan cheese, salt , to taste, fresh cilantro stems, for garnish

whole milk, eggs, unsalted butter, melted, cooled, fine sea salt, all purpose flour, melted butter, corn oil, chopped white onions, fresh shiitake mushrooms, stemmed, caps thinly sliced, minced freshepazote or fresh cilantro, chopped garlic, fresh poblano chiles, unsalted butter, chopped white onion, garlic clove, minced, all purpose flour, warm whole milk, whipping cream, coarsely grated queso manchego * or muenster cheese (about 4 oz), corn oil, fresh corn kernels, fresh cilantro sprigs

fresh poblano chiles (4 1/2x3 inch), monterey jack cheese, shredded, mexican blend cheese, shredded, ricotta cheese, garlic cloves, finely chopped, ground cumin, green giant frozen spinach, thawed, squeezed to drain, pillsbury golden layers butter tastin refrigerated biscuits (10 biscuits), old el paso mild enchilada sauce, fresh guacamole , if desired (optional), sour cream , if desired (optional)

fresh poblano chiles (8 large), coriander seeds, whole allspice or 1/8 tsp ground allspice, mild olive oil, white onion, chopped (1 cup), garlic cloves, chopped, coarsely chopped cilantro, reduced-sodium chicken broth, heavy cream

fresh poblano chiles (about 5), onions , cut lengthwise into 1/4-inch strips, vegetable oil, yukon gold potatoes, heavy cream, whole milk

fresh poblano chiles (1 lb.), monterey jack cheese, coarsely grated (2 1/2 cups), tomatoes, coarsely chopped, water, chopped white onion, garlic cloves, distilled white vinegar, sugar, dried oregano, corn oil or 2 tbsp other vegetable oil, corn oil or other vegetable oil, eggs, separated, all-purpose flour

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 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 (sometimes called pasilla chiles), vegetable oil, chopped onion, grain white rice, whole cumin seeds, canned chicken broth, salt, black pepper, butter, fresh medium shrimp, shelled and deveined, tails removed, fresh scallops (if using large sea scallops, quarter them), fresh squeezed lime juice, ground cumin, ground coriander seed, dried mexican oregano, crumbled, fresh grated lime zest, sized fresh, red , ripe tomatoes, chopped, with juices, cotija cheese (mexican aged cow s milk cheese), crumbled, fresh cilantro , tough stems removed, leaves chopped (reserve a few whole sprigs with leaves intact for garnish), grated monterey jack cheese , to taste

fresh poblano chile (2 to 3), boneless chicken breast halves, with or without skin (1 1/2 lb), olive oil, onion , halved lengthwise,then sliced lengthwise 1/4 inch thick, creme fraiche or 1/4 cup sour cream

fresh poblano chiles (2 to 3), boneless chicken breast halves (1 1/2 lb total), with or without skin, olive oil, white onion , halved lengthwise, then sliced lengthwise 1/4 inch thick, creme fraiche or sour cream

whole ripe avocados, peel into 1- inch cubes, red onion, peeled and julienned, fresh poblano chile , roasted, seeded, peeled and julienned, fresh cilantro, chopped, seasoned rice wine vinegar, olive or peanut oil, red pepper flakes optional, salt , to taste, pine nuts , roasted, fresh sage , firmly packed, olive oil, garlic chopped, salt, lemon, juiced, fresh, mild goat cheese optional

chicken broth or water, saffron threads, onions, garlic cloves, spanish chorizo links (about 6 oz total ), vine-ripened tomatoes, whole jumbo quail (6 to 8 oz each), freshly ground black pepper, unsalted butter, corn or canola oil, extra-virgin olive oil, ground cumin, crumbled dried oregano, fresh or dried bay leaves, fresh poblano chiles, fresh cilantro leaves, lime wedges, polenta or rice

red potatoes (4 to 6 large), fresh poblano chiles (4 to 5 large), vegetable cooking spray, chopped onion, garlic, minced, dried oregano, ground cumin, salt, pepper, chopped fresh cilantro

olive oil, fresh poblano chiles,* seeded, chopped (about 1 1/2 cups), skinless boneless chicken breast halves or cutlets, cut crosswise into 1/2-inch-thick strips, ground cumin, chili powder, bottled red taco sauce, frozen mixed white and yellow corn kernels, thawed, patted dry, burrito-size flour tortillas, grated four-cheese mexican blend or queso fresco (about 8 oz), chopped fresh cilantro

red-skinned potatoes, olive oil, fresh poblano chiles, seeded, peeled, chopped (about 4 cups), onion, sliced, whipping cream, whole milk, garlic clove, grated gruyere cheese (about 10 oz)