Cut poblano peppers in half remove the green veins, and seeds.
Meanwhile,
cut each poblano pepper in half lenghtwise.
Not exact matches
Ingredients (Serves 4) 2
poblano peppers,
cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1 clove garlic, minced 2 cups cooked yellow rice 2 oz shredded cheddar cheese 2 oz shredded
pepper jack cheese 4 oz
pepper jack cheese, sliced
Here is a picture of one stuffed
poblano pepper cut in half.
* about 1 pound zucchini,
cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly sliced * 1 cup frozen corn, defrosted * 1
poblano or green bell
pepper, roasted, peeled, seeded and
cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and
pepper to taste
canola oil 3 medium jalapeño
peppers, seeded and minced, divided 3 medium anaheim
peppers, stemmed, seeded, and coarsely chopped 3 medium
poblano peppers, stemmed, seeded, and coarsely chopped 2 medium onions,
cut into large pieces 6 cloves garlic, minced 1 Tbsp.
Cut off top of roasted poblano peppers and cut pepper down one side, open up and remove the see
Cut off top of roasted
poblano peppers and
cut pepper down one side, open up and remove the see
cut pepper down one side, open up and remove the seeds.
The ingredients for this one in order of the cooking process: olive oil, red
pepper flakes, minced garlic, zucchini coins, chopped
poblano pepper, onion sliced thin to cook faster, a previously baked potato cubed, tomatoes
cut about 1» pieces.
2 teaspoons olive oil 5 slices uncooked, thick -
cut smoked bacon, chopped into 1/4» pieces 1 medium onion, diced 1 small red bell
pepper or
poblano pepper, diced 8 ounces fresh cremini mushrooms, chopped
Manzana Chili Verde 1 lb baby Yukon golds,
cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2
poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish
Place corn, onion
cut side down,
poblano and bell
peppers on a prepared charcoal or gas grill grate, over high heat.
As vegetables bake, prepare the
poblanos:
cut a slit in the top of each
pepper from just below the stem to the tip.
3 tablespoons butter 1 tablespoon extra virgin olive oil 3 cups chicken stock 1 cup heavy cream * 1/4 teaspoon dry dill 3/4 teaspoon sea salt Fresh ground black
pepper to taste 2
poblano peppers, charred, skinned, de-seeded and
cut into strips.
6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers, sliced, seeded and coarsely chopped 2 organic green bell or
poblano peppers, seeded and coarsely chopped 1 medium organic white onion, chopped 1 organic green Anaheim chile, roasted, seeded and chopped 2 organic jalapenos, roasted, seeded and chopped 1/4 cup fresh organic parsley or cilantro, chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground organic black
pepper 4 organic ripe tomatoes,
cut into thick slices organic sour cream (optional garnish)
Cut the cauliflower in to florets and place on a baking sheet with the
poblano peppers, oil, salt and
pepper and toss.
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted diced tomatoes 2 tsp olive oil 1 medium red onion, chopped 4 cloves garlic, minced 1
poblano pepper,
cut in half, seeds removed 1 red bell
pepper,
cut in half, seeds removed 1 jalapeno,
cut in half and seeds removed 1 cup dry quinoa 1 Tbsp paprika 1/2 tsp chipotle chili powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1 avocado,
cut into 1/2 inch cubes 1 lime,
cut into wedges (I forgot the lime!)
Red Chileatole with Mushrooms, Corn,
Peppers, and Chicken 1 tbsp extra-virgin olive oil 1 medium white onion, halved and sliced 4 cloves garlic, peeled 2 tbsp ancho chile powder 1 1/2 tbsp masa harina 4 cups chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears of corn 1/2
poblano pepper,
cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast,
cut crosswise into 1 / 2 - inch - thick slices salt, to taste
1 3/4 pounds Roma tomatoes (or any variety of garden fresh) 3
poblano chiles 1 large sweet yellow onion, peeled and
cut into four slices 1 bulb garlic; peel the cloves (8 - 10 cloves) 1 teaspoon cumin 2 - 3 tablespoons chili powder, depending on desired heat level 1/4 teaspoon cayenne
pepper 24 ounces vegetable stock 1 15 - ounce can of black eyed peas (drained) 3 ounces medium sharp cheddar cheese, shredded Olive oil 1/4 -1 / 2 teaspoon fresh ground black
pepper 1 teaspoon Maya Natural Sea SaltTM
1 cup flour 1 teaspoon salt 1 teaspoon freshly ground black
pepper 1/2 teaspoon cayenne powder 3 cups vegetable oil 3
poblano chiles, roasted, peeled, seeds and stems removed,
cut into 1 / 4 - inch rings 1 cup buttermilk
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast,
cut into 3 / 4 - inch pieces Salt and freshly ground black
pepper 1 large yellow onion, chopped 2 large carrots, sliced 1/4 — inch thick 1
poblano pepper, seeded and chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped 1 red jalapeño
pepper, sliced Chopped fresh cilantro
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast,
cut into 3 / 4 - inch pieces Salt and freshly ground black
pepper 1 large yellow onion, chopped 1 large carrot, sliced 1
poblano pepper, seeded and sliced 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 1/2 bunch lacinato kale, tough stems removed, coarsely chopped 1 red jalapeño
pepper, sliced Chopped fresh cilantro
2 pounds boneless eye round of beef,
cut into 1/2 inch cubes 2 tablespoons canola oil 3 medium
poblano peppers, diced 1 medium onion, diced 4 cloves garlic, minced 3 tablespoons mild chili powder 1/4 teaspoon cayenne 1 tablespoon cumin 1 teaspoon coriander 1 teaspoon dried oregano 2 teaspoons pumpkin pie spice 1 tablespoon brown sugar 2 cups beef stock 1 14 oz.
2 large yukon gold potatoes, scrubbed and
cut into small dice 1 (10 - ounce) package frozen spinach, thawed 1 large yellow onion, diced 1 medium
poblano pepper, seeded and diced 2 cloves garlic, minced 2 teaspoons ground cumin 1 cup unsweetened, unflavored soy milk Sea salt and freshly ground black
pepper 1/2 cup chopped fresh cilantro
Vegan Breakfast: — Low - Fat Winter Fruit Granola — Steel -
Cut Oats with Apples and Pecans Desserts: — Blood Orange Sorbet — Clementine Granita — Peach Sorbet — Strawberry Sorbet Main Courses: — Black Bean Burrito with Cilantro - Lime Rice — Chickpeas with Escarole and Caramelized Onions — Vegetable Skewers with Pesto Vinaigrette — Hummus Vegetable Sandwich — Lentil Shepherd's Pie — Pueblo Corn Pie — Ratatouille, Easy Roasted Salad: — Arugula Salad with Strawberries and Pecans — Asian Noodle Salad — Candied Walnut, Pear and Leafy Green Salad — Couscous with Peaches, Watercress and Pistachios — Lentil Salad — Mediterranean Orzo Salad with Citrus Dressing — Orange Pecan Salad — Quinoa, Corn and Avocado Salad — Red Beans and Rice Salad — Sesame Noodles with Baby Greens and Peanut - Ginger Dressing — Taco Salad, Big Fat Vegan Sides: — Asian Slaw with Roasted Peanuts — Cauliflower Mashed Potatoes — Cranberry Sauce — French String Beans with Roasted Red Onion and
Peppers — Roasted Garlic,
Poblano and Red Pepper Guacamole — Roasted Rosemary Potatoes — Rosemary Roasted Sweet Potatoes Soups: — Coconut - Sweet Potato Bisque — Creamless Creamy Tomato - Basil Soup — Gazpacho — Tomato and Red Pepper Soup — Vegetarian Chili