Chicken with Poblano Salsa

Makes 4 servings
Prep: 50 minutes
Bake: 15 minutes

Ingredients
1 large fresh poblano pepper
1 large clove, garlic
Nonstick spray coating
1/3 cup fine dry bread crumbs
1 tablespoon chili powder
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves (about 1 pound total)
3 tablespoons refrigerated or frozen egg product, thawed
1/2 cup chopped tomatillo or tomato
1 medium tomato, chopped
1/4 cup finely chopped onion
2 tablespoons snipped cilantro

Ingredients
1 large fresh poblano pepper
1 large clove, garlic
Nonstick spray coating
1/3 cup fine dry bread crumbs
1 tablespoon chili powder
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves (about 1 pound total)
3 tablespoons refrigerated or frozen egg product, thawed
1/2 cup chopped tomatillo or tomato
1 medium tomato, chopped
1/4 cup finely chopped onion
2 tablespoons snipped cilantro



Directions
1. To roast poblano pepper and garlic, quarter the pepper, removing seeds and membranes. Place pepper pieces and unpeeled garlic clove on a foil-lined baking sheet. Bake, uncovered, in a 450 degree F oven for 20 to 25 minutes or until the pepper skins are charred. Remove garlic; set aside to cool. Bring up the edges of foil and seal around the pepper pieces. Let pepper stand for 20 minutes to steam. Peel pepper pieces and garlic. Chop pepper; mash garlic.
2. Meanwhile, spray a 2-quart rectangular baking dish with nonstick coating; set aside. In a shallow dish combine the bread crumbs, chili powder, and cumin. Rinse chicken; pat dry. Dip chicken in egg product; coat with bread crumb mixture. Arrange chicken in prepared baking dish. Bake, uncovered, in a 375 degree F oven for 15 to 20 minutes or until chicken is tender and no longer pink.
3. For salsa, in a medium bowl combine the poblano pepper, garlic, tomatillo or tomato sauce, tomato, onion, and cilantro. Serve sauce over chicken. Makes 4 servings.

Pasta Poblano

Pasta Poblano

"This recipe relies upon a Mexican way to cook pasta. For a heartier variation stir in a little cooked and diced chicken. Poblano peppers are a dark green chile with a flavor that can range from mild to slightly spicy. They are usually around 4 to 5 inches long and are sometimes known as Ancho or Mulato chiles." Original recipe yield: 4 to 6 servings.

INGREDIENTS:

1 pound uncooked linguine
1 fresh poblano chile pepper, seeded and minced
1 clove garlic, minced
1 onion, chopped
1 1/2 cups heavy whipping cream
2 tablespoons butter
salt to taste
ground black pepper to taste
4 ounces shredded mozzarella cheese
------------------------------------------------------------------------
DIRECTIONS:

1. Cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Add the poblano pepper to the boiling water when you add the pasta. Drain water from pasta and remove poblano pepper.

2. Using a blender, puree together the poblano pepper, garlic, onion and cream.

3. In a large saucepan over medium heat, melt the butter. Add the blended sauce and salt and pepper to taste. Cook for 5 minutes. Stir in the cooked and drained pasta and grated mozzarella cheese. Cook for 10 minutes. Serve immediately.

Restaurant-style Cheesy Poblano Pepper Soup

Restaurant-Style Cheesy Poblano Pepper Soup
Submitted by: Holly
"This delicious soup is quite similar to ones found in well known restaurants. Hope you like spicy!" Original recipe yield: 8 to 10 servings.

INGREDIENTS:

3 (6 inch) corn tortillas
2 tablespoons all-purpose flour
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1/2 cup chopped onion
1/2 cup fresh poblano chile pepper, seeded and minced
1/2 teaspoon minced garlic
2 tablespoons margarine
2 cups chicken stock
1/2 cup half-and-half
1/8 cup cooked and chopped chicken
1/2 cup shredded Monterey Jack cheese
1/2 cup fresh poblano chile pepper, seeded and chopped
6 (6 inch) corn tortillas, cut into strips and toasted for garnish

------------------------------------------------------------------------
DIRECTIONS:


1. Cut the corn tortillas into ninths, place into a food processor and chop until fine. Add the flour, chili powder, cumin, salt and pepper. Blend until tortillas become the consistency of cornmeal. Set aside.

