Charred Poblano And Garlic Pesto Recipes

POBLANO PESTO

Poblano Pesto image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 poblano peppers
1/2 cup grated Parmesan
1/4 cup fresh cilantro leaves, roughly chopped
2 cloves garlic, coarsely chopped
1 tablespoon chili powder
1/2 cup vegetable oil
Kosher salt

Steps:

Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.

QDOBA'S POBLANO PESTO

Qdoba's Poblano Pesto image

Make and share this Qdoba's Poblano Pesto recipe from Food.com.

Provided by Cake Baker

Categories Sauces

Time 20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 1/2 tablespoons garlic, minced
2 medium poblano chiles, roasted, peeled, de-seeded, and diced into 1/4-inch pieces (approx. 3/4 cup)
4 ounces mild green chilies, canned
1 tablespoon jalapeno, de-seeded and diced
1/4 cup water
1/4 cup almond meal
1 tablespoon pepitas, toasted and finely ground (you can also substitute pinenuts)
1/2 tablespoon salt (or less, depending on preference)
1/2 teaspoon apple cider vinegar
1/2 tablespoon lime juice
1 1/2 tablespoons cilantro, chopped

Steps:

Heat oil in a small saucepan, then add garlic and saute' on medium heat. Garlic needs to cook, not brown.
Once the garlic is cooked (not browned), add the poblano chiles, green chiles, jalapenos and water. Turn heat down low enough just to maintain a simmer and cook ten minutes.
After cooking, most of the water should have evaporated and chiles should be tender. Add almond meal, toasted pepitas, salt and apple cider vinegar.
Remove from heat and allow to cool for a minimum of ten minutes. The cooling ensures that the lime juice and cilantro do not cook when you add them, as this can change their flavor dramatically.
Add cilantro and lime juice, and stir to blend.
Serve and enjoy!

Nutrition Facts : Calories 48.1, Fat 3.7, SaturatedFat 0.4, Sodium 605.1, Carbohydrate 3.2, Fiber 0.8, Sugar 1.2, Protein 1.4

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