Poblano And Onion Saute Recipes

POBLANO AND ONION SAUTE

Steps:

• Roast chiles directly over the flame of a gas-stove burner (or under the broiler), turning with tongs, until blackened all over. Transfer chiles to a large bowl and cover tightly with plastic wrap (or place in a large resealable plastic bag). Let steam until cool enough to handle, about 15 minutes, then peel chiles. Remove stems, ribs, and seeds; cut each chile lengthwise into strips and place in a nonreactive bowl.
• Heat oil in a large skillet over medium heat. Add onion; cook until softened and translucent, stirring occasionally, about 7 minutes. Stir in chiles and season with salt. Cover and cook, stirring occasionally, until onion and chiles are tender, about 7 minutes.

GRILLED STEAK WITH POBLANO AND ONION SAUTE

Steps:

• Heat grill to medium-high (coals should be glowing white). Drizzle both sides of steaks with oil; season with salt and pepper. Lightly coat grates with cooking spray. Grill steaks 8 minutes per side for rare, 10 minutes for medium-rare. Let rest 1 to 2 minutes before serving with the saute.

CORN AND POBLANO LASAGNA

Steps:

• Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with a plate and set aside 5 minutes. Peel off the skin with your fingers, then cut the peppers into 1-inch strips. Melt 2 tablespoons butter in a medium heavy saucepan over medium heat. Add 2 minced garlic cloves and saute 1 minute. Mix in the corn and saute 5 minutes. Stir in the cream and thyme, reduce the heat to medium low and cook 5 minutes to let the flavors incorporate. Turn off the heat and let cool slightly, then transfer to a blender and puree until smooth. Add 1/4 teaspoon salt, and pepper to taste. Preheat the oven to 350 degrees F. Heat the remaining 2 tablespoons butter in a medium heavy skillet over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the remaining minced garlic clove and cook 1 minute. Mix in the zucchini and poblano strips and cook 5 minutes; season with salt and pepper. Spread about one-quarter of the corn mixture in the bottom of an 8-by-11-inch flameproof baking dish. Cover with 3 lasagna sheets. Layer one-quarter each of the poblano mixture and cheese over the pasta. Repeat the layering 3 more times. Cover with aluminum foil. Bake until the pasta is tender, about 50 minutes. Turn on the broiler. Remove the foil and broil until golden brown and bubbly, 8 to 10 minutes. Let stand 15 minutes before serving.
• Photograph by Johnny Miller

GRILLED POBLANO AND RED ONION VINAIGRETTE

Steps:

• Combine all of the ingredients, except for the olive oil and salt and pepper, into a medium size mixing bowl and mix well. Whisk the olive oil into the mixture in a slow steady stream until fully incorporated. Season with salt and pepper.

CHEESY POBLANO SLIDERS

Steps:

• Roast the poblanos over an open flame or under the broiler, turning as necessary, until charred all over, about 8 minutes. Place in a medium bowl and cover with a plate to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin, remove the seeds and stems and discard. Slice the poblanos into thin strips. Set aside.
• Set an oven rack as close as possible to the broiler. Heat the broiler to high.
• Heat the vegetable oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and cook until slightly softened and fragrant, about 30 seconds. Stir in the poblanos and cook until everything is very soft, about 5 minutes. Stir in the crema and Oaxaca cheese and cook until the cheese is just melted. Reduce the heat to low, season with 1 teaspoon salt and keep warm.
• Combine the melted butter, chipotle powder and 1 teaspoon salt in a small bowl. Split the slider buns, put on a baking sheet cut-side up and brush evenly with the butter mixture. Broil until golden around the edges, about 2 minutes. Transfer to a serving platter.
• Place the beef patties on the baking sheet and season generously with salt and pepper. Broil to desired doneness, about 4 minutes for medium.
• Put a patty on each bottom bun. Spoon some of the poblano sauce over each and top with a tomato slice and cilantro leaves. Close the sliders with the top buns.

