Type what you have

Ingredients

• ✓ poblano pepper
• jalapeno pepper
• fire-roasted diced tomato
• onion
• garlic
• cilantro
• lime
• chipotle powder
• salt

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeño peppers.
2. 2 Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
3. 3 Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
4. 4 Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.

By France Cevallos

Ingredients

• ✓ poblano pepper
• cooking spray
• butter
• olive oil
• button mushroom
• scallion
• garlic
• parsley
• cream cheese
• parmesan cheese
• creole seasoning

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Melt butter and olive oil together in a skillet over medium-high heat. Saute mushrooms, scallions, and garlic in hot skillet until mushrooms have released their liquid and the liquid evaporates, about 10 minutes. Remove from heat, stir parsley into mushroom mixture, and let mixture cool slightly, about 5 minutes.
3. 3 Stir mushroom mixture, cream cheese, Parmesan cheese, and Creole seasoning together in a bowl. Stuff each hollowed-out poblano pepper with mushroom mixture and place on prepared baking sheet.
4. 4 Broil in the preheated oven, turning once, until stuffing is hot and peppers are browned, 8 to 10 minutes.

By Gypsy Girl

Ingredients

• ✓ poblano pepper
• olive oil
• butter
• flour
• onion
• milk
• monterey jack cheese
• cream cheese
• kosher salt
• paprika
• black pepper
• red pepper flakes
• cayenne pepper
• corn chip

Instructions

1. 1 Preheat an outdoor grill for high heat, 400 degrees F or 200 degrees C, and lightly oil the grate.
2. 2 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.
3. 3 Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off charred skins. Discard seeds and chop peppers.
4. 4 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 cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.

By Erica Schwarz

Ingredients

• ✓ poblano pepper
• olive oil cooking spray
• tomato
• anaheim chile pepper
• jalapeno pepper
• onion
• garlic
• cilantro
• cider vinegar
• lime
• oregano
• cumin
• kosher salt
• black pepper
• celery salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil; coat with cooking spray.
2. 2 Arrange tomatoes, cut-sides down, in the prepared roasting pan; add Anaheims, jalapeños, and poblano, skin-sides up. Add onions and garlic to the roasting pan; coat vegetables with cooking spray.
3. 3 Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
4. 4 Combine roasted vegetable mixture, cilantro, cider vinegar, lime juice, oregano, cumin, kosher salt, black pepper, and celery salt in the bowl of a food processor; pulse until reaches desired consistency. Refrigerate salsa in an air-tight container.

By ChrisP

Ingredients

• ✓ poblano pepper
• sweet corn
• jalapeno pepper
• red onion
• cilantro
• lime juice
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Grill corn and poblano peppers on the preheated grill until corn has charred and peppers have softened, 12 to 15 minutes. Remove from the grill and let cool enough to handle, about 10 minutes.
3. 3 Cut corn off cobs and dice poblanos; place into a bowl. Add jalapenos, onion, cilantro, lime juice, salt, and pepper and mix together.

By Dee

Ingredients

• ✓ poblano pepper
• pork chorizo
• green onion
• red bell pepper
• jalapeno pepper
• cream cheese
• monterey jack cheese
• cheddar cheese
• sour cream

Instructions

1. 1 Place chorizo, green onions, red bell pepper, poblano chilies, and jalapeno in a cold skillet. Turn heat to medium-high. As skillet comes up to temperature break up chorizo into very small pieces. Continue cooking until sausage is browned and peppers are barely cooked through, 4 to 6 minutes. Remove from heat. If sausage releases a lot of grease, mop up some with a paper towel.
2. 2 Mix cream cheese, sausage mixture, Monterey Jack cheese, Cheddar cheese, and sour cream in a bowl. Transfer to a shallow, heat-proof baking dish.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Broil on high until browned and bubbly, 5 or 6 minutes.

By John Mitzewich

Ingredients

• ✓ poblano pepper
• anaheim pepper
• jalapeno pepper
• processed cheese food
• roma tomato
• onion
• butter
• cumin
• heavy cream

Instructions

1. 1 Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Place poblano peppers, Anaheim peppers, and jalapeño pepper cut-sides down on the prepared baking sheet.
3. 3 Cook peppers under the preheated broiler until skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.
4. 4 Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.
5. 5 Cook on Low, gradually adding cream until cheese melts and dip is warmed through, about 30 minutes.

