It looks like I'm going to have a bumper crop of poblanos...

Rec: New Mexico Style Green Chili and Pork Stew. I just did a search

for "poblano" and a bunch popped up...all of the first several posted by me. LOL I do love my poblano chili. I just happen to be making the stew today! When I was doing my shopping this week the stars and the moon seemed to be aligned and poblanos and jicama where there for the taking. This is my favorite meal, Tangy BBQ Shrimp apps., Chili Stew, Jicama and Red Bell Pepper Salad and warmed buttered flour tortillas! The stew freezes great also. Now I'm off to char poblanos.

http://eat.at/swap/forum1/14514_Rec_New_Mexico_Style_Green_Chili_and_Pork_Stew_with_Potatoes_Thought_I_had

 
Poblanos Stuffed with Cheddar and Chicken:

This had great reviews. Reviewers suggest heating in oven about 10 minutes before broiling.

POBLANOS STUFFED WITH CHEDDAR AND CHICKEN

INGREDIENTS:

4 large poblano chiles
2 medium tomatoes, chopped
1/2 medium white onion, chopped
1 large clove garlic, chopped
1 tsp. dried oregano, crumbled
1 tsp. ground cumin
Generous pinch ground cinnamon
Kosher salt
1 Tbs. olive oil
2 cups shredded cooked chicken, preferably dark meat
1-1/2 cups cooked brown or white rice
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
1/4 cup chopped fresh cilantro (including some tender stems)
1 Tbs. lime juice

DIRECTIONS:

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.

Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.

Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.

Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

Serves four.

From Fine Cooking 97, pp. 21- December 31, 2008

http://www.finecooking.com/recipes/poblanos-stuffed-cheddar-chicken.aspx

 
Green Poblano Rice (Rick Bayless):

GREEN POBLANO RICE (Arroz verde al poblano)

Yield: 4 servings

"There are many versions of special-occasion green rice in Mexico," Rick Bayless said. "My current favorite is this one, green with the richness and welcoming spiciness of poblano chilies, backed up by herbal cilantro and sweet onion and garlic."

Ingredients

1 2/3 cups chicken broth or water
1 large poblano chili, stemmed, seeded, roughly chopped
12 sprigs cilantro, plus more for garnish
1/2 tsp. salt
1 Tbsp. vegetable or olive oil
1 cup medium-grain rice
1 small white onion, cut into 1 4-inch dice
4 cloves garlic, chopped

1. Combine the broth and chili in a large saucepan; heat to a boil over medium heat. Lower heat to medium-low; cook until chili is very soft, about 10 minutes. Pour into a food processor; add cilantro (stems and all). Puree; press through a medium-mesh strainer into a bowl. Stir in the salt; set aside.

2. Add the oil to the same saucepan; heat over medium heat. Add the rice and onion; cook, stirring often, until the rice looks chalky and the onion is soft, about 5 minutes. Stir in the garlic; cook 1 minute.

3. Add the chili puree to the hot rice; stir. Cover; cook over medium-low heat until almost tender, 15 minutes. Turn off the heat; let stand, covered, 5-10 minutes to complete the cooking. Fluff with a fork; spoon into a serving dish. Garnish with cilantro sprigs.

Rick Bayless

 
Roasted Poblano and Chicken Enchiladas with Sour Cream Sauce:

Note: Reviewers suggest using corn tortillas.

ROASTED POBLANO AND CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE

From the poster: "...I usually make the filling up ahead of time and then all I have to do is roll them and make the sauce. Serve with black beans and spanish rice!"

INGREDIENTS:

For the Enchiladas:
* 2 cups rotisserie-cooked chicken
* 2 poblano peppers, roasted and chopped
* 1 red onion, chopped
* 3 garlic cloves, minced
* 1 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 2 teaspoons chili powder
* 1 cup monterey jack cheese, shredded
* 10 soft taco-size flour tortillas (reviewers suggest using corn tortillas)
* 1/4 cup green onion, finely sliced

For the sour cream enchilada sauce:
* 1 large shallot, finely minced
* 2 garlic cloves, minced
* 1-2 serrano pepper (optional) or jalapeno pepper, minced (optional)
* 2 tablespoons butter
* 1/2 teaspoon cumin
* 1/4 teaspoon coriander
* 1/2 teaspoon garlic powder
* 1/4 teaspoon white pepper
* 2 tablespoons flour
* 8 ounces sour cream
* 2 cups chicken broth

DIRECTIONS:

1. To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.
2. Combine the first 8 ingredients in a bowl. Set aside.
3. To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute.
4. Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy.
5. Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
6. In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
7. Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce.
8. Bake at 375 degrees for 20 minutes or until warm and bubbly!
9. Garnish with green onions.

