Stuffed Chili Poblano Recipes

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STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

Is this an accidental tribute dish for Bobby Flay or really one of my favorite new side dishes? The answer is: yes. Both are true. I started stuffing poblano peppers over the summer and found myself making the dish time and time again. Each time the recipe would change a little, grow, evolve. But the ingredients stayed basically the same. Poblanos are known for their heat, but are rarely celebrated for their glorious floral notes and great texture. This dish brings those lesser-known qualities to the forefront. This dish will blow the lid off the sweet potatoes and Brussels sprouts at the holiday table. May as well get rid of the green bean casserole because this is where it's at for Christmas 2015!

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 19

8 ripe Roma tomatoes, halved lengthwise
1/2 cup extra-virgin olive oil
1 tablespoon confectioners' sugar
1 1/2 teaspoons red pepper flakes
Kosher salt
2 tablespoons canola oil
6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
12 sprigs fresh thyme
2 medium red bell peppers, seeded and finely diced
3 large cloves garlic, minced
3 medium yellow onions, finely diced
6 sprigs fresh basil
1 tablespoon red wine vinegar
12 ounces mozzarella, cut into 1-inch cubes
3/4 cup panko breadcrumbs, toasted
1/2 cup finely grated Parmesan
1/2 stick (4 tablespoons) unsalted butter, melted
4 to 5 tablespoons aged balsamic vinegar

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.

CHILES EN NOGADA (STUFFED POBLANO CHILE PEPPERS)



Chiles en Nogada (Stuffed Poblano Chile Peppers) image

A savory/sweet stuffing of chicken, raisins, walnuts, sugar and spices fills these chile peppers with flavor. Topped with a creamy goat cheese sauce and garnished with fresh chopped cilantro, this dish is a treat for both eyes and palette. Muy sabroso (very flavorful)!

Provided by Lucy Loo

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 12

Number Of Ingredients 23

1 (4 pound) whole chicken, cut into pieces
1 onion, halved
2 carrots, peeled
1 stalk celery
1 clove garlic, peeled
12 fresh poblano chile peppers - cleaned, roasted and peeled
1 white onion, chopped
3 cloves garlic, chopped
4 ounces raisins
4 ounces brown sugar
4 ounces walnuts
¼ teaspoon ground black pepper
4 bay leaves
1 tablespoon distilled white vinegar
½ cup chopped fresh cilantro
3 tablespoons tomato paste
4 (8 ounce) packages cream cheese
8 ounces soft goat cheese
1 cup sour cream
8 ounces walnuts
½ teaspoon ground nutmeg
¾ teaspoon white sugar
½ bunch cilantro, finely chopped

Steps:

  • Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.
  • In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.
  • Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.
  • To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.

Nutrition Facts : Calories 942.3 calories, Carbohydrate 30.3 g, Cholesterol 152.9 mg, Fat 81 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 31.4 g, Sodium 375.2 mg, Sugar 18.7 g

CIN CHILI STUFFED POBLANO PEPPERS



Cin Chili Stuffed Poblano Peppers image

Provided by Food Network

Categories     side-dish

Time 4h40m

Yield 6 servings

Number Of Ingredients 23

6 fresh poblano peppers
1 pound Cin Chili recipe follows, chilled
8 ounces shredded cheese (recommended: Mexican style cheese)
1 teaspoon chicken bouillon granules
2 tablespoons olive oil
1/2 teaspoon salt
2 pounds ground beef
1 (14-ounce) can beef broth (recommended: Swanson's)
1 teaspoon beef bouillon granules
1 (8-ounce) can tomato sauce (recommended: Hunt's)
5 tablespoons red chili powder
1 tablespoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 tablespoons garlic powder
1/2 teaspoon jalapeno powder
2 teaspoons ground cumin
1/4 teaspoon brown sugar
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons chili powder
1 1/2 teaspoon ground cumin

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the top out of the poblano peppers like you would a pumpkin, leaving the stems attached and set aside. Scrape out the seeds and fill the poblanos with chilled Cin Chili 1/4-inch from the top. Place the top of the poblano back onto the pepper so it looks whole again. Lay the peppers in an 8 by 11-inch flameproof baking dish, alternating the directions of the peppers so that they all fit. Bake in the oven for 30 minutes (Note: If you want the skins to be blackened, you can turn your oven on broil for the last 5 minutes).
  • Remove poblano peppers from the oven and cover with the shredded cheese. Return the dish to the oven and bake for another 10 minutes. Remove from the oven and transfer to a serving dish.
  • 1/4 teaspoon ground black pepper
  • In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.

