Type what you have

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
• 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
• 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
• vegetable oil
• mayonnaise
• lime juice
• garlic
• cilantro
• salt
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source; preheat the broiler.
2. 2 Coat poblano peppers with vegetable oil; place on a baking sheet.
3. 3 Cook peppers under the broiler until blistered and scorched, about 10 minutes.
4. 4 Transfer peppers to a bowl and cover with plastic wrap until peppers are cool enough to handle. Remove skin from peppers.
5. 5 Blend peppers, mayonnaise, lime juice, and garlic in a blender until dressing is smooth. Add cilantro, salt, and pepper to dressing and process until cilantro is incorporated but not smooth.

By Isabel

Ingredients

• ✓ poblano pepper
• chorizo sausage
• onion
• black bean
• corn
• basil
• cooking spray
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
2. 2 Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
3. 3 Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
4. 4 Bake in the preheated oven until cheese melts, about 10 minutes.

By CookingWithShelia

Ingredients

• ✓ poblano pepper
• tomato
• onion
• lime juice
• cilantro
• jalapeno pepper
• salt
• pepper
• corn tortilla
• olive oil
• egg
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 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. 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. 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. 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. 6 When the frittata is still moist but no longer runny, sprinkle it with salt, pepper and the shredded Jack cheese.
7. 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.

By jessica

Ingredients

• ✓ poblano pepper
• olive oil
• chorizo sausage
• rice
• onion
• taco sauce
• cheddar cheese
• cumin
• taco sauce
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium-high heat. Add chorizo; cook and stir until completely browned and broken into small pieces, 7 to 10 minutes. Off heat; stir in rice, onion, 1/4 cup taco sauce, Cheddar, and cumin until evenly mixed.
3. 3 Fill pepper halves with chorizo mixture; place in a small casserole dish or pie plate. Drizzle remaining 2 tablespoons taco sauce over peppers. Pour water into bottom of dish; cover loosely with aluminum foil.
4. 4 Bake in the preheated oven until peppers tender, about 1 hour.

By jiver

Ingredients

• ✓ poblano pepper
• corn
• cumin seed
• vegetable oil
• garlic
• salt
• black pepper
• red bell pepper
• green onion
• cilantro
• lime juice

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
3. 3 While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
4. 4 Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
5. 5 Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
6. 6 Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
7. 7 Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.

By ROOTIETOOT

Ingredients

• ✓ poblano pepper
• russet potato
• butter
• olive oil
• ground beef
• salt
• onion
• mushroom
• black pepper
• cayenne pepper
• rosemary
• red bell pepper
• green onion

Instructions

1. 1 Cut a 1/4-inch slice off the bottom each potato so it sits flat on a cutting board. Cut some more 1/4-inch slices straight down and then cut potatoes into sticks. Turn sticks and cut across to create a uniform dice. Transfer to a bowl of cold water.
2. 2 Combine butter and olive oil in a skillet over high heat until butter melts. Add ground beef and cook, breaking up with a flat-edge utensil, until crumbly, about 5 minutes.
3. 3 Drain potatoes and add to the beef with a nice pinch of salt. Reduce heat to medium-high and cook, stirring occasionally, until potatoes just start to soften, 5 to 7 minutes. Smooth mixture in the skillet and press against the bottom of the pan to help everything get nice and crusty.
4. 4 Stir in onions and mushrooms and add another pinch of salt. Cook, stirring occasionally, until onions and mushrooms have softened up and taken on some beautiful color, 5 to 7 minutes. Season with black pepper, cayenne, and rosemary.
5. 5 Add bell pepper, poblano pepper, and another pinch of salt. Cook until peppers are tender and the rest of the ingredients are dark and crispy, about 5 more minutes.
6. 6 Stir in green onions and cook for a few more minutes. Remove from the heat and serve.

By John Mitzewich

Ingredients

• ✓ poblano pepper
• corn
• cream-style corn
• hash brown potato
• butter
• bell pepper
• celery
• carrot
• red onion
• sweet white onion
• hot cherry pepper
• jalapeno pepper
• half-and-half

Instructions

1. 1 Add whole kernel corn and cream-style corn to a slow cooker; stir in hash browns.
2. 2 Heat butter in a skillet over medium heat. Add bell peppers, celery, carrots, red onion, white onion, poblano peppers, cherry peppers, and jalapeño peppers; cook until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker; pour in half-and-half.
3. 3 Cover slow cooker; cook on Low for about 3 hours, stirring occasionally.

