Type what you have

Ingredients

• ✓ poblano pepper
• manchego cheese
• manchego cheese
• empanada pastry
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
3. 3 Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
4. 4 Bake in the preheated oven until golden brown, 24 to 26 minutes.

By Yoly

Ingredients

• ✓ poblano pepper
• butter
• onion powder
• garlic powder
• chicken broth
• jasmine rice

Instructions

1. 1 Heat butter in a skillet over medium-high heat. Sauté peppers in butter until slightly soft, about 5 minutes.
2. 2 Stir in onion powder and garlic powder. Pour in chicken broth and bring to a boil; add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.

By MitchJGray

Ingredients

• ✓ poblano pepper
• milk
• heavy cream
• white sugar
• all-purpose flour
• butter
• egg
• salt
• corn
• cheddar cheese
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
2. 2 Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove from the oven and let cool slightly. Reduce the oven temperature to 350 degrees F (175 degrees C).
3. 3 Remove stems, seeds, and charred skin from peppers; roughly chop flesh.
4. 4 Grease a 1 1/2-quart baking dish.
5. 5 Whisk milk, cream, sugar, flour, melted butter, eggs, and salt together in a bowl. Stir in corn, Cheddar cheese, and chopped poblanos. Pour mixture into the prepared baking dish.
6. 6 Bake in the oven until set, slightly puffed on top, and golden around the edges, 45 minutes to 1 hour. Garnish with chopped chives.

By Ashley Baron Rodriguez

Ingredients

• ✓ poblano pepper
• ground beef
• garlic
• jalapeno pepper
• habanero pepper
• red pepper flakes
• cilantro
• cumin

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together the beef, garlic, jalapeno peppers, poblano pepper, habanero pepper, red pepper flakes, cilantro, and cumin. Form into burger patties.
3. 3 Lightly oil the grill grate. Place burgers on grill, and cook for 5 minutes per side, or until well done.

By Maryellen

Ingredients

• ✓ poblano pepper
• sweet potato
• onion
• grapeseed oil
• black bean
• taco seasoning mix
• tomato
• red bell pepper
• rice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place sweet potatoes on a cooking sheet and spread evenly.
2. 2 Roast sweet potatoes in the preheated oven until tender, 15 to 20 minutes. Set aside and let cool.
3. 3 Meanwhile, slice 1/2 of the yellow onion and set aside; chop remaining half.
4. 4 Heat 1 tablespoon grapeseed oil in a pot over medium-high heat. Add chopped onions and cook for 2 to 3 minutes. Add beans and 1/2 taco seasoning packet and mix well. Add fire-roasted tomatoes, reduce heat to low, and simmer beans for 15 minutes.
5. 5 At the same time, heat remaining grapeseed oil in a skillet over medium heat. Add sliced yellow onions, poblano, and red bell pepper. Mix well and add remaining taco seasoning packet; stir to combine the flavor. Cook mixture for 5 to 7 minutes.
6. 6 Add cooked rice to a bowl, then add the roasted sweet potatoes, black bean mixture, and sautéed onions, poblano, and red bell peppers.

By CookingWithShelia

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
• sour cream
• salsa verde
• cilantro
• russet potato
• bacon
• red bell pepper
• onion
• garlic
• cheddar cheese
• milk
• butter

Instructions

1. 1 Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool in a large bowl.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place peppers on the baking sheet.
4. 4 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 3 to 4 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
5. 5 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve 1 tablespoon bacon grease in the skillet. Drain bacon slices on paper towels and chop.
6. 6 Combine red bell pepper, onion, and garlic in the skillet with reserved bacon grease; cook and stir over medium heat until vegetables are softened, 4 to 6 minutes.
7. 7 Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended.
8. 8 Remove skins from the roasted poblano peppers. Make a small cut in each pepper and scrape out seeds. Stuff peppers with potato mixture and top with remaining bacon and sauce.

By Potato Goodness

Ingredients

• ✓ poblano pepper
• butter
• shallot
• corn kernel
• half-and-half
• egg
• all-purpose flour
• salt
• sugar
• nutmeg
• white pepper
• crabmeat
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.
2. 2 In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes.
3. 3 In a blender or food processor, puree corn. Add half-and-half, eggs, flour, salt, sugar, nutmeg and white pepper. Pulse until mixture is smooth; transfer to large bowl. Stir in crabmeat and poblano chile mixture. Divide custard among prepared cups. Sprinkle 1/2 teaspoon cheese over each.
4. 4 Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides. Bake at 350 degrees F (175 degrees C) for 50 minutes or until custards are set in center and knife inserted into center comes out clean.

By Christine L

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
• vegetable oil
• celery
• onion
• green chile pepper
• red bell pepper
• garlic
• white pepper
• coriander
• ras el hanout
• vegetable broth
• evaporated milk
• pepper jack cheese
• parmesan cheese
• paprika

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 poblano 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.
3. 3 Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
4. 4 While peppers cool, heat oil in a pan over medium-high heat. Cook and stir celery, onion, green chiles, red bell pepper, garlic, white pepper, coriander, and ras el hanout until onions and celery are clear and soft, 5 to 7 minutes.
5. 5 Peel cooled peppers and discard skin. Chop and stir into the pan. Pour in vegetable broth and evaporated milk and simmer for 15 to 20 minutes. Stir in pepper Jack cheese, Parmesan cheese, and paprika. Serve hot.