2. In a large pot over medium heat, combine the oil, onion, 1/2 cup poblano chile peppers and garlic and saute for 5 minutes, or until onions are translucent. Add the butter or margarine and allow it to melt. Add the ground tortilla mixture to the pot and stir well with a wire whip to form a roux. (Note: Do not let it burn.)

3. While stirring, slowly add the chicken stock. Make sure to scrape the sides and bottom of the pot. Add the half-and-half, bring to a slow simmer and cook for 7 to 10 minutes. (Note: Do not let soup come to a hard boil.)

4. Turn off heat and allow soup to cool slightly. Stir in the chicken before serving. Top each serving with the cheese, poblano chile peppers and tortilla strips for garnish.

Taco Salad with a Roasted Poblano Buttermilk Dressing

EMERIL’S TACO SALAD WITH A ROASTED POBLANO BUTTERMILK DRESSING
from Emeril

Ingredients needed:

* 1/2 cup olive oil
* 2 teaspoons Creole or other whole grain mustard
* 2 fresh limes, juiced
* 1 small fresh jalapeno, minced
* 1 pound flank steak, trimmed
* Sea salt
* Freshly ground black pepper
* 1 medium poblano pepper, roasted, peeled and seeded
* 1 large egg
* 1 fresh lemon, juiced
* 1 teaspoon chopped garlic
* Salt
* 1 cup vegetable oil
* 1/2 cup buttermilk
* 1 head ice berg lettuce, cleaned and cored
* 1 cup thinly sliced red onions
* 2 medium Vine-ripened tomatoes, cored, seeded and diced
* 1 cup fresh sweet corn kernels, roasted
* 1/2 pound Monterey Jack cheese, grated
* 1 medium avocado
* 16 small corn tortillas, cut into eighths
* 1/2 cup chopped green onions, green part only

In a mixing bowl, whisk the oil, 2 teaspoons of the mustard, lime juice and jalapeno, until well blended. Season both sides of the flank steak with the sea salt and pepper. Place the steak in a large resealable plastic bag and pour the marinade over the steak. Seal the bag completely and shake several times, to evenly distribute the marinade. Place in the refrigerator and marinate overnight. Remove the steak from the refrigerator and bring to room temperature. Set aside.
 
Preheat the fryer.
 
Preheat the grill.
 
Place the steak on the grill and cook for 3 to 4 minutes on each side for medium rare. Remove from the grill and allow to rest for a couple of minutes before slicing.

In the cup of a blender, combine the roasted pepper, egg, lemon juice, remaining 2 tablespoons of mustard, and garlic. Blend on until smooth. Season with salt and pepper. With the blender running, slowly drizzle in the oil until the mixture is slightly thick. Add the buttermilk and continue to blend for 1 minute. Season with salt and pepper. Cover and refrigerate for at least 1 hour. The dressing will keep for up to 2 days in the refrigerator. Fry the tortilla chips in batches until golden brown. Remove and drain on paper towels. Season with salt. Set aside. In a large mixing bowl, toss the lettuce with as much dressing as you wish. Season with salt and pepper. Toss well. Cover the bottom of a large rectangle plastic container with a lid with the lettuce. Slice the steak on a bias into 2 inch slices and place over the lettuce. Layer the onions, tomatoes, corn and cheese over the steak. Cover with the lid and refrigerate until ready to use. The salad can be made one day ahead of time. When ready to serve, remove the peel and pit of the avocado. Small dice the avocado and season with salt and pepper. Add to the salad along with the tortilla chips. Toss well and serve.
 
Yield: 4 to 6 servings

http://www.emerils.com/recipes/by_name/emeril%92s_taco_salad_with_a_roasted_poblano_buttermilk_dressing.html

Roberto's Eggplant Relish

ROBERTO'S EGGPLANT RELISH

3 Japanese eggplant
1 Poblano pepper
1/2 c. onion, chopped
1/4 c. chopped cilantro
1 tomato, chopped
1/8 tsp. salt
Dash of soy sauce or patis

This is a variation on a relish my Dad used to serve us.

