POBLANO RANCH RECIPE RECIPES
POBLANO RANCH SAUCE RECIPE - JEANETTE'S HEALTHY LIVING
Provided by Jeanette
Categories sauce
Total Time 15 minutes
Prep Time 15 minutes
Yield 10
Number Of Ingredients 9
Steps:
- Broil poblano pepper until skin is blistered on all sides (this took 20 minutes in my toaster oven, but might take less time in a regular oven); alternatively grill the poblano pepper. Place blistered poblano pepper in a bowl and cover with plastic wrap; let sit 20 minutes. Remove skin, stem and seeds.
- Place peeled, seeded poblano pepper in food processor and process until chopped fine. Add garlic, parsley, chives, dill, mayonnaise, sour cream, salt and pepper. Process until smooth, leaving a few flecks of green if you like.
Nutrition Facts : Calories 73 kcal, CarbohydrateContent 3 g, FatContent 6 g, SaturatedFatContent 1 g, CholesterolContent 7 mg, SodiumContent 234 mg, SugarContent 1 g, ServingSize 1 serving
ROASTED POBLANO DRESSING RECIPE | MYRECIPES
Roasting or smoking vegetables concentrates their flavor and counteracts the acidity of the dressing. Pureeing the cooked vegetables adds body to the dressing.Serve with raw spinach, romaine, steamed potatoes or tomatoes.
Provided by Grace Parisi
Yield MAKES ABOUT 2 1/4 CUPS
Number Of Ingredients 9
Steps:
- Roast the poblanos over a gas flame or under the broiler until charred all over. Transfer to a small bowl, cover with plastic wrap and let stand until cool.
- Peel the blackened skin from the poblanos and discard the cores, seeds and ribs. Coarsely chop the poblanos and transfer to a blender or food processor. Add the scallions, garlic, cilantro and lime juice and blend until roughly chopped. Add the buttermilk, olive oil and sugar and puree until smooth. Season with salt and pepper.
- Make Ahead: The dressing can be refrigerated, covered, for up to 1 day.
- Notes: One Tablespoon: Calories 27 kcal, Protein .4 gm, Carbohydrate 2 gm, Cholesterol .4 mg, Total Fat 4 gm, Saturated Fat .4 gm
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ROASTED POBLANO DRESSING RECIPE - GRACE PARISI | FOOD & WINE
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- Peel the blackened skin from the poblanos and discard the cores, seeds and ribs. Coarsely chop the poblanos and transfer to a blender or food processor. Add the scallions, garlic, cilantro and lime juice and blend until roughly chopped. Add the buttermilk, olive oil and sugar and puree until smooth. Season with salt and pepper.
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QUEEN RANCH CHICKEN RECIPE | ALLRECIPES
A tasty, stepped-up alternative to the famous stand-by, King Ranch Chicken. This dish stands out by using roasted poblano and jalapeno peppers. You also won't find any tomatoes in here. But trust me--you won't miss them!
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Reviews 4.2
Total Time 1 hours 45 minutes
Category Meat and Poultry, Chicken, Whole Chicken Recipes
Calories 437.3 calories per serving
From allrecipes.com
Reviews 4.2
Total Time 1 hours 45 minutes
Category Meat and Poultry, Chicken, Whole Chicken Recipes
Calories 437.3 calories per serving
- Bake in the preheated oven until the cheese is bubbly and the edges are golden brown, 25 to 35 minutes. Allow the dish to rest for 5 to 10 minutes before serving.
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GRILLED CORN SALAD WITH POBLANO PEPPERS RECIPE | HIDDEN ...
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Total Time 25 minutes
Cuisine Mexican
Calories 0 per serving
Add the tomatoes and feta, if using. In another bowl, stir the olive oil and vinegar together until emulsified and pour over the salad. Toss until well coated and serve immediately.
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Total Time 30 minutes
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Calories 332 calories per serving
- Place the skillet under the broiler and broil until the cheese is melted and browned, 1 to 2 minutes. Sprinkle with cilantro.
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KING RANCH CHICKEN RECIPE - GOOD HOUSEKEEPING
With the slightly spicy kick of poblano and jalapeño chile peppers, this cheesy chicken casserole is anything but ordinary.
From goodhousekeeping.com
Total Time 1 hours
Category low-calorie, Cinco de Mayo, easy chicken, feed a crowd, Super Bowl, dinner, main dish
Calories 365 calories per serving
From goodhousekeeping.com
Total Time 1 hours
Category low-calorie, Cinco de Mayo, easy chicken, feed a crowd, Super Bowl, dinner, main dish
Calories 365 calories per serving
- Preheat oven to 350 degrees F. Grease shallow 3-quart baking dish. Microwave milk on High 2 minutes or until warm. Meanwhile, in 12-inch skillet, heat oil on medium-high. Add onion, red pepper, and poblano and jalapeño chiles. Cook 4 minutes or until vegetables are just tender, stirring occasionally. Add garlic and cook 1 minute, stirring. Add flour and cook 1 minute, stirring. Continue stirring and add broth, then milk, in steady stream. Heat to boiling while stirring, then cook 3 minutes or until thickened, stirring constantly. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Spread thin, even layer of sauce on bottom of prepared dish. Top with half of chips, sauce, chicken, and cheese. Repeat layering once. Bake 30 minutes or until bubbling. Garnish with green onions.
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Reviews 4.8
Total Time 1 hours 30 minutes
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CASHEW POBLANO RANCH DRESSING | RECIPES | DR. WEIL'S ...
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SALMON BURGER RECIPE WITH POBLANO ... - COOKING ON THE RANCH
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RECIPES: CLASSIC SIDE DISHES FROM PERINI RANCH STEAKHOUSE ...
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RECIPE: ROMESCO CHICKEN & POBLANO PEPPER WITH CURRANT ...
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From blueapron.com
From blueapron.com
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