Salsa Picante

Ingredients:
2 c Tomatoes, canned, with juice
1 sm Onion
2 Chile serrano
1 pn Sugar
Salt, to taste
Instructions:
Now are we talking about the mild, Old El Paso-type green chiles (which are a mild sort of chile poblano), or are we talking about jalapenos and serranos? It makes a buncha difference. Salsa picante (which is what we mean when we talk about "salsa" down here) is made with one or both of the last two. Acting on the presumption that it's salsa picante that you mean, here's a recipe. One serrano equals two jalapenos. If you use jalapenos, removing the veins from the inside will make it less hot.

Roasted Corn Salsa

Ingredients:
5 Ears fresh corn
3/8 c Fresh morels or other wild
-mushrooms, cleaned and
-diced
4 ts Extra virgin olive oil
1/4 c Sun dried tomatoes, finely
-diced with 1 tsp. of their
-oil
2 lg Poblano chiles, roasted,
-peeled, seeded and diced
2 ts Marjoram
1 Clove garlic, roasted,
-peeled and chopped
1 ts Adobo sauce from chipotel
-chilies in adobo sauce
1/2 ts Fresh Mexican lime juice
1/2 ts Kosher salt
Instructions:
With a sharp knife cut corn kernels from the cobs. Heat a heavy-bottomed saute pan over high heat until almost smoking. Place no more than two layers of kernels in the pan at a time, and dry-roast for about 5 minutes until smoky and dark, tossing continuously. Saute mushrooms in 1/2 tsp. of the oil until well cooked, about 10 minutes. Mix corn, mushrooms, remaining oil and the rest of the ingredients together. Serve salsa at room temperature or warm.

Double Tomato Salsa

Ingredients:
2 tb Lemon juice
2 tb Orange juice
1 Or 2 Poblano or Anaheim
-chiles; roasted and peeled
1-1/2 lb To 2 lbs tomatoes; seeded
-and quartered
8 Oil-cured, sun-dried tomato
-halves; chopped
3 tb Fresh cilantro or Parsley;
-chopped
1/4 c Fresh basil; chopped
1 tb Olive oil
Salt and pepper to taste
Instructions:
Combine juices and roasted peppers in food processor; process briefly. Add fresh and sun-dried tomatoes; process into chunky sauce. Transfer to bowl; stir in remaining ingredients. Chill 3

Green Poblano Rice

1 2/3 cups chicken broth or water
2 fresh poblano chiles, stems and seeds removed, and roughly chopped
12 sprigs cilantro, plus extra for garnish
Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
1 tablespoon vegetable or olive oil
1 cup rice, preferably medium grain
1 small white onion, cut into 1/4-inch dice
5 garlic cloves, peeled and finely chopped

The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.

The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.

Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it's ready to serve.

Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.

Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.

Makes 4 servings.

Stuffed Poblanos

I make this a lot. It's easy, and good!

I don't roast the poblanos first, I just cut the end almost off, stuff them, and use a toothpick to close them back up.

Stuffing: Spanish rice mixed with chopped fresh jalapenos, raisins (golden or regular), toasted pinenuts, enchilada sauce (kick it up if you want), and ricotta salata cheese.

Stuff. Roast on grill. Pour enchilada sauce over. Eat.

Chiles Rellenos

Ingredients:

• 4 cans (4 ounces each) whole green chiles, drained, rinsed, and seeds removed
• 3 cups shredded Mexican blend of cheeses
• 6 eggs, beaten
• 3/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Combine cheeses. Stuff each chile with 3 tablespoons cheese. Arrange chiles in a lightly greased 12x8x2-inch baking dish. Sprinkle remaining cheese over the stuffed chiles. Whisk together eggs, milk, salt and pepper. Pour egg mixture over chiles. Bake at 350° for 30 minutes or until set.
Chile Relleno recipe serves 6.

Chicken Mole Poblano

Ingredients:

2 dried ancho chilies, stemmed and seeded
2 dried anaheim chilies, stemmed and seeded
2 dried chipotle chilies, stemmed and seeded
1/4 cup golden raisins
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped

1 capon or large chicken, cut into 10 pieces
1 lemon, juiced
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 cups chicken stock
1 onion, thinly sliced
4 radishes, thinly sliced
1 lime, juiced
Cilantro leaves, for garnish
Cooked white rice, for serving

For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).

Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.

Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.

Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.

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

Roasted Poblano Guacamole with Garlic and Parsley

Roasted Poblano Guacamole with Garlic and Parsley

2 medium (about 6 ounces total) fresh poblano chiles
6 ounces (1 medium round or 2 plum) ripe tomatoes
2 garlic cloves, unpeeled
3 tablespoons chopped flatleaf parsley
3 medium-large ripe avocados
Salt to taste
1 to 2 tablespoons fresh lime juice
2 tablespoons finely crumbled Mexican queso anejo, or other dry grating
cheese like Romano or Parmesan
Radish slices for garnish

Preheat the broiler. Place the poblanos, tomatoes and garlic on a baking sheet. Set the sheet 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered and blackened in spots and the garlic is soft, 12 to 13 minutes total.

Place the chiles in a bowl, cover them with a towel, and let them stand 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods and seeds; rinse quickly to remove any stray seeds and bits of char.

When the tomatoes are cool, peel off and discard their skins.

Slip the papery skins off the garlic.

In a mortar or with a food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, it's best to start with the garlic, then add the poblanos); place the puree in a large bowl.

Chop the roasted tomatoes (for this recipe it's best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.

Cut the avocados in half lengthwise around the pit, twist the halves apart, and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together. Taste and season with salt, usually
a scant teaspoon, then add enough lime juice to enliven all the flavors.

Cover the mixture with plastic wrap, placing it directly on the surface, and refrigerate until you're ready to eat.

To serve, scoop the guacamole into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and stud it with radish slices.

COOK'S NOTE: The roasted poblanos, tomatoes and garlic can be made a day or so in advance, but don't puree them until you are ready to make guacamole. The guacamole is best finished about 30 minutes before you need it, so the flavors can mingle. It will keep several hours tightly covered in the refrigerator; add the cheese and radish slices at the
last moment.

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.

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

Chile Rajas

Ingredients:

6 poblano chiles, roasted and peeled
1 onion, halved and cut in strips
2 to 3 tablespoons vegetable oil
8 ounces cream cheese, cut into 4 to 5 pieces
1/2 teaspoon garlic powder
Pinch of ground cumin
Salt, to taste
6 to 8 ounces Oaxaca or mozzarella, grated

Stem and seed the chiles and cut into narrow strips. Sauté the onion in vegetable oil until soft and translucent, about 5 to 8 minutes. Do not brown. Add the chiles and cook 1 minute, then add the cream cheese and spices. When the cream cheese is completely melted, add the grated Oaxaca or mozzarella cheese in 6 to 8 handsful. Allow the cheese to melt without stirring and take care to keep the temperature low.

Serve in individual ramekins with a hot flour tortilla draped over the top of each bowl. To eat, the raja mixture is simply spooned into the tortilla, which is rolled or folded to keep the mixture from spilling out. Remember the trick of tipping one end up so you don't lose any of the delicious filling.

The chile and onion mixture may be prepared up to 2 days in advance and either refrigerated or frozen until ready to use. Be sure to reheat it before adding the two cheeses.

Rajas - Poblano Strips

Rajas De Chile Poblano -Chile Poblano Strips
Serving Size 6

8 chiles poblanos -- roasted and peeled
6 tablespoons peanut oil
1 1/2 medium onions -- thinly sliced
1/2 teaspoon salt

Remove the seeds and veins from the chiles and cut them into strips
about 1 1/2 inches long and 1/2 inch wide. If the chiles seem too
hot-spicy, soak them in salted water for about 30 minutes.

