POBLANO CHILE RELLENO
Steps:
- Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl. Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour.
- Heat oil in a medium skillet over medium heat. Add the scallions and garlic, and cook until soft, 4 to 5 minutes. Add the corn and cook for 2 to 3 minutes. Season, to taste, with salt and pepper. Allow to cool, add cheese, and set aside.
- Make an incision the length of each chile and remove the stems and seeds. Stuff corn filling into chilies, and close with a toothpick.
- In a large deep skillet, pour oil until half full. Heat over medium heat until hot. Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side. Drain on paper towels and season with salt.
- To serve place on large dish and serve with sour cream and lime wedges.
CORN-POBLANO RELISH
Provided by Food Network Kitchen
Categories condiment
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Char 1 large poblano pepper over the flame of a gas burner on high heat (or char under the broiler). Transfer to a bowl, cover with plastic wrap and let cool. Remove the skin, stem and seeds; chop the poblano. Melt 2 tablespoons butter in a skillet over medium heat. Add the poblano, 2 cups fire-roasted corn and 1 teaspoon ground cumin; season with salt and pepper. Cook, tossing, until hot, 5 to 6 minutes.
GRILLED TURKEY BURGERS WTIH MONTEREY JACK, POBLANO PICKLE RELISH
This recipe is from Grilling for Life cookbook by Bobby Flay. Turkey burgers have become the alternative to hamburgers. Ground turkey is a great choice because of its low fat content, but that often means the burgers are dry and bland. Not these! The slightly spicy pickle relish and the cooling avocado mayonnaise infuse the burgers with flavor through and through.
Provided by Crafty Lady 13
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Poblano Pickle Relish: Combine all of the ingredients for the relish in a medium bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
- Avocado Mayonnaise: Place all of the ingredients for the mayonnaise in a food processor and process until smooth.
- Turkey Burgers: Heat your grill to high. Shape the ground turkey with your hands into 4 round patties about 1 1/2 inches thick. Brush each burger on both sides with the oil and season with the salt and pepper. Grill until slightly charred on both sides and cooked completely through, about 4 minutes per side. Place a slice of cheese on each burger, close the lid of the grill, and cook for 1 minute longer to melt the cheese. Transfer to a plate and let rest for 5 minutes.
- Top each burger with 1 tablespoon of the avocado mayonnaise and a few tablespoons of the relish. Serve the remaining avocado mayonnaise on the side if desired.
- Note: Bobby Flay cooks peppers and chiles right on the grill. Heat the grill to high. Brush peppers with olive oil and season with salt and pepper. Grill until charred on all sides, 8 to 10 minutes. Place the peppers in a bowl, cover with plastic wrap and let sit for 15 minutes. Then peel, halve, stem and seed them.
Nutrition Facts : Calories 474.6, Fat 31.3, SaturatedFat 9.7, Cholesterol 142.4, Sodium 692.6, Carbohydrate 8.6, Fiber 2.1, Sugar 3.3, Protein 41.5
POBLANO PICKLE RELISH
Make and share this Poblano Pickle Relish recipe from Food.com.
Provided by Kelly
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all of the ingredients in a medium bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
Nutrition Facts : Calories 31.8, Fat 0.1, Sodium 564.8, Carbohydrate 8.1, Fiber 1.1, Sugar 4.7, Protein 0.9
CHILES POBLANOS RELLENOS A LA MEJICANA (MEXICAN STUFFED POBLANO
Authentic chile rellenos are not battered in flour or cornmeal. The only thing that they are dipped in is eggs. I know this because I have watched real mexican cooks make these in guadalajara mexico. They are a bit tiddious to make but I asure you that the outcome will be well worth it. I do not mind the work that goes into it becuase I enjoy the wonderful impression on my guests faces when they take a bite of this authentic dish. You should serve sauce over them as there really is not a chille relleno with out a sauce (you can look up multipurpose tomato sauce for my particular recipe). You can use toothpicks to help keep the chilles closed during frying but make sure to remove them after cooking. A rule of thumb that I use is that I use 1 egg as batter per chile, for example: 6 eggs for 6 chiles. Also make sure to drain fried chiles very well on a paper towel. When buying poblano peppers, try to find wide peppers. Usually these are easier to handle when frying. It is better to buy cheese that you can slice and not shredd as it is easier to stuff and it holds it shape better.
