Beef And Almond Stuffed Poblanos With Salsa Verde Recipes
CHORIZO STUFFED POBLANO PEPPERS
Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.
Provided by jiver
Categories Appetizers and Snacks Tapas
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
- Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
- Bake in preheated oven until peppers are tender, about 1 hour.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g
STUFFED POBLANO PEPPERS
My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.
Provided by Laura Trowbridge
Categories Main Dish Recipes
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
- Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.
Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g
BEEF AND ALMOND STUFFED POBLANOS WITH SALSA VERDE
My stripped-down version of chiles rellenos calls for stuffing seeded, raw poblano halves with spiced, almond-studded ground beef, then baking everything until the pepper flesh melts into a velvet pocket surrounding the fragrant meat. For a sauce, I make my favorite tomatillo salsa verde, though jarred green or red salsa would shave some time off the recipe.
Provided by Melissa Clark
Categories dinner, main course, side dish
Time 1h40m
Yield 8 first course servings, 4 to 6 main course servings
Number Of Ingredients 22
Steps:
- Heat oven to 375 degrees. Toss tomatillos, garlic, onion and jalapeño with oil. Arrange on a baking sheet. Roast until vegetables are golden and cooked through, about 20 minutes. Discard garlic skins. Transfer vegetables to blender. Add cilantro, lime juice and salt; puree until smooth. Taste, and adjust seasoning, if necessary. Set aside.
- Meanwhile, cut poblanos in half, lengthwise, slicing through stems; remove and discard seeds and veins from pepper cavities.
- To make filling, in a blender puree tomatoes, garlic and onion.
- Heat oil in a large skillet over medium-high heat. Add beef and cook, breaking it up with a fork, until browned, about 7 minutes. Stir in oregano, 3/4 teaspoon salt and pepper, and cook 1 minute. Pour in tomato sauce, broth, sugar, cinnamon stick, remaining 3/4 teaspoon salt and cloves. Simmer until most, but not all, of the liquid has evaporated, about 15 minutes. Stir in almonds.
- Fill cavity of each pepper with meat mixture. Transfer peppers to a baking dish, cut side up. Bake until peppers are soft, 30 to 40 minutes. Serve hot, topped with salsa verde.
Nutrition Facts : @context http, Calories 446, UnsaturatedFat 19 grams, Carbohydrate 17 grams, Fat 32 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 568 milligrams, Sugar 8 grams, TransFat 1 gram
BEEF AND ALMOND STUFFED POBLANOS WITH SALSA VERDE
Steps:
- 1. Heat oven to 375. Toss tomatillos, garlic, onion and jalapeno with oil. Arrange on a baking sheet. Roast until vegetables are golden and cooked through, about 20 minutes. Discard garlic skins. Transfer vegetables to blender. Add cilantro, lime juice and salt; puree until smooth. Taste, adjust seasoning, set aside. 2. Meanwhile, cut poblanos in half, lengthwise, slicing through stems; remove and discard seeds and veins from pepper cavities. 3. To make filling, in a blender puree tomatoes, garlic and onion. 4. Heat oil in a large skillet over medium-high heat. Add beef and cook, breaking it up with a fork, until browned, about 7 minutes. Stir in oregano, 3/4 teaspoon salt and pepper, and cook 1 minute. Pour in tomato sauce, broth, sugar, cinnamon stick, remaining 3/4 teaspoon salt and cloves. Simmer until most, but not all of the liquid has evaporated, about 15 minutes. Stir in almonds. 5. Fill cavity of each pepper with meat mixture. Transfer peppers to a baking dish, cut side up. Bake until peppers are soft, 30 to 40 minutes. Serve hot, topped with salsa verde.
BEEF AND ALMOND STUFFED POBLANOS WITH SALSA VERDE
Steps:
- 1. Heat oven to 375 degrees. Toss tomatillos, garlic, onions and jalapeno with oil. Arrange on a baking sheet. Roast until vegetables are golden and cooked through, about 20 minutes. Discard garlic skins. Transfer vegetables to blender. Add cilantro, lime juice, salet; puree until smooth. 2. Meanwhile, cut poblanos in half, lengthwise slicing through the stems. Remove and discard seeds. 3. To make filling, in a blender puree tomatoes, garlic, and onion. 4. Hear oil in a large skillet over medium-high heat. Add beef and cook, breaking it up with a fork until browned, about 7 minutes. Stir in oregano, salt/pepper and cook 1 minute. Pour in tomato sauce, broth, sugar, cinnamon stick, and cloves. Simmer until most, but not all of the liqutid has evaporated, about 15 minutes. Stir in almonds. 5. Fill the cavity of each pepper with meat mixture. Transfer peppers to a baking dish, cut side up. Bake until peppers are soft, about 30-40 minutes. Serve hot, topped with salsa verde.
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