Poblano Potato Salad Recipes

POBLANO POTATO SALAD

Steps:

• Char the poblanos over a gas flame or in a broiler until blackened on all sides. Enclose in a paper bag until cool, then peel and seed. Cut chiles up into 1/2 inch pieces and place in a large bowl.
• Cut potatoes into eating size wedges and steam until tender. Cool. Place into bowl with the poblanos.
• Cut the husked tomatilloes into 1/2 inch cubes and add, along with the green onion and chopped cilantro to the potatoes.
• Whisk together the sour cream, lime juice and cumin, pour over the potato mixture and gently toss to coat. Taste and add salt and pepper as needed.

GRILLED CORN AND POBLANO POTATO SALAD

Steps:

• Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly.
• Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes.
• Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.)

POBLANO POTATO SALAD

Steps:

• Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed chilies. Cut chilies into 1/2-inch pieces. Transfer to large bowl.
• Place potatoes on steamer rack set over boiling water in pot. Cover and steam until potatoes are just tender, about 10 minutes. Cool. Transfer to bowl with chilies. Mix in tomatillos, green onions and chopped cilantro.
• Whisk sour cream, lime juice and cumin in small bowl to blend. Add to potato mixture and toss to coat. Season generously with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)
• Mound potato salad on platter. Garnish with cilantro sprigs and serve.

GRILLED CORN AND POBLANO POTATO SALAD

Steps:

• Put the potatoes in a large pot and add salted water to cover. Bring to a boil and cook for 30 minutes, or until tender when pierced with a knife. Drain the potatoes and let them cool slightly.
• Meanwhile, prepare a grill or grill pan to medium-high heat. Add the corn and grill, turning the ears, until evenly browned on all sides, 10 minutes.
• Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the kernels off the corncobs and add the kernels to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad to taste with salt and pepper. (The potato salad can be made 1 day ahead and refrigerated. Let it stand at room temperature for 30 minutes before serving.)

POTATO-STUFFED POBLANOS REVERSE POTATO SKINS

Steps:

• Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool in a large bowl.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place peppers on the baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 3 to 4 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve 1 tablespoon bacon grease in the skillet. Drain bacon slices on paper towels and chop.
• Combine red bell pepper, onion, and garlic in the skillet with reserved bacon grease; cook and stir over medium heat until vegetables are softened, 4 to 6 minutes.
• Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended.
• Remove skins from the roasted poblano peppers. Make a small cut in each pepper and scrape out seeds. Stuff peppers with potato mixture and top with remaining bacon and sauce.

POBLANO CHICKEN SALAD

Steps:

• Preheat the oven to 375 degrees F (175 degrees C).
• Coat the poblano peppers with a small amount of oil or cooking spray. Place directly on the oven rack. On a baking sheet, combine the onions, red and green bell peppers, celery and corn.
• Roast the vegetables and peppers for about 15 minutes in the preheated oven. Check occasionally, and turn or stir as needed for even browning. Remove from the oven, and refrigerate until needed.
• Tear the corn tortillas into pieces, and place them in a food processor. Process into fine crumbs. Do this in smaller batches if necessary. Place crumbs on a plate. In a shallow bowl, whisk together the eggs and milk.
• Heat the oil in a large skillet over medium heat. Dip chicken breast halves into the tortilla crumbs to coat, then into the egg mixture, and again in the tortilla crumbs to give them a nice thick coating. Fry the chicken until golden brown on each side, about 4 minutes per side. If your chicken is thick and isn't cooked through when the coating is browned, you can place it in the hot oven to finish it. When done, refrigerate until cooled completely.
• Peel and seed the poblano peppers. Place into a food processor along with the mayonnaise. Puree until smooth, and set aside.
• When everything has chilled, dice the chicken breasts. In a large food processor, combine the chicken and roasted vegetables. Blend in the poblano mayonnaise until your desired consistency is reached. Taste and season with salt and pepper as desired.

