Creamy Roasted Poblano Dip Recipes
GRILLED POBLANO QUESO DIP
With peppers aplenty coming in the garden right now, I was thinking of ways to use them and this idea hit me. I am amazed how this turned out! This dip is mild, delicate, complex, and absolutely delicious!
Provided by Erica Schwarz
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate.
- 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.
- Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off the charred skins. Discard seeds and chop peppers.
- 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 the cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 39.2 g, Cholesterol 32.9 mg, Fat 34 g, Fiber 3.8 g, Protein 10.6 g, SaturatedFat 9.9 g, Sodium 614.7 mg, Sugar 2.7 g
ROASTED POBLANO CILANTRO SAUCE
This sauce is extremely versatile. It can be used as a dressing, sauce, a spread and a dip. Great on chicken, fish and pork. This has the essence of guacamole without the avocado. UPDATE: 9/15/2006- Adopted from the Recipezaar account.
Provided by SusieQusie
Categories Sauces
Time 20m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
- While the blender is running, add the oil slowly until emulsified.
- Add the spinach and cilantro and blend until smooth.
- Add the honey and season to taste with salt and pepper.
- Serve at room temperature.
CREAMY ROASTED POBLANO BAKED POTATOES
Creamy roasted potatoes aren't usually a better-for-you dish, but these are. They get their great flavor from poblano chiles and garlic.
Provided by My Food and Family
Categories Recipes
Time 1h14m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Prick potatoes in several places with fork. Bake 1 hour.
- Heat oil in large skillet on medium-high heat about 15 min. before potatoes are done. Add onions, chiles and garlic; cook and stir 5 min. or until onions are crisp-tender.
- Whisk Neufchatel and milk until smooth. Stir into skillet; simmer on medium-low heat 5 min. or until heated through, stirring frequently.
- Heat broiler. Split potatoes; top with cooking creme mixture and cheese. Broil 4 min. or until cheese is melted.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POBLANO CHEESE DIP
Thanks to Aimee the food QA at work for this one. She serves this with Tex-Mex chicken and serves it over a bed of battered and flash-fried jalapeno's and onions
Provided by Grimms Restaurant T
Categories Cheese
Time 25m
Yield 1 deep casserole dish
Number Of Ingredients 8
Steps:
- Roast, peel and dice Poblano peppers.
- In a stock pot, combine cream cheese and velvetta on a low heat.
- Stir occasionally until completely melted and smooth.
- Chop green onions and tomatoes.
- Small dice Serrano peppers, remove seeds.
- Thoroughly clean and chop cilantro (removing sprigs from the main stem).
- Combine all veggies together and add lime juice.
- When cheese is melted and smooth, stir in all veggies.
- Simmer until hot throughout.
Nutrition Facts : Calories 2883.5, Fat 224.3, SaturatedFat 140.1, Cholesterol 732.6, Sodium 7813.1, Carbohydrate 120.2, Fiber 25.6, Sugar 54.8, Protein 114.6
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