Heat the oil and fry the onions gently, without browning them, until
they are soft.

Add the chile strips and salt to the onions in the pan, cover, and
cook gently for about 8 minutes.

You can always prepare these ahead of time and they will keep in the
refrigerator for several days. They will get soggy
if you freeze them.

Serve with meats or plain in tacos and guacamole.

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

Santa Fe Stew with Chipotle Cream

Santa Fe Stew with Chipotle Cream

Yield: 6 servings

Stew
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 Anaheim chile, finely chopped
1 poblano chile, finely chopped
2 cups tomato sauce combined with 1 cup water
1/2 teaspoon cinnamon
1 teaspoon cumin
2 cups peeled and cubed squash (about 3/4-inch cubes)
1 (14.5 ounce) can yellow hominy, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn, thawed
2 tablespoons lime juice
1 tablespoon minced cilantro (optional)

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper and chiles. Cover and cook for 10 minutes, stirring often. Add a couple tablespoons water if vegetables begin to stick.

Add the tomato sauce-water mixture, cinnamon and cumin. Simmer for 10 minutes.

Add the squash; cover, and cook for 10 minutes.

Add the hominy, pinto beans, black beans and corn. Cover and cook for 10 minutes.

Stir in the lime juice and cilantro.

Chipotle Cream
1 cup sour cream
3/4 teaspoon mashed chipotle chile in adobo sauce

Stir together the sour cream and chipotle chile. Spoon a little on top of each serving of stew.

Green Chile Pesto

Green Chile Pesto

6 large long green chiles or 4 medium poblano chiles
3/4 cup pine nuts
2 cup lightly packed clean, dry basil leaves and tender stems
1 cup extra virgin olive oil
6 garlic cloves, peeled and chopped
3/4 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Roast chiles, turning them often, until the peels are lightly and evenly charred. Steam the chiles in a closed paper bag until cool. Rub off the charred peels, remove the stems and seeds, and coarsely chop the chiles.

In a skillet over medium heat, toast the pine nuts, stirring often, until they are lightly browned. Remove them from the skillet to cool to room temperature.

In a food processor, combine pine nuts, basil, chopped chiles and garlic. Process, scraping down sides of the bowl once or twice, until smooth. Gradually add the olive oil through the feed tube. Transfer the mixture to a bowl and stir in the cheeses, salt and pepper. Tightly cover the pesto and refrigerate for up to three days. It can also be frozen for up to 3 months, but add the cheese only after it is defrosted.

Creamy Chicken Enchiladas (Enchiladas Suizas)

Creamy Chicken Enchiladas (Enchiladas Suizas)

1 (3 1/2 pound) broiler-fryer chicken,
cut into 8 pieces
3 fresh poblano chiles, roasted,
peeled, seeded, de-veined and diced
1 large tomato, peeled, seeded, chopped
1/2 cup finely chopped white onion
1 clove garlic, minced
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup chicken stock or broth
1 1/2 cups whipping cream
12 (6-inch) corn tortillas
2 cups shredded Chihuahua or Monterey jack cheese
Sliced scallion tops
Red bell pepper, cut into slivers

Arrange chicken pieces in single layer in 12-inch skillet. Sprinkle with chiles, tomato, onion, garlic, salt and cumin; add stock. Heat over medium-high heat to boiling; reduce heat to low. Simmer, covered, until chicken is very tender, about 1 hour.

Remove chicken pieces from skillet with tongs, shaking off pieces of vegetables. Let chicken stand until cool enough to handle.

Skim and discard fat from top of stock mixture in skillet. Heat mixture to boiling; boil gently over medium-high heat, stirring frequently, until reduced to 2 cups, 6 to 8 minutes.

Transfer mixture to 13 x 9-inch baking dish. Remove and discard skin and bones from chicken. Tear chicken into coarse shreds.

Preheat oven to 375 degrees F.

Heat cream in medium skillet over medium heat until just below boiling; remove from heat. Dip 1 tortilla in hot cream until limp, a few seconds; remove, draining off excess cream. Spread 1/12 of the chicken (about 3 tablespoons) down center of tortilla; roll up and place seam side down on sauce in baking dish. Repeat with remaining tortillas and chicken. Pour remaining cream evenly over enchiladas. Sprinkle enchiladas evenly with cheese. Bake until sauce is bubbly and cheese is melted and golden, 25 to 30 minutes. Garnish with scallion and bell pepper.

Corn Soup (Sopa De Elote)

Corn Soup (Sopa de Elote)

5 or 6 medium ears fresh corn, husked*
3 1/2 cups chicken stock or broth
1/2 to 3/4 teaspoon salt
2 fresh poblano chiles, roasted, peeled, seeded and de-veined
3 tablespoons butter or margarine
1 large tomato, broiled
1/4 cup coarsely chopped white onion
1/2 teaspoon dried oregano
1/2 cup whipping cream

* May substitute 2 (10 ounce) packages frozen whole kernel corn, cooked 4 to 5 minutes or until tender.

Cut corn kernels from cobs with knife. Scrape cobs with spoon to remove pulp. You should have 4 cups kernels and pulp. Combine corn, stock and salt in 3-quart saucepan. Heat to boiling; reduce heat to low. Simmer, covered, until corn is tender, 8 to 10 minutes.

Remove 1/2 cup corn from pan with slotted spoon; reserve. Process remaining corn and stock, 1/2 at a time, in blender until smooth. Return to saucepan.

Cut chiles lengthwise into 1/2-inch wide strips; cut strips crosswise into 2- or 3-inch lengths. Sauté chiles in butter in medium skillet over medium heat until limp and tender, 4 to 5 minutes. Remove with slotted spoon; reserve.

Process tomato, onion and oregano in blender until smooth. Heat butter remaining in skillet over medium heat until hot; add tomato mixture. Cook and stir until thickened, 4 to 5 minutes.

Add tomato mixture to corn mixture in saucepan; heat to boiling. Reduce heat to low; simmer 5 minutes.

Remove soup from heat; gradually stir in cream. Cook over very low heat just until hot, about 30 seconds, without boiling.

Serve soup immediately, garnished with reserved corn and chiles.

Chile Pepper Casserole

Chile Pepper Casserole

8 whole large ancho/poblano or bell peppers
1 cup sharp Cheddar cheese, shredded
4 green onions, sliced
4 eggs
2 cups milk
2/3 cup flour
1/4 teaspoon salt
1 cup Monterey jack cheese, shredded
1 handful fresh cilantro leaves, chopped

This recipe works with lots of different kinds of chiles. Roast peppers so that the skin blisters, then peel off most of the blistered skin. If using dried ancho/poblano peppers, soak them in hot water until soft. Remove stem and seeds, and continue with the recipe.

Split chile peppers lengthwise and remove seeds and pith. Spread chiles in a single layer in a greased 9 x 13-inch baking dish. Sprinkle the green onions, cilantro and most of the cheese (reserving some for the top) over chiles.

In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chiles and cheese. Bake at 325 degrees F for 40 minutes or until a knife inserted in custard comes out clean.

Sprinkle remaining cheese over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.

Serve with a tomato salad or salsa.

Bullpepper's Chile con Queso

Bullpepper's Chile con Queso, Mexico City Style (Queso con Rajas de Chile)

Source: - Bullpepper's, San Antonio, Texas - San Antonio Express-News

1 poblano chile
Additional serrano or jalapeño chiles (optional)
1 tablespoon vegetable oil
1/2 small onion, minced
1 clove garlic, finely chopped
1 cup shredded asadero cheese (or Monterey
jack or mozzarella cheese)
1/4 cup half-and-half
Salt, to taste
Corn chips or flour tortillas

Roast the poblano chile, then peel and remove stem and seeds. (If desired, roast a couple of serrano or jalapeño chiles at the same time; seed and mince.) Slice poblano into thin strips (rajas).

