Jambalaya Stuffed Poblanos With Ranch Remoulade Rsc Recipes

JAMBALAYA STUFFED POBLANOS WITH RANCH REMOULADE #RSC

Steps:

• Whisk together all ranch dressing, yogurt, chili sauce mustard, lemon juice and Tabasco in a small bowl and refrigerate until needed. Heat broiler and line broiler pan with foil.
• Place poblanos on pan and broil until blackened all over, turning frequently. Place in a plastic bag a few minutes to steam. Meanwhile, prepare jambalaya mix according to package directions. Stir in the sausage and chicken. Cut a slit lengthwise in each poblano. Carefully remove ribs and seeds. Stuff with jambalaya mixture, using about 3/4 cup for each. Place in a sprayed baking pan and bake until heated through, 10 to 15 minutes.
• Meanwhile, toss shrimp with Creole seasoning. Heat oil in a large nonstick skillet and cook shrimp until opaque throughout, 3 to 4 minutes. Place poblanos on 8 serving plates. Top each with 2 shrimp and drizzle with remoulade.

STUFFED POBLANO CHILES ("CHILES RELLENOS")

Steps:

• Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
• Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
• Arrange the chiles on a serving platter, spoon the sauce on top and serve.

SOUTHWEST RANCH STUFFED SWEET POTATOES #RSC

Steps:

• Bake sweet potatoes in a 350 degree oven for about 30 minutes or until tender.
• Let cool and scoop out insides into a bowl, and place skins on a sheet pan.
• Mix yogurt,Hidden Valley Original Ranch Seasoning mix and chipotle seasoning and add to the potatoes.
• Saute diced shallot in olive oil and add chopped spinach and stir until tender.
• Add the spinach and shallots to the potatoes along with the corn and black beans.
• Mix well and stuff the skins with the mixture.
• Top with shredded mozzarella cheese and place back in oven for 15 minutes, or until cheese is melted.

FIERY STUFFED POBLANOS

Steps:

• Broil peppers 3 in. from 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 small bowl, coarsely mash beans; set aside. In a large nonstick skillet, cook and stir zucchini and onion until tender. Add garlic; cook 1 minute longer. Add corn, tomatoes, rice, seasonings and beans. Remove from heat; stir in 1/2 cup cheese. Set aside., Preheat oven to 375°. Peel charred skins from poblanos and discard. Cut a lengthwise slit through each pepper, leaving stem intact; discard membranes and seeds. Spoon 2/3 cup filling into each pepper., Place peppers in a 13x9-in. baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and remaining cheese during last 5 minutes of baking. Serve with sour cream.

STUFFED POBLANO PEPPERS

Steps:

• Carefully cut stems out of peppers and remove seeds.
• Set peppers on cookie sheet and put under broiler to roast them, turning about every 6 minutes to roast evenly. Roasting will take about 18 minutes.
• While peppers are roasting, put olive oil in large skillet and heat. Add corn and onion.
• Sauté for a few minutes. Add garlic, oregano and cumin.
• Sauté for about 10 minutes more.
• Add crushed tomatoes and lime juice.
• Sauté for about 10 more minutes.
• When peppers are somewhat blistered on each side, remove from oven and cut to open and lay flat.
• Stuff with corn mixture.
• Top with cheese.
• Put under broiler until cheese is melted for about 2 minutes.
• Serve.

EASY STUFFED POBLANOS

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.

JAMBALAYA STUFFING

Steps:

• Heat oil in heavy 5-quart saucepan over medium heat.
• Add andouille and stir until crisp and brown, about 10 minutes; transfer to paper towels using slotted spoon, to drain.
• Add bell peppers,onion,celery, garlic,thyme,bay leaves, pepper,white pepper, file' and cayenne to saucepan.
• Cover and cook over low heat until vegetables are tender, stirring occasionally, about 15 minutes.
• Mix in stock,tomatoes and salt; increase heat and bring to a boil.
• Stir in rice; reduce heat to low, cover and cook until rice has absorbed all liquid, about 22 minutes.
• Transfer rice mixture to a large bowl, add the andouille sausage and green onions and cool.
• Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 375 degrees.
• Stir crab into stuffing.
• Reserve 7 cups stuffing for turkey (if desired).
• Spoon remaining stuffing into a 2-quart baking dish and cover tightly.
• Can be prepared 4 1/2 hour ahead and refrigerated.
• Bake until hot, about 40 minutes, and serve.

RAJAS POBLANAS (POBLANO STRIPS)

Steps:

• Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
• Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
• Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

STUFFED POBLANOS IN CHIPOTLE SAUCE

Steps:

• Preheat oven to 475°F. On a parchment-lined baking sheet, rub poblanos with 2 teaspoons oil. Roast until slightly blackened and softened, 15 to 20 minutes, turning once. Remove from oven. When cool enough to handle, remove skins with paper towels. Use a paring knife to make a small slit in each chile, then carefully remove seeds (and discard), keeping stem end intact.
• In a blender, combine chipotle, garlic, 1 teaspoon salt, and 3/4 cup water; season with pepper. Blend until smooth. Add cilantro, and pulse once to combine.
• In a small saucepan, bring 2/3 cup water to a boil. Add quinoa; return to a boil. Stir once, cover, and reduce heat to a simmer. Cook until quinoa is tender but still chewy and has absorbed all liquid, about 15 minutes. Fluff with a fork.
• Meanwhile, in a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add mushrooms and 1/2 teaspoon salt; season with pepper. Cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add corn and beans, and cook, stirring, until heated through, about 2 minutes. Stir in 1/2 cup cheese and the quinoa.
• Spread chipotle mixture evenly in a 9-by-13-inch baking dish. Stuff peppers with filling, dividing evenly, and arrange in dish; dot with remaining 1/2 cup cheese. Bake until golden, 15 to 20 minutes. Remove from oven, and let cool in pan 10 minutes before serving.
• (Per Serving)
• Calories: 324
• Saturated Fat: 3.2g
• Unsaturated Fat: 4.7g
• Cholesterol: 12.6mg
• Carbohydrates: 49.5g
• Protein: 14.4g
• Sodium: 910mg
• Fiber: 9.4g