POBLANO POTATO SALAD

Steps:

• Mix mayo, milk and lemon juice in small bowl; set aside.
• Combine potatoes, chiles and onions in large bowl. Add mayo mixture and half of the cheese; toss to coat. Sprinkle with remaining cheese; cover.
• Refrigerate several hours or overnight.

CORN AND FIRE-ROASTED POBLANO SALAD WITH CILANTRO

Steps:

• Roasted Poblanos: Rub the chilies lightly with oil and place them on a stovetop grill or directly over an open flame. Grill over medium-high heat and turn, using metal tongs until the skins are evenly blistered and charred. Remove from the heat, transfer to a bowl, and cover with a plate or a lid; they'll steam as they cool. Loosen and peel the skins from the chilies. Bits of charred skin are ok. You can dip your fingers in water, but don't be tempted to dip the chilies in water or peel them under the running faucet-you'll lose their delicious flavor.
• Salad: Bring a small pot of water to a boil and drop in the onions for 20 seconds. Drain and toss with the vinegar.
• Heat the oil in a large sauté pan. Add the corn, 1/4 teaspoons salt, and sauté over medium heat for about 1 minute. Add the water, lower the heat, and cover the pan. Simmer covered, until the corn is tender, about 5 minutes.
• Transfer to a bowl and toss with the chilies, onions, lime juice, 1/4 teaspoons salt, and a pinch of cayenne. Set aside to cool.
• Just before serving, add the cilantro and season to taste with salt and cayenne.
• Tip: To make this salad even easier, you can prepare the separate elements ahead of time and combine them at the last minute. The poblano chilies keep well for several days in the refrigerator or can be frozen and defrosted just before serving.

POBLANO SWEET POTATO SALAD

Steps:

• Place chopped onion in small dish of very cold water; set aside.
• Peel sweet potatoes; cut into 1-inch cubes. Cook sweet potatoes in boiling water 10 minutes or until easily pierced with fork. Drain.
• In 10- to 12-inch skillet, cook chiles over high heat 3 minutes or until skin begins to blacken. Add sweet potatoes; cook 3 minutes. Remove from heat.
• Stir in arugula, oil and juice from 1 of the limes. Drain onion; stir into salad. Transfer mixture to covered dish; refrigerate 1 hour or until chilled.
• Stir cilantro into salad. Season to taste with salt and juice from second lime.

POBLANO CHORIZO SCALLOPED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with the butter.
• Add the chorizo to a large pan over medium-high heat and sauté until cooked through, 5-6 minutes. The chorizo will not change color, but it will give off a lot of red oil and become firm enough to break up with a spatula or wooden spoon.
• Transfer the chorizo to a bowl with a slotted spoon, leaving about a tablespoon of oil behind in the pan.
• Add the garlic, onion, and poblanos to the pan and sauté until the oil is absorbed and the onions are translucent and red, about 5 minutes.
• Add the salt, chorizo, and cream to the pan. Reduce the heat to medium-low and bring to a gentle simmer. Cook for about 10 minutes, stirring frequently, until the cream thickens enough to coat the back of a spoon.
• Use a slotted spoon to remove the solids from the cream mixture and set aside. The infused cream should be the consistency of a thin gravy. If not, continue to simmer until that consistency is reached.
• Arrange a layer of potato slices in the bottom of the prepared baking dish. Top with some of the chorizo mixture. Repeat with the remaining potatoes and chorizo mixture until the dish is full, finishing with a layer of chorizo and vegetables. Pour the cream sauce over the top and shake the pan slightly so the sauce settles to the bottom of the dish. Cover the pan tightly with foil.
• Bake for about 60 minutes, until the potatoes are tender.
• Remove the dish from the oven and turn on the broiler. Uncover the pan, and scatter the Oaxaca cheese over the top. Place the pan under the broiler to melt and crisp the cheese, 2-3 minutes. Watch very closely so it doesn't burn.
• Let the scalloped potatoes rest for at least 15 minutes, then garnish with the scallions before serving.
• Enjoy!