STUFFED POBLANO CHILES ("CHILES RELLENOS")
Provided by Marcela Valladolid
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
- Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
- Arrange the chiles on a serving platter, spoon the sauce on top and serve.
BOCA-STUFFED BAKED POBLANOS
Roasted chiles stuffed with veggie crumbles, corn, cheddar and tomatoes? Yes, please! These BOCA-Stuffed Baked Poblanos are perfect for entertaining.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 8 servings.
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Cook and stir onions and garlic in hot oil in large skillet on medium heat 2 min. Stir in next 6 ingredients; cook 10 min., stirring occasionally. Discard bay leaf. Stir 3/4 cup cheese into tomato mixture; spoon into chiles.
- Place, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
- Bake 15 min. or until chiles are heated through (160ºF) and cheese is melted. Sprinkle with cilantro.
Nutrition Facts : Calories 190, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 15 g
STUFFED POBLANOS WITH ROASTED CORN
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
- Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
- Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
- Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
- Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.
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
EASY STUFFED POBLANOS
My partner adores these saucy stuffed peppers-and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. -Jean Erhardt, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.
Nutrition Facts : Calories 312 calories, Fat 13g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1039mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
STUFFED POBLANOS
Smaller and spicier than their bell-pepper cousins, poblanos are good for stuffing. The cornmeal, black beans, cheese, and aromatics make the perfect filling.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
- In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
- Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
- Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes. Serve with roasted cauliflower, if desired.
Nutrition Facts : Calories 327 g, Fat 10 g, Fiber 10 g, Protein 17 g
STUFFED CHEESE POBLANOS
Enjoy these cheese stuffed poblanos that are served with tomato sauce - a flavorful Mexican side dish!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350F. Meanwhile on a gas stove on high or skillet heat chiles directly on flame until charred. Keep in plastic bag for 5 minutes. Peel chiles under cold water.
- Open on one side, remove seeds. Fill each poblano with 3 strips of the cheese. Sprinkle about 2 tablespoons shredded mozarella cheese on each chile. Place in 9x13-inch glass baking dish.
- Bake chiles 15 to 20 minutes or until cheeses are melted and chiles are soft.
- Meanwhile, make tomato sauce. Place all sauce ingredients in food processor bowl or blender; process until smooth. Pour sauce into 2 quart saucepan. Cook over medium high heat about 15 minutes or until sauce is slightly reduced and dark red.
- To serve, place tomato sauce on plate; top with stuffed poblano chile. Drizzle with mexican style cream.
Nutrition Facts : Calories 270, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 11 g, TransFat 0 g
OVEN-BAKED STUFFED POBLANOS
I got this recipe from my 2004 Kraft Kitchens Calendar. I haven't made it because I don't like peppers, but hopefully, some of you will enjoy it!
Provided by hkcurry
Categories Cheese
Time 40m
Yield 6 peppers, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in medium saucepan over medium heat.
- Add onion and garlic and cook for 2minutes, stirring frequently.
- Add tomatoes, ham, corn and bay leaf. Stir. Cook for 10 minutes, stirring occasionally.
- Remove bay leaf and discard.
- Season mixture with salt to taste.
- Fill each pepper with 1/4 cup of the tomato mixture and 1/4 cup of cheese.
- Place, filled side up, in single layer on greased baking dish.
- Bake at 350* for 15 minutes or until cheese is melted.
- Garnish with Breakstone's or Knudsen sour cream just before serving.
- If you are unsure how to roast peppers, here are the instructions: Broil until skins are charred or covered with black blisters, turning occasionally. Place them in a sealable sandwich bag and seal. Let them stand for 10 minutes. Remove from bag and rinse with cold water. Remove peels being careful not to break skin. To remove seeds, cut a vertical slit and take out the small seed clusters.
Nutrition Facts : Calories 403.6, Fat 22.4, SaturatedFat 9.3, Cholesterol 53.2, Sodium 705.3, Carbohydrate 35, Fiber 7.1, Sugar 7, Protein 22.1
OVEN-BAKED STUFFED POBLANO PEPPER RECIPE
Impress your guests with our Oven-Baked Stuffed Poblano Pepper Recipe! In less than an hour, this stuffed poblano pepper recipe can be enjoyed by all.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Heat oil in medium saucepan on medium heat. Add onions and garlic; cook 2 min., stirring frequently. Add tomatoes, corn, ham and bay leaf; stir. Cook 10 min., stirring occasionally. Remove and discard bay leaf.
