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.
ROASTED EGGPLANT AND POBLANO DIP
What? Did I really mess with such a traditional recipe as baba ganouj? oh yeah I did! Turned out really tasty too! I
Provided by CHRISSYG
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 Degrees Farenheit, remove one clove of garlic from the head and place the rest of the head on a cookie sheet with the eggplant.
- Roast eggplant and garlic until both are soft, garlic will take about 15 minutes eggplant about 25 (estimate).
- Meanwhile, char the outside of the poblano peppers either over gas flame of your stove, on the grill, or under the broiler.
- Place charred peppers in a bowl covered with plastic wrap and allow to rest.
- Remove the roasted garlic from the skins and set aside.
- when cool enough to handle, remove skin and seeds from the roasted poblanos (please don't rinse them under water, if there's a few seeds or pieces of skin, it's FINE).
- remove eggplant from oven and split open. I find the easiest way to get the flesh out is to break it in half turn the cut side onto the cookie sheet and peel back the skin.
- Put the flesh into a colander or sieve to allow some of the moisture to drain.
- Place all of the ingredients in a food processor and blend to smooth. check taste and adjust salt/pepper/lime juice to your liking.
Nutrition Facts : Calories 214.9, Fat 15.2, SaturatedFat 2.1, Sodium 18.3, Carbohydrate 19.1, Fiber 7.5, Sugar 3.5, Protein 4.7
BROCCOLI AND POBLANO SOUP
This creamy soup if just a tad spicy thanks to the Poblano pepper and cayenne. It?s served with a dollop of sour cream and some fresh cilantro.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the drippings or oil in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, cayenne, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the broccoli and Poblano pepper and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme stems and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary, and adjust the consistency with water and seasoning with salt and pepper as needed.
- Serve hot with a dollop of sour cream, some cilantro and a sprinkle of cayenne pepper.
EGGPLANT POBLANO RECIPE
Provided by kathleentirpak
Number Of Ingredients 11
Steps:
- Cut the eggplants lengthwise into 4 pieces, then chop into 2 inch pieces. Rinse the eggplants, drain in a colander, pat dry with paper towels, and place in a large bowl. Sprinkle the eggplants with salt and turmeric to taste. Heat oil in a wok or a large heavy-bottomed pan. Add the red chiles, cook until they turn brown, and then remove chiles from pan. Add the onions and cook a few minutes, then add the poblano peppers and garlic, frying until the onion is slightly brown and the peppers are staring to brown. Add the eggplant and cook a few minutes, then add the garlic and cook about 1 minute. Add the tomato puree, and toss vegetables to coat. Cover and cook until eggplant is almost done. Uncover, add salt and soy sauce and cook at high for a few minutes. Garnish with green onions.
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