Add mushroom mixture to
poblano mixture.
Top one side of each tortilla with 2 tablespoons cheese and about 1/3 cup
poblano mixture.
Pour
the poblano mixture into the skillet and whisk until it boils, about a minute.
Not exact matches
cooked quinoa, pinch of salt and stuff
mixture into
poblano pepper.
I added black beans, chopped onion and
poblano pepper to the turkey
mixture and used cilantro instead of parsley.
While the
mixture is simmering, rub the blackened skin off the
poblanos and pull out the stems and seed pods.
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.
Dividing evenly, stuff
poblano halves with bean
mixture; place on top of sauce in baking dish.
Instead, I settled for a
mixture of onions, garlic, and
poblano peppers (you can use bell peppers if you don't want any heat).
Add the chopped
poblano peppers, the onion
mixture, salt, pepper, and the cilantro to the saucepan with the sweet potatoes and broth.
Most people associate mole with the famous chocolate mole — mole
poblano — but the word refers to both a
mixture and a stew.
Divide the corn, sweet potato and onion
mixture evenly between the
poblano peppers, stuffing in on top of the cheese.
I used panko crumbs and added some finely chopped
poblano chile to the onion
mixtures.
These easy, cheesy vegan quesadillas are stuffed with a zippy homemade cashew cheese, hearty pinto beans, and a spicy
mixture of
poblano peppers and red onions.
Heap your stuffing
mixture into each
poblano pepper half.
Combine chicken, cherry tomatoes, and
poblano strips then divide the chicken
mixture evenly between the bowls.
Chiles en Nogada is a Mexican dish consisting of spicy
poblano chiles stuffed with a sweet meat
mixture topped with a creamy walnut sauce and garnished with parsley and pomegranate seeds.
Add
poblano, jalapeno (if using) chipotle peppers, chili powder, cumin, oregano and cayenne pepper (if using) to the onion
mixture.
Add onion, bell peppers, and
poblano; sprinkle with remaining cumin
mixture and 1/2 teaspoon of the salt.
Scoop the chicken and veggie
mixture into the
poblano pepper halves.