Cucumber Pineapple Chayote And Poblano Chile Pepper Slaw Recipes

POBLANO CHILE PEPPER SOUP

Poblano Chile Pepper Soup image

This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h

Yield 5

Number Of Ingredients 7

Ingredients

6 poblano peppers
2 cups chicken broth
salt and pepper to taste
½ teaspoon ground nutmeg
2 cups milk
3 tablespoons margarine
1 tablespoon all-purpose flour

Steps:

Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds.
In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.

Nutrition Facts : Calories 143.1 calories, Carbohydrate 9.3 g, Cholesterol 7.8 mg, Fat 9.2 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 427 mg, Sugar 6.1 g

CUCUMBER, PINEAPPLE, CHAYOTE AND POBLANO CHILE PEPPER SLAW

Cucumber, Pineapple, Chayote and Poblano Chile Pepper Slaw image

Make and share this Cucumber, Pineapple, Chayote and Poblano Chile Pepper Slaw recipe from Food.com.

Provided by Gets Alot

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup pineapple juice
1 large organic cucumber, halved lengthwise
1 large chayote, peeled pitted and halved lengthwise
2 cups pineapple, diced
4 poblano peppers, roasted and peeled
1 tablespoon Dijon mustard
3 tablespoons olive oil
salt & freshly ground black pepper

Steps:

In a small saucepan, simmer pineapple juice over low heat, until reduced.
to 2 tablespoons. Let cool to room temperature. Thinly slice cucumber,.
chayote and the Chile. Toss with pineapple. Whisk the remaining.
ingredients with the pineapple juice and pour over vegetables, mix well.
Serve immediately or refrigerate, covered up to 4 hours.

Nutrition Facts : Calories 136.5, Fat 7.9, SaturatedFat 1.1, Sodium 35, Carbohydrate 17.1, Fiber 3.5, Sugar 7.8, Protein 2.1

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