Scoop the chicken and veggie mixture
into the poblano pepper halves.
Heap your stuffing mixture
into each poblano pepper half.
Carefully stuff filling
into each poblano pepper.
cooked quinoa, pinch of salt and stuff mixture
into poblano pepper.
Not exact matches
1
poblano, 1 red bell
pepper and puree then pour
into the beans.
-LSB-...] used this salsa not only as a snack with blue corn chips, but have baked it
into salmon for some Awesome Salmon Tacos as well as used it for my Stuffed
Poblano Peppers.
Place a teaspoon of chorizo
into each jalapeno (or divide evenly between
poblano peppers).
-LSB-...] corn chips, but have baked it
into salmon for some Awesome Salmon Tacos as well as used it for my Stuffed
Poblano Peppers.
* 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.
I can't seem to get enough of the onion and
poblano pepper combination — I've added
poblanos and extra onions to my Kale & White Bean Enchiladas, tossed them
into quesadillas and burritos, and I've been debating popping them
into omelettes, or on pizzas or in empanadas.
Just toss a roasted
poblano pepper with cilantro, some olive oil, and a bit of lime juice
into your food processor or blender.
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
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)
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
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.
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
Black beans, roasted corn,
poblanos and red
peppers put some swagger in his step, just as sure as this flatbread will put some protein and iron
into your lunch.