POBLANO SOUP
Steps:
- Broil Poblano and jalapeno pepper until charred on both sides. When the peppers are cool enough to handle, peel off the charred skin, and set aside.
- Melt butter in a medium-sized pot.
- Add onion and garlic. Saute for a few minutes.
- Add flour and salt and stir for a few more minutes.
- Add broth and whisk to combine.
- Remove seeds from the peppers, then dice. Add to the pot, along with the potatoes. If you'd like some texture in your soup, leave one of the chopped poblanos to add after you puree the other peppers in the soup.
- Stir in jalapeno pickling liquid and bring to a boil. Turn heat to low, cover, and cook for 30 minutes.
- Use a hand-held immersion blender to puree the soup. Stir in the reserved chopped Poblano, and cream before serving.
Nutrition Facts : ServingSize 1 servings, Calories 363 kcal, Carbohydrate 36 g, Protein 12 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 49 mg, Sodium 989 mg, Fiber 6 g, Sugar 6 g
CREAM OF POBLANO SOUP
Poblano peppers are a mild Mexican pepper and this soup showcases them beautifully! This is a delicious, rich soup that will transport you to old Mexico! Originally published in a 1995 newspaper food section, from Cavanaugh's Restaurant in Webster, Texas.
Provided by Leslie in Texas
Categories Peppers
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut three tortillas into ninths; place in food processor and chop until fine.
- Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
- Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
- Add butter and let it melt.
- Add tortilla-flour mixture to the pan and mix to form a roux.
- Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
- While stirring, slowly add broth, scraping down sides and bottom often.
- Add half and half, bring to a slow simmer and cook 7-10 minutes.
- Do not let soup come to a hard boil.
- Turn off heat and let cool a bit.
- Add chicken before serving.
- Top each serving with shredded cheese, diced poblano pepper and tortillas strips.
CORN AND CHEESE-STUFFED CREPES WITH POBLANO CREAM
Provided by Marcela Valladolid
Time 37m
Yield 8 to 10 crepes
Number Of Ingredients 15
Steps:
- Grease a 13-by-9-by-2-inch glass baking dish with butter. Set aside.
- For the crepe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle.
- Preheat oven to 350 degrees F.
- For the sauce: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the poblano chiles and cook for 1 minute to blend flavors. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer until reduced and the cream coats back of spoon, about 6 minutes. Cool mixture slightly then transfer to blender and process until smooth. Season the poblano sauce with salt and pepper, to taste. Return the sauce to the same skillet and keep warm over low heat until ready to serve.
- Heat a 10-inch-diameter non-stick skillet over medium-high heat. Brush the pan with oil (or spray with non-stick cooking spray). Add scant 1/4 cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 to 45 seconds until golden on the bottom, adjusting the heat, as necessary, to prevent burning, Using a spatula, turn the crepe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter.
- Stuff each crepe with 1/4 cup of grated cheese and transfer to the prepared backing dish, fitting them snugly into dish. Cove the pan with foil and bake until cheese melts, about 15 minutes.
- To serve: Arrange the crepes on a platter and pout the sauce on top. Garnish with corn kernels, Mexican crema and chopped cilantro.
CREAMY POBLANO SOUP
Make and share this Creamy Poblano Soup recipe from Food.com.
Provided by Cindi F.
Categories Mexican
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the broiler. Arrange the poblanos on a sheet pan, then position 4-6 inches under the broiler; cook until charred on all sides, turning every few minutes, about 8-12 minutes total. Transfer the poblanos to a bowl, cover tightly with plastic wrap. Let steam for 10 minutes the peel, seed and chop the peppers. Discard the skin, stems and seeds. Set aside. (Can do this one day before).
- Add the ground beef to a large pot over medium-high heat. Cook stirring often, until the fat is rendered and the beef has begun to brown, about 8-10 minutes. Using a slotted spoon, remove and set aside, leaving the fat in the pan.
- Add the leeks and cook, stirring occasionally about 5 minutes until softened. Add the minced garlic.
- Add the chopped poblanos, corn, and oregano and continue to cook until the corn has cooked through, about 5 minutes. Add a little olive oil if mixture seems dry.
- Add the chicken stock and cream cheese and simmer until the cheese melts and the flavors meld, about 5 minutes more.
- Stir in the cream and the cooked ground beef.
- Season to taste with salt and pepper.
- Simmer until the soup is warmed through and serve at once.
- Top with shredded monteray jack cheese before serving.
- Refrigerate any leftovers.
Nutrition Facts : Calories 579.2, Fat 41.5, SaturatedFat 21.5, Cholesterol 148.1, Sodium 472.9, Carbohydrate 26.2, Fiber 3.8, Sugar 6.1, Protein 27.8
CREAM OF POBLANO SOUP
A little bit spicy, creamy and green. This recipe was originally a modification of the Leek and Potato Soup recipe presented on Good Eats.
Provided by Bill Woodward
Categories Peppers
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onion and poblanos into small pieces.
- In a 6-quart saucepan over medium heat, heat the olive oil. Add the onions and poblanos and a heavy pinch of salt and sweat for 10 minutes. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft, approximately 30 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the half-and-half, buttermilk, salt and pepper.
POBLANO CHICKEN CHEESE SOUP
Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.
Provided by BracksFour
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
- Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
- Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
- Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 6.1 g, Cholesterol 108 mg, Fat 25.5 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 658.2 mg, Sugar 2.3 g
STUFFED POBLANO PEPPERS
My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.
Provided by Laura Trowbridge
Categories Main Dish Recipes
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
- Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.
Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g
CREAMY POBLANO SOUP
The first time I saw the soup, I thought No Way. It is green. But I did try it and now it is my favorite soup. It is on the spicy side, so mellow it with sour cream or remove jalapeno seeds if you want to.
Provided by Amateur Andrea
Categories Chicken Breast
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- In stock pot place chicken, bullion, carrots, celery and 10-12 cups water. Boil until chicken is done.
- While chicken is boiling blend the corn tortillas. Add flour, chili powder, cumin, coriander, salt, and pepper, blend until mix is consistency of corn meal. Set aside.
- Saute onion, poblanos, jalapeno, and garlic in some olive oil until onions are soft and clear.
- Saving the stock pot water, strain out the carrots and celery. Blend these with the sauteed ingredients.
- Melt butter in large sauce pan and whisk tortilla blend and a few cups of stock water. Stir for 3-4 minutes being careful not to let it scorch. Add to blended vegetables in a crock pot.
- Stir in remaining chicken stock and whisk until smooth. Add half-and-half.
- Shred chicken and add to crock pot.
- Warm in crock pot (do not let it boil) for at least two hours.
- Serve with cheese chips and sour cream.
- Leftovers freeze well.
Nutrition Facts : Calories 426, Fat 22.9, SaturatedFat 9.5, Cholesterol 114.4, Sodium 809.6, Carbohydrate 22.2, Fiber 3, Sugar 3, Protein 32.9
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