FROZEN POBLANO PEPPERS RECIPES

Name: Stuffed Poblano Peppers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 large poblano peppers (can use 8 sm if you can't find large ones); 3 -4 tablespoons olive oil; 1 (20 ounce) bag frozen corn; 2 large garlic cloves, peeled and minced; 1/4 large onion, chopped; 2 pinches oregano; 1 teaspoon cumin; 1 (28 ounce) can crushed tomatoes with garlic; 1 lime, juice of; 8 ounces monterey jack cheese, grated

STUFFED POBLANO PEPPERS RECIPE - FOOD.COM

Stuffed Poblano Peppers Recipe - Food.com image

I adapted these from a Rachel Ray recipe for chili rellenos. They are so good we almost couldn't stop eating them. The only problem was that the poblano pepper was much hotter then we thought it would be. It's supposed to be mildly hot but it was hot hot.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 large poblano peppers (can use 8 sm if you can't find large ones)
3 -4 tablespoons olive oil
1 (20 ounce) bag frozen corn
2 large garlic cloves, peeled and minced
1/4 large onion, chopped
2 pinches oregano
1 teaspoon cumin
1 (28 ounce) can crushed tomatoes with garlic
1 lime, juice of
8 ounces monterey jack cheese, grated

Steps:

Carefully cut stems out of peppers and remove seeds.
Set peppers on cookie sheet and put under broiler to roast them, turning about every 6 minutes to roast evenly. Roasting will take about 18 minutes.
While peppers are roasting, put olive oil in large skillet and heat. Add corn and onion.
Sauté for a few minutes. Add garlic, oregano and cumin.
Sauté for about 10 minutes more.
Add crushed tomatoes and lime juice.
Sauté for about 10 more minutes.
When peppers are somewhat blistered on each side, remove from oven and cut to open and lay flat.
Stuff with corn mixture.
Top with cheese.
Put under broiler until cheese is melted for about 2 minutes.
Serve.

Nutrition Facts : Calories 507.5, FatContent 31.3, SaturatedFatContent 13.2, CholesterolContent 53.6, SodiumContent 337.7, CarbohydrateContent 43.1, FiberContent 8.1, SugarContent 0.9, ProteinContent 21.8

RAJAS POBLANAS (POBLANO STRIPS) RECIPE | ALLRECIPES

Rajas Poblanas (Poblano Strips) Recipe | Allrecipes image

A savory Mexican dish that can easily be turned into vegetarian by replacing the chicken bouillon for vegetable bullion . The cream tones down the heat of the poblano peppers. You won't have enough! Serve with warm corn tortillas.

Provided by gem

Categories Vegetable Side Dishes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

½ cup Mexican crema, crema fresca
1 (8 ounce) package cream cheese, softened
1 tablespoon chicken bouillon granules
5 poblano peppers
1 tablespoon vegetable oil
1 onions, thickly sliced
1 cup drained canned corn kernels

Steps:

Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

Nutrition Facts : Calories 416 calories, CarbohydrateContent 21.5 g, CholesterolContent 102.5 mg, FatContent 35.3 g, FiberContent 5.4 g, ProteinContent 9 g, SaturatedFatContent 20.2 g, SodiumContent 595.3 mg, SugarContent 7.1 g

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STUFFED POBLANO PEPPERS RECIPE - FOOD.COM

I adapted these from a Rachel Ray recipe for chili rellenos. They are so good we almost couldn't stop eating them. The only problem was that the poblano pepper was much hotter then we thought it would be. It's supposed to be mildly hot but it was hot hot.
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 507.5 per serving

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