CHILES POBLANOS RELLENOS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 12 stuffed chiles
Number Of Ingredients 17
Steps:
- For the filling: Heat the oil in a large skillet. Add the ground beef and cook until browned. Next add the onions and garlic; stir for 1 minute. Add the tomatoes, cumin and 1/2 teaspoon salt and black pepper. Cook, stirring constantly, until the filling is dry, 10 to 15 minutes. Set aside to cool.
- For the salsa ranchero: Heat the oil in a skillet until hot. Add the tomatoes, bell peppers, onions and garlic. Cook until the onions are browned, about 2 minutes. Add the canned tomatoes and simmer until the sauce is lumpy, 10 to 15 minutes.
- For the poblanos: Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Place in a heavy plastic bag and set aside for 10 to 20 minutes to steam. Scrape the skin off the poblanos. Carefully make a lengthwise slit in each poblano and remove the seeds and membranes; rinse and drain well, using paper towels to pat the poblanos dry.
- Stuff the poblanos with the filling and top with salsa ranchero. Before serving, garnish with shredded cheese and cilantro.
AVOCADO SOUP WITH CHILE OIL
This sopa de aguacate is a fresh and simple creamy soup that can be eaten chilled or at room temperature for a quick meal. The onion, garlic and cumin create a delicious base that pairs perfectly with the lime juice's acidity. Top off this sopa with chile de árbol oil and pepitas for a little hit of heat and a hint of nuttiness. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Jocelyn Ramirez
Categories brunch, dinner, lunch, soups and stews
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the soup: Heat a medium pot over medium-low. Add the oil and heat, then add the onion and a pinch of salt. Cook, stirring occasionally, until translucent and slightly brown, 7 to 8 minutes. Add the garlic and cook to slightly brown, another 2 to 3 minutes. Add the cumin and cook, stirring, until fragrant, about 30 seconds, then add the vegetable broth.
- Allow the mixture to come to a simmer and cook until the onion and garlic are soft and cooked through, 3 to 5 minutes, then add the almond milk and turn off the heat. Allow the mixture to cool to lukewarm.
- To finish the soup, combine the avocados, cilantro, lime juice, broth mixture and a pinch of salt in a blender. Blend until completely smooth, adding up to ½ cup of broth or water as needed if the mixture is too thick. (You may need to do this in batches.) Taste and season with more salt if necessary. Chill if you prefer the soup cold.
- Make the chile oil: Heat a small saucepan over medium-low, then add the oil and chiles. Continuously stir the chiles in the hot oil until they become fragrant, deepen in color and stain the oil a red-orange hue, about 5 minutes. Remove from the heat and allow to cool slightly. Transfer the mixture to a blender or food processor with a pinch of salt and pulse until the chiles are finely ground.
- Serve at room temperature or refrigerate until chilled to serve cold. Divide the soup among bowls and garnish with pepitas, chives, tortilla chips and chile oil.
EMPANADAS DE QUESO CON RAJAS (POBLANO CHILE AND CHEESE EMPANADAS)
Queso con rajas and empanadas have always been one of my favorites. So I combined the two and came up with these tasty empanadas.
Provided by Yoly
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
- Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
- Bake in the preheated oven until golden brown, 24 to 26 minutes.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 20.9 g, Cholesterol 23.1 mg, Fat 5.5 g, Fiber 1.2 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 333.3 mg, Sugar 0.7 g
VINCENT PRICE SOPA POBLANO - POBLANO CHILE SOUP
This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes." Although it appears amongst those from the Rivoli Restaurant in Mexico City, it doesn't appear to be from the restaurant itself. "This hearty soup, a sort of Mexican minestrone, is made with both [corn and chiles], as you might expect, but it is the unexpected ingredients that make it so good." Let me tell you... this soup is OUTSTANDING. I've made a lot of soups, and this is one of my favorites. I'll be making it often in years to come!
Provided by Julesong
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat the oil, then add the pork and sauté over medium heat, stirring frequently, until browned, about 7 minutes.
- Add the chopped onion, corn, poblano chile, zucchini, tomato puree, and the chicken stock.