Heat the oil in a pan, add the onion and garlic and sauté just until the onion is transparent. Add the poblano strips, cheese and half-and-half and cook over low heat, stirring constantly, until the cheese is creamy, about 5 minutes.

Season to taste with salt. Transfer to a heated chafing dish and serve immediately, along with chips or tortillas. Recipe can be increased if desired.

Makes about 1 cup.

Aunt Chilada's Margarita Shrimp

Aunt Chilada's Margarita Shrimp

Source: Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona

2 cups yellow onions, finely diced
1/2 cup garlic, chopped
1 1/4 cups lime juice
3 ounces triple sec
5 ounces tequila
4 ounces butter
1/2 tablespoon coriander, ground
3 tablespoons fresh cilantro, medium diced
1/2 cup poblano peppers, medium diced
1 1/2 tablespoons cornstarch
1 ounce water
36 medium shrimp, sautéed in butter

Sauté onions and garlic until tender. In saucepan, add lime juice, triple sec and tequila and simmer for about 5 minutes. Melt butter slowly and stir in ground coriander. Combine all ingredients in saucepan and thicken with cornstarch and water. Top cooked shrimp with the mixture.

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.

Roasted Poblano Vinaigrette

Roasted Poblano Vinaigrette

2 poblano peppers, roasted, peeled and seeded
1/4 medium red onion, chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach
2 teaspoons honey
salt and freshly ground pepper, to taste

In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and freshly ground pepper. Bring to room temperature before serving. Makes 1 1/2 cups.

Tuna Filled Poblanos

Tuna Filled Poblanos

Ingredients
300g/101⁄2oz tinned tuna in oil, drained and crumbled into largish chunks
4 poblano chillies
1 red onion, very finely chopped
1 large ripe tomato, very finely chopped
1 sprig of fresh oregano, leaves torn and roughly chopped
2 tbsp of white wine vinegar
4 tbsp of extra virgin olive oil
salt
freshly ground black pepper

Method
1. Start by preparing the chillies. Carefully burn them on the stove or under a grill turning them from time to time until they are black all over. Put them in a plastic bag and wrap them in a tea-towel, so that they sweat.
2. In a large bowl, prepare the filling by mixing the rest of the ingredients. Taste and adjust the seasonings.
3. When the chillies are cool, take them out of the bag and peel off the burnt skin. If you need to, use a kitchen towel and a blunt knife to get rid of the burnt skin. Using rubber gloves, cut a slit lengthwise and carefully take the seeds out.
4. Stuff the chillies with the tuna mix. If you want this to be vegetarian, substitute the tuna with crumbled feta cheese.
5. Serve the chillies on a bed of colourful lettuces and decorate with red onion rings. Sprinkle some more oregano leaves, oil and vinegar on them. These are very nice for summer. Eat in July and August when poblanos are in season.

Roasted Poblano Guacamole

Roasted Poblano Guacamole with Garlic and Parsley

2 medium (about 6 ounces total) fresh poblano chiles
6 ounces (1 medium round or 2 plum) ripe tomatoes
2 garlic cloves, unpeeled
3 tablespoons chopped flatleaf parsley
3 medium-large ripe avocados
Salt to taste
1 to 2 tablespoons fresh lime juice
2 tablespoons finely crumbled Mexican queso anejo, or other dry grating cheese like Romano or Parmesan
Radish slices for garnish

Preheat the broiler. Place the poblanos, tomatoes and garlic on a baking sheet. Set the sheet 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered and blackened in spots and the garlic is soft, 12 to 13 minutes total.

Place the chiles in a bowl, cover them with a towel, and let them stand 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods and seeds; rinse quickly to remove any stray seeds and bits of char.

When the tomatoes are cool, peel off and discard their skins.

Slip the papery skins off the garlic.

In a mortar or with a food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, it's best to start with the garlic, then add the poblanos); place the puree in a large bowl.

Chop the roasted tomatoes (for this recipe it's best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.

Cut the avocados in half lengthwise around the pit, twist the halves apart, and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together. Taste and season with salt, usually a scant teaspoon, then add enough lime juice to enliven all the flavors.

Cover the mixture with plastic wrap, placing it directly on the surface, and refrigerate until you're ready to eat.

To serve, scoop the guacamole into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and stud it with radish slices.

COOK'S NOTE: The roasted poblanos, tomatoes and garlic can be made a day or so in advance, but don't puree them until you are ready to make guacamole. The guacamole is best finished about 30 minutes before you need it, so the flavors can mingle. It will keep several hours tightly covered in the refrigerator; add the cheese and radish slices at the last moment.

From Rick Bayless, chef and owner of Topolobambo and Frontera Grill, Chicago

Vincent Price Poblano Chile Soup

This recipe was found at recipezaar.com, a great source of recipes.
Thank you.

Vincent Price Sopa Poblano - Poblano Chile Soup

This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes." Although it appears amongst those from the Rivoli Restaurant in Mexico City, it doesn't appear to be from the restaurant itself. "This hearty soup, a sort of Mexican minestrone, is made with both [corn and chiles], as you might expect, but it is the unexpected ingredients that make it so good."

1 tablespoon vegetable oil
1/4 lb lean pork, in small cubes
1/2 cup chopped onions (1/2 medium onion)
1 cup corn, freshly scraped from ear is preferred (1 ear fresh corn)
1 poblano chiles, seeded and thinly sliced (for spicier use greener poblanos, for sweeter use red-ish poblanos)
1 cup thinly sliced zucchini (1 small zucchini)
3 tablespoons tomato puree
1 quart chicken stock
1 ripe avocado, peeled, seeded, and diced
1/4 cup grated parmesan cheese
salt, to taste
fresh cilantro stems, for garnish

1. In a large saucepan, heat the oil, then add the pork and sauté over medium heat, stirring frequently, until browned, about 7 minutes.
2. Add the chopped onion, corn, poblano chile, zucchini, tomato puree, and the chicken stock.
3. Simmer until vegetables are tender, about 20 minutes.
4. Add the avocado and Parmesan cheese, stir to incorporate, then season with salt to taste, and garnish with cilantro springs and serve immediately.

Spaghetti with Poblano Chile and Squash Blossom Sauce

Espageti al Poblano:
Spaghetti with Poblano Chile and Squash Blossom Sauce

Squash blossoms, in season at the same time, go well with poblano chiles. When removing the blossoms from the stems, be sure to remove the pistil as well.
Ingredients:

* 1 pound spaghetti
* 2 tablespoons olive oil
* 2 large cloves garlic, peeled and finely chopped
* 1/2 medium white onion, peeled and finely chopped
* 2 poblano chiles, roasted, peeled, seeded and cut or torn into strips
* 1 bunch squash blossoms
* 1 cup mexican crema or sour cream
* 2 sprigs epazote, chopped
* 4 ounces cotija, añejo or parmesan cheese, grated
* salt to taste

Preparation:

Cook the spaghetti according to package directions until al dente. While the spaghetti is cooking, heat the olive oil in a large skillet, add the garlic and onion, and cook until the onion is transparent.
Add the poblano strips, squash blossoms and epazote, and cook until the blossoms wilt. Add cream and heat through. Add salt to taste.
Toss with the cooked pasta, top with the cheese and serve immediately.
Serves 4.

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.

