Black Bean Poblano Dip Recipes
BLACK BEAN DIP
Delicious, healthy and easy-to-make black bean dip.
Provided by Jennifer Segal
Categories Appetizers
Time 20m
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
- Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.
- *Most of the heat from the jalapeños is in the seeds and ribs, so leave those out. If you like a spicier dip, reserve the seeds and add them little by little when you're blending the dip.
Nutrition Facts : ServingSize 1/4 cup, Calories 114, Fat 5 g, Carbohydrate 14 g, Protein 5 g, SaturatedFat 1 g, Sugar 1 g, Fiber 5 g, Sodium 231 mg, Cholesterol 0 mg
POBLANO QUESO DIP
Creamy poblano queso dip, studded with flavorful roasted poblano peppers, is pleasantly spicy but not fiery. Enjoy it as a dip or a topping for tacos or nachos.
Provided by Rachel Gurk
Categories Dips & Spreads
Time 35m
Number Of Ingredients 13
Steps:
- Roast the poblano peppers, if you haven't already done that.
- In a medium sized skillet, heat butter and oil over medium heat. When butter is melted, add onions and cook for 3-4 minutes or until translucent. Add peppers and garlic and cook, stirring, for 2 minutes or until fragrant.
- Add flour, chili powder, and cumin, and cook for 2-3 minutes while stirring constantly.
- Slowly add milk while stirring constantly. Add chili powder and cumin. Cook for 4-5 minutes, stirring frequently, until thickened.
- Reduce heat to low and stir in cheddar and cream cheese until melted. Stir in cilantro.
- Serve warm with chips.
Nutrition Facts : ServingSize 1 /4 cup, Calories 171 kcal, Carbohydrate 6 g, Protein 7 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 169 mg, Fiber 1 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 5 g
BLACK BEAN SWAMP DIP
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the broiler. Put the poblanos on a baking sheet and broil, turning halfway through, until charred all over, 15 to 20 minutes. Let cool slightly, then remove the stems and seeds and peel off the charred skin. (It's OK if some skin remains.)
- Transfer the poblanos to a blender and add 1/2 cup water, the black beans, cilantro, scallions, lime juice, 2 teaspoons salt and the cumin. Puree until smooth. Transfer to a small bowl and serve with tortilla chips.
BLACK BEANS WITH POBLANO
Serve this healthy side dish with our Grilled Chicken Tostadas.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Heat oil in a medium skillet over medium heat. Add shallots and the chile; cook, stirring frequently, until tender, about 5 minutes. Transfer to a large bowl; add beans, lime juice, cumin, and cayenne pepper. Toss well to combine. Season with salt and black pepper. Serve warm or at room temperature, with lime wedges on the side.
TONY ROMA'S BLACK BEAN & POBLANO QUESO DIP
Looking for a simple and delicious recipe to wow your friends at this year's Super Bowl party? Look no further than Tony Roma's tasty Black Bean & Poblano Queso Dip! Ingredients:• Easy melt American cheese (2 ½ lbs)• Water (1 Cup)• Yellow onions, peeled and diced ¼" (1 ½ cups)• Olive oil (1 TSP)• Roasted poblano peppers, (3 oz. WT)• Lime juice, fresh (2 TSP)• Black beans, drained and rinsed (1 Cup) Procedure:• Dice American cheese into ¼ " cubs, transfer to mixing bowl• Add water to mixing bowl and place onto a double boiler for 10-12 min or until cheese is melted• Peel & Dice yellow onions into ¼ " thick slices• Measure diced yellow onions and olive oil into a pot, mix well and cook over medium heat for 5-7 minutes• Add diced onions, roasted poblanos and lime juice into queso, stir for 2 min• Drain black beans and rinse well. Add to mixing bowl. Stir in well• Portion as you see fitGarnish dip with a cilantro sprig and serve with fajita chips.
Provided by @MakeItYours
Number Of Ingredients 1
Steps:
- See Recipe
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THE BEST ROASTED POBLANO BEAN DIP - MEXICAN APPETIZERS …
From mexicanappetizersandmore.com
4.7/5 (6)Total Time 25 minsCategory Appetizer, DipCalories 359 per serving
- In an oven at 450 degrees broil poblano peppers for 15 minutes. Turn over after 7 minutes to roast on the other side.Note: You can also roast peppers holding over an open flame on stove top. Hold one pepper at a time, with a pair of tongs and turn over on all sides to roast.
- Heat oil in a cast iron skillet over medium heat. Add onion, garlic. Cook for 5 min or until onions are translucent. Add one chopped poblano pepper, scallions and cilantro. Stir all together. Lower heat.
- While skillet is in oven, place all ingredients for poblano sauce in a blender or chopper and blend together. Add a pinch of salt if you like.
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5/5 (1)Total Time 20 minsCategory Appetizer, SalsaCalories 312 per serving
- Roast the jalapeño pepper over an open flame, flipping here and there until the skin chars and blackens. It will start to do so in about 2-3 minutes. Alternatively, you can roast the jalapeño in the oven at 400 degrees Fahrenheit for about 20 minutes or so, until the skins blackens and bubbles up.
- Flip the jalapeño and blacken both sides. Add the jalapeño to a paper bag or plastic baggie and seal. Let it steam in the baggie for about 5 minutes to loosen the skin.
- Slice off the stem and give the jalapeño a rough chop. Toss it into a food processor with all of the ingredients and process until the dip is nice and smooth.
LOADED BLACK BEAN DIP RECIPE - THE KITCHEN GIRL
From thekitchengirl.com
Ratings 10Calories 116 per servingCategory Appetizer, Dips, Snacks
- In a food processor, puree the BLACK BEANS, SERRANO PEPPER, GARLIC, GREEN ONION (white part), CILANTRO, LIME JUICE, GARLIC, CUMIN, SALT, and PEPPER. Add water in small amounts to adjust consistency as needed.
- Place pureed bean dip in a serving bowl. Sprinkle CORN, BELL PEPPER, COTIJA CHEESE, CILANTRO, and LIME over bean dip. Serve chilled.
- Heat the bean dip via microwave or stove, transfer to serving bowl, and add toppings. Serve warm *see recipe footnotes for serving suggestion
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Servings 8Total Time 5 mins
- Add in the black beans and cook until heated through on medium heat for about 5 minutes. Don't let it get to a boil.
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