By emmelldee

Ingredients

• ✓ poblano pepper
• cooking spray
• dungeness crabmeat
• panko bread crumb
• green onion
• lemon juice
• salt
• black pepper
• mayonnaise
• lemon zest
• cayenne pepper
• sole fillet
• salt
• paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish with cooking spray.
2. 2 Mix crabmeat, poblano pepper, panko, green onion, lemon juice, salt, and black pepper together in a bowl until well combined. Stir mayonnaise, lemon zest, and cayenne pepper together in a second bowl.
3. 3 Place sole fillets onto a work surface with the flat sides facing up. Season with salt. Divide crab mixture between fillets. Roll fillets around filling and place into the prepared baking dish, seam-side down.
4. 4 Spread 1/2 of the mayonnaise mixture over the sides and tops of each fillet. Spoon remaining mayonnaise mixture into a piping bag, then pipe it in a zigzag over fillets. Sprinkle paprika over top.
5. 5 Bake in the preheated oven until fish flakes easily with a fork and topping is browned, 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ poblano pepper
• olive oil
• kosher salt
• onion
• garlic
• cumin
• paprika
• tomato
• green chile
• black bean
• cream cheese
• chicken
• pepper jack cheese
• cheddar cheese
• corn chip
• cilantro
• lime wedge

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Position a rack in the center position of the oven and line a baking sheet with aluminum foil.
2. 2 Place halved peppers, cut-side down, on the prepared baking sheet (leave stems on) and drizzle evenly with 1 tablespoon olive oil. Season inside and outside of peppers with 1/2 teaspoon salt.
3. 3 Bake in the preheated oven until peppers are almost tender and starting to brown, about 15 minutes.
4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, about 4 minutes. Add beans and stir until heated through, about 1 minute.
5. 5 Remove onion mixture from heat. Add cream cheese and stir until melted, about 2 minutes. Stir in chicken, 1/2 cup each pepper jack and white Cheddar, and season with remaining 1/2 teaspoon salt.
6. 6 Spoon about 1/2 to 2/3 cup chicken mixture into each pepper half (depending on size of the pepper).
7. 7 Mix together corn chips and remaining 1 cup each pepper jack and white Cheddar in a small bowl. Top peppers evenly with cheese-chip mixture (it's okay if cheese spills onto the baking sheet).
8. 8 Bake until the cheese has melted and peppers are tender, about 8 minutes. Without removing peppers, turn oven to broil and broil until cheese is starting to brown in spots, about 3 minutes.
9. 9 Remove from oven and let cool slightly, about 5 minutes. Place 2 stuffed peppers and any cheese that has melted onto the baking sheet, onto each of 4 serving plates and garnish with cilantro. Serve with lime wedges. Recipe developed by Marianne Williams

By Andrea Lobas

Ingredients

• ✓ poblano pepper
• bacon
• ground turkey
• cumin
• coriander
• salt
• black pepper
• onion
• garlic
• chicken broth
• corn
• russet potato
• chili powder
• chipotle chili powder
• heavy cream
• lime

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place poblano peppers directly on the oven rack and broil until the skins are blistered and starting to blacken, watching carefully, 4 to 6 minutes. Using tongs, turn poblano peppers and repeat until blackened on the other side. Place poblano peppers in a paper bag, close the bag, and set aside to cool.
3. 3 Cook bacon in a large, nonstick skillet over medium heat until brown and crisp, about 10 minutes. Remove from skillet, allow to cool slightly, and crumble. Set aside.
4. 4 Add turkey to the same skillet and cook over medium-high heat until browned, stirring and breaking up the turkey as it cooks. Season with 1 teaspoon cumin, 1/2 teaspoon coriander, salt, and pepper. Reduce heat to medium, stir, and cook about 5 minutes. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
5. 5 Meanwhile, peel the poblano peppers and chop.
6. 6 Pour skillet contents into a 5- or 6-quart slow cooker. Add peppers, remaining cumin and coriander, chicken broth, corn, potatoes, chili powder, and chipotle chili powder. Adjust salt and pepper to taste.
7. 7 Cover slow cooker and cook on Low until potatoes are tender, about 8 hours on Low or 4 hours on High. Stir in cream and cook on High until heated through, about 10 minutes. Serve with crumbled bacon and a lime wedge for each bowl.

