Poblano Pepper recipes
Please share if you have any great recipes using this delicious chile pepper. I've used it for fajitas, replacing the bell peppers i used to use. So help me out, share your great recipes, thanks a bunch!
Ok, beyond the chile relleno, I make a layered gratin with crispy toasted corn tortilla wedges, roasted and peeled poblano strips simmered with diced fresh or canned tomatoes, onions and garlic, and a rich cheese sauce, with Jack and cheddar and Queso blanco sprinkled over the top, then baked. Not so much for summer weather, but great for a winter supper or party.
The roasted and peeled strips make a nice topping for cheeseburgers also, better than roasted red peppers, imo. I like diced, roasted and peeled poblanos sauteed with onions and folded into grits as a side for eggs, or anything you serve grits with. Poblanos make a good base for salsa verde with tomatillos, and are delicious with fresh pineapple. I use them in chicken chili or pork stew.
There's so many things you can do with these wonderful peppers. I'm sure you'll find a bunch of great ideas at the link ghg provided as well.
Poblano strips (after roasting and peeling) are often called 'rajas' (which just means strips). The y are often served in cream or cream sauce. There's even a canned 'cream of poblano' condensed soup.
Corn and Pepper Frittata
1 small white onion, chopped
1 medium poblano pepper, chopped
1/2 jalapeno or other hot green pepper, chopped
2 ears sweet corn
1 cup sharp white cheddar, grated
3 scallions, sliced
3 Tbsp extra virgin olive oil
salt and pepper to taste
salsa verde (recipe below)
In a medium saute pan, saute the onion and poblano and jalapeno peppers in 2 Tbsp of the olive oilwith a pinch of salt over low heat for about 7 minutes or until the onions and peppers have softened. Meanwhile, cut the kernals from 1 ear of corn and reserve. Grate the othe rear over a bowl to create corn "milk". Crack all the eggs directly into the bowl iwth the "milk" and vigorously whisk them together (this will make the eggs fluffy). Add some salt and pepper to the eggs to taste and set aside. Add the corn kernals to the oonion and pepper mixture and saute for about 1 minute. If necessary, add the last Tbsp of oil to the pan (if it looks dry) and swirl the oil around the pan. Increase the heat to medium and add the egg mixture to the pan. Add the cheddar and stir all of the ingredients around, spreading them evenly throughout the egg mixture. Place the scallions on top and gently pat down the egg. Cover and let cook for about 2 minutes. Meanwhile, preheat the broiler. Transfer the pan (uncovered) to the broiler and let cook untikl the top gets a little brown and the eggs are cooked through. If the top is brown but the eggs aren't quite done, put the cover back on the pan and let it sit on the stove top (with no burners on). The heat will continue to cook the eggs. When done, cut the frittata into pieces like a pie. Serve with a dollop of salsa verde.
1/2 cup cilantro
1/2 cup parsley leaves
1 Tbsp capers
1/2 lime, juiced
1/2 jalapeno or other hot green pepper, roughly chopped
1 clove garlic, quartered
1/3 cup extra virgin olive oil
Wash and dry the herbs. Put all ingredients except the olive oil into the food processor and pulse several times. Leaving hte food processor running, slowly add the olive oil and puree to desired consistency. The flavors will become more intense as the salsa verde sits and melds.
This Rick Bayless recipe is mighty tasty, too. And easy.
Puebla-style rice (arroz a la poblana)
2 Tbsp vegetable oil
1 cup long grain rice
1 onion, finely chopped
2 cups chicken or vegetable stock or water
salt to taste
3 fresh poblano chilies, roated, peeled, seeded and cut into strips
1 cup fresh or frozen corn kernals
3/4 cup crumbled queso fresco or feta or farmers cheese
Heat the oil in a pot over moderate heat and saute the rice and onion, stirring frequently until the onion is tender, about 5 minutes. Add the remaining ingredients and bring to a simmer. Reduce the heat to low and simmer covered for 15 minutes. Remove from the heat and let sit covered for 10 mintues. Fluff with a fork and serve.
I actually sauteed the onion and rice in a skillet then put it in my rice cooker and cooked it that way. I also used 1 1/3 cup rice and 2 1/2 cups chicken broth.
I found one for grilled stuffed polanos that I have made several times. It always gets rave reviews. I got it from the Egghead forum (Big Green Egg). The smoky flavors are probably what sets it over the top but I'm sure it would still be delicious using food cooked on gas or on a regular charcoal grill. I have also used pork chops in place of the chicken and Big Jim peppers in place of the poblanos. Both versions were wonderful.
2 med onions, chopped and sautéed in butter until soft
2 whole chicken breast, lightly grilled, cut in small cubes
2 C Monterey jack cheese, grated
2 C cut corn
1 Jalapeno chile, finely chopped (optional)
1 Roast and peel the chiles . Make a slit in the side of each chile and remove the seeds, but not the stems. Combine the stuffing ingredients thoroughly and stuff evenly into the chiles.
2. Preheat the oven or Egg to 350*F. Place the stuffed chiles in an ungreased baking dish, add a little water in the bottom of the dish, and back for 30 minutes.
3. Top the chiles with the remaining cheese and return them to the oven or Egg to melt the cheese, Serve with a dollop of salsa
Makes 2 C
1 ½ pounds tomatoes, cored, seeded and cut into ½- inch dice
¼ C finely chopped onion
¼ C chopped cilantro
1 jalapeno or Serrano chile, seeded, deveined, and finely chopped
3 tbs fresh lime juice
Salt and pepper, to taste
Mix all the ingredients together and let stand a least half an hour befor serving. Use within 24 hours
Recipe source: The Terra Cotta Cookbook by Donna Nordin