Lip-smacking Poblano Pepper Recipes to Try in Your Kitchen
- Poblano peppers, 4
- Olive oil, 2 tablespoons
- Vegetarian burger crumbles, 1 package (12 ounce)
- Chili seasoning mix, 1 package (1.25 ounce)
- Pepper jack cheese, ½ cup (shredded)
First, preheat the oven to 350 °F. Meanwhile, take a large heavy saucepan, pour some water into it, and bring it to a boil. Slice the poblano peppers into half by cutting them lengthwise, remove the seeds and the stems, and add these to the boiling water. Cook them until they turn tender, for about 5 minutes. Then drain the excess water and keep the poblano peppers aside.
Then, take a large skillet and heat the olive oil in it. Add the vegetarian crumbles and chili seasoning mix to the heated olive oil and cook the mixture until the crumbles turn hot. Take the cooked poblano peppers and stuff them with the seasoned crumbles. Sprinkle the pepper jack cheese over the stuffed peppers and place them on a baking sheet. Place the baking sheet in the preheated oven and bake the peppers until the cheese melts completely.
- Uncooked linguine, 1 pound
- Fresh poblano pepper, 1 (seeded, minced)
- Garlic clove, 1 (minced)
- Onion, 1 (chopped)
- Heavy whipping cream, 1½ cups
- Butter, 2 tablespoons
- Water, 4 quarts
- Salt and ground black pepper to taste
- Mozzarella cheese, 4 ounces (shredded)
Take a large pot and add the water to it along with some salt and bring it to a boil. Add the pasta and poblano pepper to the boiling water and cook the pasta until it turns tender. After that, drain the water and remove the poblano pepper and pasta. Take a blender, add the poblano pepper, onion, garlic, and cream to it and puree these ingredients properly. Place a large saucepan over medium heat and melt the butter in it. Then, add the pureed mixture to the melted butter and also add the salt and black pepper according to your requirement. Cook the mixture for about 5 minutes and add it to the cooked pasta. Add the grated mozzarella cheese to the poblano pasta and cook for 10 more minutes.
- Large poblano peppers, 2
- Extra-virgin olive oil, 4 teaspoons
- Large flour tortillas, 4
- Monterey Jack cheese, 2 cups (shredded)
Adjust oven settings to broil the poblano peppers. Then, place the peppers on a cookie sheet and broil them for about 10 minutes, until all the sides turn black. Transfer these broiled poblanos to a bowl, cover them with a plastic wrap, and leave them for 10 minutes. Peel the poblanos, remove the seeds and slice them into half, lengthwise. Then, take a skillet and place it over medium-high heat. Add the extra-virgin olive oil and cook a tortilla in it. Place ½ cup of cheese and ¼ of the peppers over the tortilla, fold the tortilla, and cook it until the cheese melts. Repeat the same for the remaining tortillas.