By Bibi

Ingredients

• ✓ poblano pepper
• water
• white rice
• olive oil
• yellow onion
• garlic
• black bean
• tomato
• cumin
• chipotle seasoning
• salt
• impossible burger
• adobo all-purpose seasoning
• spinach
• bell pepper

Instructions

1. 1 Combine water and rice in a saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a medium pot. Add 1/2 of the onion, 1/2 of the poblano, and 1/2 of the garlic; sauté for 3 minutes. Stir in black beans and 1/2 of the tomatoes. Cover and simmer for 5 minutes. Stir cooked rice into black bean mixture. Season with cumin, chipotle, and salt. Set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat remaining 1 tablespoon olive oil in a skillet. Add remaining onion, poblano, and garlic; sauté for 3 minutes. Add Impossible Burger; be sure to crumble well. Season with adobo and salt. Cook and stir until no longer pink, 5 to 6 minutes. Add black bean-rice mixture, spinach, and remaining tomatoes to the skillet. Mix well and simmer for 3 minutes.
5. 5 Cut tops off bell peppers and remove cores. Use a spoon to stuff each pepper with filling. Arrange in a baking dish.
6. 6 Bake in the preheated oven until peppers are tender, 15 to 20 minutes.

By CookingWithShelia

Ingredients

• ✓ poblano pepper
• olive oil
• onion
• honey
• molasses
• brown sugar
• tomato paste
• apple cider vinegar
• marsala wine
• red pepper flakes
• garlic powder
• cumin
• oregano
• liquid smoke
• salt
• pepper

Instructions

1. 1 Heat the olive oil in a saucepan over medium heat, and cook and stir the poblano pepper and onion for 6 to 8 minutes, until the onion is translucent.
2. 2 Stir in the honey, molasses, brown sugar, tomato paste, vinegar, Marsala wine, red pepper flakes, garlic powder, cumin, oregano, smoke flavoring, salt and pepper, and whisk until smooth. Bring the sauce to a boil over medium-low heat, reduce heat to low, and simmer for about 35 minutes, stirring occasionally, until the sauce is thick.
3. 3 Store refrigerated.

By NOELLETHEDIVA

Ingredients

• ✓ poblano pepper
• pineapple
• olive oil
• red onion
• orange juice
• kosher salt
• black pepper
• cilantro
• ground pork
• seasoned salt
• paprika
• dill weed
• garlic powder
• hot pepper sauce
• red chile pepper
• hamburger bun

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Layer pineapple and peppers on a baking sheet. Drizzle evenly with 1 tablespoon olive oil.
3. 3 Bake in the preheated oven until browned, 15 to 20 minutes. Stir occasionally to prevent overbrowning.
4. 4 Meanwhile heat remaining olive oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes.
5. 5 Combine pineapple-pepper mixture, onion, orange juice, salt, and pepper in a blender or food processor. Puree until salsa is thoroughly combined. Add cilantro and blend lightly. Chill for approximately 1 hour.
6. 6 Combine ground pork, seasoned salt, paprika, dill, garlic powder, hot sauce, and red pepper in a large bowl. Blend well using your hands. Shape mixture into 8 patties.
7. 7 Preheat a gas or charcoal grill for medium-high heat and lightly oil the grate.
8. 8 Grill burgers until browned, 5 to 7 minutes per side. Cook 5 minutes for medium-well; 7 minutes for well done.
9. 9 Place burgers on buns and garnish with pineapple salsa.