By SHRIMPBAIT

Ingredients

• ✓ poblano pepper
• plum tomato
• vegetable oil
• green bell pepper
• anaheim chile pepper
• jalapeno pepper
• onion
• cilantro
• white vinegar
• salt
• garlic
• liquid smoke

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Rub tomatoes with oil.
3. 3 Cook on the preheated grill for 10 minutes; flip. Place poblanos, bell pepper, Anaheims, and jalapeño on the grill; cook 5 to 7 minutes per side.
4. 4 Transfer tomatoes to a bowl. Place bell pepper, poblanos, Anaheims, and jalapeño in an airtight container. Cool, about 15 minutes.
5. 5 Peel tomatoes. Drain. Peel and seed peppers.
6. 6 Combine tomatoes, peppers, onion, cilantro, vinegar, salt, and garlic in the bowl of a food processor; pulse until blended. Add liquid smoke; pulse until salsa reaches desired consistency.

By Julia C Brogli

Ingredients

• ✓ poblano pepper
• egg
• bread crumb
• black pepper
• salt
• cayenne pepper
• all-purpose flour
• oil
• green onion
• parsley
• white rice
• cayenne pepper
• chili powder
• black pepper
• salt
• garlic
• jalapeno pepper
• celery
• onion
• chicken liver
• pork shoulder

Instructions

1. 1 Gather the ingredients.
2. 2 Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeño pepper, garlic, salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight.
3. 3 Pour enough water into the pork mixture to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately.
4. 4 Transfer drained meat mixture to a cutting board and finely chop.
5. 5 Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, one ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight.
6. 6 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Roll chilled meat mixture into 1-inch balls.
7. 7 Make a breading station: Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl.
8. 8 Gently press a ball into flour mixture to coat; shake off the excess flour. Dip ball into beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining balls.
9. 9 Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.

By John Mitzewich

Ingredients

• ✓ poblano pepper
• chicken broth
• salt
• pepper
• nutmeg
• milk
• margarine
• flour

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Place poblanos on a baking sheet and place in the oven. Allow skin to blacken and blister, turning chile peppers until all sides are done. Transfer them to a paper bag and seal for about 15 to 20 minutes. Remove from the bag and peel the skins off under running water. Remove stems and seeds.
3. 3 In a blender, combine poblanos, broth, salt, pepper, and nutmeg. Blend until smooth.
4. 4 In a small saucepan over medium heat, warm milk and set aside.
5. 5 In another saucepan over medium heat, melt butter or margarine, add flour and stir well. Add warmed milk and stir until well blended. Add poblano mixture and mix well. Reduce heat to low and simmer for 30 minutes.

By MARBALET

Ingredients

• ✓ poblano pepper
• egg
• all-purpose flour
• milk
• baking powder
• salt
• queso fresco
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Broil peppers on top rack of the preheated oven until skins are charred, about 5 minutes per side. Transfer to a cutting board; rest until cool enough to handle, about 10 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth.
5. 5 Slice queso fresco into eight even rectangles, just shorter than the length of the peppers.
6. 6 Carefully peel and discard waxy skin from cooled peppers. Gently cut a slit down length of each pepper; remove and discard seeds and membranes with a spoon.
7. 7 Spread about 1/4 cup egg mixture on bottom of a 9x13-inch baking dish. Insert 1 queso fresco rectangle into slit of each pepper; place peppers into the baking dish in a single layer, seam-sides down. Pour remaining egg mixture over top and sprinkle with Cheddar cheese.
8. 8 Bake in the preheated oven until egg mixture has risen and cheese is golden brown, about 30 minutes.

By Busy Teacher

Ingredients

• ✓ poblano pepper
• garlic
• tomato
• cilantro
• cumin
• chili powder
• lime juice

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Place poblano pepper and garlic cloves on a medium baking sheet. Turning pepper frequently, broil at maximum distance from heat until browned, about 15 minutes.
3. 3 In a food processor, place roasted pepper, roasted garlic, tomatoes, cilantro, cumin, chili powder, and lime juice. Process using pulse setting until an evenly chunky texture is obtained. Chill until serving.

By Susan Baker

Ingredients

• ✓ poblano pepper
• vegetable oil
• corn
• butter
• onion
• chicken bouillon granules
• manchego cheese
• heavy cream

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place poblano peppers on the prepared baking sheet; brush with 1 tablespoon vegetable oil.
3. 3 Roast in the preheated oven for 20 minutes; flip and continue roasting until skins charred and flesh soft, about 20 minutes more.
4. 4 Transfer roasted peppers to a bowl and cover with plastic wrap; steam for 10 to 15 minutes.
5. 5 Bring a saucepan of water to a boil; add corn kernels and cook until soft, about 10 minutes. Drain.
6. 6 Peel and discard pepper skins; remove seeds and stems. Cut peppers into strips.
7. 7 Heat butter and remaining 1 tablespoon vegetable oil in a saucepan over medium heat. Add onion; cook and stir until soft, 5 to 10 minutes. Add pepper strips, corn, and bouillon granules; cook for 3 minutes. Reduce heat to medium-low; stir in Manchego cheese and cream and simmer until cheese melts, about 5 minutes.