Broil eggplant and poblano pepper until all sides are charred. Cool. Skin both eggplant and pepper. Remove most seeds from pepper (the more seeds, the hotter the relish). Chop eggplant and pepper. Combine with rest of ingredients. Serve this with broiled fish or chicken.

Poblano Pepper Chilequiles

Preparation Time: 15 minutes
Makes 4 Servings
Cooking Time: 10 minutes

* 2 tablespoons olive oil
* 2 slices bacon, chopped
* 6 corn tortillas, cut into triangles
* 1 small yellow onion, coarsely chopped
* 1 poblano pepper, finely chopped
* 1 clove garlic, chopped
* 1 (12-ounce) can stewed tomatoes, drained and cut up; or 2 very ripe fresh tomatoes, chopped
* 1/2 teaspoon salt
* 4 eggs
* 1 cup grated Monterey jack or mild longhorn cheese
* sour cream, for garnish

1.

Preheat a heavy skillet, preferably cast-iron, on medium-high for 1 minute. Add the olive oil and bacon. Cook just until the bacon is limp. Remove it from the oil with a slotted spoon. Add the tortilla triangles and cook for 1 to 2 minutes per side. Remove the tortillas and drain all but 1 tablespoon of the grease from the pan. Add the onion and poblano pepper to the pan and cook for 3 minutes. Add the garlic and cook for 1 to 2 minutes more. Over the vegetables in the pan, layer the corn tortillas, then the bacon bits, the tomatoes, then the 4 eggs broken individually, like fried eggs. Season with the salt. Reduce heat and cook, covered, for 2 to 3 more minutes. Cover with the cheese and let stand until the cheese has melted. Serve with a dollop of sour cream, taking care to give each person an egg.

All the Trimmings
Arrange the avocado, grapefruit, and pomegranate seeds on a platter in a pinwheel design. This not only looks good, but it allows people to take what they want. We love the drama of bringing the chilequiles to the table in the black skillet. Serve the refried beans in a nice bowl. We usually open a can of refried beans and microwave them in the serving bowl. To spruce them up, add 1/4 cup of salsa. We love Pace mild Pan dulce, or Mexican bread pastries, which are usually beautifully colored, unworldly pinks, blues, and yellows, can be purchased at any Mexican grocery store. Warm and serve them on a big platter. We like to cut them in half so that people can taste the pink ones and the blue ones!

This hot and spicy meal is best complemented by a good Mexican beer

Poblano Chile Pepper Soup

Poblano Chile Pepper Soup
Submitted by: Holly
"This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful." Original recipe yield: 4 to 6 servings.

INGREDIENTS:

6 poblano peppers
2 cups chicken broth
salt and pepper to taste
1/2 teaspoon ground nutmeg
2 cups milk
3 tablespoons margarine
1 tablespoon all-purpose flour

------------------------------------------------------------------------
DIRECTIONS:


1. Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds.

2. In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.

Chicken Portuguese

CHICKEN PORTUGUESE

2 whole chicken breasts, halved
2 onions, divided
3/4 tsp. cumin, divided
2 cloves garlic, divided
1 tbsp. butter
1 green bell pepper, chopped
1 chili poblano pepper, chopped (if unavailable, increase green chilies)
Fresh or canned jalapeno to taste
1 (15 oz.) can tomatoes, drained
1 tsp. chili powder
1/2 can (4 oz.) green chilies
1/4 c. chicken stock, reserved
3/4 lb. Velveeta cheese, cubed
1/2 c. sour cream
Fried tortilla strips, chips or Mexican rice

In a medium-sized saucepan, cover chicken with water. Add 1 quartered onion, 1/2 teaspoon cumin and 1 clove garlic. Simmer until tender. Cool in stock; reserve 1/4 cup stock. Remove bones and tear chicken into bite-sized pieces. Set aside.

