If you like spicy, add 1 seeded / de-veined and
diced poblano pepper along with onion / celery / carrot / bay leaf.
2 cups diced red pepper 1 cup
diced poblano pepper 1 cup diced tomatillo 1 cup diced Vidalia onion 1/4 cup olive oil Salt and black pepper 8 cups chopped dill pickles 1/4 cup prepared horseradish 1/4 cup maple syrup 1/4 cup prepared yellow mustard 2 tablespoons pickle juice 2 tablespoons apple cider vinegar
Sautee in butter until tenderish: A few tablespoons each of: Minced onion Diced red bell pepper
Diced poblano pepper
Stir in
the diced poblano peppers, cumin, coriander and smoked paprika.
Diced poblano peppers spice up the filling, along with cumin, turmeric, and paprika.
Not exact matches
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce,
diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black
pepper 8 green chiles (
poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
1 can of creamed corn 1 can of corn drained 1 box of jiffy corn muffin mix 1 cup of sour cream 1 stick of butter melted 1
Poblano pepper, roasted and
diced
This Asian Red Cabbage Slaw stands out with its brilliant purple hue and is accented with shredded carrots, sliced green onion, cilantro, and the subtle flare of
diced poblano and jalapeño
peppers.
While beans soften, make a sofrito by sauteeing on medium high heat, in 5 tblsp olive oil, 1 medium onion, 4 garlic cloves, & 8 to 10 Cachucha
peppers (a caribeean cousin of Habenero, citrus flavor without the heat — I've never found and use 2 - 4
Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus notes — I add lime juice at end) all finely
diced.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle
pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6
poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
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
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1
poblano pepper, chopped 1 red bell
pepper, chopped 4 jalapeno
peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne
pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black
pepper 1 28 - ounce can
diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
1 small red onion,
diced 1 tablespoon of olive oil 2 roasted
poblano pepper, sliced 2 cloves of garlic, minced 15 oz jar of salsa 2 tsp of smoked paprika 1 tsp of chipotle
pepper 1.5 cups of green French lentils 2 cups of vegetable stock Optional toppings: sliced jalapeños, cilantro leaves or green onions
Other add - ins that work well include crumbled cooked bacon,
diced jalapeno
peppers,
poblano peppers, sauteed onions, pureed fresh corn, fresh herbs, or spices.
2 15 - ounce can black beans, drained and rinsed 1 15 - ounce can red kidney beans, drained and rinsed 1 15 - ounce can corn kernels, drained and rinsed 1 15 - ounce can fire roasted
diced tomatoes 1 cup quinoa, uncooked 3 cups vegetable broth 1/2 medium onion, chopped 1
poblano pepper, chopped finely 1 medium green
pepper, chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon ground black
pepper 3 - 4 dashes of your favorite hot sauce
2 hatch chile
peppers (mild or hot), stemmed, seeded and
diced (if it's not hatch chile season — sub
poblano or jalapeno chiles)
This dish is based on the same ingredients, but instead of making a traditional Ajvar, I
diced the ingredients before roasting, and added red onion, tomato and
Poblano peppers.
Add the
Poblano pepper, tomato sauce,
diced tomatoes, molasses, ketchup, paprika, celery salt, cumin, onion powder, cider vinegar and water.
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!)
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion,
diced small 1 large green bell
pepper, seeded and cored,
diced small 1 large red bell
pepper, seeded and cored,
diced small 5 cloves garlic, minced 1 lb ground beef 1
poblano pepper, roasted and
diced small 1 jalapeno
pepper, finely
diced (NOTE: Omit for a milder chili) 2 chipotle
peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne
pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black
pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
Dice two of the
poblanos and the bell
pepper, then set aside in a covered bowl.
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.
Skirt steak - 1 1/2 to 2 lbs Boneless chicken breasts 2 - 3 Tbsp olive oil 1 Tbsp butter Salt and
pepper 3 - 4 Tbsp Outta The Park Hot & Spicy BBQ Sauce, plus extra 1 red and yellow
pepper, sliced in thin strips One large Vidalia onion, sliced in thin strips 2 Anaheim
peppers and 2
Poblano peppers, seeds removed and julienned 3 portabello mushrooms, gills removed, sliced 1/4» thick 2 green onions / scallions,
diced Soft Tortilla shells (store bought or made from scratch)
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