Chili Poblano Pie Recipes

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CHILI-STUFFED POBLANO PEPPERS



Chili-Stuffed Poblano Peppers image

While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. -Lorrie Grabczynski, Commerce Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pound lean ground turkey (93% lean)
1 can (15 ounces) chili without beans
1/4 teaspoon salt
1-1/2 cups shredded Mexican cheese blend, divided
1 medium tomato, finely chopped
4 green onions, chopped
4 large poblano peppers
1 tablespoon olive oil

Steps:

  • Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions., Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes., With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.

Nutrition Facts : Calories 496 calories, Fat 30g fat (11g saturated fat), Cholesterol 134mg cholesterol, Sodium 913mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 40g protein.

STUFFED POBLANO CHILES ("CHILES RELLENOS")



Stuffed Poblano Chiles (

Provided by Marcela Valladolid

Time 35m

Yield 6 servings

Number Of Ingredients 12

5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded, and deveined *see Cook's Note
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

Steps:

  • Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
  • Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
  • In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
  • Arrange the chiles on a serving platter, spoon the sauce on top and serve.

GREEN RICE WITH POBLANO CHILES



Green Rice with Poblano Chiles image

Mexican green rice (arroz verde) is cooked in chicken broth with poblano chiles, onion and rice. The poblano chile gives it the rich green color and it tastes simply delicious.

Provided by Josefina Pérez

Categories     Side Dish     Rice Side Dish Recipes

Time 1h13m

Yield 4

Number Of Ingredients 8

5 poblano peppers, halved and seeded
3 ½ cups chicken broth, divided
½ small onion
1 clove garlic
2 tablespoons vegetable oil
1 ½ cups uncooked white rice
1 sprig fresh epazote leaves
salt to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  • Combine 4 poblano peppers, 1 cup chicken broth, onion, and garlic in a blender; blend until smooth.
  • Heat oil in a saucepan over medium heat and fry the rice, stirring continuously, until evenly browned, 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and cook until rice is soft and all the liquid has been absorbed, 20 to 25 minutes.
  • Slice remaining poblano chile and serve as a garnish with the rice.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 62.5 g, Cholesterol 4.4 mg, Fat 8.1 g, Fiber 4.3 g, Protein 7.5 g, SaturatedFat 1.2 g, Sodium 895.1 mg, Sugar 3.2 g

CHILES RELLENOS PIE



Chiles Rellenos Pie image

This easy delicious dish is perfect in the winter, and light enough for summer. Anyone who loves stuffed chiles rellenos will LOVE this more simple recipe, with just as much great taste.

Provided by Kat

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 8

Number Of Ingredients 9

6 fresh poblano chile peppers
2 cups Monterey Jack cheese, shredded
2 cups mild Cheddar cheese, shredded
1 ½ cups diced cooked chicken
4 tablespoons all-purpose flour
1 cup evaporated milk
1 cup sour cream
3 eggs
2 cups salsa

Steps:

  • Preheat oven on broiler setting. Roast chiles under broiler on cookie sheet until skin is brown and charred on all sides. Cool until you are able to touch peppers, then peel off skin. Make a slit down one side of the pepper, and remove stem and seeds. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Line the bottom of an 11 inch square baking dish with chiles. Layer Monterey Jack cheese and Cheddar cheese evenly over chilies. Spread cooked chicken over cheese. In a medium bowl, using a wire whisk, mix flour with a small amount of evaporated milk until it forms a smooth paste, then whisk in remaining milk and sour cream. Beat in eggs, one at a time. Pour evenly over chicken.
  • Bake in preheated oven for 40 minutes, or until center of pie becomes firm. Spread salsa over top, and bake for 15 minutes. Allow to cool 10 minutes before serving.

Nutrition Facts : Calories 445 calories, Carbohydrate 15.1 g, Cholesterol 166 mg, Fat 30.5 g, Fiber 3.1 g, Protein 28.9 g, SaturatedFat 17.7 g, Sodium 813.9 mg, Sugar 6.7 g

CHEESE AND CHILE QUICHE



Cheese and Chile Quiche image

Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great for brunch or a light supper.

Categories     Cheese     Dairy     Egg     Pepper     Brunch     Bake     Cinco de Mayo     Lunch     Monterey Jack     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 13

pastry dough
1 large garlic clove
3/4 teaspoon salt
1 lb poblano chiles (about 4 large), roasted and peeled
6 large eggs
1 cup whole milk
1/2 cup Mexican crema or heavy cream
2 tablespoons finely grated white onion (using small teardrop holes of a box grater)
1/2 teaspoon black pepper
1/2 lb Monterey Jack cheese, coarsely grated (2 1/2 to 3 cups)
Special equipment:
a 9-inch (2-inch deep) round fluted tart pan with removable bottom; pie weights or raw rice
pie weights or raw rice

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into tart pan, without stretching, letting excess dough hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
  • Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.
  • Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.
  • Mince garlic and mash to a paste with salt using side of a large knife.
  • Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.
  • Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.
  • Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)
  • Transfer quiche in pan to a rack to cool at least 20 minutes before serving.
  • To remove side of tart pan, center a large can under pan and let side of pan drop. Serve warm or at room temperature.

CHILI POBLANO PIE



Chili Poblano Pie image

This savory chili and cheese pie comes from chef Dolores Torres Yza'bal, who worked with Diana Kennedy on the television program "Mexican Cooking". I found it in a May 1987 issue of Bon Appetit in an article titled Mexican Cooking Goes Light. If using the equivalent of the Crema Fresca, start it the day before. This standing time for this is not included in prep time. Crema Fresca is the Mexican equilavent of the French creme fraiche.

Provided by Leslie in Texas

Categories     Cheese

Time 1h10m

Yield 6 main-course servings, 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs fresh poblano chiles (about 12 large)
1/2 lb monterey jack cheese or 1/2 lb chihuahua cheese, cubed
1/4 small yellow onion, coarsely chopped
1 large garlic clove, halved
6 eggs
3/4 teaspoon salt
1 1/2 cups creme fraiche (or 1 1/2 c. whipping cream plus 3 T. sour cream)

Steps:

  • If making Crema Fresca equivalent, mix cream and sour cream in medium bowl. Cover and let stand at room temperature until thickened, 8 hours or overnight. Chill until ready to use.
  • Char chilies over gas flame or in broiler until blackened on all sides.
  • Wrap in plastic bag and let stand 10 minutes to steam.
  • Peel and core chilies;slit one side lengthwise to open.
  • Remove seeds;rinse if necessary, pat dry.
  • Preheat oven to 350 degrees.
  • Generously butter 9-inch pie pan with 2-inch sides (preferably porcelain or stoneware).
  • Open up chilies and arrange around sides of pan, skin sides down with point toward center of pan, extending 1/2 inch above rim.
  • Repeat with remaining chilies, covering sides of pan completely.
  • Cover bottom of pie pan with remaining chilies.
  • Finely grate cheese with onion and garlic in processor using on/off turns, about 30 seconds.
  • Add eggs and salt and process until smooth, stopping occasionally to scrape down sides of work bowl,about 15 seconds.
  • Mix in Crema Fresca; pour filling over chilies and curl edges of chilies over filling.
  • Bake until pie is golden brown and knife inserted in center comes out clean, 45 to 50 minutes.
  • Cover chili edges with foil to prevent burning, if necessary.
  • Let cool 5 minutes before cutting.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 467.7, Fat 38.7, SaturatedFat 22.5, Cholesterol 326.8, Sodium 594.7, Carbohydrate 13.5, Fiber 1.8, Sugar 6.6, Protein 19.1

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