By waterlily78

Ingredients

• ✓ poblano pepper
• hot dog
• butter
• onion
• celery
• cayenne pepper
• salt
• black pepper
• brown sugar
• ketchup
• mustard
• worcestershire sauce
• chicken broth
• cannellini bean
• green onion

Instructions

1. 1 Lightly score hot dog skins from end to end on 4 sides. This helps keep them flat when they cook. Slice into 1/2-inch rounds.
2. 2 Melt butter in a large pot over medium heat. Add onions, poblano pepper, celery, and cayenne pepper. Season with salt and pepper. Cook and stir until vegetables are soft and onions are translucent, 5 to 7 minutes.
3. 3 Stir in hot dog slices and cook until heated through and fat from hot dogs mixes with butter, about 3 minutes. Add brown sugar, ketchup, mustard, and Worcestershire sauce; pour in chicken broth. Stir in beans. Increase heat to bring mixture to a simmer; reduce heat to low and cook until flavors mix, about 30 minutes. While beans are cooking, use a wooden spoon to crush some of them against the side of the pot to help thicken the stew. If mixture gets too thick, add more broth.
4. 4 Just before serving, stir in chopped green onions.

By John Mitzewich

Ingredients

• ✓ poblano pepper
• grapeseed oil
• carrot
• zucchini
• onion
• chili powder
• cumin
• paprika
• garlic
• jalapeno pepper
• tomato paste
• tomato
• vegetable broth
• kidney bean
• black bean
• red lentil

Instructions

1. 1 Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.
2. 2 Remove zucchini from Dutch oven and set aside. Add garlic and jalapeno pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.
3. 3 Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.
4. 4 Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed.

By CookingWithShelia

Ingredients

• ✓ poblano pepper
• mayonnaise
• white vinegar
• dijon mustard
• kosher salt
• black pepper
• cayenne pepper
• white sugar
• celery
• red bell pepper
• carrot
• green onion
• jalapeno pepper
• elbow macaroni
• water
• mayonnaise

Instructions

1. 1 Whisk 1 cup mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne pepper together in a bowl until dressing is well blended; whisk in sugar.
2. 2 Stir celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper into dressing. Cover the bowl with plastic wrap; refrigerate until macaroni is ready.
3. 3 Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander for about 5 minutes, shaking out the moisture from time to time, but do not rinse.
4. 4 Transfer macaroni to a large bowl; toss to separate. Cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
5. 5 Add celery mixture to macaroni; stir until evenly distributed. Cover the bowl with plastic wrap; refrigerate until macaroni absorbs dressing, 4 hours to overnight.
6. 6 Stir salad; stir water and remaining 1 tablespoon mayonnaise into salad to refresh before serving.

By John Mitzewich

Ingredients

• ✓ poblano pepper
• jalapeno pepper
• olive oil
• celery
• garlic
• onion
• salt
• black pepper
• cream of chicken soup
• cream of celery soup
• chicken broth
• chili powder
• cumin
• chicken
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Coat the jalapeno and poblano peppers with 1 tablespoon olive oil and arrange on the prepared baking sheet.
2. 2 Roast peppers in the oven until charred, 30 to 40 minutes, turning once about half way through the cooking time. Remove peppers from oven and set aside to cool.
3. 3 Reduce oven heat to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
4. 4 Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Stir in the celery, garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with 1 teaspoon salt and black pepper to taste. While the onion mixture is cooking, remove the skin and seeds from the cooled peppers, then coarsely chop. Stir peppers into the skillet and cook for 1 to 2 minutes more. Stir in the cream of chicken, cream of celery, chicken broth, chili powder, cumin, and chicken meat.
5. 5 Make a single layer using half of the strips of tortilla on the prepared baking dish. Spread half of the chicken mixture on top. Sprinkle with salt to taste, and top with half of the Monterey Jack cheese. Repeat the layers, finishing with the remaining half of the Monterey Jack cheese.
6. 6 Bake in the preheated oven until the cheese is bubbly and the edges are golden brown, 25 to 35 minutes. Allow the dish to rest for 5 to 10 minutes before serving.

By Meagan Siddiqui

Ingredients

• ✓ poblano pepper
• olive oil
• onion
• jalapeno pepper
• garlic
• rice
• vegetable broth
• tomato
• green chile pepper
• corn
• salt
• black pepper
• green bell pepper
• monterey jack cheese
• cilantro
• panko bread crumb

