4-INGREDIENT ROASTED POBLANO CREAM SAUCE - RECIPE
A recipe for the easiest roasted poblano cream sauce, using only 4 ingredients, with big roasted poblano flavor. Perfect for tacos or any Mexican dish, and even as a dip.
Provided by Mike Hultquist
Categories Main Course Salsa
Time 20m
Number Of Ingredients 4
Steps:
- Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
- Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins.
- Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients.
- Process until nice and smooth.
- Adjust for salt and serve as desired.
Nutrition Facts : Calories 26 kcal, Carbohydrate 3 g, Fat 1 g, Cholesterol 3 mg, Sodium 323 mg, Sugar 1 g, ServingSize 1 serving
STUFFED POBLANO CHILES ("CHILES RELLENOS")
Provided by Marcela Valladolid
Time 35m
Yield 6 servings
Number Of Ingredients 12
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.
POBLANO CHILE ENCHILADAS A LA GRINGA
Prepare for your taste buds to jump for joy!
Provided by Olga Gonzalez
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
- Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
- Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
- Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
- Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.1 g, Cholesterol 87.3 mg, Fat 21.5 g, Fiber 5 g, Protein 32.1 g, SaturatedFat 9.6 g, Sodium 477.7 mg, Sugar 2.7 g
CHICKEN WITH POBLANO CREAM SAUCE
Based on a Mexican classic, this recipe can be made as mild or as spicy as you like. Serve with plain white rice; stir in some chopped cilantro for added flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
- Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.
- Puree in blender; add water if too thick. Season with salt and pepper.
- Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce.
Nutrition Facts : Calories 275 g, Fat 15 g, Protein 28 g
POBLANO CHILE SAUCE
Steps:
- Lay whole peppers (chiles or bell peppers) on their sides on racks of gas stove burners (preferably 1 to a burner) and turn flame on high. Roast peppers, turning them, until skins are blistered and have brown patches, 3 to 6 minutes. Do not overchar bell peppers; they will lose their bright color. (Alternatively, peppers may be roasted in same manner on rack of a broiler pan under a preheated broiler about 2 inches from heat.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers (wear rubber gloves when handling chiles). Cut off tops and discard seeds and ribs. Chop peppers. Peppers may be prepared 1 day ahead and chilled, covered.
- Chop garlic and chop enough onion to measure 1 cup. In a nonstick skillet cook garlic and onion in oil over moderately low heat, stirring, until softened. Skim fat from broth. Stir in broth and peppers and simmer 1 minute. In a blender puree mixture until completely smooth (use caution when blending hot liquids) and season with salt.
STUFFED POBLANO CHILES IN A CREAMY WALNUT SAUCE
Provided by Marcela Valladolid
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- In a medium heavy skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add the onion and garlic and cook until fragrant, about 3 minutes. Add the pork, ground sirloin, bay leaf, cinnamon stick, salt and pepper and cook at medium heat until meat loses its pink color and is cooked through, about 7 minutes. Add the dried apples, apricots, and sweetened pineapple and remove from the heat. Add the ground cinnamon and season with salt and freshly ground black pepper, to taste. Set aside. Remove the cinnamon stick and bay leaf and discard.
- Sauce: Put the walnuts, Mexican crema and goat cheese in a blender or food processor and blend until smooth and silky, about 2 minutes. Sauce should coat the back of a spoon. (If the sauce is too thin, add more walnuts and puree. If too thick, add more cream.) Season with salt, to taste.
- Cut a lengthwise slit into each chile and carefully cut out seeds with kitchen shears, leaving the stem intact. (For less spice, carefully remove the veins.)
- Spoon the filling into the chiles, then close, slightly overlapping the sides of the openings. Transfer the stuffed chiles, seam sides up, to plates and pour about 1/3 cup the walnut sauce over each chile, leaving some of the chile visible. Sprinkle with parsley leaves and pomegranate seeds. Serve warm or at room temperature.
- *Cook's Note: To peel the walnuts: Cook in boiling water for 1 minute and drain. When cool enough to handle, use a paring knife to remove the skins. Peeling the walnuts before adding them to the sauce will make a smoother, whiter sauce. Unpeeled walnuts can be used, but the texture will be a little grainy and slightly bitter.
MOLE POBLANO CLASSICO -- CLASSIC MEXICAN POBLANO SAUCE
Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a depth of flavor from a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas). But its best-known ingredient is unsweetened Mexican chocolate, which is used sparingly. Mole poblano is the sauce most commonly known outside of Mexico as mole sauce, although there are many different types. Courtesy of the Whole Chile Pepper Book, this classic Mexican sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also terrific as a sauce over shredded chicken or turkey enchiladas.
Provided by Molly53
Categories Sauces
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 12 ingredients and whirl in small batches in blender until smooth, adding a little water for each batch if neccessary.
- Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently to prevent sticking.
- Add the chicken broth and chocolate and cook over a very low heat for 45 minutes, stirring occasionally to prevent scorching (it will be on the thick side).
- Sprinkle remaining sesame seeds as a garnish.
