GRILLED PORK AND POBLANO PEPPERS
My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside., Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.
Nutrition Facts : Calories 304 calories, Fat 14g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 389mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
GRILLED POBLANO QUESO DIP
With peppers aplenty coming in the garden right now, I was thinking of ways to use them and this idea hit me. I am amazed how this turned out! This dip is mild, delicate, complex, and absolutely delicious!
Provided by Erica Schwarz
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate.
- Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.
- Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off the charred skins. Discard seeds and chop peppers.
- Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until the cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 39.2 g, Cholesterol 32.9 mg, Fat 34 g, Fiber 3.8 g, Protein 10.6 g, SaturatedFat 9.9 g, Sodium 614.7 mg, Sugar 2.7 g
GRILLED STUFFED POBLANOS
Steps:
- On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes. In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes. Once cooked place into a medium bowl. In the same cleaned skillet toast the pepita seeds for about 3 minutes. Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro. Mix well. Carefully remove skins from poblanos. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. With a spoon stuff poblanos with rice mixture. Top with cheese. Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts. Top with a dollop of sour cream.
- Boil 2 cups salted water. Add rice, cover and lower heat. Cook for about 15 minutes. Fluff with fork when done.
GRILLED CORN AND POBLANO POTATO SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large pot and cover with salted water. Bring to a boil, lower to a simmer and cook until tender when pierced with a knife, about 30 minutes. Drain the potatoes and let cool slightly.
- Meanwhile, prepare a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes.
- Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the corn kernels off of the cobs and add to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise and cilantro and mix gently to combine. Season with salt and pepper and serve. (The potato salad can be made 1 day ahead and refrigerated. Let stand at room temperature 30 minutes before serving.)
VERY GREEN COLESLAW WITH GRILLED POBLANOS
Either you hate coleslaw or it's a must for your cookout plate. As a condiment, it makes sauce-drenched chicken or pork taste even better, balancing out any spice. The grilled poblanos are what make the difference in this dish, which is adapted from the cookbook "Watermelon and Red Birds" by Nicole Taylor. It does wonders for a barbecue staple.
Provided by Nicole Taylor
Categories dinner, lunch, condiments, salads and dressings, slaws, side dish
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Prepare the slaw: Heat a charcoal or gas grill to medium-high (400 degrees). Place the poblanos on the hot grill over direct heat. Cook until the skin is charred, 12 to 15 minutes, turning once or twice. (If using a gas grill, keep the grill covered between flips.) Transfer to a cutting board and let cool. Remove the stems and seeds then finely chop. (The poblanos can be grilled ahead. Store in an airtight container in the refrigerator until ready to use, up to 1 day.)
- Make the dressing: In a small bowl, whisk together the garlic, vinegar, celery seed and salt until combined, then gradually whisk in the olive oil until well blended. Whisk in the hot sauce, if using.
- Finish the slaw: In a large bowl, combine the cabbage, chopped poblanos, scallions, vinegar, sugar and salt; let stand for about 10 minutes. This process breaks down the cabbage and produces liquid. Feel free to pour off excess liquid before adding dressing. Add the dressing and toss until well combined and serve. The slaw can be made up to 2 days in advance. Transfer to an airtight container and refrigerate. Pour off excess liquid before serving. Your cabbage should be tender with a crunch.
GRILLED POBLANOS
I love the spice of a poblano pepper, cooled down with cream cheese and mozzerella. I came up with this recipe when trying to find an interesting way to grill a poblano. It turned out great, and everyone made the "mmm" noise:) This recipe is a snap!
Provided by Bessa
Categories Peppers
Time 35m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat grill on low, about 250 degrees.
- Halve peppers and clean out seeds. Peppers should lay flat and wide.
- Cut 6 portions of foil, one for each pepper. Foil should be big enough to fold up edges around pepper, forming a "bowl" so juices and cheese don't drip. Drizzle 1 tbsp of olive oil onto each piece of foil.
- Divide cream cheese into 6 equal parts. Spread each pepper with one part of cream cheese. (Use your thumbs to spread into pepper). Place pepper on foil.
- Sprinkle 1/3 cup of mozzarella cheese, 1 teaspoons ground cumin, 1/2 tsp cayenne pepper on to each pepper.
- Fold and scrunch up sides of foil around pepper, forming a bowl. Place on grill.
- Peppers should cook for about 20 minutes or until cheese is melted and browned on top.
