Cheesy Roasted Poblano Peppers Recipes

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CHEESY ROASTED POBLANO PEPPERS WITH HOMEMADE REFRIED BEANS AND ENCHILADA SAUCE



Cheesy Roasted Poblano Peppers with Homemade Refried Beans and Enchilada Sauce image

Provided by Pam

Number Of Ingredients 7

Refried beans (click link up above for the recipe)
Enchilada sauce (click link up above for the recipe)
5 poblano peppers
Monterey Jack cheese (shredded)
Cilantro (chopped)
Sour cream (if desired)
Avocado (if desired)

Steps:

  • Make the refried beans - click up above for the recipe link.
  • Make the red enchilada sauce - click up above for the recipe link.
  • Preheat the oven to the broiler.
  • Clean the poblano peppers and carefully slit them down the center lengthwise (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the peppers on top.
  • Place into the oven and broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.
  • Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray. Pour a bit of the enchilada sauce into the bottom of the pan. Place the roasted poblanos in the pan cut side up.
  • Spoon some refried beans down the center of each poblano pepper then place a little bit of shredded cheese on top of the beans. Gently Squeeze the pepper closed. Cover the peppers with more enchilada sauce, to taste. Sprinkle a little more cheese over the top of the peppers.
  • Cover with tin foil then place into the oven and bake for 25 minutes. Remove the foil and continue baking for additional 5 minutes or until the cheese is melted. Remove from the oven and sprinkle the top with cilantro. Serve with sour cream and diced avocado, if desired. Enjoy.

CHEESY ROASTED POBLANO PEPPER SOUP



Cheesy Roasted Poblano Pepper Soup image

A hearty soup that comes together in just minutes. It can be made with chicken or without for a vegetarian version.

Provided by Pam

Number Of Ingredients 13

2 Tablespoons butter
1/2 medium onion, diced
1 clove garlic, minced
1-1/2 cups cooked chicken, diced (optional)
1 medium tomato, diced (optional)
1 teaspoon cumin
1 cup chicken stock (use vegetable broth for vegetarian)
1 teaspoon salt
1/4 cup all purpose flour
2 cups half and half
2-3 medium poblano peppers, roasted and diced
pepper (to taste)
5 ounces sharp white cheddar cheese (shredded)

Steps:

  • Melt butter in medium sauce pan over medium heat.
  • Add onions and cook 8-10 minutes, or until tender.
  • Add garlic and cook 1-2 minutes, or until fragrant.
  • Add tomato, chicken, cumin, salt, pepper, poblano peppers and stock and simmer for 8-10 minutes.
  • Whisk flour into half and half and add slowly to pan, stirring constantly until thickened.
  • Add cheese and stir until melted and incorporated.
  • Garnish individual servings as desired with tortilla strips, cilantro, additional grated cheese and poblano pepper.

CHEESY POBLANO SLIDERS



Cheesy Poblano Sliders image

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

2 poblano peppers
1 tablespoon vegetable oil
1/2 white onion, thinly sliced
2 cloves garlic, chopped
1/4 cup Mexican crema
4 ounces Oaxaca cheese, cubed
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, melted
1 teaspoon chipotle chile powder
One 11-ounce package pretzel slider buns
1 pound ground beef, divided into 9 patties (1.5 to 2 ounces each)
2 plum tomatoes, sliced
1 cup cilantro leaves

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.

CHEESY ROASTED POBLANO PEPPERS



Cheesy Roasted Poblano Peppers image

Cheesy Roasted Poblano Peppers are filled with creamy Tex Mex rice and veggies and topped with melty cheese.

Provided by HWC Magazine

Categories     Mains

Time 45m

Number Of Ingredients 13

4 whole Poblano peppers
1 tbsp Olive oil
1 small Onion (diced)
2 Sweet potato (peeled and diced into cubes)
3 cups Brown rice (cooked)
15 oz Black beans (canned drained and rinsed)
1 cup Corn (frozen thawed or fresh cooked cut off the cob)
2 tbsp Taco Seasoning ((or 2 teaspoons cumin, 1.5 teaspoons chili powder, ¼ teaspoon garlic powder, and 1/2 teaspoon oregano))
Salt and Pepper (to taste)
3 tbsp Cream cheese (light (or can use vegan cream cheese if need dairy free/vegan))
1 cup Salsa
1 cup Cheese (shredded cheddar or colby jack)
Cilantro ((optional) garnish)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C)
  • Roast clean and dry poblano peppers directly on top of cooktop electric, gas or BBQ grill. Turn once charred on each side. They will look black. Don't worry this is perfect.
  • Now placed your charred roasted poblano peppers in a bowl and cover with plastic wrap so that it can cool and do its magic steam process to make the peppers easier to peel.
  • Gently peel the charred roasted poblano peppers. Do not run them under water. Instead, use your hands or please use a paper towel to remove the skin. Cut a slice diagonally on the side being careful not to cut all the way through. Just enough to make a peek hole to place your delicious stuffing inside and then remove the seeds.
  • In a large frying pan or wok, add your olive oil, onion and stir fry just until translucent and then add your diced sweet potatoes. Add 2-3 tablespoons of water and place a lid on your pan for about 2 minutes and then remove lid and finish to cook until your sweet potatoes are just cooked and can piece with a fork. The water in the pan should be by evaporated now.
  • Add your cooked brown rice, black beans, corn, taco seasoning and salt and pepper to taste and toss well until well incorporated. Add the cream cheese and mix well. Take the rice mixture off the heat and set aside.
  • Spray a baking dish with a little cooking spray and then place the salsa on the bottom on the dish.
  • Stuff the cooked rice mixture into each of the prepared Poblano Peppers and place the stuffed poblano peppers on top of the salsa lined baking dish. Sprinkle grated cheese on top of the stuffed poblano peppers and bake for 15- 20 minutes or just until the cheese is melted (you can also broil for 2 minutes to save on time. Remove from oven.
  • Garnish with fresh cilantro if desired and enjoy!

Nutrition Facts : ServingSize 1 g, Calories 957 kcal, Carbohydrate 162 g, Protein 31 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 712 mg, Fiber 18 g, Sugar 8 g

ROASTED POBLANO CHEESY RICE



Roasted Poblano Cheesy Rice image

All credit for this recipe goes to Stacie at ChowMama (http://www.chowmama.com), one of my favorite sources of great recipes that are compatible with little eaters!

Provided by guatetaliana

Categories     White Rice

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons butter
1 1/2 cups onions, chopped (about 1/2 a large onion)
2 poblano peppers (or 3 if you like)
4 cups cooked white rice (or try brown for a healthier version)
1 lb low fat cottage cheese
8 ounces low-fat sour cream
2 cups cheddar cheese or 2 cups monterey jack cheese, shredded

Steps:

  • Roast the poblano peppers. Like the author of this recipe, I hold them over the flame on the stove using tongs (or just a fork!) and keep turning them until they're blackened. I put them into a paper bag and fold it over and wait for them to cool. Then I peel the skin off which is usually not too difficult if they're fully cooled.
  • Dice the poblanos.
  • Preheat oven to 350. In the meantime, melt butter in a large pan. When hot, saute onions until caramelized. Add poblanos and saute 2 minutes more, until peppers and onions are well mixed.
  • In a large bowl, mix the cooked rice with the onion/poblano mix. Add cottage cheese, sour cream, and 1 1/2 c shredded cheese.
  • Put seasoned rice in a buttered, oven safe casserole dish. Top with remaining 1/2 c shredded cheese. Bake until rice is warmed through and the cheese on top has melted and turned light brown.

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