KEILBASA WITH ONIONS AND POBLANOS

Steps:

• Place a 16x12" sheet of heavy-duty foil on a large rimmed baking sheet. Toss onion and chiles with oil in a large bowl; season generously with salt and pepper. Mound vegetables in center of prepared baking sheet; top with sausages. Place another large sheet of foil over. Fold and crimp all edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
• Preheat oven to 350°F. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or transfer packet to grill and cook until onions and peppers are softened (open the packet carefully to check; steam will escape), about 25 minutes.
• If using an oven, turn on broiler. Carefully cut open packet. Arrange sausages on top if necessary. Broil until sausages are browned and crisp, about 5 minutes. If grilling, remove sausages from packet and grill until browned and crisp, about 5 minutes. Serve with mustard, sauerkraut, and bread alongside.

DELICIOUS CHICKEN POBLANO

Steps:

• Shake pepper and thyme on chicken breasts.
• Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
• Set aside in a baking dish and preheat oven to 375 degrees.
• In a saute pan, melt butter and saute onion and poblano peppers till soft.
• Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
• Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton).
• Turn on blender and puree, leaving some of the texture- set aside.
• Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
• Take the remainder of the peppers and onion and place them on top of the chickens.
• Cover the top with cheese and lightly sprinkle thyme on top of everything.
• Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
• Serving suggestion: With rice!

CHORIZO, POBLANO AND YAM FAJITAS WITH LIME-MARINATED RED ONIONS

Steps:

• Toss onions and generous sprinkle of salt in medium bowl. Mix in lime juice. Set aside to marinate, tossing occasionally.
• Meanwhile, place yam in microwave-safe bowl. Add splash of water. Cover; cook on high until tender, 3 to 4 minutes.
• Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking into small pieces with fork, about 5 minutes. Transfer chorizo to bowl. Spoon off all but 1 tablespoon fat from skillet. Add chiles to skillet. Cover and cook until tender, stirring occasionally, about 4 minutes. Drain yam; transfer to skillet. Add chorizo and toss 1 minute to rewarm filling.
• Cook 1 tortilla at a time directly over gas flame or in skillet until heated, 10 to 15 seconds per side.
• Arrange tortillas on work surface. Spoon filling in strip down center of each. Top with cheese, onions, and sprinkle of lime marinade. Fold in sides of tortillas.
• Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.

MOLE POBLANO SAUCE

Steps:

• Combine dried chiles, tomatoes, onion, tortilla pieces, raisins, garlic, 1 tablespoon sesame seeds, cloves, and coriander in a bowl. Puree small amounts of this mixture in a blender until smooth.
• Melt shortening in a skillet over medium-high heat. Add the puree and saute, stirring frequently, about 10 minutes. Add broth and chocolate, and cook over very low heat until sauce is very thick, about 45 minutes. Garnish with remaining sesame seeds.

INSTANT POT® BRISKET BARBACOA WITH POBLANO PEPPERS AND ONIONS

Steps:

• Season both sides of the brisket with salt and pepper.
• Combine red onion, chipotle peppers, cilantro, orange juice, lime juice, adobo sauce, garlic, cumin, oregano, and cinnamon in a blender. Blend until chipotle sauce is smooth.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When display shows Hot, add 2 tablespoons avocado oil. Using tongs, place a brisket half into the pot and sear, about 5 minutes per side. Transfer meat to a plate and set aside. Repeat with remaining brisket half.
• Add 1/4 cup beef broth to Instant Pot® and deglaze using a wooden spoon to scrape up any brown bits. Select Cancel to turn it off. Return brisket pieces to the pot. Pour chipotle sauce mixture over the brisket. Pour remaining beef broth on top and add bay leaves. Place lid on the Instant Pot® and set valve to Sealing. Select Meat/Stew setting on and set timer for 1 hour.
• Release pressure using the natural-release method according to manufacturer's instructions, 20 to 30 minutes. Unlock and remove the lid.
• Remove meat to a platter and shred the meat with 2 forks. Remove bay leaves from Instant Pot®. Remove 2 cups of liquid from the pot and set aside; discard remaining liquid. Add reserved liquid to the pot and return shredded meat. Leave on Warm setting until ready to serve.
• Meanwhile, heat remaining avocado oil in a skillet over medium-high heat. Add poblano peppers and white onion and saute until tender, 7 to 10 minutes. Serve meat with poblano peppers and onion on top.