Qdobas Poblano Pesto Recipes

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POBLANO PESTO



Poblano Pesto image

"You can omit the jalapeno for an additional poblano to bring the heat level down a bit." Pair this spicy pesto with cream and tomatoes and pour over pasta for an out-of-this-world entree. Susie Fisher, Watertown, MA

Provided by Taste of Home

Time 25m

Yield 1-1/4 cups.

Number Of Ingredients 7

2 large poblano peppers
1 jalapeno pepper
1/4 cup slivered almonds
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil

Steps:

  • Cut peppers in half; remove stems, seeds and membranes. In a large skillet, bring 1 in. of water to a boil. Add poblanos and jalapeno; cover and cook for 5-6 minutes or until tender. Drain; cool slightly and pat dry., Place peppers in food processor; cover and pulse until blended. Add the almonds, cheese, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream.

Nutrition Facts : Calories 125 calories, Fat 13g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 150mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

POBLANO PESTO



Poblano Pesto image

Provided by Melissa d'Arabian : Food Network

Categories     condiment

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 poblano peppers
1/2 cup grated Parmesan
1/4 cup fresh cilantro leaves, roughly chopped
2 cloves garlic, coarsely chopped
1 tablespoon chili powder
1/2 cup vegetable oil
Kosher salt

Steps:

  • Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.

QDOBA'S POBLANO PESTO



Qdoba's Poblano Pesto image

Make and share this Qdoba's Poblano Pesto recipe from Food.com.

Provided by Cake Baker

Categories     Sauces

Time 20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 1/2 tablespoons garlic, minced
2 medium poblano chiles, roasted, peeled, de-seeded, and diced into 1/4-inch pieces (approx. 3/4 cup)
4 ounces mild green chilies, canned
1 tablespoon jalapeno, de-seeded and diced
1/4 cup water
1/4 cup almond meal
1 tablespoon pepitas, toasted and finely ground (you can also substitute pinenuts)
1/2 tablespoon salt (or less, depending on preference)
1/2 teaspoon apple cider vinegar
1/2 tablespoon lime juice
1 1/2 tablespoons cilantro, chopped

Steps:

  • Heat oil in a small saucepan, then add garlic and saute' on medium heat. Garlic needs to cook, not brown.
  • Once the garlic is cooked (not browned), add the poblano chiles, green chiles, jalapenos and water. Turn heat down low enough just to maintain a simmer and cook ten minutes.
  • After cooking, most of the water should have evaporated and chiles should be tender. Add almond meal, toasted pepitas, salt and apple cider vinegar.
  • Remove from heat and allow to cool for a minimum of ten minutes. The cooling ensures that the lime juice and cilantro do not cook when you add them, as this can change their flavor dramatically.
  • Add cilantro and lime juice, and stir to blend.
  • Serve and enjoy!

Nutrition Facts : Calories 48.1, Fat 3.7, SaturatedFat 0.4, Sodium 605.1, Carbohydrate 3.2, Fiber 0.8, Sugar 1.2, Protein 1.4

QDOBA QUESO DIP



Qdoba Queso Dip image

Had this dip today and it was soooo gooood! Found a copycat recipe for it at yahoo answers. Putting it here to try to duplicate later.

Provided by Concoctionista

Categories     Cheese

Time 2h2m

Yield 1 batch

Number Of Ingredients 8

1 cup shreddred monterey jack cheese
1 cup American cheese
1 cup shredded cheddar cheese
3 roasted poblano peppers (finely chopped)
8 ounces tomatoes (finely chopped)
1 cup heavy cream
1 1/2 teaspoons ground garlic
salt

Steps:

  • Combine all of ingredients in crockpot.
  • Cover and cook on low for about 2 hours, stirring occasionally, or until cheese is melted.
  • Thin with more milk or cream if necessary.
  • Taste and adjust seasoning.
  • For additional flavor, add finely chopped onion, ground cumin, chopped roasted red pepper, etc.
  • Serve hot from crock with tortilla chips.

Nutrition Facts : Calories 1433.3, Fat 126.9, SaturatedFat 76.8, Cholesterol 426.6, Sodium 730.2, Carbohydrate 43.9, Fiber 13.8, Sugar 6.9, Protein 40.9

MIGUELINA'S POBLANOS AND CHEESE



Miguelina's Poblanos and Cheese image

These are a delicious side dish (but a rich one), if you don't mind a mildly chiloso (hot) pepper - less than jalapenos. The mellow cheese is the perfect accompaniment! Double or triple the recipe, as you please. These are not volcanic, but not for people who can't eat nachos with at least some jalapenos on them. Use Mexican cheeses if they are available in your area.

Provided by Holly B.

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 4

4 fresh poblano chile peppers
2 cups oil for frying, or as needed
8 ounces queso asadero
½ cup all-purpose flour for coating

Steps:

  • Rinse the poblano peppers, and remove the stem and core. Remove any remaining seeds. Heat a heavy skillet over high heat. Place peppers in the skillet, and cook until blistered and blackened. Turn frequently to blacken all of the skin. You want to make sure that no part of the pepper remains crispy. Place the peppers into a paper bag, fold the top closed, and let the peppers steam for a few minutes to loosen the skin.
  • Heat about 1/2 inch of oil in a large heavy skillet over medium-high heat.
  • Rinse the peppers under cold running water to remove as much of the black skin as possible. Don't get prissy about it; you can eat the skins, even if they're black - most people like some of the black skin. Next, WASH your hands well with soap and water, or you'll be sorry later when you touch your eyes or mouth.
  • Insert a nice thick piece of cheese into each pepper, and secure the opening with a toothpick. Coat the peppers in flour. Gently place the peppers into the hot oil, and reduce the heat to medium. Fry for 3 to 5 minutes per side. Don't try to turn them over until the bottom has a firm crust on it. Try to avoid letting the cheese run out. When both sides are slightly browned and the coating is firm, remove from the pan, and drain on paper towels.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 16 g, Cholesterol 59.5 mg, Fat 27.4 g, Fiber 2 g, Protein 15.2 g, SaturatedFat 11.6 g, Sodium 377.7 mg, Sugar 0.9 g

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