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Entries tagged with 'poblano peppers'

Grilled Sweet Potato and Corn Salad

Serious Eats Joshua Bousel 3 comments

This side dish makes good use of the natural earthy sweetness of sweet potatoes, contrasting them with fruity poblano peppers, lime, and green onions to make a salad that works quite well. More

Grilled Chorizo Stuffed Poblano Peppers

Serious Eats Joshua Bousel 8 comments

These stuffed poblanos build upon the awesomeness chorizo with a mix of fresh, tangy, creamy, spicy, cheesy, meaty flavors. More

Sandwiched: Chorizo, Pork, and Poblano Pepper

María del Mar Sacasa Post a comment

This sandwich was born of a late-night prowl in the barren kitchen of a bachelor friend I stay with when working in Boston. Other than leftover Super Bowl beer, a desiccated apple I had abandoned on a previous trip, and a bag of insipid rice cakes, there was nothing to feed on but this fantasy sandwich: crisp Spanish chorizo, bright poblano peppers, garlic and smoked paprika ground pork, toasted bread, mayonnaise, and crumbles of milky queso fresco. More

Chorizo, Pork, and Poblano Pepper Sandwich

Serious Eats María del Mar Sacasa Post a comment

Poblano peppers are mild, but remove the seeds and ribs if you're extremely sensitive to heat.... More

Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion

Serious Eats Nick Kindelsperger 3 comments

Dinner Tonight: Roasted New Potato Salad with Poblano Mayo

Serious Eats Nick Kindelsperger 5 comments

Potato salad, so often sad and boring, is infused with roasted garlic and covered with a spicy poblano mayonnaise. What's so fascinating about this recipe is how everything is cooked on one baking sheet. More

Dinner Tonight: Roasted Poblano-Potato Salad with Grilled Steak

Serious Eats Blake Royer 3 comments

It's not exactly Mexican and not exactly European, but a nice compromise between the two. The recipe can be made with a high-quality canned tuna or, in this variation, topped with thin slices of medium-rare skirt steak. But the real star is the mixture of warm potatoes, poblanos, and sweet slices of red onion, dressed lightly with rice vinegar and olive oil and seasoned with a little oregano. More

Grilling: Stuffed Poblanos with Black Beans and Cheese

Serious Eats Joshua Bousel 13 comments

Editor's note: On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! My recent failure at grilling stuffed peppers left a lingering desire for some that could fulfill my craving.... More

Dinner Tonight: Pork Tacos with Poblano and Tomatillo Salsa

Serious Eats Nick Kindelsperger 5 comments

It's funny how a missing ingredient can lead to a whole new dinner. The original idea was to remake the poblano tacos I had so loved from last summer. It's a relatively easy recipe, but I was missing something, and... More

Blogwatch: Cheese-Grits Chile Rellenos

Adam Kuban 16 comments

It's early as I write this. Strike one. My mind is fried from all the turkey coverage of the last two weeks. Strike two. But when I look at this "breakfast of champions" created by Rebecca of Ezra Pound Cake, I experience a moment of clarity. A singularity of purpose. And that purpose is to procure the ingredients for this cheese-grits chile relleno dish and knock one out of the park. I mean, look at that thing. Based on a recipe by Matt Lee and Ted Lee, it's all roasted poblano peppers (yum) filled with cheese grits (also yum), topped with roasted tomato gravy (oh, yeah). Plus, don't you love it when a food also serves as a serving... More

Dinner Tonight: Poblano Tacos

Serious Eats Nick Kindelsperger 5 comments

This Mexican-inspired dish comes by way of England, which seems a tad ridiculous. But my guide in the proceedings was Hugh Fearnley-Whittingstall, the star of the BBC series River Cottage. I’ve been devouring the three DVD box set The River... More

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