Sentences with phrase «poblano halves»

Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish.

Not exact matches

Combine poblano, jalapeño, garlic, lime juice and half of cilantro in a food processor.

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

And this recipe makes a lot of poppers — I made 48 and still had a little corn cake better left that I baked in a dish all on its own — or you can use poblano peppers and you'll get about 8 servings (four peppers, eight halves).

Here is a picture of one stuffed poblano pepper cut in half.

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

Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or serrano peppers, stems removed 1 poblano pepper, stem and seeds removed 1/2 large white onion, peeled and sliced in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3 cups raw pepitas (green pumpkin seeds) 1/2 cup chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper (optional) 1/2 teaspoon Kosher or sea salt 2 cups low sodium vegetable stock, divided

Just roast a bunch of jalapeños, a poblano, half an onion, some garlic, and some pepitas (green pumpkin seeds)...

Start with a whole poblano chile and halves of yellow onion sitting below a broiler until smoky and blackened.

Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and quartered 2 cups vegetable stock (or chicken stock or water) 3 tablespoons chopped cilantro 1 teaspoon ground coriander Zest of 1 lime Juice of 1 lime, plus more to taste Kosher salt 1/2 cup Mexican crema (or sour cream) Toppings: cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions

6 - 8 poblano peppers, halved lengthwise, seeds and ribs removed 1 cup uncooked brown rice 1 15 - oz.

1 can (28 ounces) Whole Tomatoes in Puree 1 Jalapeño, minced 1 Onion, chopped 3 Garlic cloves, 2 whole and 1 minced Salt and Pepper 1 can (19 ounces) Black Beans, rinsed and drained 1/2 cup Yellow Cornmeal 1 cup Pepper Jack Cheese, shredded 1 teaspoon Ground Cumin 3/4 cup Water 4 Poblano Chiles, halved lengthwise, ribs and seeds removed

Heap your stuffing mixture into each poblano pepper half.

Cook's Tip: To roast poblano peppers, arrange seeded pepper halves, skin side up, on large sheet of aluminum foil.

Half the tomatillos and poblano, and quarter the celery.

Meanwhile, cut each poblano pepper in half lenghtwise.

Cut poblano peppers in half remove the green veins, and seeds.

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

Cut poblano in half lengthwise; discard seeds and membranes.

Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with remaining 1 Tbsp.

Scoop the chicken and veggie mixture into the poblano pepper halves.