RECIPES FOR POBLANO PEPPERS RECIPES

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STUFFED POBLANO PEPPERS RECIPE | ALEX GUARNASCHELLI | FO…



Stuffed Poblano Peppers Recipe | Alex Guarnaschelli | Fo… image

Is this an accidental tribute dish for Bobby Flay or really one of my favorite new side dishes? The answer is: yes. Both are true. I started stuffing poblano peppers over the summer and found myself making the dish time and time again. Each time the recipe would change a little, grow, evolve. But the ingredients stayed basically the same. Poblanos are known for their heat, but are rarely celebrated for their glorious floral notes and great texture. This dish brings those lesser-known qualities to the forefront. This dish will blow the lid off the sweet potatoes and Brussels sprouts at the holiday table. May as well get rid of the green bean casserole because this is where it's at for Christmas 2015!

Provided by Alex Guarnaschelli

Categories     side-dish

Total Time 1 hours 50 minutes

Cook Time 1 hours 10 minutes

Yield 8 to 10 servings

Number Of Ingredients 19

8 ripe Roma tomatoes, halved lengthwise
1/2 cup extra-virgin olive oil 
1 tablespoon confectioners' sugar 
1 1/2 teaspoons red pepper flakes 
Kosher salt
2 tablespoons canola oil
6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed 
6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
12 sprigs fresh thyme 
2 medium red bell peppers, seeded and finely diced
3 large cloves garlic, minced 
3 medium yellow onions, finely diced
6 sprigs fresh basil 
1 tablespoon red wine vinegar 
12 ounces mozzarella, cut into 1-inch cubes 
3/4 cup panko breadcrumbs, toasted 
1/2 cup finely grated Parmesan
1/2 stick (4 tablespoons) unsalted butter, melted 
4 to 5 tablespoons aged balsamic vinegar

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
  • Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
  • In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
  • Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
  • In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
  • Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.

CLASSIC CHILI POBLANO RELLENOS RECIPE - FOOD.COM



Classic Chili Poblano Rellenos Recipe - Food.com image

I love chili rellenos and with poblano chilies, they are super good! I hope you enjoy this classic recipe, using poblano chilies! This chile pepper is often mislabeled 'Pasilla', which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4-5

Number Of Ingredients 10

8 -10 poblano chiles (about 7-inch )
3/4 lb grated mild cheddar cheese (about 3 cups)
1/2 cup all-purpose flour
2 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
vegetable shortening (for frying)
4 large egg yolks, beaten
4 large egg whites, beaten until foamy
1/4 lb grated sharp cheddar cheese (about 1 cup)
prepared salsa (optional)

Steps:

  • Roast the chiles:.
  • Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
  • Keep the broiler on.
  • Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
  • In a large saucepan, heat 1/2" of shortening till very hot.
  • Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
  • Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
  • Serve immediately, accompanied by your favorite salsa. Enjoy!

Nutrition Facts : Calories 623.3, FatContent 42.6, SaturatedFatContent 25.6, CholesterolContent 303.7, SodiumContent 2228.5, CarbohydrateContent 22.9, FiberContent 1.8, SugarContent 5.5, ProteinContent 38

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