- Fill peppers with tomato mixture; top with cheese. Place, filled sides up, in single layer in shallow baking dish sprayed with cooking spray.
- Bake 15 min. or until cheese is melted and peppers are heated through.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
STUFFED AND BAKED POBLANO CHILES
These could be a heavy side dish, but we like them as the main course with a side of spanish rice and a salad. Feel free to make changes to suit your taste - this is fairly flexible. The filling also makes a good stuffing for zucchini! Prep time does NOT include roasting the chiles.
Provided by Kevlarturtle
Categories Black Beans
Time 45m
Yield 4 as a main dish
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Remove stems and seeds carefully from roasted chiles. Try to keep the chiles as intact as possible.
- In a medium bowl, combine corn and beans, shredded cheese and salsa. Stir to mix thoroughly. Fill each hollowed out pepper with stuffing and place in a shallow baking dish.
- In a small bowl, combine bread crumbs, cornmeal and garlic salt. Pour in melted butter and mix thoroughly with a fork until it is uniformly moistened. Sprinkle crumb mixture over chiles.
- Bake for 20-25 minutes or until crumb topping is golden brown.
Nutrition Facts : Calories 318.4, Fat 20.3, SaturatedFat 12.4, Cholesterol 55.4, Sodium 497.5, Carbohydrate 21.7, Fiber 2.5, Sugar 6, Protein 14.7
CRUNCHY TACO STUFFED POBLANOS
Poblano chiles are even more delicious when stuffed with a cheesy enchilada filling!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- In 10-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in 1 cup of the milk, the hot water, sauce mix and uncooked rice (from Hamburger Helper box). Heat to boiling, stirring occasionally.
- Reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until rice is tender. Meanwhile, heat oven to 350°F.
- Cook chiles directly on grate of gas stove about 5 minutes, turning with tongs or fork to cook all sides of skin OR heat heavy cast-iron skillet over medium-high heat; place chiles in pan, turning to cook skins evenly. Place chiles in food-storage plastic bag 5 minutes. Peel chiles under cold water. Open on one side; remove and discard seeds.
- Fill each chile with rice mixture. Place in ungreased 13x9-inch glass baking dish.
- Bake 13 to 15 minutes or until chiles are soft. Meanwhile, stir remaining milk and topping mix in bowl. Top baked chiles with topping mixture, and sprinkle with corn chips (from Hamburger Helper box).
Nutrition Facts : Calories 310, Carbohydrate 33 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 17 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 5 g, TransFat 1/2 g
JUAN DIEGO MICHEL'S CHEESE-STUFFED POBLANOS
Yield Makes 8 (main course) servings
Number Of Ingredients 13
Steps:
- Preheat broiler.
- Broil tomatoes, onion, and garlic in a foil-lined shallow baking pan 2 to 3 inches from heat, turning frequently, until lightly charred on all sides, about 5 minutes for garlic, 12 to 15 minutes for onion and tomatoes (flesh should be soft). Alternatively, char vegetables in a hot well-seasoned griddle or cast-iron skillet over moderate heat.
- Core tomatoes and peel garlic, then purée both with onion and salt in a blender until smooth (use caution when blending hot ingredients). Force through a large sieve into a bowl, discarding solids.
- Heat remaining 2 tablespoons oil in a wide 4-quart heavy pot over moderately high heat until just hot. Stir about 1/2 cup tomato sauce into oil (this reduces spattering) and, when bubbling vigorously, add remaining sauce and basil. Fry sauce, stirring occasionally, until thickened, about 10 minutes.
- Add grapes, plantains, and mangoes to sauce and simmer gently, uncovered, stirring occasionally, until sauce is thickened and fruit is tender but still intact, about 30 minutes. Season sauce with salt.
- While sauce is simmering, preheat oven to 350°F.
- Pour sauce over stuffed chiles and bake, covered with foil, until cheese is completely melted and sauce is bubbling, about 30 minutes.
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