SERVES 4

http://www.recipezaar.com/Roasted-Poblano-and-Chicken-Enchiladas-With-Sour-Cream-Sauce-282079

 
Les Gourmettes Goat Cheese Shrimp-Stuffed Poblanos:

LES GOURMETTES GOAT CHEESE SHRIMP-STUFFED POBLANOS

INGREDIENTS:

8 poblano chiles
4 ounces mild goat cheese
1/2 cup panela or Monterey jack cheese, grated
1/2 pound shrimp, peeled, deveined and cooked
1 tablespoon shallots, chopped
1/4 cup red bell pepper, diced
1 tablespoon cilantro, chopped
1 tablespoon fresh basil, chopped
Salt and pepper, to taste

Red Bell Pepper Sauce:
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/4 cup shallots, chopped
1 serrano chile, seeded and chopped
2 large red bell peppers, roasted
1 cup chicken stock

DIRECTIONS:

Roast poblano chilies either over a direct flame or under a broiler until charred. Allow chilies to steam in a plastic or paper bag, then remove the charred skin. Leaving the stems intact, make a slit in the sides of the chiles and remove the seeds.

Heat the oven to 350 degrees F.

In a medium mixing bowl, combine the cheeses with shrimp, shallots, bell peppers, cilantro and basil. Taking care not to tear the chilies, carefully stuff them with the cheese mixture. Transfer the chilies to a baking sheet. Place in preheated oven for about 10 minutes.

Serve with red bell pepper sauce.

Red Bell Pepper Sauce:

Heat olive oil in a medium skillet. Add garlic, shallots and Serrano chile; saute until shallots are tender, about 5 minutes. Transfer mixture to a blender. Add red bell pepper and chicken stock; blend until smooth. Season to taste with salt and pepper.

Source: Chef Barbara Fenzl - Les Gourmettes, Phoenix, Arizona - azfamily.com

http://www.recipegoldmine.com/cclle/les-gourmettes-goat-cheese-poblanos.html

 
You can grill or broil to blacken the skins, Put them in a bowl covered with plastic wrap to steam.

Either freeze them whole removing skin and seeds when you defrost to use them or do it before freezing.

 
REC: Chile Relleno Casserole with Tomato Sauce. This is similar to Orchid's but with fresh chiles.

I got it from the OregonLive website. It's very versatile, as you can change the amounts of ingredients and kind of cheese. For me, the more chiles the better. I've also made fresh tomato salsa to accompany it.

Chile Relleno Casserole with Tomato Sauce

The only time-consuming part of this recipe is roasting, seeding and peeling the chiles, which can be done in advance to save time at dinner. Otherwise, this meal is dead easy yet incredibly satisfying. Green chiles give it an earthy, lightly spicy character. If you like, substitute hot or sweet peppers for some of the chiles to add color and heat. This dish works well for dinner, lunch or brunch.


Casserole
5 eggs, separated
1/2 tsp salt
1/2 tsp freshly ground pepper
8 to 10 poblano, NuMex or Anaheim chiles, roasted, seeded and peeled and stemmed
3 cups shredded Monterey jack cheese, or a mixture of colby and jack

Sauce
3 Tbs olive oil (divided)
1/4 cup diced onion
1 clove garlic, minced
3 large ripe tomatoes, cored and roughly chopped
3 Tbs minced fresh cilantro (divided)
2 bay leaves
salt



Casserole
1 Preheat the oven to 350 degrees.
2 Beat egg whites until stiff peaks form.
3 In a separate bowl, beat yolks until light in color. Stir in salt and pepper. Fold egg yolk mixture into whites.
4 Remove stems from the chiles and slice in half lengthwise.
5 In a lightly oiled casserole dish, spread a third of the egg mixture to cover bottom of dish. Layer half of the chiles on top of egg. Sprinkle with half the cheese. Layer remaining chiles and cheese and cover with the rest of the egg mixture. Bake for 30 to 35 minutes or until the egg is set.
Sauce
1 Heat 1 tablespoon of the oil in a medium skillet and add the onion. Sauté 3 to 4 minutes or until the onion is tender. Add the garlic and sauté for 30 seconds more.
2 Scrape the onion mixture into the bowl of a food processor or blender and add the tomatoes. Puree until smooth.
3 Pour the tomato mixture back into the skillet and add 2 tablespoons of the minced cilantro, the bay leaves and the remaining 2 tablespoons oil. Bring to a boil and cook for about 10 minutes or until the sauce is slightly thickened. Season to taste with salt. Discard bay leaves.
To serve
1 Cut the casserole into squares and serve with tomato sauce spooned over top and sprinkle with remaining 1 tablespoon cilantro.


Yield: 4 to 6 servings

 
Sure they could. They are so difficult for me to come by that when I

can get my hands on some I always want to stuff 'em!

 
I am going to make this sauce to go with Creamy Chicken Enchiladas

in my "Dinner For Two" meals this week. I am going to include the Cilantro Rice from this site, the enchiladas and some refried black beans. I will definitely keep a portion out for our dinner too.

 
Did you decide to go with "meat" dishes too, or is this a different project? I just made

your creamy enchiladas last night (again) but I didn't look at the directions before, so I ended up smearing the tortillas with cream cheese, putting the chickien in, and spooning the rest of the ingredients on top; followed by sauce, then cheese.

It was still very good! Different from the original, but good. In fact I had leftovers from breakfast this a.m.

 
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