CHILI-STUFFED POBLANO PEPPERS
While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. -Lorrie Grabczynski, Commerce Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions., Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes., With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.
Nutrition Facts : Calories 496 calories, Fat 30g fat (11g saturated fat), Cholesterol 134mg cholesterol, Sodium 913mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 40g protein.
STUFFED POBLANO PEPPERS
Is this an accidental tribute dish for Bobby Flay or really one of my favorite new side dishes? The answer is: yes. Both are true. I started stuffing poblano peppers over the summer and found myself making the dish time and time again. Each time the recipe would change a little, grow, evolve. But the ingredients stayed basically the same. Poblanos are known for their heat, but are rarely celebrated for their glorious floral notes and great texture. This dish brings those lesser-known qualities to the forefront. This dish will blow the lid off the sweet potatoes and Brussels sprouts at the holiday table. May as well get rid of the green bean casserole because this is where it's at for Christmas 2015!
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
- Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
- In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
- Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
- In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
- Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.
CHILI-STUFFED POBLANO PEPPERS
Serving Suggestion: Serve with corn bread and chunky salsa poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and dont touch your eyes
Provided by bugsbunnyfan
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler. Bring 2 quarts water to a boil in 3-quart saucepan. Meanwhile, cook ground beef in large nonstick skillet over medium-high heat 5 to 6 minutes or until no longer pink.
- Meanwhile, cut peppers in half lengthwise; remove stems and seeds. Add 4 pepper halves to boiling water; cook 3 minutes or until bright green and slightly softened. Remove and drain upside down on plate. Repeat with remaining 4 halves. Set aside.
- Add beans, tomatoes and Mexican seasoning to ground beef. Cook and stir over medium heat 5 minutes or until mixture thickens slightly.
- Arrange peppers, cut side up, in 13X9-inch baking dish. Divide chili mixture evenly among peppers; top with cheese. Broil 6 inches from heat 1 minute or until cheese is melted. Serve immediately.
CHILES EN NOGADA (STUFFED POBLANO CHILE PEPPERS)
A savory/sweet stuffing of chicken, raisins, walnuts, sugar and spices fills these chile peppers with flavor. Topped with a creamy goat cheese sauce and garnished with fresh chopped cilantro, this dish is a treat for both eyes and palette. Muy sabroso (very flavorful)!
Provided by Lucy Loo
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 23
Steps:
- Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.
- In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.
- Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.
- To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.
Nutrition Facts : Calories 942.3 calories, Carbohydrate 30.3 g, Cholesterol 152.9 mg, Fat 81 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 31.4 g, Sodium 375.2 mg, Sugar 18.7 g
POBLANOS STUFFED WITH CHIPOTLE TURKEY CHILI
As an emergency room doctor, I stay pretty busy. But when I'm home, I enjoy cooking dishes that are healthy yet full of flavor. Using two varieties of peppers in this dish really punches up the taste. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Meanwhile, in a large nonstick skillet over medium heat, cook the turkey, onion and garlic in oil until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder and pepper; heat through. Remove from the heat; stir in 2 tablespoons cilantro. Set aside., Preheat oven to 375°. Peel off and discard charred skins from poblanos. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1/2 cup turkey mixture., Place peppers in a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Sprinkle with remaining cilantro. Serve with sour cream.
Nutrition Facts : Calories 539 calories, Fat 28g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 1180mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 7g fiber), Protein 38g protein.