In butter, saute 1 chopped onion, 1 clove chopped garlic, green pepper, poblano pepper and jalapenos. Add tomatoes, chili powder, 1/4 teaspoon cumin, green chilies, stock, cheese and chicken. Simmer, stirring constantly. When heated through, turn off heat and stir in sour cream. Serve over strips, chips or rice. Serves 6.

Caribbean Pork Chops

CARIBBEAN PORK CHOPS

1/3 c. pineapple juice
2 oz. dry white wine or pineapple juice
1 tbsp. + 1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. freshly ground pepper
4 (3 oz.) boneless loin pork chops
1/2 c. chopped onion
1/2 c. poblano pepper, seeded and minced
3 med. tomatoes, blanched, peeled, seeded and chopped
2 tbsp. chopped fresh cilantro
3/4 tsp. cinnamon
1/4 tsp. nutmeg

Prepare marinade in gallon-size sealable plastic bag, combine pineapple juice, wine, 2 teaspoons oil, salt and pepper. Add pork chops. Seal bag. Refrigerate at least 2 hours or overnight, turning bag over occasionally.

Prepare sauce, in small saucepan, heat remaining 2 tablespoons oil. Add onion and poblano pepper; cook, stir frequently 5 minutes until tender. Add remaining ingredients. Simmer 3 minutes.

Drain marinade into sauce. Bring to boil and simmer 10 minutes. Meanwhile grill chops 7 minutes on each side or until cooked through but still juicy. Serve each chop with sauce.

Grilled Stuffed Calamari with Roasted Poblano Sauce

GRILLED STUFFED CALAMARI WITH ROASTED POBLANO SAUCE
from Essence Of Emeril

Ingredients needed:

* 4 each (1/2 pound to 3/4 pound) whole calamari, large
* 2 tablespoons. minced shallots
* 1 tablespoon minced garlic
* 1/2 cup chopped leeks, white part only
* 1/2 cup goat cheese
* 1 roasted red pepper, diced small
* 1/4 cup bread crumbs
* Salt and pepper
* 2 tablespoons olive oil
* ROASTED POBLANO SAUCE:
* 2 green Poblanos, roasted, peeled, seeded, and diced
* 1 tablespoon minced garlic
* 1 cup mayonnaise (homemade or prepared)
* Juice of one lemon
* Salt and pepper
* 1/2 cup snipped chives
* 1/2 red and yellow brunoise peppers

Preheat the grill. For sauce; combine the roasted Poblano peppers and garlic in a food processor and puree until smooth. Add the mayonnaise, lemon juice and season with salt and pepper. Strain through a chinois and set aside. For stuffed calamari, preheat your grill. Chef will demo the calamari. In a saute pan sweat off the shallots, garlic, and leeks. Season with salt and pepper. Set aside and cool.

Meanwhile combine the goats cheese, roasted red pepper, and bread crumbs together. Mix in the sauted mixture and reseason. Stuff each calamari tube with the filling until nice and plump. Rub each stuffed tube with a little oil to prevent from sticking on the grill.

Grill each tube for 1-2 minutes on each side, thus leaving grill marks on each side. To assemble, cut each tube into five nice pieces on the bias. Spoon a nice amount of the sauce on the bottom of the plate and arrange the calamari on top. Garnish with snipped chives and brunoise of red and yellow peppers with creole spice on the rim.

Yield: 4 servings

http://www.emerils.com/recipes/by_name/grilled_stuffed_calamari_with_roasted_poblano_sauce.html

Papasito's Poblano Soup

Papasito's Poblano Soup Recipe

Soup

Ingredients:
2 ounces unsalted butter
2 ounces all-purpose flour
2 cups whipping cream
3 cups whole milk
1/2 teaspoon instant chicken bouillon granules
1 tablespoon extra-virgin olive oil
3/4 cup finely diced purple onion
1 1/2 teaspoons garlic, chopped
2/3 cup carrots, finely diced
3/4 cup Poblano peppers, finely diced
1/2 teaspoon each salt, black pepper and cayenne pepper
pinch of white pepper
3/4 cup red bell pepper, finely diced
1 cup Monterey Jack cheese, shredded


Directions:
In a 4-quart stock pot, melt butter over medium heat. Whisk in flour and simmer, whisking constantly, until thickened to a roux. Whisk in cream, milk and chicken bouillon and cook, stirring frequently, over medium-low heat until smooth.

