SMART-CHOICE CHEESY BEEF POBLANO CASSEROLE
This quick and cheesy casserole is hearty with layers of rice, roasted poblano chiles and shredded beef flank steak.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Blend first 5 ingredients in blender until smooth.
- Layer half each of the rice, chiles, meat, egg mixture and shredded cheese in 2-qt. casserole sprayed with cooking spray. Repeat layers.
- Bake 30 min. or until center is set.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 170 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
CHEESY BEEF POBLANO BAKE
We started with leftover shredded cooked beef and rice to create this creamy layered dish packed with flavor. It's a great way to use up leftovers.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Blend first 5 ingredients in blender until smooth.
- Layer half each of the rice, chiles, meat, egg mixture and shredded cheese in 2-qt. casserole sprayed with cooking spray. Repeat layers.
- Bake 30 min. or until center is set.
Nutrition Facts : Calories 350, Fat 22 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 190 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
CHEESY POBLANO SLIDERS
Take juicy beef sliders to the next level by pairing them with an irresistible cheesy topping inspired by Mexican rajas con crema. Pretzel slider buns have the perfect amount of structure to stand up to the gooey, decadent sauce studded with blistered poblano peppers and onions.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 9 sliders
Number Of Ingredients 13
Steps:
- Roast the poblanos over an open flame or under the broiler, turning as necessary, until charred all over, about 8 minutes. Place in a medium bowl and cover with a plate to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin, remove the seeds and stems and discard. Slice the poblanos into thin strips. Set aside.
- Set an oven rack as close as possible to the broiler. Heat the broiler to high.
- Heat the vegetable oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and cook until slightly softened and fragrant, about 30 seconds. Stir in the poblanos and cook until everything is very soft, about 5 minutes. Stir in the crema and Oaxaca cheese and cook until the cheese is just melted. Reduce the heat to low, season with 1 teaspoon salt and keep warm.
- Combine the melted butter, chipotle powder and 1 teaspoon salt in a small bowl. Split the slider buns, put on a baking sheet cut-side up and brush evenly with the butter mixture. Broil until golden around the edges, about 2 minutes. Transfer to a serving platter.
- Place the beef patties on the baking sheet and season generously with salt and pepper. Broil to desired doneness, about 4 minutes for medium.
- Put a patty on each bottom bun. Spoon some of the poblano sauce over each and top with a tomato slice and cilantro leaves. Close the sliders with the top buns.
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