**Dive into the smoky, savory world of grilled poblanos, a versatile and delectable Mexican pepper that shines in various culinary creations.**
From the classic rajas con crema to the tantalizing poblano stuffed with picadillo, this article presents a delectable journey through the realm of grilled poblano recipes. Discover the art of roasting poblanos to perfection, unlocking their smoky, slightly spicy flavor, and delve into a diverse collection of recipes that showcase their culinary prowess.
**Explore the classic Poblano Relleno, a symphony of flavors where succulent roasted poblanos are stuffed with a savory picadillo filling, coated in a velvety egg batter, and fried to golden perfection.**
Delight in the simplicity of Rajas con Crema, a traditional Mexican dish where strips of roasted poblanos are sautéed with corn kernels, onions, and a creamy, tangy sauce. Embark on a flavor adventure with the Poblano con Queso Fundido, where roasted poblanos mingle with melted cheese, creating a gooey, irresistible dish.
**Indulge in the smoky heat of Poblano Corn Chowder, a hearty and flavorful soup that combines roasted poblanos, corn, and a rich, creamy broth.**
For a taste of Mexican street food, try the Elotes con Poblanos, grilled corn on the cob slathered with a spicy, smoky poblano crema. And for a unique twist, experiment with the Poblano and Goat Cheese Quesadilla, where roasted poblanos and tangy goat cheese unite in a crispy, cheesy tortilla.
GRILLED STUFFED POBLANOS
Steps:
- On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes. In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes. Once cooked place into a medium bowl. In the same cleaned skillet toast the pepita seeds for about 3 minutes. Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro. Mix well. Carefully remove skins from poblanos. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. With a spoon stuff poblanos with rice mixture. Top with cheese. Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts. Top with a dollop of sour cream.
- Boil 2 cups salted water. Add rice, cover and lower heat. Cook for about 15 minutes. Fluff with fork when done.
GRILLED POBLANOS IN GARLIC OIL
Provided by Julia Moskin
Categories condiments, appetizer, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat a grill or griddle until very hot. Place whole peppers on cooking surface (if using a grill, lay a sheet of aluminum foil under peppers) and cook until skin is completely black and flesh is soft, about 20 minutes. Turn peppers every 2 to 3 minutes for even cooking.
- When completely charred, wrap peppers in newspaper or place in paper bag; set aside to cool at least 15 minutes. When cool enough to handle, remove stems, seeds and skin, working gently to limit breakage.
- Cut peppers lengthwise in half, then into strips about 1/4-inch thick. Arrange peppers in a shallow dish and sprinkle with sliced garlic, salt and pepper. Add olive oil and thyme, cover and marinate at least 2 hours or, preferably, overnight.
- Serve at room temperature with crusty bread as an appetizer, or as a side dish with grilled fish, steak or pork. To serve on toast, slice bread and toast or grill just before serving. Drizzle toast with a little oil from dish, add a few pepper strips, and top with an anchovy.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 34 grams, Carbohydrate 14 grams, Fat 41 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 431 milligrams, Sugar 7 grams
GRILLED POBLANOS
I love the spice of a poblano pepper, cooled down with cream cheese and mozzerella. I came up with this recipe when trying to find an interesting way to grill a poblano. It turned out great, and everyone made the "mmm" noise:) This recipe is a snap!
Provided by Bessa
Categories Peppers
Time 35m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat grill on low, about 250 degrees.
- Halve peppers and clean out seeds. Peppers should lay flat and wide.
- Cut 6 portions of foil, one for each pepper. Foil should be big enough to fold up edges around pepper, forming a "bowl" so juices and cheese don't drip. Drizzle 1 tbsp of olive oil onto each piece of foil.
- Divide cream cheese into 6 equal parts. Spread each pepper with one part of cream cheese. (Use your thumbs to spread into pepper). Place pepper on foil.
- Sprinkle 1/3 cup of mozzarella cheese, 1 teaspoons ground cumin, 1/2 tsp cayenne pepper on to each pepper.
- Fold and scrunch up sides of foil around pepper, forming a bowl. Place on grill.
- Peppers should cook for about 20 minutes or until cheese is melted and browned on top.
