Roasted Poblano Salpicon With Mushrooms Recipes

STUFFED POBLANO PEPPERS WITH MUSHROOM AND CHEESE

Steps:

• On medium heat, roast the poblano peppers over a flat griddle. Alternate sides every few minutes. They will become blistered all around. Place them in a large bowl and cover the bowl with plastic wrap immediately when done. By covering them in the bowl while they are hot, steam builds up inside and allows the skin to loosen up and peel off much easier.
• In a large sauté pan, on medium heat, sauté the garlic and onion for about a minute. Add the mushrooms and sauté them with the onion and garlic for about 7 to 10 minutes. Turn off the heat and let the mushrooms cool while you prepare the peppers.
• Peel the skin off then make one opening with a knife (from top to bottom) in the middle of the peppers. Remove the seeds if you don't want them to be spicy. Place them in a baking dish lined with parchment paper.
• Combine the breadcrumbs, mushrooms and cheese. Fill each pepper with the stuffing, making sure you don't stuff them so much that they start to tear underneath. Return them to the baking dish with parchment paper.
• Bake at 350 degrees for 20-25 minutes. Serve hot with crema Mexicana.

ROASTED POBLANO AND MUSHROOM GRILLED CHEESE

Steps:

• Roast the poblano over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Place in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin. Slice into thin strips, and then into 1-inch pieces.
• Cook the mushrooms in a medium skillet over medium-high heat with the olive oil. When almost softened, about 3 minutes, season with salt and pepper. Reserve.
• Lay out 4 slices of the bread on a work surface. Layer each with 1 slice of cheese, about 1 tablespoon of the chopped poblanos, 1 tablespoon of the mushrooms and another slice of cheese. Brush a thin layer of chipotle in adobo sauce on the underside of the remaining bread and close the sandwiches. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
• Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

WILD MUSHROOM BLACKENED POBLANO TACOS

Steps:

• Roast the poblanos on the open flame of a gas burner, turning occasionally, until well charred on all sides, about 4 minutes. Put in a bowl and cover with a clean kitchen towel or plastic wrap; let stand for 5 minutes. Peel the poblanos with a knife, scraping off the skin, then remove the stem and seeds. Cut crosswise into thin strips.
• Heat the oil in a large skillet over medium-high heat. Add the mushrooms, sprinkle with salt and pepper and cook, stirring occasionally, until they have released some of their liquid and are golden brown, about 10 minutes. Add the poblanos, coriander and garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the cilantro and lime juice and season with salt to taste.
• Serve the mushroom poblano filling in warm tortillas topped with radishes, avocado, queso fresco, crema and cilantro. Serve with lime wedges.

ROASTED POBLANO SALPICON WITH MUSHROOMS

Steps:

• Over a low gas flame or under the broiler, roast poblano peppers, turning frequently, until charred, about 5 minutes over flame or 10 minutes under broiler. Remove from heat and cover with a clean kitchen towel until cool enough to handle. Rub off charred skin using a paper towel; remove stem and seeds. Rinse pepper and pat dry; cut into 1/4-inch pieces and transfer to a medium bowl.
• Place onion in a fine mesh strainer and rinse under cold water. Shake off excess water and transfer to bowl with peppers. Add mushrooms, oregano, and lime juice; season with salt. Cover and refrigerate until ready to serve.