By Ainé

Ingredients

• ✓ poblano pepper
• crema
• cream cheese
• chicken bouillon granules
• vegetable oil
• onion
• corn kernel

Instructions

1. 1 Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
2. 2 Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
3. 3 Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

By gem

Ingredients

• ✓ poblano pepper
• chicken broth
• onion
• garlic
• vegetable oil
• white rice
• epazote leaves
• salt

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
2. 2 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
3. 3 Combine 4 poblano peppers, 1 cup chicken broth, onion, and garlic in a blender; blend until smooth.
4. 4 Heat oil in a saucepan over medium heat and fry the rice, stirring continuously, until evenly browned, 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and cook until rice is soft and all the liquid has been absorbed, 20 to 25 minutes.
5. 5 Slice remaining poblano chile and serve as a garnish with the rice.

By Josefina Pérez

Ingredients

• ✓ poblano pepper
• pork sausage
• fennel seed
• sage
• salt
• black pepper
• cream cheese
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage, fennel, sage, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes.
3. 3 Place poblano peppers cut-side up into a baking dish. Spread about 3/4 ounce cream cheese into each pepper. Fill with sausage mixture and sprinkle with pepper Jack cheese.
4. 4 Bake in the preheated oven until peppers are softened and filling is bubbly, about 20 minutes.

By Annie

Ingredients

• ✓ poblano pepper
• olive oil
• onion
• garlic
• zucchini
• black bean
• corn
• salt

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until translucent.
2. 2 Add zucchini and poblano; cook until soft. Stir in beans and corn until heated through; season with salt.

By HAWAIIAN_MOMMA

Ingredients

• ✓ poblano pepper
• onion
• butter
• corn kernel
• garlic
• monterey jack cheese
• cotija cheese
• mexican crema
• salt
• black pepper

Instructions

1. 1 Cut peppers and onion into strips about 2 inches long and 1/2-inch thick.
2. 2 Heat butter in a skillet over medium heat and saute peppers, onion, and corn until tender and starting to char, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in Monterey Jack cheese, cotija cheese, and crema and cook until melted into a creamy sauce. Season with salt and pepper and serve immediately.

By Brian Genest

Ingredients

• ✓ poblano pepper
• tomatillo
• onion
• chicken broth
• jalapeno pepper
• garlic
• cilantro
• lime juice
• oregano
• seasoned salt

Instructions

1. 1 Combine tomatillos, poblanos, onions, chicken broth, jalapeños, and garlic in the bowl of a food processor or blender, in batches; pulse until blended. Transfer to a large stockpot.
2. 2 Stir cilantro, lime juice, oregano, and seasoned salt into tomatillo mixture. Bring to a boil over high heat; reduce heat and simmer for 20 minutes.
3. 3 Meanwhile, inspect 10 to 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until tomatillo sauce is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack tomatillo sauce into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Karen B

Ingredients

• ✓ poblano pepper
• spaghetti
• sour cream
• water
• cilantro
• vegetable bouillon
• garlic
• black pepper
• parmesan cheese
• cilantro

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, cook poblano peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds.
3. 3 Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.
4. 4 Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.

By Yoly

Ingredients

• ✓ poblano pepper
• ground turkey
• green chili
• taco seasoning mix
• cream cheese
• salsa
• green onion
• salt
• monterey jack cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in green chiles and taco seasoning. Add cream cheese in spoonfuls and blend into meat. Stir in salsa and green onions. Season with salt. Simmer until bubbly, about 2 minutes. Add Monterey Jack cheese; cook and stir until melted, about 3 minutes more.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
3. 3 Place peppers onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove peppers and turn the oven to 350 degrees F (175 degrees C).
4. 4 Place blackened peppers into a zip-top bag and let steam as they cool, about 15 minutes. Pull off and discard the outer skins, being careful not to tear the peppers. Slice peppers down one side and remove seeds.
5. 5 Add stuffing to peppers and place in a baking pan.
6. 6 Bake in the preheated oven for 20 minutes.

By fire1676

Ingredients

• ✓ poblano pepper
• canola oil
• pork shoulder
• jalapeno pepper
• serrano pepper
• onion
• garlic
• coriander
• cumin
• beef broth

Instructions

1. 1 Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.
2. 2 Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.