- Simmer until vegetables are tender, about 20 minutes.
- Add the avocado and Parmesan cheese, stir to incorporate, then season with salt to taste, and garnish with cilantro springs and serve immediately.
Nutrition Facts : Calories 322.3, Fat 17.8, SaturatedFat 4, Cholesterol 29.4, Sodium 464.6, Carbohydrate 25.8, Fiber 5.3, Sugar 8.6, Protein 17.8
SOPA DE AGUACATE
Steps:
- In a blender, blend coriander and serrano with 1/4 cup orange juice until mixture forms a smooth paste. Add remaining 3/4 cup orange juice, zest, Tequila, broth and avocados and blend until smooth. Pour mixture through a coarse sieve into a large bowl and add white pepper and salt to taste.
- Chill soup, covered, 2 hours, or until cold.
- Serve topped with watermelon.
SOPA DE AGUACATE, CHILES POBLANOS Y QUESO
Nada mejor para brindar calidez a la cena familiar que esta sopa de aguacate con chiles rellenos y el toque perfecto que le dan los quesos de Kraft.
Provided by My Food and Family
Categories Casa
Time 1h
Yield 8 tazas
Number Of Ingredients 13
Steps:
- Asa las verduras colocándolas en una charola para hornear, rocía con aceite de oliva y sazona con sal y pimienta. Enciende el horno a 450°F y asa las verduras durante 10 a 15 minutos. Cuando listas saca del horno y procede a asar los chiles poblanos en la estufa, pela, limpia y corta en julianas. Para preparar la sopa vierte la leche fresca de coco en una cacerola y calienta a fuego lento. Vierte la leche caliente y los pedazos de aguacate en la licuadora. Mezcla bien hasta obtener una consistencia suave. Sirve la sopa en un tazón y acompaña de julianas de chile poblano, calabacitas y champiñones asados, las tiras de tortilla frita y agrega el queso monterrey con chiles picantes y un toque de queso crema desmenuzado KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA.
- Consejos: Se sugiere asar las verduras con un día de antelación para ahorrar tiempo. Esta sopa se debe servir inmediatamente para obtener mejores resultados. Puedes colocar en el centro de la mesa los acompañantes de la sopa para permitir que tus invitados a aderecen su sopa según prefieran.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COLD AVOCADO SOUP: SOPA DE AGUACATE
Provided by Food Network
Time 2h15m
Yield about 8 cups
Number Of Ingredients 9
Steps:
- In a blender, blend cilantro and serrano with 1/4 cup orange juice until mixture forms a smooth paste. Add remaining 3/4 cup orange juice, zest, tequila, broth and avocados and blend until smooth. Pour mixture through a coarse sieve into a large bowl. Season with salt and pepper.
- Chill soup, covered, 2 hours, or until cold.
- Serve topped with watermelon.
COLOMBIAN AVOCADO VICHYSSOISE (SOPA DE AGUACATE Y PAPAS)
A rich, yet delicate, first course. This cream-based soup made with avocados and potatoes can be served either hot or cold. It is ideal before a fish course. Allow more time if serving cold for the soup to cool and be refrigerated.
Provided by threeovens
Categories Potato
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the stock over medium high heat. Add the leeks and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Puree in blender, then return to saucepan. Stir in the heavy cream.
- Puree avocado in the blender.
- If serving hot, be sure to stir in the avocado just before serving, since heat can make the avocado bitter.
- If serving cold, allow the soup to cool completely, then stir in the avocado puree and refrigerate.
- Garnish with chopped chives or cilantro.
