Recipes For Poblanos

Poblano Stuffed Peppers

Ingredients:

• 2 large poblano peppers
• 1/2 cup of cooked white rice
• 1/4 cup of black beans
• 1/4 cup of corn
• 1/4 cup of diced tomatoes
• 1/4 cup of shredded cheese
• 1 tablespoon of olive oil
• 1 teaspoon of ground cumin
• Salt and pepper to taste

Instructions:

Preheat your oven to 375 degrees. Slice the poblanos in half, lengthwise, and remove the seeds. Place the peppers in a baking dish and set aside. In a medium bowl, combine the rice, beans, corn, tomatoes, and cheese. Add the olive oil, cumin, salt, and pepper and stir until everything is evenly combined. Stuff the poblano halves with the filling and place in the baking dish. Bake for 20 minutes, or until the cheese is melted and bubbly.

Nutrition:

This recipe is a great source of protein, fiber, and vitamins. One serving contains approximately 200 calories, 7g of protein, 8g of fat, and 20g of carbohydrates. It is also a good source of Vitamin A, Vitamin C, and Iron.

Poblano Chilaquiles

Ingredients:

• 6 poblano peppers
• 2 tablespoons of olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of paprika
• 1/4 teaspoon of cayenne pepper (optional)
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 cups of chicken broth
• 1 can of diced tomatoes
• 1/2 cup of chopped cilantro
• 6-8 corn tortillas, cut into strips
• 1/2 cup of crumbled queso fresco

Instructions:

Preheat your oven to 400 degrees. Place the poblanos on a baking sheet and roast for 25 minutes, flipping once halfway through. Once the peppers have finished roasting, remove from the oven and let cool. Once cool enough to handle, remove the skins and seeds from the peppers and discard. In a large skillet over medium heat, add the olive oil and heat until shimmering. Add the onion, garlic, cumin, chili powder, paprika, cayenne pepper (if using), salt, and black pepper. Cook, stirring occasionally, until the onions are soft and translucent. Add the roasted poblanos, chicken broth, and diced tomatoes and stir to combine. Simmer for 10 minutes. Add the chopped cilantro and tortilla strips, and stir to combine. Simmer for an additional 10 minutes, or until the sauce has thickened and the tortillas are softened. Serve with crumbled queso fresco.

Nutrition:

This dish is a great source of protein, fiber, and vitamins. One serving contains approximately 300 calories, 11g of protein, 10g of fat, and 37g of carbohydrates. It is also a good source of Vitamin A, Vitamin C, and Iron.

Poblano Soup

Ingredients:

• 4 poblano peppers
• 1 tablespoon of olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of dried oregano
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of paprika
• 1/4 teaspoon of cayenne pepper (optional)
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 4 cups of chicken broth
• 1 can of diced tomatoes
• 1/2 cup of cream
• 1/4 cup of chopped cilantro

Instructions:

Preheat your oven to 400 degrees. Place the poblanos on a baking sheet and roast for 25 minutes, flipping once halfway through. Once the peppers have finished roasting, remove from the oven and let cool. Once cool enough to handle, remove the skins and seeds from the peppers and discard. In a large pot over medium heat, add the olive oil and heat until shimmering. Add the onion, garlic, cumin, oregano, chili powder, paprika, cayenne pepper (if using), salt, and black pepper. Cook, stirring occasionally, until the onions are soft and translucent. Add the roasted poblanos, chicken broth, and diced tomatoes and stir to combine. Simmer for 30 minutes. Using an immersion blender, blend the soup until it is smooth and creamy. Add the cream and stir to combine. Simmer for an additional 10 minutes. Serve with chopped cilantro.

Nutrition:

This soup is a great source of protein, fiber, and vitamins. One serving contains approximately 150 calories, 8g of protein, 7g of fat, and 14g of carbohydrates. It is also a good source of Vitamin A, Vitamin C, and Iron.