Pollo Poblano: Chicken in Poblano Cream Sauce

Pollo Poblano:
Chicken in Poblano Cream Sauce

This easy recipe is one of the few instances where poblanos are used without having to be roasted and peeled. The sauce can be made ahead of time and the dish assembled quickly before serving. It can be made in larger quantities, keeping the proportions the same, making it ideal for big parties. The sauce is also excellent for topping mushroom or huitlacoche crepes, or for mixing with cooked pasta, topped with cheese and popped in the oven until the cheese melts.
Ingredients:

* 3-4 poblano chiles, seeded and chopped
* 1/2 cup milk
* 4 tablespoons butter
* 1 tablespoon flour
* 1 cup Mexican crema or heavy cream
* salt to taste
* 2 whole chicken breasts, cut in half
* 1 cup grated manchego, jack or gouda cheese

Preparation:

Puree the chiles in a blender with the milk until smooth. In a medium saucepan, melt 2 tablespoons of the butter, add the flour and brown lightly. Add the chile puree, stirring constantly with a wooden spoon or a wire whisk until smooth. Lower the heat, add the cream, and stir constantly until the sauce begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day ahead and refrigerated.
Melt the remaining 2 tablespoons of butter in a large skillet and saute chicken breast halves for 4 minutes on each side. Place them in a buttered baking dish, pour the poblano cream sauce over all, top with the grated cheese and bake, uncovered, in a preheated oven at 350º for 20 minutes. The cheese will be golden and bubbly.
Serve immediately.
Serves 4.

Pumpkin Poblano Corn Pudding

Pumpkin Poblano Corn Pudding

From The Whole Foods Market Cookbook

Serves 10

* 21/2 cups cornmeal
* 2 teaspoons baking powder
* 11/2 teaspoons salt
* 3 large eggs, beaten
* 1/4 cup canola oil
* 1 (15 oz) can creamed corn
* 11/4 cups freshly cooked or canned pumpkin
* 1 cup ricotta cheese
* 1 cup diced red onion
* 3/4 cup seeded and diced poblano chilies
* 1 TB minced fresh ginger
* 1 clove garlic, minced (1/2 teaspoon)
* canola oil for oiling pan

Preheat oven to 350°F. Combine the cornmeal, baking powder, and salt in a bowl. Make an indentation in the center of the mixture. Place the beaten eggs, the 1/4 cup canola oil, and the creamed corn into the indentation. Using a whisk, combine the ingredients. Stir the pumpkin and ricotta cheese. Blend well. Stir in the red onion, poblano chilies, ginger and garlic. Oil a 13 x 9-inch glass baking dish with the canola oil. Pour the batter into the dish. Smooth out the top. Bake for about 45 minutes, or until the mixture is set like warm, soft pudding.

Stuffed Poblano Chilies

STUFFED CHILIES

8 Poblano chilies
2 (15 1/2 oz.) cans black beans
2 tbsp. vegetable oil
2 tsp. minced garlic
1 tsp. ground cumin
1/2 tsp. oregano
Pinch of cinnamon
1 1/2 c. tomato puree
2 tbsp. finely chopped cilantro
1/4 c. drained nonfat yogurt or farmer's cheese (optional)

Roast chilies over a stove flame or under a broiler, turning to roast evenly, until skin is charred all over. Place in a plastic bag and seal shut. Let peppers sit for 15 minutes. Drain beans, reserving the liquid from one can. In a blender or food processor puree the beans, adding bean liquid from can to make a creamy texture. Heat oil in a large no-stick skillet. Saute garlic until fragrant. Then stir in pureed beans, cumin, oregano, and cinnamon.

Cook over medium heat, stirring with a wooden spoon for 5 to 10 minutes until beans are thick and well-seasoned. Peel skin from peppers (not all of the skin will come off). Cut a lengthwise slit down one side of each pepper, remove seeds and stems, and lay peppers flat. Fill peppers with bean mixture. Wrap peppers around filling and place seam side down on a baking dish that has been coated with vegetable spray. Combine tomato puree and cilantro and spoon over the peppers. Bake in a preheated oven at 400 degrees for 15 to 20 minutes. If you want, dab with the yogurt or cheese 5 minutes before the peppers are done. Serve with tortillas.

Stuffed Chilies Rellenos

STUFFED CHILIES RELLENOS

6 Poblano chilies
1/4 c. onion, chopped
Cooking oil for deep frying, plus 1 1/2 tsp. for sauteeing
1/2 lb. ground beef
1/2 lb. Monterey Jack cheese
2 eggs, separated
2 tbsp. flour
1/2 med. sliced onion
1/2 (1 lb.) can stewed tomatoes
1/2 c. beef or chicken broth

Toast chilies on hot grill; remove and keep wrapped in damp cloth 15 to 20 minutes. Saute chopped onion in oil; add beef, salt and pepper to taste. Brown meat and set aside. Slice cheese into strips the size of the chilies and set aside. Mix egg yolks with flour until smooth. Beat egg whites until stiff; fold whites into yolk mixture and set aside. Saute sliced onion in 1 1/2 tsp. oil; add tomatoes and broth. Simmer about 5 minutes.

Remove skin from chilies. Make small slits in sides of peppers; remove veins and seeds. Stuff meat mixture and cheese strips into slits. Dip peppers in egg mixture; deep fry in hot oil until golden brown. Drain before serving.

Mole Poblano

MOLE POBLANO

1 sm. turkey (6-9 lbs.), cooked, sinned, and cut in pieces
2-4 tbsp. vegetable oil
2 med. onions, chopped
2 cloves garlic, chopped fine or minced
3 c. chicken broth
2 tbsp. chili powder or chopped green chilies (use more according to taste)
2 tbsp. flour or fine corn meal
1 tbsp. dark unsweetened cocoa
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground anise seed
2 tbsp. roasted peanuts, crushed or 1/2 c. peanut butter
2 tbsp. sesame seeds, crushed
2 tsp. salt
1/2 tsp. black pepper
1-2 tsp. ground cumin (optional)
Fresh coriander, chopped

Or 2 frying chickens (2 1/2 -3 pounds each), cooked, skinned, and cut in pieces (both can be either stewed or boiled, baked or broiled).

In a large, heavy saucepan, cook onions and garlic until golden brown and soft. Add turkey or chicken pieces and 2 cups of broth to the onions. In a separate bowl, mix chili powder, flour, cocoa, and spices with remaining cup of chicken broth. Stir in crushed peanuts and sesame seeds, salt and pepper, and cumin (if desired). Stir this mixture into turkey or chicken mixture. Simmer over medium-high heat for 30 minutes. Transfer to heated serving platter. Sprinkle with chopped fresh coriander.

Denver Chicken and Chili Pepper Cheesewich

DENVER CHICKEN & CHILI PEPPER CHEESEWICH

8 slices (1/4" thick) bakery cheese bread
1/2 c. mustard mayonnaise (stir 1 tbsp. Dijon mustard with 1/2 c. mayonnaise)
4 slices Raciette OR Gruyer cheese
2 c. smoked chicken breast, shredded
1/2 c. toasted red pepper, peeled, seeded & diced
1/4 c. roasted poblano chili pepper, peeled, seeded & diced
8 tbsp. (1 stick) butter, softened

Lay out bread and spread with mayonnaise. Lay cheese on 4 slices. In small bowl, combine chicken and peppers, and season with salt and pepper. Cover remaining bread with chicken mixture. Top with cheese- covered slices to make sandwiches.

Spread top of each sandwich with butter. In nonstick skillet, over medium heat, cook each sandwich, butter-side down and spread top side with butter. Cover and continue to cook for 3 minutes, or until bottom is golden. Turn over and cook for 3 minutes. Cut sandwiches diagonally.