Heat oil in a large saute pan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and carrots; cook until tender, about 3 minutes, stirring frequently. Add poblanos and cook until tender, about 3 minutes.

Add vegetable mixture to milk mixture; stir to combine. Stir in salt, black pepper, cayenne and white pepper; simmer over low heat a few minutes.
Add red bell pepper. Simmer mixture 15 to 20 minutes, stirring frequently.

Add cheese and stir until melted. Taste and adjust seasonings, if necessary. Serve hot or refrigerate immediately; reheat before serving.
Nutritional/Serving Info:
Serves 6.

Grilled Poblano Frittata

Grilled Poblano Frittata
Submitted by: jessica
"This frittata is a good dish to make at home because, unlike the restaurant variety, you can vary the amount of vegetables on it. So be creative and enjoy your frittata." Original recipe yield: 4 servings.

INGREDIENTS:

3 poblano peppers
3 tomatoes
1 small onion, minced
2 teaspoons lime juice
3 tablespoons chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
salt and pepper to taste
3 (6 inch) corn tortillas
1 tablespoon olive oil
7 eggs, lightly beaten
1 cup shredded Monterey Jack cheese

------------------------------------------------------------------------
DIRECTIONS:


1. Preheat the oven to 350 degrees F (175 degrees C).

2. Make the salsa: Place the poblano peppers and the tomatoes over a medium gas flame, either on a grill or right on the burners. Rotate the vegetables every few minutes so that the skins don't completely blacken. Remove the vegetables once their skins are blistering and just partially charred. Let the vegetables cool a bit. Remove the skins of the vegetables with a paring knife. Cut the poblanos into 1/2 inch wide strips, and set them aside.

3. Cut the tomatoes into 1/2 inch cubes, and put them into a bowl. Add onions, lime juice, cilantro, jalapeno, salt and pepper to the bowl. Mix well. Chill the salsa if you won't be making the frittata within the next few hours.

4. Make the chips: Stack the tortillas and cut the stack into six wedges. Spread the pieces on a baking sheet, lightly salt them and bake them for 10 minutes or until they are crisp. Remove the chips from the oven but keep the oven on.

5. Make the frittata: Heat the olive oil in a 10 to 12 inch non-stick oven-proof skillet over medium heat. Add the eggs, and stir them for the first minute of cooking with a plastic spatula. Let the eggs rest for a few seconds, then push the frittata to one side of the pan so the uncooked egg runs underneath.

6. When the frittata is still moist but no longer runny, sprinkle it with salt, pepper and the shredded Jack cheese.

7. Place the poblano strips in a star shape on top of the cheese. Bake the frittata in the oven for 3 to 4 minutes or until it is just set. Remove the skillet from the oven and stick the tortilla chips around the edge of the frittata. Take the skillet to the table and cut the frittata into wedges. Serve with the salsa.

Poblano Corn Chowder

Poblano Corn Chowder
Submitted by: Naiveray
"This is a very creamy and spicy corn chowder with shrimp and poblano peppers. The lobster base is optional, but in my opinion you really need to use it if you can." Original recipe yield: 8 servings.

INGREDIENTS:

1/2 cup chopped onion
3 stalks celery, chopped
2 tablespoons margarine
1 fresh poblano chile pepper, seeded and diced
1 quart heavy cream
1 quart half-and-half cream
1/3 cup white sugar
1 tablespoon lobster base (optional)
1 pinch ground dried chile de arbol
1 teaspoon ground black pepper
1/2 cup margarine
1/2 cup all-purpose flour
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
1/2 pound shrimp, peeled, deveined, and diced
salt to taste
white sugar to taste
------------------------------------------------------------------------
DIRECTIONS:

1. In a blender or food processor, puree the onion and celery; drain.

2. Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.

3. Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.

4. Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.

Poblano Dandelion Soup

POBLANO DANDELION SOUP

Ingredients needed:

* 2 tablespoons butter
* 1 medium onion, chopped
* 4 poblano peppers, seeded, peeled, and chopped
* 1 medium tomato, diced
* 2 – 16 oz. cans chicken broth
* 3 oz. Velveeta cheese, diced
* 1 cups medium
* 1 medium potato, cooked and diced
* 2 cups frozen corn
* 4 cups dandelion leaves, chopped
* salt and pepper to taste

Melt the butter and add some vegetable oil in a non-stick frying pan. Sauté the onion, garlic, and poblano pepper for about 3-5 minutes until the onion is soft and translucent. Add tomato and cover allowing it to cook. Mash the tomato using the spatula and keep sautéing until it is incorporated with the rest of the ingredients. Transfer the mixture into a dip pot and add the chicken broth, bring to a boil. Reduce heat to a simmer and add the Velveeta cheese. Keep stirring and allow the cheese to incorporate into the broth. Add milk and the potato. Blend the mixture using a shake blender. Add salt and pepper to taste. Add corn, bring to a boil, reduce heat, add the chopped dandelion leaves, stir and keep warm until serving.

http://www.emerils.com/recipes/by_name/poblano_dandelion_soup.html

Beef with Poblano Chili Strips

Res con Rajas de Chile Poblano:
Beef with Poblano Chile Strips

My husband calls this "Mexican beef stroganoff." It uses the technique of "sweating" the chiles, described in the article, in order to remove the skin. The red bell pepper adds a nice color, but if you'd like the dish spicier, red jalapeño strips could be used instead.
Ingredients:

* 1 tablespoon butter
* 1 tablespoon corn oil
* 1 pound beef filet or sirloin, cut into strips
* 1 medium white onion, cut into thin crescents
* 4 poblano chiles, roasted, peeled, seeded and cut or torn into strips ("rajas")
* 1 small red bell pepper, seeded and cut into strips
* 1 cup heavy cream or half-and-half salt to taste

Preparation:

Melt the butter with the oil in a large skillet. Saute the beef strips over high heat until they brown. Add the onion and continue cooking until it is transparent. Add the poblano and bell pepper strips and cook for 3 minutes.
Add the cream and salt and cook for 3-5 minutes, stirring constantly.
Serve immediately, accompanied by rice or noodles if desired.
Serves 4.

Roasted Poblano and Corn Tartar Sauce

ROASTED POBLANO AND CORN TARTAR SAUCE
from Essence Of Emeril

Ingredients needed:

* 1 cup homemade mayonnaise
* 1 Poblano pepper, roasted, peeled, seeded, small diced
* 1/2 cup sweet corn, blanched
* 1 teaspoon minced garlic
* 1/4 cup buttermilk
* Salt and pepper

In a mixing bowl, combine all the ingredients together. Mix until fully incorporated. Season with salt and pepper. Refrigerate the sauce for 1 hour before using. Spoon the sauce in the center of the plate. Lay the crab cake in the center of the sauce. Garnish the cakes with fried leeks, grated cheese, green onions, and brunoise peppers

Yield: 2 cups

http://www.emerils.com/recipes/by_name/roasted_poblano_and_corn_tartar_sauce.html

Stuffed Poblano Chilies Recipe

Stuffed Poblano Chilies Recipe

6 large poblano chilies
1 cup textured vegetable protein
1/2 cup breadcrumbs
1 1/4 cups reduced-sodium vegetable broth
1 cup cooked brown rice
3/4 cup shredded reduced-fat mozzarella cheese
3/4 cup whole-kernel corn
3/4 cup zucchini, chopped
1/3 cup red bell pepper, chopped
1 teaspoon finely chopped jalapeno chili
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and pepper to taste
1 egg

Boil poblano chilies covered in water until just beginning to soften,
3-5 minutes. Drain and pat dry. Slice each chili lengthwise being
careful not remove the stem. Carefully remove seeds.