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion, poblano chile pepper, jalapeno pepper, and garlic in the hot oil until onion and peppers are softened, 5 to 6 minutes. Stir rice into onion mixture; cook until rice is lightly browned, 3 to 4 minutes.
3. 3 Stir vegetable broth, tomatoes with green chile peppers, and corn into the rice mixture; bring to a boil. Reduce heat and simmer until broth is absorbed, 7 to 10 minutes. Season rice mixture with salt and pepper; stir in 1/2 cup Monterey Jack cheese and cilantro. Remove from heat and cool slightly.
4. 4 Place the tops back onto each green bell pepper; wrap each pepper loosely with aluminum foil.
5. 5 Bake wrapped peppers in the preheated oven until softened, 15 to 20 minutes. Remove peppers from oven and lower oven's temperature to 350 degrees F (175 degrees C). Cool peppers completely, about 20 minutes.
6. 6 Stand green bell peppers upright in an 8x8-inch baking dish. Use the aluminum foil from earlier to 'nest' the peppers if necessary. Fill each pepper with rice mixture and top with panko bread crumbs and remaining Monterey Jack cheese. Place tops back onto each green bell pepper.
7. 7 Bake in the preheated oven until cheese is melted, 25 to 30 minutes.

By linda

Ingredients

• ✓ poblano pepper
• red kidney bean
• vegetable oil
• andouille sausage
• onion
• celery
• garlic
• chicken broth
• ham hock
• bay leaf
• black pepper
• thyme
• cayenne pepper
• hot sauce
• white rice
• green onion

Instructions

1. 1 Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
2. 2 Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
3. 3 Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
4. 4 Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.

By John Mitzewich

Ingredients

• ✓ poblano pepper
• sugar
• salt
• shrimp
• corn
• cream-style corn
• all-purpose flour
• margarine
• chile de arbol
• black pepper
• lobster base
• white sugar
• half-and-half
• heavy cream
• margarine
• onion
• celery

Instructions

1. 1 Combine celery and onion in a blender or the bowl of a food processor; pulse until puréed. Drain.
2. 2 Melt 2 tablespoons margarine in a large saucepan over medium heat. Add puréed celery-onion mixture and poblano; stir and cook until tender, about 5 minutes. Stir in heavy cream, half-and-half, ⅓ cup sugar, and lobster base; season with black pepper and chile de árbol. Bring to a gentle boil, stirring often.
3. 3 Melt ½ cup margarine in a medium saucepan over medium heat; stir in flour, stirring constantly, until roux thickened. Off heat, gradually stir roux into cream mixture; cook and stir until thickened and well blended.
4. 4 Stir cream-style corn and whole kernel corn into chowder. Stir in shrimp; cook until opaque, about 2 minutes. Season with salt and sugar.

By NAIVERAY

Ingredients

• ✓ poblano pepper
• bacon
• onion
• yellow peach
• saltine cracker
• thyme
• black pepper
• salt
• cayenne pepper
• chicken broth
• pork chop
• salt
• olive oil
• chicken broth
• balsamic vinegar
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C) with oven rack in center position.
2. 2 Cook bacon in a nonstick skillet over medium heat until almost crisp, about 5 minutes. Add onion and poblano pepper; cook until onion turns translucent, 5 to 6 minutes. Add peach; cook until tender and starting to render some juice. Transfer to a bowl.
3. 3 Stir saltines, thyme, black pepper, ¼ teaspoon salt, and cayenne pepper into peach mixture; add 2 tablespoons chicken broth to moisten as needed. Refrigerate until ready to use.
4. 4 Lay pork chops flat onto your work surface. Cut a pocket in center of each pork chop, starting with a small incision on fat side of chops, exactly halfway down, using the tip of a knife to cut as close to the edges as possible without poking through. Try to make pocket incisions at least 2 inches wide.
5. 5 Fill pockets with peach stuffing, packing and pressing in firmly; season both sides chops with salt.
6. 6 Heat olive oil in an oven-safe skillet over high heat. Add chops; sear until browned on one side, about 3 minutes. Carefully flip chops and transfer skillet to the oven.
7. 7 Bake in the preheated oven until an instant-read thermometer inserted into centers reads 145 degrees F to 150 degrees F (63 to 66 degrees C), about 15 minutes.
8. 8 Transfer chops to a plate; cover loosely with aluminum foil.
9. 9 Return the skillet to the stovetop; place a towel over the hot handle. Add ¼ cup chicken broth and balsamic vinegar; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Off heat, stir in butter. Taste; adjust seasoning if desired. Serve sauce over pork chops.

By John Mitzewich