Poblano Pepper Smash Recipes

STUFFED POBLANO PEPPERS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
• Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
• In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
• Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
• In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
• Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.

SMASHBURGER

Steps:

• Make the copycat smash sauce : In a small bowl combine the mayonnaise, mustard, pickle juice, and diced pickles. Set aside until you're ready to assemble your burgers.
• Make the burger seasoning mix: In another small bowl combine the kosher salt, black pepper, and seasoned salt.
• Toast the burger buns: While burgers cook, toast the buns. In a large skillet over medium heat add the remaining 1 tablespoon of butter. Add the buns, cut side down, and toast for 30 seconds, until golden. Repeat until all buns are toasted. If you have a griddle, you can toast the buns alongside the burgers.

STUFFED POBLANO PEPPER RECIPE

Steps:

• Preheat the oven to 425 degrees.
• Line 2 baking sheets with parchment paper.
• Heat the oil in a 12-inch skillet over medium heat.
• While oil is heating, in a bowl smash 1 can of beans with the water with the back of a spoon or potato masher.
• Once oil is shimmering, add in onions and cook until soft.
• Stir in chili powder, cumin, oregano, lime zest, and 1/2 teaspoon salt. Add in the smashed beans and cook until thickened, for around 5 minutes.
• Next add in corn and beans, then take off the heat. Add in cheese, lime juice, and cilantro.
• Fill each half of a pepper with the filling and place on baking sheets.
• Put both baking sheets in the oven, switch and rotate baking sheets halfway through baking time. Bake for 35-40 minutes. Season with salt and pepper to taste.

POBLANO AND BLACK BEAN QUESADILLAS

Steps:

• Add 1 tablespoon of olive to a large pan over medium-high heat. Add the poblano, onions, and salt and pepper to taste, and cook, stirring frequently and are lightly browned, about 4-5 minutes.
• Add in the corn and black beans and stir to combine. Once warmed through, remove from the heat and squeeze 1 half to a whole lime over the mixture and stir to combine. Taste and adjust as needed.
• Transfer to a plate and wipe out the skillet.
• Add 1 teaspoon of olive oil to the same skillet over medium high heat. Once hot, add the tortilla and scatter over a small handful of cheese, then spoon over some of the poblano mixture.
• When the tortillas turns just golden brown, about 1-2 minutes, fold it in half pressing it with a spatula to flatten it. Sprinkle the outer tortilla with salt, flip it over carefully and sprinkle the other side with salt.
• Transfer to a baking sheet in the oven to keep quesadillas warm and repeat with the remaining ingredients to make more quesadillas using 1 teaspoon more olive oil at a time to ensure flaky, crispy tortillas.
• Make your smashed avocado. In a bowl with 2 avocados, smash together with the juice of 1 lime and a big pinch of salt.
• Serve warm quesadillas with smashed avocado and fresh cilantro.

POBLANO PEPPER SMASH

Steps:

• Roast the whole poblano chile over an open flame, turning occasionally, until charred all over. Let cool slightly and then skin, seed and puree it in a blender.
• Rim a margarita glass with the lime wedge and dip in the Montreal steak spice.
• Add the gin, maple syrup mixture, lemon juice, mescal and 1 1/2 ounces poblano puree to a cocktail shaker. Fill it with ice and shake. Fill the margarita glass with ice. Strain the drink over ice and garnish with a poblano chile slice.