Black Bean, Corn, Pepper Salad

BLACK BEAN, CORN, PEPPER SALAD

1 1/2 c. dried black beans
4 tsp. salt
4 poblano peppers
1 tbsp. cumin seeds
1/4 c. sherry wine vinegar
1 tbsp. Dijon mustard
2 tsp. ground black pepper
1/2 c. olive oil
2 c. corn kernels, fresh, defrosted or drained canned
18-24 cherry tomatoes, cut in half
6 scallions, thinly sliced

Cover the beans with water in a saucepan and bring to a boil. Remove from the heat and let stand covered for an hour. Drain the beans and transfer to a large saucepan and add enough fresh water to cover by at least 3 inches and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 30 minutes. Stir in 2 teaspoons of salt and continue cooking until the beans are just tender, 35-45 minutes longer; drain.

Meanwhile, roast the poblanos under a broiler as close to the heat as possible until the skins are lightly charred. Seal in a paper bag and let steam for 10 minutes. Rub away the charred skin. Stem, seed and cut into 3/4 inch squares.

In a small dry skillet, toast the cumin seeds over moderately high heat, tossing until fragrant and golden brown, about 1 minute. Bring in a spice mill.

In a small bowl, whisk together the vinegar, mustard, cumin seeds, black pepper and remaining 2 teaspoons salt. Slowly whisk in the oil.

In a large bowl, combine the black beans, poblano peppers and corn. Pour the dressing over the salad and toss well. The recipe can be prepared to this point 24 hours ahead. Cover and refrigerate. Let return to room temperature before proceeding. Add the tomatoes and scallions to the salad, toss well and season to taste. Serve at room temperature. For cilantro fans chop the leaves and stir into the salad before serving.

Zuni Vegetable Stew

ZUNI VEGETABLE STEW

3/4 c. chopped onion
1 clove garlic, finely chopped
2 tbsp. vegetable oil
1 lg. red bell pepper, cut into 2 x 1/2 inch strips
2 med. poblano or Anaheim chiles, seeded and cut into 2 x 1/2 inch strips
1 jalapeno chile, seeded and chopped
1 c. cubed Hubbard or acorn squash (about 1/2 lb.)
2 (14 1/2 oz.) cans chicken broth
1/2 tsp. pepper
1/2 tsp. ground coriander
1 c. thinly sliced zucchini
1 c. thinly sliced yellow squash
1 (17 oz.) can whole kernel corn, drained
1 (16 oz.) can pinto beans, drained

Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook 15 minutes.

Stir in Hubbard squash, broth, pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, about 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes. 6 servings (about 1 1/3 cups each).

Zesty South-of-the-border Bocconcini

ZESTY SOUTH-OF-THE-BORDER BOCCONCINI

Bocconcini are 1-inch Mozzarella balls.

2-4 lg. cloves garlic, minced
2/3 c. cilantro, stemmed and coarsely chopped
2/3 c. red onion, chopped
1 tsp. ground cumin
1/2 tsp. fresh oregano (1/4 tsp. dry)
2/3 c. olive oil
Salt and pepper to taste
1/2 c. fresh lime juice
6-8 Bocconcini (1/2 or more pounds), cut into quarters
1-2 sm. to med. poblano or Anaheim chiles
1 lg. Haas avocado, peeled, cut into 16 pieces
2/3 c. jicama, peeled, cut into match stick

Roast, skin, cut into long strips, then into thirds (or use dry chiles, soaked).

Mix garlic, cilantro, onion, cumin, oregano, oil, salt and pepper and lime juice. Add cheese, chiles, avocado and jicama. Toss lightly. Marinate 15-30 minutes. Serve at room temperature on lettuce as a salad, with barbecue chicken or meat as a side dish, or as an appetizer.

Turkish Pizza With Spicy Lamb Topping

TURKISH PIZZA WITH SPICY LAMB TOPPING

CRUST:

1 recipe pizza dough (may be bought frozen at supermarket, fresh from a pizza store or made by you at home from your favorite recipe). Roll out dough and fit into a round pan for baking pizza.

TOPPING:

1 c. ground lamb
3/4 c. finely chopped onions
1 c. finely chopped peeled tomatoes
3/4 c. finely chopped combination of semi-hot chiles and peppers (poblanos, Hungarian peppers, Anaheim chilies)
1 jalapeno pepper, seeded and chopped
1/4 to 1/2 tsp. crushed red pepper flakes
1/4 c. chopped mint leaves
1/2 c. chopped flat-leaf parsley

Saute onions in several tablespoons of olive oil for a few minutes, just until soft. Remove. Saute peppers for a few minutes. Remove. Saute lamb just until brown. Pour off any fat and discard.

Strew the browned lamb, the lightly sauteed onions and peppers, and the tomatoes evenly over the surface of the pizza dough. Then sprinkle the mint, parsley and red pepper over the top. Add salt to taste.

Bake in preheated 550 degree oven about 15 to 20 minutes or until dough is a nice golden brown and the topping is sizzling.

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.

Red Snapper With Vegetables

RED SNAPPER WITH VEGETABLES

4 lg. cloves garlic, minced
3 tbsp. lime juice
2 lb. red snapper fillets (white fish or cod can be sub.)
1 tbsp. olive oil
1/2 c. each of yellow, red, poblano peppers, minced
1/2 jalapeno pepper, minced
2 tbsp. capers
1 tbsp. green olives
2 scallions, diced
3 med. tomatoes, peeled, seeded & diced
1/2 c. dry white wine
2 tbsp. white vinegar
2 tbsp. tomato paste
2 tsp. salt or to taste
2 tsp. Tabasco or to taste

Preheat oven to 350 degrees. Marinate fish in 1/2 of garlic and lime juice for 30 minutes.

Saute peppers in oil with other 1/2 garlic, capers, olives, scallions and tomatoes; cook for about 2 minutes. Whisk together wine, vinegar and tomato paste and add to vegetables. Cook for about 10 minutes until vegetables have softened. Add Tabasco and salt. Bake fillets for 15-20 minutes until done. Spoon sauce over top and serve.

Rajas With Sour Cream

RAJAS WITH SOUR CREAM

6 Poblano peppers
1 sm. onion
1 sour cream
1 can white corn
2-3 spoons oil

Place peppers directly on stove and turn them constantly until they turn black. Put them inside a plastic bag for at least 30 minutes. Take them out of bag and rinse the black burnt skin off carefully. Cut stem out and get rid of seeds. Cut peppers in thin slices. Fry peppers with onions until onions are cooked soft. Add a can of white corn. Cook for another 5 minutes. Before serving, blend in sour cream. Once you serve, you can eat with tortillas. Enjoy!

Enchilada Taptias

ENCHILADAS TAPTIAS

24 tortillas (thin corn meal cake)
4 chili poblanos (Mexican red peppers)
1 onion
3 tomatoes
1/8 c. milk
215 grams lard
1/2 c. cream

STUFFING:

3 chilies poblanos
115 grams fresh cheese
3 avocados
1 lettuce
1 handful of radishes

1 tablespoon of lard, fry the roasted chilies. Grind the roasted tomatoes with the onion, then after add the milk and the cream and the salt. When it thickens, wet the tortillas which are already fried. Stuff them with slices of avocados, fresh cheese, and slices of the roasted chili; roll them and serve them nice and warm. Decorate them with leaves of lettuce and flowered radishes.

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.