By Georgia Conrad

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
• 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
• water
• quinoa
• chickpea
• ground chicken
• egg white
• beet
• oat bran
• onion
• prune
• salt
• chile pepper
• cumin
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Mash chickpeas roughly in a bowl. Add cooked quinoa, chicken, egg whites, beets, oat bran, onion, prunes, poblano pepper, salt, chile powder, cumin, and black pepper. Mix well. Form into 6 equal-size patties. Wrap in aluminum foil.
4. 4 Bake in the preheated oven until no longer pink in the center and any juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Maysie Megan Gres Cowell

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
• lime
• cilantro
• green onion
• shrimp
• firm white fish
• cod fillet
• chipotle chile pepper
• cumin
• salsa verde
• corn
• tomato
• chicken stock
• chorizo sausage
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
2. 2 Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
3. 3 Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
4. 4 Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

By Jennifer Baker

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
• 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
• 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
• 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
• 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
• 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
• corn husk
• tomatillo
• lard
• onion
• salt
• black pepper
• cilantro
• masa harina
• baking powder
• chicken broth
• monterey jack cheese

Instructions

1. 1 Place corn husks in a large bowl and cover with boiling water. Allow to soak for 30 to 60 minutes. Drain, place husks on a work surface, and cover with a clean, damp towel.
2. 2 While husks are soaking, line a heavy cast iron grill pan or griddle with aluminum foil and place it over high heat. Arrange poblano peppers in a single layer over foil. Grill until peppers are blackened, turning as necessary, 3 to 5 minutes. Transfer to a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skins and remove seeds. Cut into strips and set aside.
3. 3 Place tomatillos in a medium pot and cover with water; bring to a boil. Cook until tomatillos change color, about 5 minutes. Drain, place in a blender, and blend until smooth. Set sauce aside.
4. 4 Heat 1 tablespoon lard in a large pot over medium heat. Cook and stir onion in hot lard until soft and translucent, about 5 minutes. Add blended tomatillos; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano pepper strips and cilantro; cook at a boil for 5 minutes. Remove from heat and allow to cool, about 10 minutes.
5. 5 Beat remaining lard in a large bowl with an electric mixer until creamy. Season with salt and continue beating for a few minutes. Beat in masa harina and baking powder until well combined. Mix in broth, 1/4 cup at a time, until dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if masa mixture is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready; if not, keep working dough a little longer.
6. 6 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto corn husk, filling it 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon tomatillo sauce and a Monterey Jack cheese slice in the center of masa mixture. Fold the sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Place tamales, open-side up, into the insert. Cover and steam until filling is heated through and separates from husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.

By cocinaidentidad

Ingredients

• ✓ poblano pepper
• jalapeno pepper
• egg
• milk
• cornbread mix
• cilantro
• cornstarch
• cheddar cheese
• evaporated milk
• black pepper
• salt
• chicken
• green chile
• tomato
• red pepper
• corn
• garlic powder
• cumin
• chili powder
• scallion
• yellow squash
• zucchini
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish.
2. 2 Heat olive oil in a large skillet over medium heat. Add zucchini and yellow squash; cook, stirring frequently, until fork-tender, about 4 minutes. Stir in white and light green parts of scallions, chili powder, cumin, and garlic powder. Set aside scallion tops for garnish.
3. 3 Add drained corn, drained tomatoes, and chicken. Cook, stirring occasionally, until most of the liquid in the skillet has evaporated, about 5 minutes. Season with salt and pepper. Pour the contents of the skillet into a large mixing bowl.
4. 4 Pour evaporated milk into the same skillet. Toss Cheddar cheese with cornstarch and add to the skillet; stir frequently until cheese is melted and blended, about 2 minutes. Stir in cilantro.
5. 5 Pour the cheese sauce over the vegetables and stir to combine. Taste and adjust seasonings.
6. 6 Combine cornbread mix, milk, and egg in a large bowl. Stir until smooth. Carefully pour over the casserole; the dish will be full. Dot with jalapeno slices.
7. 7 Bake in the preheated oven until cornbread is set and browned, 25 to 30 minutes. Allow to cool slightly. Garnish with scallion tops.

By Bibi

Ingredients

• ✓ poblano pepper
• tomatillo
• jalapeno pepper
• salt
• olive oil
• ground turkey
• yellow onion
• garlic
• cumin
• coriander
• chicken broth
• cilantro

Instructions

1. 1 Place tomatillos, poblano peppers, and jalapeños cut side down on a baking sheet. Broil 3 inches from the heat source until skins are charred, 3 to 5 minutes.
2. 2 Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
3. 3 Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F (74 degrees C) as measured by a meat thermometer.
4. 4 Add onion and garlic, and cook until tender, about 5 minutes. Add cumin and coriander, and cook until just fragrant. Stir in tomatillo-pepper mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

By JennieO

Ingredients

• ✓ poblano pepper
• chicken bone broth
• cream cheese
• cheddar cheese
• monterey jack cheese
• salsa verde
• butter
• onion
• garlic
• cumin
• chicken breast
• salt
• black pepper

Instructions

1. 1 Roast poblano peppers over an open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. 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.
2. 2 Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
3. 3 Peel cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
4. 4 Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and sauté for 2 to 3 minutes. Add chicken and sauté for 2 minutes more.
5. 5 Pour cheese mixture into a stockpot over low heat. Add chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

By BracksFour

Ingredients

• ✓ poblano pepper
• olive oil
• yellow onion
• garlic
• chicken broth
• chicken breast
• navy bean
• corn
• cumin
• chili powder
• black pepper
• salt

Instructions

1. 1 Preheat a deep skillet over medium heat. Add olive oil, then onion, poblano pepper, and garlic. Saute until onion is translucent, about 5 minutes. Add chicken broth, shredded chicken, navy beans, corn, cumin, chili powder, pepper, and salt; bring to a boil.
2. 2 Reduce heat and simmer for 10 minutes.

By EverFit Montana