Place poblano peppers in bowl with charred onions and cover with plastic.
Place Poblano peppers in center of grid over medium, ash - covered coals.
Place poblano peppers on baking sheet and bake 20 minutes or until peppers start to brown and blister.
Place the poblano peppers on a sheet pan, drizzle with olive oil and season with salt and pepper.
Place poblano peppers on a cookie sheet.
Place the poblano peppers on a foil - lined cookie sheet and broil on high for about 5 minutes until the exposed sides are blackened.
Place poblano pepper in oven on baking sheet.
Place poblano pepper on a baking sheet and broil until skin is charred and blackened on all sides, turning frequently, about 5 - 8 minutes.
Place poblano pepper and next 10 ingredients (through red onion) in an electric slow cooker.
Not exact matches
Place a teaspoon of chorizo into each jalapeno (or divide evenly between
poblano peppers).
I'm a fan of using
poblano peppers in
place of green bells in chili recipes for a hint of heat without being too much in your face like a jalapeño.
Place each
poblano on a tortilla opened and lying fat, put about one - fifth of the meaty bean / nut mixture and a spoonful of cream sauce in the
pepper and then fold the
pepper closed.
Place corn, onion cut side down,
poblano and bell
peppers on a prepared charcoal or gas grill grate, over high heat.
Place poblanos, bell
peppers, onion, and corn kernels onto cookie sheet.
Char the
poblano peppers all over by
placing the
peppers on stovetop burners or under a hot broiler until black, turning frequently.
Place peeled, seeded
poblano pepper in food processor and process until chopped fine.
Place blistered
poblano pepper in a bowl and cover with plastic wrap; let sit 20 minutes.
Place poblano and finger chili
pepper in center of grid; grill
poblano pepper 10 to 15 minutes and chili
pepper 5 minutes or until skins are completely blackened, turning occasionally.
Place the onion, jalapeno,
poblano pepper, tomatillos, and garlic on a baking sheet.
Cut the cauliflower in to florets and
place on a baking sheet with the
poblano peppers, oil, salt and
pepper and toss.
Place garlic, onions,
poblano peppers, tomatoes, agave, red wine vinegar, brown sugar, TABASCO ® Chipotle Sauce, soy sauce, and fish sauce in a food processor and pulse for a coarse purée.
Place the tomatillos and
poblano peppers to one side of a large baking sheet.