Provided by Chef Sarita in Aust
Categories Mexican
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- On medium heat in a large frying pan, cook beef, onion and garlic. Add the chicken bullion and salt to taste. Drain of excess fat and set aside.
- Meanwhile on a comal (or over open flame) roast chile until skin is charred and blistered, turning occasionally for even roasting. About 2 -3 minute on each side. Place the chiles in a plastic bag and cover with towel. Let rest for about 15 minute Once cooled, peel as much skin as possible without tearing the chile. Slice a small slit on side of chile and gently remove stem, membranes and seeds with your fingers. If too many seeds are left, try putting small opening of chile under soft running water for remaining seeds to wash out and dry with towel.
- In a clean bowl and with clean beaters, beat egg whites until foamy peaks form. About 5-7 minute Set aside. In another bowl, beat egg yolks until thick and yellow, about 4-6 minute Set aside.
- Fill large frying pan with oil to about 3/4 way up of pan. Heat on medium high heat. IMPORTANT to make sure oil is hot enough to cook before placing peppers. Test oil by placing tiny amount of egg white in oil and waiting to hear if it immidietly sizzles.
- Assemlble your work station: Beginning with meat, then chiles, then cheese, then egg yolks, then egg whites and finnally ending at the hot oil.
- Stuff chiles with meat first (do not overstuff) with about 2 table spoons of meat, depending on size of chiles. Then place 2 slices of cheese lenghwise in the chiles. Try to keep chile opening closed (you can secure with 2 toothpicks).
- Place chile inside of bowl with yolk, gently lifting chile and supporting it under neath with both hands. Brush top side with yolk.
- Gently dip yolk covered chile in egg white mixture (try to spoon egg white on top if not covered enough).
- Gently slide chile into frying pan and let fry. While it is frying, with a wide slotted metal spoon, spoon some hot oil on top of chile. The egg whites will start to puff up. Fry for about 3 mins or until brown on that side. Gently flip with a spatula and fry the other side until brown.
- Drain WELL on paper towl. Dabb top of chiles with paper towel to try to remove excess oil.
- Pour tomato sauce over chile and crumble queso fresco on top.
Nutrition Facts : Calories 479.6, Fat 31.6, SaturatedFat 14.8, Cholesterol 299.2, Sodium 691, Carbohydrate 15.7, Fiber 3.9, Sugar 1, Protein 33.7
POBLANO-CILANTRO RELISH
Categories Side Quick & Easy Backyard BBQ Chile Pepper Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Light a grill and preheat for for at least 10 minutes or preheat a grill pan. Skewer the garlic. Grill the garlic and poblanos over moderately high heat, turning frequently, until the garlic is charred and softened, about 5 minutes, and the poblanos are blackened all over, about 10 minutes.
- Transfer the vegetables to a plate. Peel the garlic and transfer to a food processor. Peel the peppers, then core them and discard most of the seeds. Cut the peppers into strips and transfer to a food processor.
- Pulse the garlic and peppers until coarsely chopped. Add the cilantro, fish sauce, sugar and 1 tablespoon of lime juice and pulse to a chunky puree. Add the vegetable oil and process until incorporated. Season the relish with more lime juice, if desired, and serve.
POBLANO AND JALAPEñO RELISH
This is a perfect dip to get any party started!
Provided by Catherine Cappiello Pappas
Categories Other Appetizers
Time 25m
Number Of Ingredients 7
Steps:
- 1. Preheat Oven 350 degrees: Place the peppers, garlic cloves and onion quarters in a cast iron pan; drizzle with olive oil and sprinkle with salt. Roast until slightly charred and let cool. Take the stems off the peppers. Place peppers, onion, garlic, balsamic vinegar, olive oil and salt in a food processor and chop until a relish like consistency exists. Add salt to taste and a little more olive oil if you like.
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