Avocado Tortilla Soup

AVOCADO TORTILLA SOUP

3 1/2 lb. chicken
1 gallon water
1 c. chopped poblano pepper
2 c. chopped tomatoes
1 c. chopped celery
1 c. chopped onion
2 bay leaves
5 cloves chopped garlic
1 c. chopped bell peppers
1/2 tbsp. oregano
2 tbsp. cumin
1 tbsp. chili powder
1 c. chopped cilantro
Salt and pepper to taste

Place the chicken and water in a large pot. Bring to boil. Skim off all the scum and grease. Lower the heat to simmer for 10 minutes and continue to skim off and discard the grease. Turn up the heat and add all the ingredients. Bring to boil and return to simmer for 30 minutes. Lift up the whole chicken and let cool. Peel the skin and discard. Remove all the meat and dice. Adjust the seasoning of the soup.

To serve: Julienne some tortilla and some avocado. Place in a bowl with some diced chicken and ladle the piping hot soup over it. Serve immediately.

Chili Rellenos En Croute With Tomato Cilantro Sauce

CHILI RELLENOS EN CROUTE WITH TOMATO
CILANTRO SAUCE

4 poblano chili peppers
1 box whole wheat filo pastry
8 oz. goat cheese
12 oz. Jack cheese
2 sticks melted butter

SAUCE:

16 Roma tomatoes, diced
1 lg. Spanish onion, diced
4 bunches cilantro
1 tbsp. olive oil
Salt to taste

Roast peppers and remove skin and seed. Fill each pepper with 1/4 of the cheese mixture, set aside. Remove filo from box and lay out flat on work surface. With melted butter and pastry brush, take one sheet of the filo at a time, paint with the butter. Fold in half, place chili in corner and roll up brushing all unbuttered surfaces with butter. Bake in 350 degree oven for 20-25 minutes.

SAUCE: Saute onion in olive oil until clear, then add tomatoes and cook another 5-10 minutes until liquid evaporated. Add salt and chopped cilantro. To serve, place sauce on plate and add chili rellenos. Serve with rice.

Stuffed Roasted Poblano With Walnut Sauce and Pomegranates

STUFFED ROASTED POBLANO WITH WALNUT SAUCE AND POMEGRANATES
Yield:6

Preparation time is 50 minutes.

* 6 large Poblano pepper
* 1 1/2 cups soft dried fruits, golden, raisin, sultana, apricots
* 1 cup mascarpone cheese
* 1/2 cup chopped walnuts
* 1/2 cup sauteed leek
* 1 canned chipotle pepper, chopped
* 2 cups sauteed mesclun greens
* 1/4 cup sliced kumquat
* 1/3 cup diced sauteed plantain
* 1/2 tsp salt
* pinch pinch of salt
Walnut sauce

* 1/2 cup sour cream
* 3 tbsp walnut oil
* 1 tbsp sherry vinegar
* pinch of salt

Directions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Make a small slit along the top of the peppers and remove the seeds and veins, leaving the peppers whole. Rub the peppers with a little oil and roast them in the oven until charred, about 30 minutes. Remove them from the oven and wrap them with plastic wrap. Peel off their skins using rubber gloves.
3. Combine the dried fruits, walnuts, mascarpone, kumquats, chipotle, leeks, plantains and mesclun in a non-reactive bowl and season with salt and sugar. Mix the filling well and stuff the peppers with the mixture and put them back in the oven to cook for another 25 minutes. Remove them from the oven and set aside for a few minutes.

Walnut sauce

1. For the sauce, mix the ingredients well in a small bowl. Divide the peppers among 6 serving plates, spoon the sauce on top and garnish with pomegranate seed. Serve with sweet potato puree on the side.

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.

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.

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.

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.

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.

Poblano Chicken Salad

Poblano Chicken Salad
Submitted by: Chef David Highlander
"I came up with this recipe in my restaurant as a way to utilize leftovers and keep food cost low. As it turns out, I sold out of it in one day and is now in a regular rotation. Best eaten on a sandwich or with corn tortilla chips." Original recipe yield: 6 servings.

INGREDIENTS:

3 large poblano peppers
3 pounds skinless, boneless chicken breast halves
1 pound fresh corn kernels
4 green bell peppers, seeded and chopped
4 red bell peppers, seeded and chopped
1 stalk celery, chopped
2 large yellow onions, chopped
1 pound corn tortillas
2 eggs, beaten
1 cup milk
2 cups mayonnaise
1 cup vegetable oil for frying
------------------------------------------------------------------------
DIRECTIONS:

1. Preheat the oven to 375 degrees F (175 degrees C).

2. Coat the poblano peppers with a small amount of oil or cooking spray. Place directly on the oven rack. On a baking sheet, combine the onions, red and green bell peppers, celery and corn.

3. Roast the vegetables and peppers for about 15 minutes in the preheated oven. Check occasionally, and turn or stir as needed for even browning. Remove from the oven, and refrigerate until needed.

4. Tear the corn tortillas into pieces, and place them in a food processor. Process into fine crumbs. Do this in smaller batches if necessary. Place crumbs on a plate. In a shallow bowl, whisk together the eggs and milk.

5. Heat the oil in a large skillet over medium heat. Dip chicken breast halves into the tortilla crumbs to coat, then into the egg mixture, and again in the tortilla crumbs to give them a nice thick coating. Fry the chicken until golden brown on each side, about 4 minutes per side. If your chicken is thick and isn't cooked through when the coating is browned, you can place it in the hot oven to finish it. When done, refrigerate until cooled completely.

6. Peel and seed the poblano peppers. Place into a food processor along with the mayonnaise. Puree until smooth, and set aside.

7. When everything has chilled, dice the chicken breasts. In a large food processor, combine the chicken and roasted vegetables. Blend in the poblano mayonnaise until your desired consistency is reached. Taste and season with salt and pepper as desired.

Poblano Chicken Enchilada Casserole

Poblano Chicken Enchilada Casserole
Submitted by: TygerCooks
"I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas." Original recipe yield: 8 servings.


INGREDIENTS:

6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
1/4 cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded mozzarella cheese
------------------------------------------------------------------------
DIRECTIONS:

1. Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.

4. Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.

5. Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

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.

Grilled Poblano and Mango Quesdillas

INGREDIENTS:

16 (10 inch) flour tortillas
1 (8 ounce) package cream cheese, softened
1 mango, peeled and diced
1 fresh poblano pepper, seeded and minced
1/4 cup butter, melted
------------------------------------------------------------------------
DIRECTIONS:

1. Preheat grill for medium heat.

2. Spread half of the tortillas with about 2 tablespoons cream cheese each. Sprinkle mango and poblano peppers over cheese, and press another tortilla on top. Brush butter over the outside of each quesadilla, top and bottom.

3. Grill quesadillas 5 minutes each side, or until golden brown. Remove from grill, and slice into wedges. Serve warm.

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 Skirt Steak Tacos with Roasted Poblanos

Grilled Skirt Steak Tacos With Roasted Poblano Rajas Recipe

Mexican Beef

Ingredients:
2 medium white onions, sliced into
1/2-inch rounds (keep the rounds intact for easy grilling) (divided use)
3 garlic cloves, peeled, roughly chopped
3 tablespoons fresh lime juice
1/4 teaspoon cumin, preferably freshly ground
Salt
1 pound beef skirt steak, trimmed of surface fat and thin white membrane (silverskin)
3 medium (about 9 ounces total) fresh poblano chiles
Vegetable or olive oil for brushing or spritzing the onions and meat
A small bowl of lime wedges for serving
12 warm, fresh, corn tortillas

Directions:
Marinating the meat: In a food processor or blender, combine one-quarter of the onions, the garlic, lime juice, cumin and 1/2 teaspoon salt. Process to a smooth puree. Place skirt steak in a nonaluminum baking dish. Using a spoon, smear the marinade over both sides of the skirt steak. Cover and refrigerate for at least 1 hour or up to 8 hours.