Nutrition Facts : Calories 229, Fat 17.6, SaturatedFat 3.9, Sodium 174.1, Carbohydrate 16.8, Fiber 5, Sugar 6.3, Protein 5.9
More about "poblano chile sauce recipes"
10 BEST POBLANO PEPPER SAUCE RECIPES | YUMMLY
From yummly.com
POBLANO CHILE ENCHILADAS | HOMEMADE ENCHILADA RECIPES
From goodcheapeats.com
SNAPPER IN A POBLANO CHILE SAUCE - PATI JINICH
From patijinich.com
TASTE OF MEXICO: POBLANO CHILI CREAM SAUCE - LEMON …
From lemonthymeandginger.com
PASTA POBLANO (CHILE CREAM SAUCE) - MON PETIT FOUR®
From monpetitfour.com
TACOS WITH CHICKEN IN POBLANO CHILE SAUCE : RECIPES
From cookingchanneltv.com
THE BEST POBLANO CREAM SAUCE RECIPE - THE KITTCHEN
From thekittchen.com
CREAMY POBLANO CHICKEN ENCHILADAS - GIRL GONE GOURMET
From girlgonegourmet.com
POBLANO CREAM SAUCE - PEPPERSCALE
From pepperscale.com
4.2/5 (53)Total Time 50 minsServings 8Calories 145 per serving
CHILE VERDE – BRAISED PORK WITH TOMATILLO POBLANO SAUCE
From glebekitchen.com
POBLANO CHILE SAUCE - RECIPE FLOW
From recipeflow.com
STUFFED POBLANO WITH MOLE NEGRO SAUCE - FEASTING AT HOME
From feastingathome.com
ROASTED POBLANO CHILE CON QUESO RECIPE | MYRECIPES
From myrecipes.com
POBLANO CHILE RECIPES & MENU IDEAS | PAGE 3 | BON APPéTIT
From bonappetit.com
ANCHO CHILE PEPPER RECIPES - THERESCIPES.INFO
From therecipes.info
ROASTED POBLANO CREAM SAUCE - REBOOTED MOM
From rebootedmom.com
POBLANO CREAM SAUCE RECIPE - COOK EAT LIVE LOVE
From cookeatlivelove.com
PASTA WITH CREAMY ROASTED POBLANO SAUCE | PASTA CON SALSA CREMOSA
From mexicoinmykitchen.com
MOLE POBLANO - CHILI PEPPER MADNESS
From chilipeppermadness.com
SHRIMP IN POBLANO CHILI AND CILANTRO SAUCE
From 177milkstreet.com
BEST PASTA WITH ROASTED POBLANO SAUCE RECIPE - HOW TO MAKE …
From 177milkstreet.com
WHAT IS ALL THE FUZZ AROUND POBLANO CREAM SAUCE?
From justmexicanfood.com
ROAST PORK LOIN WITH POBLANO CHILE SAUCE RECIPE | MYRECIPES
From myrecipes.com
ROASTED POBLANO SAUCE - LA PIñA EN LA COCINA
From pinaenlacocina.com
AUTHENTIC CHILE RELLENO RECIPE - ¡HOLA! JALAPEÑO
From holajalapeno.com
PASTA WITH POBLANO-CILANTRO SAUCE - GOOD OLD VEGAN
From goodoldvegan.com
WHAT CAN I MAKE WITH POBLANO CHILES? 10 EASY RECIPES.
From mexicanplease.com
CHICKEN WITH CREAMY POBLANO SAUCE - POLLO A LA CREMA DE CHILE …
From mexicoinmykitchen.com
ROASTED POBLANO CHILE SAUCE - SHE MADE IT SHE MIGHT
From shemadeitshemight.com
GREEN POBLANO HOT SAUCE #EATTHEWORLD - PALATABLE PASTIME
From palatablepastime.com
CREAMY ROASTED GARLIC POBLANO SAUCE | A WICKED WHISK
From awickedwhisk.com
POBLANO PEPPER RECIPES | ALLRECIPES
From allrecipes.com
21 CHILE POBLANO RECIPES TO SPICE THINGS UP BEYOND RELLENO
From brit.co
POBLANO CHILE SAUCE | RECIPE | POBLANO CHILE, POBLANO, MAKING HALF …
From pinterest.ca
RAJAS CON CREMA (POBLANO PEPPER RECIPE) | KEVIN IS COOKING
From keviniscooking.com
CHICKEN IN A CHEESY POBLANO CREAM SAUCE - CHUGWATER CHILI
From chugwaterchili.com
CHICKEN IN CREAMY POBLANO SAUCE (OR POLLO EN CREMA DE CHILE …
From inmamamaggieskitchen.com
PASTA WITH CREAMY POBLANO CHILE SAUCE - MAGGI
From goodnes.com
MUSHROOM CREPES WITH POBLANO CHILE SAUCE RECIPE | EPICURIOUS
From epicurious.com
POBLANO CREAM SAUCE FOR ENCHILADAS - THERESCIPES.INFO
From therecipes.info
POBLANO CHILE SAUCE — SAVORY SPICE
From savoryspiceshop.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love