Provided by Laura Trowbridge

Categories     Main Dish Recipes

Time 1h40m

Yield 4

Number Of Ingredients 13

4 medium fresh poblano peppers
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
4 thin slices shredded Cheddar cheese
slice shredded Monterey Jack cheese
1 (15 ounce) can enchilada sauce (such as Hatch®)
aluminum foil
¼ cup grated Cheddar cheese

Steps:

  • Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
  • Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g

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.

STUFFED CHILI POBLANO



Stuffed Chili Poblano image

Make and share this Stuffed Chili Poblano recipe from Food.com.

Provided by Jim G.

Categories     Tex Mex

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 14

2 -3 poblano chiles
1 yellow onion, chopped
4 garlic cloves (chopped)
1 stalk celery (chopped)
1/3 cup red bell pepper (chopped)
1/3 cup orange bell pepper (chopped)
1/3 cup yellow bell pepper (chopped)
1 lb ground beef (turkey, chicken or pork)
1 cup white rice (uncooked)
1 teaspoon chili powder
2 teaspoons ground cumin
14 1/2 ounces diced tomatoes, drained
3 tablespoons virgin olive oil or 3 tablespoons butter
4 ounces monterey jack pepper cheese, optional (shredded)

Steps:

  • Heat Oven to 375f (190c) Char the poblano chilies place in covered dish and set aside. (this loosens the skin of the pepper making it easy to remove.).
  • In a two quart pot bring two cups of water (or broth of your choice) to a boil. Add 1 cup white rice. Bring back to boil stirring once or twice. Reduce to low simmer cover and leave it for 20 minutes.
  • In a Large skillet pour in olive oil and saute onion until just translucent.
  • Add ground beef to the large skillet brown and drain.
  • Add diced tomatoes, cumin, chili powder, garlic, celery and chopped peppers allow to simmer.
  • When rice is cooked add to simmering beef and tomatoes. Stir and reduce heat.
  • Remove Poblanos remove skin and seeds.
  • Place poblanos In a baking dish Use a spoon to stuff beef rice stuffing into peppers.
  • Place shredded cheese on top (optional).
  • Bake 20 to 25 minutes.

Nutrition Facts : Calories 895.8, Fat 49, SaturatedFat 18.1, Cholesterol 136.5, Sodium 347.9, Carbohydrate 68, Fiber 6, Sugar 8.7, Protein 45

EASY STUFFED POBLANOS



Easy Stuffed Poblanos image

My partner adores these saucy stuffed peppers-and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. -Jean Erhardt, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 7

1/2 pound Italian turkey sausage links, casings removed
1/2 pound lean ground beef (90% lean)
1 package (8.8 ounces) ready-to-serve Spanish rice
4 large poblano peppers
1 cup enchilada sauce
1/2 cup shredded Mexican cheese blend
Minced fresh cilantro, optional

Steps:

  • Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

Nutrition Facts : Calories 312 calories, Fat 13g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1039mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.

CHILI-STUFFED POBLANO PEPPERS



Chili-Stuffed Poblano Peppers image

Serving Suggestion: Serve with corn bread and chunky salsa poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and dont touch your eyes

Provided by bugsbunnyfan

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb ground beef
4 large poblano chiles (*)
1 (15 ounce) can chili seasoned beans
1 (14 1/2 ounce) can Mexican-style tomatoes, undrained
1 tablespoon Mexican seasoning (adobo)
2/3 cup shredded Mexican blend cheese or 2/3 cup monterey jack cheese

Steps:

  • Preheat broiler. Bring 2 quarts water to a boil in 3-quart saucepan. Meanwhile, cook ground beef in large nonstick skillet over medium-high heat 5 to 6 minutes or until no longer pink.
  • Meanwhile, cut peppers in half lengthwise; remove stems and seeds. Add 4 pepper halves to boiling water; cook 3 minutes or until bright green and slightly softened. Remove and drain upside down on plate. Repeat with remaining 4 halves. Set aside.
  • Add beans, tomatoes and Mexican seasoning to ground beef. Cook and stir over medium heat 5 minutes or until mixture thickens slightly.
  • Arrange peppers, cut side up, in 13X9-inch baking dish. Divide chili mixture evenly among peppers; top with cheese. Broil 6 inches from heat 1 minute or until cheese is melted. Serve immediately.

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