Making the grilled chile-and-onion rajas: Turn on the oven to its lowest setting. Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Either turn the burner(s) in the center of the grill to medium-low or bank the coals to the sides for indirect cooking. Set the cooking grate in place, cover the grill and let the grate heat up, 5 minutes or so.

Lay chiles on the hottest part of the grill, and cook, turning occasionally, until skin is blistered and uniformly blackened all over, about 5 minutes. Be careful not to char the flesh, only the skin. Remove the chiles from the grill and cover with a kitchen towel.

While the chiles are roasting, brush or spray the remaining onion slices with oil and lay the whole rounds of onions on the grill in a cooler spot than you chose for the chiles. When they're starting to soften and are browned on the first side, about 10 minutes, use a spatula to flip them and brown the other side. Transfer to an ovenproof serving dish and separate the rings.

Rub blackened skin off chiles, then pull out the stems and seed pods. Rinse briefly to remove any stray seeds and bits of skin. Slice into 1/4-inch strips and stir into the onions. Taste the mixture and season it with salt, about 1/4 teaspoon. Keep warn in the oven.

Grilling the meat: Remove steak from marinade and gently shake off excess. Oil steak well on both sides and lay it over the hottest part of grill. Grill, turning once, until richly browned and done to your liking, about 11/2 to 2 minutes per side for medium-rare.

Serving the tacos: Cut the long piece of skirt steak into 3-to 4-inch lengths, then cut each section across the grain (that is, in line with the full length of the steak) into thin strips. Mix with the chiles and onions, season with a little salt and set on the table along with the lime wedges and hot tortillas for your guests to make into soft tacos.
Nutritional/Serving Info:
Makes 12 tacos, serving 4 as a light meal

http://recipes.epicurean.com/recipedetail.jsp?recipe_no=17674

Chiles En Nogada

Chiles en Nogada (Stuffed Poblano Chile Peppers) Recipe

Mexican Vegetable

Ingredients:
12 medium (4-1/2" long) fresh poblano chile peppers - cleaned, roasted and peeled
1 white onion, chopped
3 cloves garlic, chopped
1 (4 pound) chicken, boiled
4 ounces raisins
4 ounces brown sugar
4 ounces blanched walnuts, chopped
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 blanched walnuts
1/2 teaspoon ground nutmeg
3/4 teaspoon white sugar
1/2 bunch cilantro, finely chopped

Directions:
1 Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed.
2 Preheat oven to 250 degrees F (120 degrees C).
3 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.
4 Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.
5 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.
Nutritional/Serving Info:
Makes 12 servings

http://recipes.epicurean.com/recipedetail.jsp?recipe_no=17638

Green Chili With Pork

GREEN CHILI WITH PORK Recipe

Mexican Chili

Ingredients:
1/2 C olive oil
2 large yellow onions, chopped, about 4 cups
8 medium garlic cloves, peeled and chopped
8 fresh Jalapeno peppers, stemmed and minced
3 carrots, peeled and sliced crosswise into 1/2" pieces
1 1/2 T dried oregano, preferably Mexican
3 lb boneless pork shoulder, cut into 1/2" cubes
5 C Chicken stock or canned broth
Salt to tasste
28 oz crushed Italian plum tomatoes, drained
1 potato, peeled and grated (1= 8 oz)
12 large Poblano chilies (1 1/2 lb), roasted and peeled *OR*
28 oz can whole roasted mild green chilies, drained

Directions:
In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the oil over medium heat. Add onions, garlic, Jalapenos, and carrots. Cook, stirring once or twice, for 10 minutes. Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20
minutes. Stir occasionally.
Stir in the chicken stock, 1 tsp of salt, crushed tomatoes and the grated potato. Bring to a boil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally.
Cut the Poblano into 1/2" strips. Add them to the chili and cook, stirring often, for another 30 to 45 minutes or until the pork is tender and the chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot.
NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred. Wrap chilies in a paper bag after you roast them. When cool, rinse under cold running water, rubbing off the burned skin. Pat dry and de-stem chilies.
Nutritional/Serving Info:
Serves 6 generously.

http://recipes.epicurean.com/recipedetail.jsp?recipe_no=16541

Salsa Verde (Green Salsa)

SALSA VERDE Recipe

Mexican Sauces

Ingredients:
3 cloves garlic
1 shallot, chopped
1 poblano chili, seeded
3/4 cup chopped parsley leaves
1/2 bunch cilantro leaves, chopped
3/4 cup olive oil
3 teaspoons lemon juice
Sea salt, to taste
Freshly ground black pepper, to taste

Directions:
In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
Nutritional/Serving Info:
Yield: about 1 cup

Comments:
Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.

http://recipes.epicurean.com/recipedetail.jsp?recipe_no=16273

Poblano Avocado Dip

Poblano Avocado Dip Recipe

Mexican Dips

Ingredients:
4 Ripe Avocados
1 Stalk Green Onion (Optional)
1 Fresh Tomato
1 Guacamole Mix
1 Fresh Lemon
3 oz. Poblano Green
Jalapeno Sauce


Directions:
Chop the green onions, dice tomato, peel off the skin of the avocados, remove the core, mix all ingredients together in medium bowl. Add the Poblano Green Jalapeno Sauce and the package avocado mix. Squeeze the lemon into avocado mixture; this will prevent the avocado dip from turning dark. You may also add large curd cottage cheese for added flavor. Salt may be added for flavor.

http://recipes.epicurean.com/recipedetail.jsp?recipe_no=16205

Chile Con Queso (Chile With Cheese)

CHILE CON QUESO Recipe

Mexican Dips

Ingredients:
1 c Asadero or chihuahua cheese, shredded
4 oz Jalapenos, chopped and drained, OR
4 oz Poblanos, deveined & julienned*
1/4 c Half & half
2 T Onion; finely chopped
2 ts Cumin, ground
1/2 ts Salt

Directions:
Heat all ingredients over low heat, stirring constantly, until the cheese is melted. Serve warm with tostaditas.
Nutritional/Serving Info:
Yield: 1 1/4 cups

Comments:
*If this is made with julienned poblanos, it's called "queso con rajas de chile."

http://recipes.epicurean.com/recipedetail.jsp?recipe_no=15849

Tortilla Soup

Tortilla Soup Recipe

Mexican Soup

Ingredients:
1 cup onion chopped
4 garlic cloves, minced
2 to 4 anaheim or poblano chilis pepper seeded and chopped
1 tablespoon cumin seed
2 tablespoon cooking oil
1 1/2 cups corn kernels (frozen)
3 medium tomatoes chopped
2 (14 1/2-oz) cans reduced-sodium chicken broth
1 1/2 cups coarssely shredded cooked chicken
1/2 cups snipped fresh cilantro
2 cups coarsely crushed corn tortilla chips
optional
1 cup shredded Monterey Jack cheese
Additionnal corn chips
Lime wedges
Fresh cilantro sprigs


Directions:
In a large pot cook chopped onions, garlic, peppers and cumin seed in hot oil about 5 minutes or till tender, stirring constantly. Add corn, tomatoes, chicken broth chicken and the snipped cilantro. Bring the mixture to boiling: reduce heat. Simmer, covered, for 10 minutes.
To serve, divide crushed torltilla chips among 6 soup bowls.
Ladle soup atop chips. Garnish each bowl of soup with shredded cheese, extra tortilla chips, lime wedge and fresh cilantro. If desired. Makes 6 main-dish servings.
Nutritional/Serving Info:

Comments:
I have done this soup using cooked ground beef and red and green peppers.

http://recipes.epicurean.com/recipedetail.jsp?recipe_no=14569

Chiles en Nogada

Chiles en Nogada Recipe

Mexican Pork

Ingredients:
1 lb. ground pork
1 small onion, chopped
1 clove garlic, minced
1 8 3/4-oz. can sliced peaches, drained
1 medium pear, peeled and cored
1 8-oz. can tomato sauce
1/4 cup raisins
3/4 tsp. salt
1/4 tsp. ground cinnamon
6 large green bell peppers OR poblano chilies
Nut Sauce
1/4 cup pomegranate seeds(optional)

Directions:
In skillet cook pork, onion, and garlic till meat is brown and onion is tender. Drain off fat. Chop peaches and pear; add to meat along with tomato sauce, raisins, salt, and cinnamon. Simmer, uncovered, for 10 minutes.