Combine vegetable protein, breadcrumbs and vegetable stock and mix
well. Let stand until liquid is absorbed. Mix in rice, cheese,
vegetables, seasonings and salt and pepper to taste. Add egg and mix
well.

Pack mixture into each chili and place in a baking dish sprayed with
nonstick cooking spray. Bake covered at 350 degrees for about 45
minutes or until heated through and chilies are tender.

Makes 6 Servings
Serving Size: 1 stuffed chili

Tomato-Poblano Vinaigrette

Tomato-Poblano Vinaigrette

Here's another interesting salad dressing;
Recipe By: Tabasco www.tabasco.com; Serving Size: 1

* 1/3 cup cider vinegar
* 3 tablespoons tomato paste
* 2 tablespoons lime juice -- (1 lime)
* 1 3/4 teaspoons TABASCO Pepper Sauce
* 1/2 teaspoon chopped garlic
* 1/2 teaspoon salt
* 1 1/2 cups olive oil
* 1 medium tomato (about 4 ounces)
blanched, skinned, seeded, diced
* 1 poblano chile or other roasted, seeded, medium-hot green chile, diced
* 1/2 teaspoon dried oregano
* Freshly ground black pepper

In bowl of food processor, combine vinegar, tomato paste, lime juice, TABASCO Sauce, garlic and salt; process 30 seconds.
With motor running, gradually add oil until mixture is emulsified.

Transfer dressing to medium bowl.
Stir in tomato and chile pepper.
Season with oregano and black pepper.

Just before serving, season with additional salt and Tabasco sauce, if desired. Makes 2 1/2 cups.

Stuffed Poblano Chilies

Stuffed Poblano Chilies Recipe

6 large poblano chilies
1 cup textured vegetable protein
1/2 cup breadcrumbs
1 1/4 cups reduced-sodium vegetable broth
1 cup cooked brown rice
3/4 cup shredded reduced-fat mozzarella cheese
3/4 cup whole-kernel corn
3/4 cup zucchini, chopped
1/3 cup red bell pepper, chopped
1 teaspoon finely chopped jalapeno chili
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and pepper to taste
1 egg

Boil poblano chilies covered in water until just beginning to soften, 3-5 minutes. Drain and pat dry. Slice each chili lengthwise being careful not remove the stem. Carefully remove seeds.

Combine vegetable protein, breadcrumbs and vegetable stock and mix well. Let stand until liquid is absorbed. Mix in rice, cheese, vegetables, seasonings and salt and pepper to taste. Add egg and mix well.

Pack mixture into each chili and place in a baking dish sprayed with nonstick cooking spray. Bake covered at 350 degrees for about 45 minutes or until heated through and chilies are tender.

Makes 6 Servings
Serving Size: 1 stuffed chili

Chiles en Nogada (Stuffed Poblano Chile Peppers)

Chiles en Nogada (Stuffed Poblano Chile Peppers)
Submitted by: Lucy Loo
"A savory/sweet stuffing of chicken, raisins, walnuts, sugar and spices fills these chile peppers with flavor. Topped with a creamy goat cheese sauce and garnished with fresh chopped cilantro, this dish is a treat for both eyes and palette. Muy sabroso (very flavorful)!" Original recipe yield: 12 servings.

INGREDIENTS:

1 (4 pound) whole chicken, cut into pieces
1 onion, halved
2 carrots, peeled
1 stalk celery
1 clove garlic, peeled
12 fresh poblano chile peppers - cleaned, roasted and peeled
1 white onion, chopped
3 cloves garlic, chopped
4 ounces raisins
4 ounces brown sugar
4 ounces walnuts
1/4 teaspoon ground black pepper
4 bay leaves
1 tablespoon distilled white vinegar
1/2 cup chopped fresh cilantro
3 tablespoons tomato paste
4 (8 ounce) packages cream cheese
8 ounces soft goat cheese
1 cup sour cream
8 ounces walnuts
1/2 teaspoon ground nutmeg
3/4 teaspoon white sugar
1/2 bunch cilantro, finely chopped
------------------------------------------------------------------------

DIRECTIONS:

1. Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.

2. In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.

3. Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.

4. To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.