This Southwestern Clam Chowder recipe takes one of our New England favorites and gives it a spicy Southwestern twist
with roasted Poblano peppers and fire roasted tomatoes.
This Southwestern Clam Chowder recipe takes one of our New England favorites and gives it a spicy Southwestern twist
with roasted Poblano peppers and fire roasted tomatoes.
BBQ chicken pizza
with roasted poblano peppers and pepitas, with vegetarian option.
Not exact matches
I added
roasted poblano peppers to the potato and served it
with a spicy chili - dill sauce.
These babies are little cornmeal cakes filled
with sautéed red onion, corn, sweet bell
pepper, and fire
roasted poblano pepper.
Queso Fundido
with Fire
Roasted Poblano Peppers sure did the trick.
Topped
with Colby jack cheese, fire
roasted poblano peppers, and fresh tomatoes is just the start to this flavorful burger.
A traditional Mexican celebratory soup
with fire
roasted tomatoes, onion & garlic sauteed
with Mexican oregano,
roasted chile and
poblano peppers, and hominy.
Just toss a
roasted poblano pepper with cilantro, some olive oil, and a bit of lime juice into your food processor or blender.
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
Switch up the flavor and heat
with a different
pepper such as jalapenos, canned Chipotle
peppers,
roasted poblano peppers or habaneros if you're feeling daring.
These waffles are loaded
with the flavor of
roasted poblano peppers, so they are not going to taste like your typical sweet waffle.
I'm sure you've tried
poblano peppers at some point, either in a mild salsa or
roasted and stuffed
with cheese.
The trick to removing the skin easily from the
roasted poblano peppers is to let it sit in a bowl, covered
with plastic wrap, for about 20 minutes.
The first time I made this
poblano ranch sauce, I have to confess I just whizzed together a
roasted poblano pepper with store - bought ranch dressing.
Recipes include: Breakfast and Snacks: Green Smoothie, Green Juice, Cherry Ricotta Bake, Brazil Nut Oat Yogurt, Cocoa Buckwheat Granola, Apple and Carrot Breakfast Salad, Chestnut and Buckwheat Crepes
with Leeks and Mushrooms, Strawberry Oat Milk Smoothie, Amaranth Pumpkin Porridge, Key Lime Breakfast Parfait; Zucchini, Chocolate and Blueberry Pancakes; Matcha Kiwi Smoothie, Carrot Orange Muffins, Turmeric Ginger Tea, Fig Bars, Kale and Mustard Muffins, Chocolate Hemp Bars
with Prune Caramel Savories: Fava Bean, Quinoa and Mint Salad, Miso and Raspberry Forbidden Rice Salad, Strawberry Soba Salad, Large Autumn Salad, Summer Bounty Salad,
Roasted Kala Chana Hummus, Chunky Beet Sauerkraut, Cranberry Chutney, Marinated Stuffed
Poblano Peppers, Peach and Avocado Summer Rolls Soups: Black Lentil and Butternut Squash Chili, Avocado Cilantro Soup,
Roasted Chestnut Soup, Golden Gazpacho, Pappa al Pomodoro, Lazy Sweet Potato Dumplings in Broth, Creamy French Bean Soup, Apple Anise Soup Mains: Fingerling Potato and Rosemary Flatbread Pizza, Beet and Buckwheat Gnocchi, Squash Blossom Quiche, Fava Bean Quinoa Cakes, Tarragon Millet and Pear Stuffed Squash, Coconut Black Rice
with Grilled Peaches, Colorful Tacos, Citrus Broccolini
with Cardamom Tofu, Cauliflower Pie, Broccoli Rabe Focaccia, Tarragon Pistachio Falafel
with Grilled Peach Salsa, Black Bean Pasta
with Cherries and Dandelion, Chickpea Crepes
with Mango Salsa, Asparagus and Kohlrabi Tart, Butternut Squash Fritters, Heirloom Tomato, Olive and Basil Tofu Souffle, Chanterelle Mushroom and Rutabaga Tartlets, Zucchini Spaghetti
with Nectarines and Pumpkin Seed Pesto, Caramelized Fennel and Fig Pizza, Celeriac Garbanzo Stew
with Slow -
Roasted Tomatoes, Mediterranean Dolma Tea Time: Mango Lime Tartlets,
Roasted Plum Ice Cream, Rum and Raisin Bundt Cakes, Rhubarb and Rosemary Tart, Lemongrass Raspberry Trifle, Berry and Chocolate Crisp, Lemon Bars, Persimmon and Chocolate Loaf, Apple and Blackberry Cobbler, Thumbprint Cookies, Pink Salt Chocolate Mousse Tart, Earl Grey Poached Pears
with Hazelnut Panna Cotta, Swirled Acai and White Chocolate Cheesecake, Fall Sorbet Trio, Blood Orange Chocolate Cakes, Apricot and Lavender Tart, Cocoa Nib Cookies, Peach and Raspberry Tartlets, Fig Cupcakes, Black and White Chocolate Cups Play Time: Avocado and Strawberry Popsicles, Everything Halva, Vegetable Miso Soup, Thunderstorm Cookies, Spinach and Quinoa Blinchiki, Garbanzo Chocolate Pops, Animal Cookies, Whole Grain Crust Mini Pizzas, Sweet Potato and Apple Doughnuts, Chocolate Milkshake, Flower Vegetable Tartlets, Pink Lemon Coconut Bonbons, Apple and Vegetable Chips, Beet and Chocolate Pudding, Quick Spelt Bread
with Concord Grape Jelly
Sbarro's 3 Pepper Chicken Pizza uses three different kinds of
peppers with poblano pesto,
roasted red
peppers, and jalapeños.
