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
• 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
• 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
• rotisserie chicken
• cilantro
• mayonnaise
• onion
• lime
• cumin
• white pepper
• salt

Instructions

1. 1 Mix chicken, poblano pepper, cilantro, mayonnaise, onion, lime juice, cumin, white pepper, and salt together in a bowl or a container with a fork. Taste and adjust spices as necessary.

By Christy Blaker

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
• chicken breast
• corn kernel
• green bell pepper
• red bell pepper
• celery
• yellow onion
• corn tortilla
• egg
• milk
• mayonnaise
• vegetable oil

Instructions

1. 1 Preheat the oven to 375 degrees F (175 degrees C).
2. 2 Coat the poblano peppers with a small amount of oil or cooking spray. Place directly on the oven rack. On a baking sheet, combine the onions, red and green bell peppers, celery and corn.
3. 3 Roast the vegetables and peppers for about 15 minutes in the preheated oven. Check occasionally, and turn or stir as needed for even browning. Remove from the oven, and refrigerate until needed.
4. 4 Tear the corn tortillas into pieces, and place them in a food processor. Process into fine crumbs. Do this in smaller batches if necessary. Place crumbs on a plate. In a shallow bowl, whisk together the eggs and milk.
5. 5 Heat the oil in a large skillet over medium heat. Dip chicken breast halves into the tortilla crumbs to coat, then into the egg mixture, and again in the tortilla crumbs to give them a nice thick coating. Fry the chicken until golden brown on each side, about 4 minutes per side. If your chicken is thick and isn't cooked through when the coating is browned, you can place it in the hot oven to finish it. When done, refrigerate until cooled completely.
6. 6 Peel and seed the poblano peppers. Place into a food processor along with the mayonnaise. Puree until smooth, and set aside.
7. 7 When everything has chilled, dice the chicken breasts. In a large food processor, combine the chicken and roasted vegetables. Blend in the poblano mayonnaise until your desired consistency is reached. Taste and season with salt and pepper as desired.

By Chef David Highlander

Ingredients

• ✓ poblano pepper
• winter squash
• butter
• sweet onion
• celery
• jalapeno pepper
• chicken broth
• salt
• brown sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place squash, cut-side down, in a baking pan and add 1-inch of water. Cover pan with aluminum foil.
3. 3 Bake squash in the preheated oven until tender, about 1 hour. Cool until able to handle, about 15 minutes. Scoop flesh into a bowl and discard squash skin.
4. 4 Melt butter in a large pot over medium heat. Cook and stir onion, celery, poblano pepper, and jalapeno pepper in hot butter until softened but not browned, about 15 minutes.
5. 5 Stir chicken broth, cooked squash, and salt into onion mixture; bring to a boil. Reduce heat to low and simmer until flavors blend, about 30 minutes.
6. 6 Blend soup with an immersion blender or in batches in a blender until smooth. Stir brown sugar into soup; simmer for 10 minutes. Adjust brown sugar to taste.

By Molly

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
• 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
• 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
• 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
• tomatillo
• onion
• garlic
• chipotle pepper
• adobo sauce
• lager-style beer
• cumin
• salt
• black pepper
• vegetable oil
• lamb stew meat

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Arrange the tomatillos, onions, poblano peppers, and garlic on a baking sheet.
3. 3 Cook the vegetables under the broiler until the skins are charred on the side facing the heater elements; turn the vegetables and continue cooking until equally charred, 3 to 5 minutes per side.
4. 4 Remove and discard the root and outer skin from the onion and garlic; remove and discard the stem and seeds from the peppers.
5. 5 Working in batches, combine some of the tomatillos, onion, poblano peppers, garlic, chipotle peppers in adobo sauce, lager-style beer, cumin, salt, and pepper in a blender to about half full. Holding the lid in place, pulse a few times to get the mixture moving before leaving the blender on to puree to a smooth texture; pour into a slow cooker.
6. 6 Heat the oil in a large saucepan. Cook and stir the lamb cubes in the hot oil until browned on all side, about 5 minutes; transfer to the slow cooker.
7. 7 Cook on High for 4 hours.

By wsf

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
• 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
• 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
• 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
• 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
• 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
• 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