POBLANO STUFFED CORNBREAD
Steps:
- Preheat the oven to 400 degrees F.
- Heat a 12-inch cast-iron skillet on the stovetop over medium heat. Add 1/4 cup butter and allow to melt while you begin to prepare the batter. Reserve the melted butter for later use, carefully wipe out the pan and place in the oven to heat.
- In a large bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In another bowl, combine the milk, buttermilk, egg and melted butter. Make a well in the dry ingredients and gradually incorporate the wet mixture, stirring until the lumps are dissolved. Fold in the cheese, corn and poblanos.
- To bake the cornbread, carefully remove the skillet from the oven and add the remaining 2 tablespoons butter so it sizzles. Coat the pan with the butter and quickly pour the cornbread batter into the skillet. Place the skillet in the oven and bake until golden brown, about 20 minutes.
- Remove from the oven and let cool slightly before slicing. Serve warm.
STUFFED POBLANOS WITH ROASTED CORN
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
- Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
- Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
- Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
- Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.
TURKEY AND CORNBREAD STUFFED POBLANOS
Give your Thanksgiving leftovers a south-of-the-border vibe with these zesty rellenos. They're easy to make any time of year with roasted deli turkey and a box of corn stuffing. Adjust the heat by adding more or fewer peppers, or more or less adobo sauce. -Christine Friesenhahn, Boerne, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place poblano peppers on a broiler pan. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Cut and discard tops from peppers; remove seeds. In a small bowl, combine turkey and stuffing. Fill peppers with turkey mixture. Place corn muffin mix and egg substitute in separate shallow bowls. Roll stuffed peppers in corn muffin mix, then in egg substitute, then again in corn muffin mix., In an electric skillet, heat 1/2 in. of oil to 375°. Fry stuffed peppers, a few at a time, until browned, 2-4 minutes on each side. Drain on paper towels., Place cranberry sauce, chipotle pepper and adobo sauce in a blender; cover and process until blended, about 10 seconds. Serve with peppers.
Nutrition Facts : Calories 592 calories, Fat 33g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 632mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 5g fiber), Protein 17g protein.
TURKEY STUFFED POBLANO CHILE PEPPERS
Make and share this Turkey Stuffed Poblano Chile Peppers recipe from Food.com.
Provided by Ann Sanders
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350.
- Spray 13x9 (3qt.) with cooking spray.
- Cut opening in one side of each chile.
- Carefully remove seeds and membranes, leaving top stem intact; rinse and drain well.
- Spray large skillet with cooking spray.
- Add ground turkey; cook over medium-high heat for 7 minutes or until no longer pink and thoroughly cooked, stiring frequently.
- Add taco seasoning, and beans, corn and 1 cup cheese; mix well.
- With small spoon, stuff chiles with turkey mixture.
- Place in baking dish.
- Lightly spray tops of chiles with cooking spray.
- In a small bowl, combine tomatoes and green chiles; mix well.
- Pour over stuffed chiles in baking dish.
- Bake at 350 for 30-40 minutes or until chiles are tender.
- Sprinkle with remaining 1 cup cheese.
- Bake an additional 3 minutes or until cheese is melted.
STUFFED POBLANOS
This turkey-stuffed poblano peppers recipe is a family favorite, filled with cream cheese and Monterey Jack cheese for maximum gooeyness.
Provided by fire1676
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in green chiles and taco seasoning. Add cream cheese in spoonfuls and blend into meat. Stir in salsa and green onions. Season with salt. Simmer until bubbly, about 2 minutes. Add Monterey Jack cheese; cook and stir until melted, about 3 minutes more.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place peppers onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove peppers and turn the oven to 350 degrees F (175 degrees C).
- Place blackened peppers into a zip-top bag and let steam as they cool, about 15 minutes. Pull off and discard the outer skins, being careful not to tear the peppers. Slice peppers down one side and remove seeds.
- Add stuffing to peppers and place in a baking pan.
- Bake in the preheated oven for 20 minutes.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 8.4 g, Cholesterol 133.7 mg, Fat 25.2 g, Fiber 2.6 g, Protein 31.4 g, SaturatedFat 12.5 g, Sodium 939.8 mg, Sugar 3.4 g
TURKEY & PINTO BEAN STUFFED POBLANOS
Add a new entrée to the menu tonight when you make our Turkey & Pinto Bean Stuffed Poblanos! Roasted poblano chiles make the perfect base for a savory turkey and pinto bean mixture in this Turkey & Pinto Bean Stuffed Poblanos recipe.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Reserve 2 tsp. oil. Heat remaining oil to 375�F in small saucepan on medium-high heat. Add tortilla strips in batches; cook 30 to 45 sec. or until crisp. Remove from pan with slotted spoon; drain on paper towels.
- Heat 1 tsp. of the reserved oil in large skillet on medium heat. Add onions; cook and stir 10 min. or until golden brown. Meanwhile, heat remaining oil in separate large skillet. Add garlic and turkey; cook 3 min., stirring frequently. Stir in beans and salsa; cook on low heat 5 min. or until heated through, stirring frequently.
- Place chiles, cut-sides up, on work surface; top with 2% Milk Singles. Fill chiles with turkey and bean mixture. Place in single layer in microwaveable dish; top with onions. Microwave on HIGH 2 min. or until heated through. Top with tortilla strips.
Nutrition Facts : Calories 230, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 17 g
POBLANOS STUFFED WITH CORN AND CHEESE
Make and share this Poblanos Stuffed With Corn and Cheese recipe from Food.com.
Provided by Debbwl
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat broiler. Coat both a large baking sheet and a 9 x15 baking dish with cooking spray.
- Place poblano on baking sheet and broil 5 inches from heat for 15 to 20 minutes, turning often to char evenly. Transfer to a bowl, cover and let cool 10 minutes.
- Meanwhile, heat butter and oil in a large nonstick skillet over medium high heat. Add scallions and garlic; cook 1 to 2 minutes, stirring often, to wilt scallions. Add corn; cook 2 to 3 minutes then add cilantro. Remove from heat and stir in farmer cheese and salt.
- Heat oven to 350*F. Carefully remove the loosened chard skin from the poblanos. Cut in half lengthwise; remove core and seeds. Arrange poblano in baking dish in single layer. Fill each with about 1/2 cup corn mixture.
- Bake 10 minutes, top with Cheddar cheese and bake 5 minutes to melt cheese.
Nutrition Facts : Calories 141, Fat 6.7, SaturatedFat 3.1, Cholesterol 15.3, Sodium 362.4, Carbohydrate 15, Fiber 1.8, Sugar 4.8, Protein 7.7
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