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
For a less traditional serving idea, try it
with pickled onions and a salsa made
with tomatoes, cucumber and
roasted poblano pepper.
Or, substitute the
poblano with a
roasted red bell
pepper to get the same delicious
roasted pepper flavor without the heat.
The soup comes in six flavors including clásico (tomato, green
pepper, and herbs), maíz (corn,
roasted poblanos, lime), and of course, a version
with kale, called Verde (it also has spinach, avocado, and mint).
Offered: May 14th — May 20th From the Kitchen of Margaritaville Glendale the El Diablo Burger is a 7 oz burger topped
with Tabasco Fried Onions,
roasted Poblano Peppers, Monterey Jack Cheese, Sambal Olek Chili Paste, and Chipotle Ketchup
with shredded Lettuce on a toasted Bun.
Dishes like wood - grilled rack of lamb served in oaxacan black mole
with garlic - mashed potatoes; mahi - mahi in a rustic salsa of
roasted tomatoes, onions, and
peppers; slow -
roasted pork marinated
with achiote and sour orange juice; and succulent duck breast complemented
with a mole
poblano and white rice, garnished
with chopped cilantro, peanuts and sesame seeds.
Poblano pulled chicken, chorizo, avocado,
roasted red bell
pepper and sour cream sauce layered
with corn tortillas.
Vegan Breakfast: — Low - Fat Winter Fruit Granola — Steel - Cut Oats
with Apples and Pecans Desserts: — Blood Orange Sorbet — Clementine Granita — Peach Sorbet — Strawberry Sorbet Main Courses: — Black Bean Burrito
with Cilantro - Lime Rice — Chickpeas
with Escarole and Caramelized Onions — Vegetable Skewers
with Pesto Vinaigrette — Hummus Vegetable Sandwich — Lentil Shepherd's Pie — Pueblo Corn Pie — Ratatouille, Easy
Roasted Salad: — Arugula Salad
with Strawberries and Pecans — Asian Noodle Salad — Candied Walnut, Pear and Leafy Green Salad — Couscous
with Peaches, Watercress and Pistachios — Lentil Salad — Mediterranean Orzo Salad
with Citrus Dressing — Orange Pecan Salad — Quinoa, Corn and Avocado Salad — Red Beans and Rice Salad — Sesame Noodles
with Baby Greens and Peanut - Ginger Dressing — Taco Salad, Big Fat Vegan Sides: — Asian Slaw
with Roasted Peanuts — Cauliflower Mashed Potatoes — Cranberry Sauce — French String Beans
with Roasted Red Onion and
Peppers —
Roasted Garlic,
Poblano and Red Pepper Guacamole —
Roasted Rosemary Potatoes — Rosemary
Roasted Sweet Potatoes Soups: — Coconut - Sweet Potato Bisque — Creamless Creamy Tomato - Basil Soup — Gazpacho — Tomato and Red Pepper Soup — Vegetarian Chili
Bam's Kitchen recently posted... Chicken Enchiladas
with Fire
Roasted Poblano Peppers
We then opted for the Creekstone Farms ribeye steak served
with tepary beans,
poblano peppers,
roasted tomato and a tomatillo salsa, and a side of brussel sprouts and broccoli.