BLACK BEAN SOUP WITH ROASTED POBLANO CHILES
Provided by Sara Dickerman
Categories Soup/Stew Bean Tomato Low Cal High Fiber Dinner Lunch Healthy Low Cholesterol Chile Pepper Bon Appétit Sugar Conscious
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat broiler. Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8-10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop.
- Meanwhile, toast seeds in a small dry skillet over medium-high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Toast pasilla chile in same skillet until slightly darkened and pliable, about 1 minute; transfer to plate.
- Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8-10 minutes. Transfer to a blender, add tomatoes and pasilla chile, and blend until smooth.
- Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6-8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10-15 minutes. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.
- Serve soup topped with queso fresco and pumpkin seeds, and with lime wedges alongside.
- DO AHEAD: Soup can be made 2 days ahead. Cover and chill.
CLASSIC CHILI POBLANO RELLENOS
I love chili rellenos and with poblano chilies, they are super good! I hope you enjoy this classic recipe, using poblano chilies! This chile pepper is often mislabeled 'Pasilla', which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Provided by Sharon123
Categories Cheese
Time 40m
Yield 4-5
Number Of Ingredients 10
Steps:
- Roast the chiles:.
- Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
- Keep the broiler on.
- Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
- In a large saucepan, heat 1/2" of shortening till very hot.
- Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
- Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
- Serve immediately, accompanied by your favorite salsa. Enjoy!
Nutrition Facts : Calories 623.3, Fat 42.6, SaturatedFat 25.6, Cholesterol 303.7, Sodium 2228.5, Carbohydrate 22.9, Fiber 1.8, Sugar 5.5, Protein 38
CHILI WITH BLACK BEANS AND POBLANO PEPPERS
Make and share this Chili With Black Beans and Poblano Peppers recipe from Food.com.
Provided by Michelle S.
Categories < 4 Hours
Time 1h10m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Core and seed poblano, then cut into ½-inch squares. Drain and rinse beans.
- Heat a drizzle of oil in a large pan over medium-high heat. Add turkey, breaking it up into pieces. Cook, tossing occasionally, until browned at the edges and no longer pink, 5-6 minutes. Season with salt and pepper. Remove from pan with a slotted spoon and set aside.
- Remove pan from heat and carefully pour out and discard any excess grease left by turkey. Return to medium-high heat and add scallion whites, poblano, and garlic. Cook, tossing, until lightly browned and softened, 5-6 minutes.
- Add chili powder to pan and toss to coat veggies. Cook until fragrant, about 30 seconds. Season with salt and pepper.
- Add stock concentrate, beans, tomatoes, beef, and 1 cup water to pan and stir to combine. Bring to a boil, then lower heat and let simmer until thick and stew-like, about 10 minutes. Let it simmer longer for a stronger flavor. Season with salt and pepper.
- Divide chili between bowls. Sprinkle with cheddar and scallion greens. Dollop with sour cream and serve.
Nutrition Facts : Calories 891.2, Fat 38.1, SaturatedFat 18.4, Cholesterol 173.3, Sodium 1136.6, Carbohydrate 74.9, Fiber 15.6, Sugar 8.7, Protein 66.6
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