CREAMY ROASTED POBLANO BAKED POTATOES
Creamy roasted potatoes aren't usually a better-for-you dish, but these are. They get their great flavor from poblano chiles and garlic.
Provided by My Food and Family
Categories Recipes
Time 1h14m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Prick potatoes in several places with fork. Bake 1 hour.
- Heat oil in large skillet on medium-high heat about 15 min. before potatoes are done. Add onions, chiles and garlic; cook and stir 5 min. or until onions are crisp-tender.
- Whisk Neufchatel and milk until smooth. Stir into skillet; simmer on medium-low heat 5 min. or until heated through, stirring frequently.
- Heat broiler. Split potatoes; top with cooking creme mixture and cheese. Broil 4 min. or until cheese is melted.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POTATO AND POBLANO GRATIN
Provided by Marcela Valladolid
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
- In a medium bowl, combine the poblano strips and corn.
- In a small bowl, mix together the half-and-half and crema.
- Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
- Let stand 10 minutes before serving.
- Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.
CREAMY ROASTED POBLANO BAKED POTATOES
Roasted poblanos. Baked potatoes. Shredded-cheese deliciousness. What's not to like? This creamy crowd-pleaser may well become your new go-to potato side.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Prick potatoes in several places with fork. Bake 1 hour.
- Meanwhile, heat oil in large skillet on medium-high heat about 15 min. before potatoes are done. Add onions and chiles; cook and stir 5 min. or until onions are crisp-tender. Add cream cheese spread and milk; cook and stir on medium-low heat 3 to 5 min. or until cream cheese is completely melted and sauce is heated through, stirring frequently.
- Heat broiler. Cut potatoes lengthwise in half; place, cut sides up, in 13x9-inch pan sprayed with cooking spray. Top potatoes with cream cheese mixture and shredded cheese. Broil, 4 inches from heat, 4 min. or until shredded cheese is melted.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
SWEET POTATOES WITH POBLANO BUTTER TOPPING
Multiply this basic recipe for sweet potatoes topped with zesty poblano soy butter, and serve a crowd. You can bake, steam, or cook the sweet potatoes in a microwave. Use a food processor or blender to prepare the soy spread, or simply mix the topping ingredients in a bowl. Regular butter can also be used.
Provided by mandalovesspagetti
Categories Side Dish Vegetables Sweet Potatoes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Pierce the sweet potato in several places with a fork.
- Roast the sweet potato in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours.
- Meanwhile, place the poblano pepper, soy butter, lime juice, and pepper in the bowl of a food processor. Process until well blended, about 1 minute. If not using immediately, place poblano-soy butter in a covered container and refrigerate up to 1 month.
- To serve, slice the sweet potato in half and spread with 1 tablespoon poblano butter.
Nutrition Facts : Calories 180.8 calories, Carbohydrate 14.1 g, Cholesterol 0.6 mg, Fat 11.1 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 127.6 mg, Sugar 3.2 g
MASHED POTATOES WITH ROASTED POBLANO CHILIES
Here it is! The best poblano mashies around! Another from my 2005 calendar, lol. **this freezes well**
Provided by Elmotoo
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Place 1/2c butter, garlic & chile in small, covered, ovenproof pot. Bake 1 hour.
- Rinse potatoes under cold water; cut into quarters. Place potatoes in a large pot. Add enough cold water to cover potatoes; add 1TB salt. Heat to a boil.
- Reduce heat and boil until potatoes are tender when poked with a thin paring knife; drain.
- Let potatoes stand uncovered 3-5 minutes, allowing liquid to steam off.
- Remove butter mixture from the oven. In food processor, puree mixture to a fine consistency. Add puree to potatoes. Add remaining 1/2c butter, cream, 1 tsp salt and pepper; mash until creamy.
Nutrition Facts : Calories 644, Fat 51.8, SaturatedFat 32.6, Cholesterol 142.4, Sodium 2673.5, Carbohydrate 42.6, Fiber 5.1, Sugar 2.4, Protein 6
CREAMY POBLANO MAC & CHEESE
Mac & cheese goes from ordinary to extraordinary with the addition of sautéed fresh vegetables and creamy poblano & queso soup. This crowd-pleasing casserole is incredibly good, easy to prepare and sure to earn rave reviews!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the butter in a 3-quart saucepan over medium-high heat. Add the onion and pepper and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
- Add the tomato and garlic to the saucepan and cook and stir for 1 minute. Season with the salt and black pepper.
- Stir in the soup and milk and heat to a boil. Remove the saucepan from the heat. Add the cheese and stir until melted. Stir in the macaroni. Sprinkle with the cilantro.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 28.6 g, Cholesterol 22.1 mg, Fat 9.9 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 419.8 mg, Sugar 3.1 g
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POBLANO BREAKFAST POTATOES - MEXICAN PLEASE
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- Dice up the potatoes into bite sized chunks, somewhere between 1/4" and 1/2" wide. Dice up the poblano and 1/2 onion into slightly smaller sized chunks (be sure to discard the poblano seeds.)
- In a mixing bowl combine the potatoes, poblano, 1/2 onion, 4 whole peeled garlic cloves, 2 tablespoons olive oil, 1 teaspoon salt, and freshly cracked black pepper. You can optionally add 1/2 teaspoon of hot chili powder.
- Spread the mixture into an even layer on a baking sheet. (I line the baking sheet with parchment paper for easier cleanup but cooking them directly on the pan will crisp them up more.)
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- Place the peeled and diced potatoes in a medium saucepan and cover with water. Cook at medium heat until they are cooked but still firm (about 15 minutes). Make sure to check from time to time, in order to not overcook the potatoes. Once done, drain the water and set aside.
- While you are cooking the potatoes, roast the peppers, either in an oven or over an open flame (if you have a gas stove) or under a broiler (if you have an electric stove). If using the broiler method, turn the setting to high and place the peppers on an aluminum covered baking sheet, then roast for about 3-4 minutes, making sure to turn the peppers to have an even roasting.
- Remove the peppers from the heat, cover with the aluminum foil, and let them steam for 3 more minutes. Remove the skins, then make a slit from the top to the bottom of the pepper and remove the seeds and veins. Cut the peppers into strips.
- Heat vegetable oil in a large skillet over a medium-high heat. Add the onion and cook until transparent (or, if you’re like me until they start becoming golden around the edges, this gives them more flavor).
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