Add poblano chiles, salt, and lime juice.
Add the poblano chiles to the pan and cook over medium heat for about 5 minutes.
Not exact matches
Dark green
poblano chiles add a bit of fruity heat; if your gang prefers things mild, simply omit them and the jalapeño and swap in bell peppers instead.
Add the jalapeño,
poblano, and onions and stir - fry until they are just softened; everything should still be slightly crisp, and the
chiles should be bright green.
Add the onion,
poblano, garlic, salt,
chile powder, black pepper, and cayenne and cook, stirring, until the vegetables are softened but not brown, 3 to 4 minutes.
I used panko crumbs and
added some finely chopped
poblano chile to the onion mixtures.
Add the jalapeno and
poblano chiles, onion, and garlic, and puree,
adding a little stock if necessary.
For example, milder
chiles, such as Anaheims and
poblanos,
add flavor without causing pain.
Add onion and
poblano chile pepper; cook and stir for 4 to 5 minutes or until tender and onion starts to brown.