Meanwhile, cut tops from peppers; remove seeds and veins.Cook in large amount boiling salted water for about 10 minutes or until crisp-tender; drain. Sprinkle insides of peppers with salt. Spoon meat filling into peppers; place in shallow baking dish. Bake in 350 degree oven for 20 minutes or til heated through. To serve, top peppers with Nut Sauce; sprinkle with pomegranate seeds. Makes 6 servings.

Nut Sauce: In blender or with mortar and pestle, grind 1/4 cup walnuts and 1/4 cup blanched almonds. Combine 1 cup dairy sour cream and 1/4 cup milk. stir in the nuts, 1/8 teaspoon ground cinnamon, dash salt, and dash pepper.

http://recipes.epicurean.com/recipedetail.jsp?recipe_no=1712

Creamy Rice with Poblanos

Creamy rice with poblano chilies
Yield: 6 Servings
Ingredients:

* 4 c Water
* 1 tb Butter
* 2 ts Salt -- or to taste
* 2 c Parboiled rice
* 2 tb Vegetable oil
* 1 sm Onion -- chopped
* 1 Garlic clove -- minced
* 2 Poblano chilies -- see note
* 2 c Corn kernels
* 1 1/2 c Crema Agria Preparada -- Recipe
* 1/2 lb White Cheddar cheese -- Shredded SOUR CREAM MIXTURE:
* 2 c Sour cream
* 1 sm Onion -- finely chopped
* 1 Clove minced garlic
* 2 tb Cilantro leaves -- finely

Instructions:
Chopped Salt -- to taste Bring water to a boil in a medium saucepan over high heat. Add butter and salt. When butter has melted add rice and bring to a boil. Cover tightly reduce heat to very low and cook for 20 at minutes. Remove rice from pan and spread on baking sheet to cool. Preheat oven to 350 degrees. Heat oil in a heavy skillet over medium-high heat until very hot but not quite smoking. Reduce heat to medium add onion and garlic and cook stirring Until wilted about 2 to 3 minutes. Add poblanos and cook stirring for 1 minute. Let cool then combine with rice. Add corn the Crema mixture and shredded cheese. Pour mixture into a baking dish and bake until heated through about 30 minutes. Makes 6 servings. Note: this recipe calls for 2 poblano chilies roasted peeled seeded deveined and diced To prepare poblanos scorch exterior over flame and place chilies in paper bag for 20 minutes. Peel off skin. Remove stem interior seeds and veins. Dice. Allow about 30 to 45 minutes to do this. Recipe By : Zarela Martinez Food From My Heart (Macmillan) From: owner-Mm-Recipes@idiscover.Net O

http://www.elook.org/recipes/latin/33441.html

Poblano Chicken

3-4 poblano chiles, seeded and chopped
1/2 cup milk
4 Tbls. butter
1 Tbls. flour
1 cup Mexican crema or heavy cream
salt to taste
2 whole chicken breasts, cut in half
1 cup grated manchego, jack, or gouda cheese
 

Puree the chiles in a blender with the milk until smooth. In a medium saucepan, melt 2 Tbls. butter, add the flour, and brown lightly. Add the chile puree, stirring with a wooden spoon or wire whisk until smooth. Add the cream, stirring constantly over low heat until just begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day in advance and refrigerated.
Melt the remaining 2 Tbls. butter in a medium skillet, and saute chicken breast halves for 4 minutes on each side. Place them in a buttered baking disk, pour the poblano cream sauce over all, top with the grated cheese and bake uncovered in a pre-heated oven at 350 degrees for 20 minutes, at which time the cheese will be golden and bubbly.

http://www.netcooks.com/recipes/Poultry/Poblano.Chicken.html

Poblano Chocolate Mole 2

POBLANO CHOCOLATE MOLE version 2
from Emeril

Ingredients needed:

* 1 pound poblano chiles
* 1 large yellow onion, peeled and halved (root end left on)
* 1 tablespoon vegetable oil
* 1/2 cup shelled pistachio nuts
* 1/2 cup pumpkin seeds
* 1/2 cup pine nuts
* 2 teaspoons chili powder
* 1 teaspoon minced garlic
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 4 cups chicken stock or canned low sodium chicken broth
* 1/2 cup coarsely chopped fresh cilantro
* 2 ounces semisweet chocolate, finely chopped
* 1/2 cup heavy cream

To roast the peppers, place them directly on the burners of a gas stove over medium heat and turn them frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternatively, the peppers can be roasted under a broiler or over a hot gas or charcoal grill.) Transfer the peppers to a plastic or paper bag, seal the bag, and let cool for about 15 minutes. Peel the peppers, remove the seeds and stems, and coarsely chop the flesh.
 
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Roasted Poblano Sauce 2

ROASTED POBLANO SAUCE version 2
from Emeril's New New Orleans Cooking

Ingredients needed:

* 1 tablespoon olive oil
* 1/2 cup (about 2 peppers) peeled, seeded, and chopped roasted poblano peppers
* 1/2 cup (1 small onion) peeled and chopped Fire-roasted onions
* 2 teaspoons minced garlic
* 1 teaspoon Emeril’s Southwest Seasoning
* 1 teaspoon salt
* 2 turns freshly ground black pepper
* 3 cups Basic Chicken Stock
* 3 tablespoons heavy cream

Combine the oil, poblanos, onion, garlic, Southwest Seasoning, salt, and pepper in a medium saucepan over high heat and cook, stirring occasionally, for about 2 minutes.
 
Stir in the stock, bring to a boil, and cook over high heat for 18 minutes. Reduce the heat to medium. Stir in the cream and simmer for 2 minutes.
 
Remove from the heat and purée in a food processor or blender. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a saucepan over lowest heat.
 
Yield: 2 cups

http://www.emerils.com/recipes/by_name/roasted_poblano_sauce_version2.html

Roasted Poblano Sauce

ROASTED POBLANO SAUCE
from Essence Of Emeril

Ingredients needed:

* 1 tablespoon olive oil
* 1/2 cup peeled, seeded, chopped roasted poblano peppers (about 2)
* 1/2 cup chopped roasted onion (1 small)
* 2 teaspoons minced garlic
* 1 teaspoon Southwest seasoning
* Salt and black pepper
* 3 cups chicken stock
* 3 tablespoons heavy cream

In a saucepan combine oil, poblano peppers, onions, garlic and Southwest seasoning; season to taste with salt and pepper. Saute over high heat, stirring occasionally, 2 minutes. Stir in stock, bring to a boil, and boil vigorously, 18 minutes. Reduce heat to medium, stir in heavy cream, and simmer 2 minutes. Transfer sauce to blender or food processor and puree until smooth.

Yield: 2 cups

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