More about "grilled poblanos recipes"
3-INGREDIENT GRILLED STUFFED POBLANO PEPPERS - AMBITIOUS …
From ambitiouskitchen.com
5/5 (4)Total Time 40 minsCategory Dinner, Gluten, GrillingCalories 340 per serving
- There are two options for making these stuffed poblano peppers: you can either make two foil packs to hold the peppers, or use a greased cast iron skillet. For the foil pack, simply place peppers on a large sheet of foil and roll up the ends up the foil to secure peppers. You may need to use two foil packets for this to fit all the peppers. Alternatively you can grease two cast iron skillets and use that instead.
- Place pepper halves in foil packs or cast iron skillets arranging so that they fit well and aren’t falling over. Add beans to each pepper half, being careful not to overfill. Top with shredded cheese.
- To grill: place foil packet or cast iron directly on grill and grill for 20-25 minutes or until peppers are fork tender. It’s okay if some of the beans spill over the edges of the pepper, they’ll still be delicious!
GRILLED STUFFED POBLANO PEPPERS RECIPE - SOUTHERN LIVING
From southernliving.com
- Preheat a gas grill to medium-high (400°F to 450°F) on 1 side. Place poblano chiles and corn on oiled grates over lit side of grill. Cover grill. Grill poblanos, turning once, until skins are charred, about 5 minutes per side. Grill corn, turning occasionally, until charred, about 5 minutes per side. Remove poblanos and corn from grill.
- Remove poblanos from plastic bag. Remove and discard skins, keeping stems intact. Working with 1 at a time, make a lengthwise slit down side of poblano, starting at the stem and being careful to not cut through the other side of the pepper. Carefully remove and discard seeds and membrane. Set aside poblanos.
GRILLED CHEESE STUFFED POBLANO PEPPERS - CHILI PEPPER …
From chilipeppermadness.com
25 POBLANO PEPPER RECIPES FOR DINNER TONIGHT
From insanelygoodrecipes.com
3 INSANELY GOOD STUFFED AND GRILLED POBLANO PEPPERS – …
From sheknows.com
HOW TO GRILL POBLANO PEPPERS - CHILI PEPPER MADNESS
From chilipeppermadness.com
Reviews 2Published Aug 14, 2015Estimated Reading Time 3 mins
ESQUITES RECIPE - HOW TO MAKE ESQUITES - THE PIONEER WOMAN
From thepioneerwoman.com
GRILLED CHORIZO-STUFFED POBLANO PEPPERS RECIPE - SERIOUS …
From seriouseats.com
HOW TO GRILL CHICKEN - THE NEW YORK TIMES
From nytimes.com
GRILL UP A LITTLE SOMETHING FOR EVERYONE TO KICK OFF THE SUMMER …
From wusfnews.wusf.usf.edu
THE 10 MOST POPULAR RECIPES WE SHARED ON FACEBOOK IN MAY
From allrecipes.com
GRILLED CHORIZO STUFFED POBLANO PEPPERS RECIPES :: THE MEATWAVE
From meatwave.com
GRILLED BBQ PORK CHOPS - THE RECIPE CRITIC
From therecipecritic.com
KITCHN’S 30 BEST RECIPES TO COOK THIS JUNE 2023 | KITCHN
From thekitchn.com
GRILLED POBLANOS, CORN, PICKLED ONION SALAD - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
GRILLED CORN AND POBLANO CHILE SALAD RECIPE | BON APPéTIT
From bonappetit.com
GRILLED SPICY ROASTED POBLANO SAUSAGE RECIPE :: THE MEATWAVE
From meatwave.com
GRILLED POBLANO CHICKEN - ROB, WHAT'S FOR DINNER
From robwhatsfordinner.com
BENJAMINA EBUEHI’S RECIPE FOR GRILLED BANANAS WITH BOURBON BUTTER ...
From theguardian.com
GRILLED MUSHROOM AND POBLANO TORTAS RECIPE | KINGSFORD®
From kingsford.com
H-E-B FROZEN POBLANO CHICKEN & CREAM SAUCE LASAGNA, LARGE …
From heb.com
HOW TO ROAST POBLANO PEPPERS – 4 METHODS - RACHEL COOKS
From rachelcooks.com
GRILL UP A LITTLE SOMETHING FOR EVERYONE TO KICK OFF THE SUMMER
From wbur.org
GRILLED POBLANO PEPPER SOUTHWEST BURGERS - HOUSE OF NASH EATS
From houseofnasheats.com
OFFICIAL RULES | WIN A PORTABLE CHARCOAL GRILL | REAL SIMPLE
From realsimple.com
SPICE-RUBBED FLANK STEAK WITH CORN-CHILE RELISH RECIPE
From southernliving.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #appetizers #side-dishes #vegetables #easy #dietary #high-calcium #high-in-something #peppers
You'll also love