By yellowpairs ♥

Ingredients

• ✓ poblano pepper
• corn kernel
• olive oil
• onion
• garlic
• zucchini
• tomato
• salt
• black pepper
• cotija cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Place corn into a saucepan and cover with water; bring to a boil. Reduce the heat to medium, cover, and cook until tender, about 10 minutes.
3. 3 Drain the corn.
4. 4 Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
5. 5 Add zucchini and tomatoes; cook and stir for 5 minutes.
6. 6 Stir in corn kernels, poblano pepper, salt, and pepper; cover and cook until zucchini is tender, about 10 minutes.
7. 7 Sprinkle with cotija cheese and serve.

By gem

Ingredients

• ✓ poblano pepper
• butter
• jalapeno pepper
• chicken breast
• garlic
• lime
• green enchilada sauce
• corn tortilla
• mexican cheese blend
• cilantro

Instructions

1. 1 Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
2. 2 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
3. 3 Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
4. 4 Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
5. 5 Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
6. 6 Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.

By Alicia

Ingredients

• ✓ poblano pepper
• cooking spray
• bread
• chorizo
• vegetable oil
• onion
• egg
• milk
• garlic powder
• salt
• black pepper
• mexican cheese blend

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
2. 2 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
3. 3 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line the bottom with bread slices.
4. 4 Cook chorizo over medium-high heat until starting to brown, about 3 minutes. Transfer to a bowl. Heat oil in the same pan. Add onion; cook and stir until tender, about 3 minutes. Peel poblanos and slice flesh. Mix with the onion.
5. 5 Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper.
6. 6 Spread chorizo over the bread slices. Cover with onion-poblano mixture. Pour the beaten eggs on top. Sprinkle cheese blend over the top.
7. 7 Bake in the preheated oven until eggs are set and top is starting to brown, about 30 minutes.

By ckutac

Ingredients

• ✓ poblano pepper
• corn
• onion
• carrot
• garlic
• salt
• cilantro
• olive oil
• lime
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place poblano peppers, corn, onion, carrot, and garlic on the preheated grill. Roast for 2 to 3 minutes and remove garlic and onion. Continue roasting poblano pepper, corn, and carrot until you get a nice, even char, 3 to 4 minutes more.
3. 3 Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and seeds.
4. 4 Cut kernels off of corn cob. Dice onions, carrots, and poblanos into medium-sized pieces. Mix garlic and 1 pinch salt together in a bowl to make a paste.
5. 5 Whisk cilantro, olive oil, lime juice, and garlic paste together in a medium bowl. Mix in roasted vegetables. Season with salt and pepper. Refrigerate until ready to serve, at least 30 minutes; serve chilled.

By Kingston Hannibal

Ingredients

• ✓ poblano pepper
• vegetable oil
• corn kernel
• onion
• pea
• garlic
• carrot
• water
• milk
• butter
• rice
• chicken bouillon granules

Instructions

1. 1 Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.
2. 2 Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.

By gem

Ingredients

• ✓ poblano pepper
• olive oil
• cucumber
• onion
• tomato
• jalapeno pepper
• garlic
• lime
• sugar
• salt
• black pepper
• cumin

Instructions

1. 1 Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.
2. 2 Combine cucumber and onion in a bowl. Set aside.
3. 3 Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.
4. 4 Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.

By Sher

Ingredients

• ✓ poblano pepper
• butter
• onion
• ground beef
• chorizo sausage
• red enchilada seasoning
• tomato powder
• water
• ketchup
• worcestershire sauce
• avocado
• oaxaca cheese
• hamburger bun

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook onion and poblano pepper until softened, about 5 minutes. Transfer mixture to a plate. Add ground beef and chorizo to the skillet. Cook, stirring often to break up meat, until browned and crumbly, 5 to 7 minutes. Add enchilada seasoning and tomato powder. Add water, ketchup, and Worcestershire sauce. Return cooked onion mixture to the skillet. Simmer until flavors combine, about 5 minutes more.
2. 2 Serve meat mixture on toasted buns topped with Oaxaca cheese and avocado.

By thedailygourmet

Ingredients

• ✓ poblano pepper
• olive oil
• egg
• milk
• tomato
• baby bella mushroom
• green onion
• cilantro
• salt
• black pepper
• butter
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Lightly coat poblano pepper with olive oil; place pepper, opened like a butterfly cut-side up, onto the prepared baking sheet.
3. 3 Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes. Set aside.
4. 4 Whisk together eggs and milk in a large bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.
5. 5 Melt butter in a skillet over medium heat; cook and gently stir egg mixture in melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese.
6. 6 Bake until cheese is melted, 3 to 5 minutes.

By dooolay7