Nutrition Facts : Calories 345.1, Fat 25.4, SaturatedFat 10.8, Cholesterol 54.3, Sodium 414.5, Carbohydrate 26, Fiber 6.8, Sugar 3.1, Protein 6.7
More about "sopa de aguacate chiles poblanos y queso recipes"
CHILE POBLANO CREAM SOUP MEXICAN RECIPE
From mexgrocer.com
SOPA DE AGUACATE Y TORTILLA - AVOCADOS FROM MEXICO
From avocadosfrommexico.com
SOPA DE CHILE POBLANO Y QUESO OAXACA - COOKPAD
From cookpad.com
CALDO DE QUESO CON PAPAS (CHEESE SOUP & POTATOES)
From muydelish.com
SOPA DE AGUACATE - AVOCADOS FROM MEXICO
From avocadosfrommexico.com
CALDO DE QUESO: A DELICIOUS CHEESE & POTATO SOUP FROM …
From maricruzavalos.com
POBLANO CHILE SOUP (SOPA DE CHILE POBLANO) - SAVEUR
From saveur.com
POBLANO CHILE SOUP (SOPA DE CHILE POBLANO) - WILLIAMS …
From williams-sonoma.com
CORN AND POBLANO SOUP SOPA DE POBLANO Y MAIZ- WIKIFOODHUB
From wikifoodhub.com
DELICIOSA RECETA DE SOPA DE POLLO Y QUESO POBLANO
From recetaespecial.com
CALDO DE PAPA CON QUESO (POTATO SOUP) - LA PIñA EN LA COCINA
From pinaenlacocina.com
SALSA POBLANO (MEXICAN RAJAS CON QUESO) - ANNA IN THE KITCHEN
From annainthekitchen.com
CHILES RELLENOS DE FRIJOL CON SALSA DE AGUACATE RECIPE
From foodnewsnews.com
CREMA, SOPA, DE CHILE POBLANO Y ESPINACAS - PILONCILLO&VAINILLA
From piloncilloyvainilla.com
SALSA DE AGUACATE Y POBLANO - PEOPLE EN ESPAñOL
From peopleenespanol.com
CóMO HACER SOPA DE PAPA Y CHILE POBLANO (RáPIDO Y FáCIL)
From mexicoenmicocina.com
EASY CREAMY ZUCCHINI CORN AND POBLANO CHILE (CALABACITAS CON …
From inmamamaggieskitchen.com
SOPA DE AGUACATE Y POBLANO - ALLMEXRECIPES
From allmexrecipes.com.mx
SOPA DE QUESO - CHEESE SOUP WITH CHILES AND POTATO
From karenskitchenstories.com
RAJAS CON QUESO RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
EMPANADAS DE QUESO Y CHILE POBLANO – RECETAS EN ESPAñOL
From laylita.com
SOPA DE AGUACATE - BIGOVEN.COM
From bigoven.com
POBLANO CON QUESO - ETHAN
From ethanchlebowski.com
SOPA DE AGUACATE | TRADITIONAL VEGETABLE SOUP FROM …
From tasteatlas.com
291 RECETAS MUY RICAS DE SOPA DE AGUACATE COMPARTIDAS POR
From cookpad.com
ENCHILADAS EN SALSA DE AGUACATE Y CHILE POBLANO - RECETASGRATIS
From recetasgratis.net
COCINA Y COMPARTE
From a.cocinaycomparte.com
AUTHENTIC CHILES RELLENOS DE QUESO RECIPE - MY LATINA TABLE
From mylatinatable.com
RAJAS CON CREMA | AUTHENTIC MEXICAN RECIPE BY - MUY DELISH
From muydelish.com
SALSA DE QUESO CON CHILE POBLANO - COCINADELIRANTE
From cocinadelirante.com
AUTHENTIC CHILES RELLENOS DE QUESO RECIPE - ALL THINGS MEXICAN
From allthingsmexican.com
CHAYOTE SOUP WITH POBLANO CHILE: SOPA DE CHAYOTE CON CHILE
From mexconnect.com
FLAUTAS DE RAJAS CON QUESO (CHEESE AND POBLANO PEPPER FLAUTAS)
From chicanoeats.com
POBLANO PEPPER RECIPES | ALLRECIPES
From allrecipes.com
RECIPES > CHICKEN > HOW TO MAKE GREEN CHILI SOUP(SOPA DE …
From mobirecipe.com
SOPA DE AGUACATE Y POBLANO | RECETAS 247
From recetas-247.com
POBLANO QUESO DIP | MEXICAN PLEASE
From mexicanplease.com
SOPA DE AGUACATE Y POBLANO - PEOPLE EN ESPAñOL
From peopleenespanol.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