More about "cin chili stuffed poblano peppers recipes"
KETO MEXICAN CHEESE & CHICKEN STUFFED POBLANO …
From wholesomeyum.com
10 BEST MEXICAN STUFFED POBLANO PEPPERS RECIPES
From yummly.com
STUFFED POBLANO CHILE PEPPERS RECIPE - PILLSBURY.COM
From pillsbury.com
CHICKEN STUFFED POBLANO PEPPERS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CREAM CHEESE STUFFED POBLANO PEPPERS RECIPE - CHILI …
From chilipeppermadness.com
CAJUN SHRIMP STUFFED POBLANO PEPPERS RECIPE - CHILI …
From chilipeppermadness.com
CIN CHILI STUFFED POBLANO PEPPERS : RECIPES - COOKING …
From cookingchanneltv.com
Servings 6Total Time 4 hrs 40 minsCategory Side-DishPublished 2012-05-08
8 STUFFED POBLANO PEPPER RECIPES TO TRY ASAP | ALLRECIPES
From allrecipes.com
POBLANO CHILES STUFFED WITH PICADILLO - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
BOBBY FLAY STUFFED POBLANO PEPPERS
From healthiestfoodrecipes.com
STUFFED PABLO PEPPERS BEST RECIPES
From findrecipes.info
QUINOA-STUFFED POBLANO CHILES RECIPE | MYRECIPES
From myrecipes.com
STUFFED POBLANO PEPPERS - DINNER AT THE ZOO
From dinneratthezoo.com
10 BEST STUFFED POBLANO PEPPERS GROUND BEEF RECIPES | YUMMLY
From yummly.com
CIN CHILLI STUFFED POBLANO PEPPERS - FOODNETWORK.CO.UK
From foodnetwork.co.uk
CHILI-STUFFED POBLANO PEPPERS - COOKING WITH JILL
From cookingwithjill.com
STUFFED POBLANO PEPPERS WITH ANCHO CHILI | SIMPLY ORGANIC
From simplyorganic.com
CHILI STUFFED POBLANO PEPPERS - FRESH FIT KITCHEN
From freshfitkitchen.com
STUFFED POBLANO PEPPERS | THE RECIPE CRITIC
From therecipecritic.com
CHILI STUFFED POBLANO/ANAHEIM PEPPERS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
MEXICAN STUFFED POBLANO PEPPERS • YOU SAY POTATOES
From yousaypotatoes.com
STUFFED POBLANO CHILE PEPPERS - FORKS OVER KNIVES
From forksoverknives.com
WHAT CAN I MAKE WITH POBLANO CHILES? 10 EASY RECIPES.
From mexicanplease.com
BEAN STUFFED POBLANO PEPPERS WITH ANCHO-GUAJILLO CHILE SAUCE
From mexicanmademeatless.com
POBLANO PEPPER BEEF CHILI RECIPE-BUTTER YOUR BISCUIT
From butteryourbiscuit.com
POBLANO PEPPERS HEAT INDEX BEST RECIPES - FINDRECIPES.INFO
From findrecipes.info
STUFFED POBLANO CHILE PEPPERS - CLEAN EATING
From cleaneatingmag.com
CACIQUE® CHORIZO STUFFED POBLANO PEPPERS | CACIQUE® INC.
From caciquefoods.com
POBLANO CHILIS STUFFED WITH SHREDDED HASH BROWNS RECIPE
From foodnewsnews.com
CIN CHILI STUFFED POBLANOS RECIPE. - CIN CHILI & COMPANY
From cinchili.com
CIN CHILI STUFFED POBLANO PEPPERS – RECIPES NETWORK
From recipenet.org
POBLANO PEPPERS STUFFED WITH RICE AND CHEESE | CAROLINA® RICE
From carolinarice.com
CHILI STUFFED POBLANO PEPPERS RECIPE - FIT MEN COOK
From fitmencook.com
CIN CHILI STUFFED POBLANOS | STUFFED POBLANOS, CIN CHILI, RECIPES
From pinterest.com
PORK CHILI ’N’ CHEESE STUFFED POBLANOS RECIPE - HELLOFRESH
From hellofresh.com
STUFFED POBLANO PEPPERS WITH CILANTRO LIME CAULIFLOWER RICE
From whipandwander.com
STUFFED POBLANO CHILI PEPPERS - FOODNESS GRACIOUS
From foodnessgracious.com
POBLANO PEPPERS BEST RECIPES
From findrecipes.info
CHILI CHEESE-STUFFED POBLANO PEPPERS - ENJOY LIFE FOODS
From enjoylifefoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love