Roasted Poblano And Mushroom Grilled Cheese Recipes

GRILLED POBLANO QUESO DIP

Grilled Poblano Queso Dip image

With peppers aplenty coming in the garden right now, I was thinking of ways to use them and this idea hit me. I am amazed how this turned out! This dip is mild, delicate, complex, and absolutely delicious!

Provided by Erica Schwarz

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 40m

Yield 8

Number Of Ingredients 14

Ingredients

3 poblano peppers
extra-virgin olive oil
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 tablespoons minced onion
milk
1 ½ cups shredded Monterey Jack cheese
2 ounces cream cheese, softened
½ teaspoon kosher salt
¼ teaspoon smoked paprika
2 grinds fresh cracked black pepper
1 pinch red pepper flakes
1 pinch cayenne pepper
1 (16 ounce) package corn chips (such as Tostitos® Cantina)

Steps:

Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate.
Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.
Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off the charred skins. Discard seeds and chop peppers.
Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until the cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.

Nutrition Facts : Calories 495.4 calories, Carbohydrate 39.2 g, Cholesterol 32.9 mg, Fat 34 g, Fiber 3.8 g, Protein 10.6 g, SaturatedFat 9.9 g, Sodium 614.7 mg, Sugar 2.7 g

VEGAN POBLANO MACARONI AND CHEESE

Vegan Poblano Macaroni and Cheese image

Making this plant-based dish might become a new holiday tradition in your house - and the recipe is fast and easy enough to become part of your weeknight rotation as well. It's not your average macaroni and cheese as it has no actual cheese, but its creamy cashew sauce, stained green from smoky fire-roasted poblano chiles, is guaranteed to turn heads. The end result is sure to be piled high on everyone's plates. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Jocelyn Ramirez

Categories dinner, weeknight, pastas, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup raw cashews
1 pound russet potatoes (about 3 medium), scrubbed and roughly chopped
3 ounces carrot (1 medium), scrubbed and roughly chopped
Salt
10 ounces elbow macaroni (about 2 ½ cups)
10 ounces poblano (or pasilla) peppers (2 medium)
1 medium jalapeño (optional)
1/3 cup nutritional yeast

Steps:

Add the cashews to a small bowl and cover with hot tap water to soak for 20 minutes. Drain and set aside.
Meanwhile, combine the potatoes and carrot in a medium pot with 4 cups water, salt liberally, and bring to a boil over medium heat. Cook until the vegetables are fork-tender, 15 to 20 minutes. Reserve 1½ cups of the cooking liquid, then drain.
While the potatoes and carrots cook, bring 8 cups water in a medium pot to a boil over high. Salt liberally, add the elbow pasta and cook until al dente according to package directions. Drain and return to the pot.
While the potatoes and pasta cook, char the chiles: Place the poblano chiles and jalapeño, if using, directly on the grate of a gas burner and turn the heat to high. Cook, using heatproof tongs to turn the chiles so they blister and blacken on all sides, 8 to 10 minutes. Set aside to cool. Remove the stems and seeds and discard, then slice the chiles and set aside a few for garnish.
Working in batches if necessary, blend the potatoes, carrot, cashews, chiles, nutritional yeast and the reserved potato cooking water until smooth. Taste and season with salt. Add the sauce to the pasta and stir to coat. Turn the heat to low and let sit for about 5 minutes so the pasta absorbs some of the sauce. Serve hot, garnished with the reserved chiles.

GRILLED PORTABELLA AND POBLANO TACOS

Grilled Portabella and Poblano Tacos image

In these tacos, strips of meaty grilled portabella join up with grilled onions and poblano peppers, and then get a quick toss with smoky chipotle powder and tangy lime juice to create a taco filling so flavourful and satisfying that even the most devoted of meat eaters won't complain.

Provided by Mary Jenny

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 roma tomatoes, diced
1/2 small red onion, finely diced
1/4 cup chopped fresh cilantro
1 finely minced garlic clove
1 pinch salt
2 teaspoons lime juice
4 medium portabella mushrooms or 1 lb portabella mushroom
1 small red onion, cut into thick slices
1 teaspoon canola oil
salt and pepper
1 whole poblano chile
2 tablespoons olive oil
1 teaspoon lime juice
1/2 teaspoon dried chipotle powder
8 small corn tortillas, warmed
guacamole
fresh cilantro stem
lime wedge
monterey jack cheese (Shredded) or cheddar cheese (Shredded)

Steps:

Preheat a lightly oiled grill on medium-high heat.
While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.

Nutrition Facts : Calories 216.6, Fat 9.7, SaturatedFat 1.3, Sodium 77.6, Carbohydrate 30.2, Fiber 5.3, Sugar 5.1, Protein 5.4

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