SPICE-RUBBED CHICKEN BREAST TACOS WITH GRILLED POBLANOS, BBQ ONIONS AND COLESLAW
Yield 4-6
Number Of Ingredients 32
Steps:
- For the poblanos: Heat the grill to high. Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices. For the onions: Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill. For the coleslaw: Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving. For the chicken: Heat the grill to high. Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl. Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing. Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole. Fire Roasted Green Chile Guacamole: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 4 to 6 servings Recipe courtesy of Bobby Flay, 2008
GRILLED TAMALES WITH POBLANOS AND FRESH CORN
Provided by Ian Knauer
Categories Onion Pepper Vegetable Roast Steam Corn Hot Pepper Grill/Barbecue Gourmet
Yield Makes about 30 tamales
Number Of Ingredients 9
Steps:
- Cover husks with hot water in an 8-quart pot or large bowl and soak, keeping submerged with an inverted plate, until softened, about 30 minutes. Rinse husks, 1 at a time, under running water, then pile on a plate. Cover husks with a dampened clean kitchen towel.
- While husks soak, roast chiles on their sides on racks of gas burners on medium-high (or on rack of a broiler pan about 2 inches from broiler), turning with tongs, until skins are blackened all over, 4 to 8 minutes. Transfer to a bowl, then cover and let stand 10 minutes.
- Peel chiles, then stem, seed, devein, and coarsely chop.
- Whisk together tortilla flour, cornmeal, baking powder, and 1 3/4 teaspoons salt. Stir in water and let stand 5 minutes. Add 1 cup lard and stir vigorously with a wooden spoon until absorbed. Let dough stand until ready to use (dough will stiffen).
- Cook onion with 1/2 teaspoon salt in remaining tablespoon lard in a large heavy skillet over medium heat, stirring occasionally, until softened, about 6 minutes. Add chiles and corn and cook, stirring occasionally, until corn is tender, 6 to 8 minutes. Remove from heat and cool to room temperature, about 30 minutes, then stir into masa dough.
- Put 1 husk on a work surface, pointed end away from you, and, spreading it flat, mound 1/4 cup filling in center, leaving a 1-inch border on both sides. Bring wide end of husk over filling to cover, then fold in sides. Fold pointed end of husk over to form a packet and arrange, folded side down, on surface. Form more tamales in same manner.
- Arrange tamales in 2 steamer racks and/or pasta pot inserts, standing them up in 1 layer in rows so they resemble fallen dominoes. Set steamer racks (on top of each other) over boiling water in a pasta pot (use 2 pots if you can't layer your racks; water should not touch racks) and steam, covered tightly, until filling is firm, about 1 hour. (Replenish water as necessary.)
- To check for doneness, open 1 tamale to see if filling is firm and separates easily from husk; if it doesn't, steam 5 to 10 minutes more.
- Remove steamer racks from heat and let tamales stand 10 to 20 minutes while preparing grill.
- If using a charcoal grill, open vents on bottom of grill, then light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out across bottom rack (do not bank coals). When charcoal turns grayish white (start checking after 15 minutes), grill will be at its hottest. The grill will be at the right heat when you can hold your hand 5 inches above grill rack over coals for 1 to 2 seconds.
- If using a gas grill, preheat all burners on high, covered, 10 minutes.
- Oil grill rack, then grill tamales, covered only if using a gas grill, turning over once, until grill marks appear on corn husks, 4 to 6 minutes total.
Tips:
- Choose the right poblanos. Look for poblanos that are dark green, firm, and have smooth skin. Avoid poblanos that are wrinkled or have blemishes.
- Roast the poblanos properly. Roasting the poblanos brings out their smoky flavor and makes them easier to peel. To roast the poblanos, place them on a baking sheet and broil them for 10-12 minutes, or until the skin is blackened. Once the poblanos are roasted, let them cool slightly before peeling and seeding them.
- Don't overcook the poblanos. Poblanos are a tender vegetable, so it's important not to overcook them. If you overcook them, they will become mushy and lose their flavor.
- Use a variety of fillings. Poblanos can be stuffed with a variety of fillings, such as cheese, meat, beans, and vegetables. Get creative and experiment with different fillings to find your favorite combination.
- Serve the poblanos immediately. Poblanos are best served immediately after they are cooked. This will help them retain their flavor and texture.
Conclusion:
Grilled poblanos are a delicious and versatile dish that can be enjoyed in a variety of ways. With their smoky flavor and tender texture, poblanos are a perfect addition to any meal. Whether you stuff them, grill them, or add them to a soup or stew, poblanos are sure to please everyone at the table.
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