Once it cools slightly, we chop or shred the tofu into tiny pieces, and return it to the pan along with a a vibrant sauce made from chipotle peppers in adobo sauce, chargrilled
fresh poblano pepper (you can substitute another pepper if needed / desired), tomato, garlic, onion, and seasonings.
It has three different types of heat — smoked hot paprika in the chili powder, chipotle chile flakes, and
fresh poblano pepper.
Seared Salmon with Spinach and Creamy Roasted Peppers 1
fresh poblano pepper ~ 5 cups cleaned spinach 1 1/2 tbsp olive oil 2 garlic cloves, peeled and halved 1 tbsp masa harina 3/4 cup fat - free milk 2 6 - oz skinless salmon fillets salt and pepper
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
Get your enchiladas ready with this homemade green enchilada sauce recipe made with
fresh tomatillos, jalapenos, serranos and
poblano peppers, from scratch in your own kitchen.
Menu Description: «Lots of
fresh ground beef and red kidney beans with a perfect blend of
fresh Poblano & Chipotle
peppers and plenty of seasoning.
Topped with Colby jack cheese, fire roasted
poblano peppers, and
fresh tomatoes is just the start to this flavorful burger.
I had some queso fresco cheese left over from the Corn Muffins with
Poblano Chile
Peppers,
Fresh Corn & Queso Fresco Cheese.
The saute above is made up of new potatoes, red onions, tomatoes from my porch plant, green beans,
poblano peppers, herbs de provence, and some
fresh ground
pepper.
Don't side - eye it — just got there and order the Huitlacoche Taco (corn truffles, roasted
poblano, corn, onion, cilantro) and a Hongos Taco (portabello,
poblano, fresno, bell
pepper, kale slaw, cotija cheese), and the guac that's made
fresh every hour.
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
Poblano pepper adds extra flavor along with
fresh rosemary and oregano.
Other add - ins that work well include crumbled cooked bacon, diced jalapeno
peppers,
poblano peppers, sauteed onions, pureed
fresh corn,
fresh herbs, or spices.
I happily ate my way through several different tubs of saucy beans — like the Cuban Black Beans, which are slow - simmered in a soffrito of onion, garlic,
poblano peppers, coriander, and oregano and finished with
fresh lime juice, or Tuscan White Beans, which are simmered with garlic, rosemary, fennel seeds, black
pepper, and lemon.
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.
12 ounces
fresh mushrooms, sliced 1 / 4 - inch thick 3 tablespoons extra virgin olive oil salt and
pepper 2 bunches of scallions, trimmed 4 large slices of hearty, whole - grain bread 1 cup
Poblano Yogurt * (recipe below) 1 cup cooked lentils, or white beans
Soup 1 tablespoon canola oil 1 tablespoon butter 1 medium yellow onion, chopped 1 rib celery, chopped 2 cloves
fresh garlic, minced 4 cups chicken stock 1 red bell
pepper, chopped 1
poblano pepper or green bell
pepper, chopped 1/2 jalapeño
pepper, seeded and finely minced 1/2 teaspoon salt 1/4 teaspoon
pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon sugar 1 tablespoon chili powder 15 ounces can tomato puree 1 tablespoon Worcestershire sauce 1 pound cooked chicken, cubed or pulled
To create Three Chile Simple Syrup, Royal Rose combines
fresh poblano and jalapeño
peppers with dried ancho chiles and organic sugar.
Dried
poblano chiles are called anchos, but
fresh they have a verdant flavor not all that different from a bell
pepper but with a more complex smokiness to them.
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)
The meal started with a spicy vegan green pozole that Meg made with
fresh soaked hominy and
poblano peppers.
6 - 7 scallions 1 teaspoon olive oil 1 large ear corn 2
poblano peppers 1 cup quinoa, rinsed thoroughly and drained through a fine mesh strainer (not necessary with the pre-rinsed type) 1 1/2 cups water 1/4 teaspoon salt 2 tablespoons chopped
fresh cilantro 3 tablespoons roasted, lightly salted pepitas 1 tablespoon extra virgin olive oil 1 tablespoon lime juice Freshly ground black
pepper to taste
This autumn vegetable pasta came about thanks to an abundance of
fresh herbs and veggies on a cool, sunny October Saturday: cabbage, leeks, broccolini, red bell
peppers (I know folks think of
peppers as being a summer veggie, but mine tend not to ripen to sweet, sweet red perfection until September and beyond — it's mid-October and I still have bells,
poblanos and serranos ripening in the garden).
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, 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
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
Ancho chiles, on the other hand, are always dried and are called
poblano peppers when
fresh.
2 large
poblano peppers 3/4 pound lean ground beef 2 teaspoons smoked paprika, divided 3/4 teaspoon ground cumin 1 15.5 - ounce can pinto beans, drained and rinsed 1 1/4 cup salsa 1/2 cup
fresh cilantro leaves, chopped 1 1/2 cups grated pepper Jack cheese, divided 1/4 cup whole wheat panko bread crumbs For serving: (optional) Sliced avocado or guacamole Fresh cilantro Salsa Hot sauce of your c
fresh cilantro leaves, chopped 1 1/2 cups grated
pepper Jack cheese, divided 1/4 cup whole wheat panko bread crumbs For serving: (optional) Sliced avocado or guacamole
Fresh cilantro Salsa Hot sauce of your c
Fresh cilantro Salsa Hot sauce of your choice
Featuring an aroma of
fresh, green jalapeños paired with a unique flavor profile, combining the taste of
poblano, habanero and jalapeño
peppers, this cider offers a kick followed by a subtly sweet finish.
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
I discovered several friendly vendors at the market who offered
fresh chile
peppers like the light green chile de agua and the darker chile
poblano.
This
fresh take on an old - fashioned, creamy pea salad adds heat in the form of
poblano and jalapeño
peppers.
Ingredients:
Poblano chiles, cooked chicken breast, reduced - fat cheddar cheese, corn kernels, onion, zucchini, red bell
pepper,
fresh cilantro, cumin, paprika, garlic, salsa, baked tortilla chips
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