Showing posts with label Poblano Peppers. Show all posts
Showing posts with label Poblano Peppers. Show all posts

Tuesday, May 6, 2014

Poblano Chicken Enchiladas Blancas #WeekdaySupper

I've shared many a recipe for enchiladas here in my cocina over the years: Potato EnchiladasEnchiladas de Mole, Bean & Cheese Enchiladas, Scrambled Egg Enchiladas, Pumpkin Chicken Enchiladas, and even Swiss Chard Enchiladas. But there are still quite a few enchilada recipes that I haven't shared yet, like these Poblano Chicken Enchiladas Blancas. Creamy and cheesy enchiladas stuffed with shredded chicken, roasted poblano peppers, and golden corn kernels. They get the name Enchiladas Blancas because instead of a red or green chile enchilada sauce, they are made with sour cream.

This is a great recipe to use leftover shredded chicken, but I'm including how to cook the chicken if you'd like to make this recipe from scratch.

Sunday, April 13, 2014

Tamales de Rajas y Requeson (Roasted Poblano Tamales) #SundaySupper

Homemade Tamales de Rajas from scratch -

This week's #SundaySupper is Stuffed, Rolled, and Wrapped, hosted by kimchi MOM. Here in Mexico we have plenty of stuffed, rolled, and wrapped foods to choose from like tacos, gorditas, burritos, and enchiladas. The possibilities are endless. But honestly there was really only one thing I had in mind for this week's #SundaySupper theme...tamales! Tamales de Rajas con Requeson to be exact. Rajas are roasted poblano pepper strips, and requeson is like a Mexican ricotta cheese. Together they are a match made in heaven.

I know that the idea of making tamales from scratch can seem intimidating. If that's been the case for you, then this is the tamal recipe for you. Seriously, I don't think recipes for tamales can get any easier. (For easy to follow step-by-step instructions with photos on how to make tamales, see my recipe for Shredded Pork Tamales.) 

Tamales de Rajas con Requeson are a delicious meatless alternative for Lent.

Sunday, March 9, 2014

Mushroom Poblano Tacos #SundaySupper

Meatless Mushroom Poblano Tacos -

For this week's #SundaySupper theme, hosted by Tammi of Momma's Meals, we are going meatless. Personally, I couldn't be any happier because I'm always looking for new meatless recipes to serve during Lent for our meat-free Fridays.

The recipe I'm sharing today is one I make often, even when we're not observing Cuaresma (Lent). My favorite thing about these tacos, aside from their spicy and earthy flavor, is how incredibly easy they are to put together. All it takes is 3 ingredients: onion, mushrooms, and roasted poblano peppers. Recipes don't get much easier than that.

Tuesday, March 4, 2014

Chicken Pipián Verde #WeekdaySupper

Chicken Pipian Verde -

Have you ever said, "I feel like chicken tonight!" only to be greeted with cries of, "No, not chicken again!" from your family? Well it happens to me. Sometimes. And on those rare occasions, I turn to a recipe that I like to call my secret weapon, because my family cannot resist it's charm, nor it's deliciousness.

Pipián Verde is an exquisite traditional Mexican sauce made with roasted poblano peppers, tomatillos, and pepitas (pumpkin seeds) that can be served over chicken or turkey. The pepitas are what give Pipián it's distinctive texture. There's also a Pipián Rojo made with tomatoes and dried ancho chiles, that I promise to share with you very soon. (Look for it next week.)

Monday, February 3, 2014

Huevos Ahogados (Eggs in Tomato Salsa w/ Roasted Poblano Strips) #WeekdaySupper

I've said it time and again, eggs aren't just for breakfast. They are my favorite ingredient to turn to on those days when I've been too busy to cook or when the cupboards are getting a little bare. With just a few ingredients that I always keep on hand, even when the budget is tighter than usual, I can cook up a delicious meal that can be served for breakfast, lunch, or dinner.

Literally translated Huevos Ahogados means drowned eggs, but this is really poached eggs in a tomato salsa with roasted poblano pepper strips. While that long title does sound pretty fancy, I prefer the name Huevos Ahogados.

For a complete meal serve Huevos Ahogados with avocado slices, cooked nopales (cactus paddles), and warm corn tortillas.

Huevos Ahogados -

Sunday, September 29, 2013

Crispy Flautas de Rajas con Requeson w/ Avocado Salsa Verde #SundaySupper

When I think of something crunchy, I think of American style tacos with the crunchy shell.  The closest thing we have to those kind of tacos are Tacos Dorados and Flautas (aka Taquitos), which are these delicious tacos, filled with just about everything you can imagine, that have been deep-fried until golden and extra crispy.  I love them!  My favorite Tacos Dorados are the the kind that are filled with roasted poblano pepper strips and requeson (what I like to call Mexican ricotta cheese).

Usually I have no problem eating crispy fried tacos, but this week we've been eating out way too much, thanks to the fair being in town.  I was really craving my favorite tacos, but I wanted something a little lighter and homemade.  So instead of frying them up in oil, I baked them.  I also switched from corn tortillas for flour.  The results were delicious and I was still able to enjoy a crisp, crunchy taco.

Crispy Flautas de Rajas con Requeson w/ Avocado Salsa Verde

  • 6 poblano peppers
  • 2 cups requeson or ricotta cheese
  • 12 to 16 flour tortillas 
  • Mexican crema or sour cream (optional)

For the salsa:
  • 1 1b. tomatillos
  • 2 serrano chilies
  • 2 avocados

Roast the poblano peppers on a griddle or comal over high heat, turning occasionally, until the flesh is completely charred.  Transfer roasted poblano peppers to a plastic or paper bag and let sit for 15 minutes.  (This allows the peppers to sweat, making it much easier to peel.)  Remove the charred skin, stems, and seeds from the peppers.  Slice the poblano peppers into thin strips.

While the poblano peppers are sweating it out on the counter, start on the Avocado Salsa Verde.  Bring the tomatillos and serrano chilies to a boil in a medium saucepan with 2 cups of water until the the tomatillos are completely cooked; let cool slightly.  Puree the tomatillos and the chilies in a blender with 1 cup of the water they were cooked in.  Add the avocadoes and continue to puree for about 30 seconds just until the salsa is smooth and creamy.  Pour salsa into a serving bowl and season with salt. 

To make the flautas, preheat the oven to 350F.  Heat the flour tortillas on a comal or griddle over medium-low heat just until soft and pliable.  Spoon a couple tablespoons of requeson down the center of each tortilla.  Top with a handful of roasted poblano pepper strips.  Roll up the tortillas tightly like a burrito.  Place the flautas seam-side down on a lightly greased baking sheet.  Bake for about 15 minutes until the flautas are golden and crisp.  

Serve with Avocado Salsa Verde and/or Mexican crema.  Enjoy!

For more crunchy goodness, take a look at what my #SundaySupper friends have cooked up for you this week.

Crispy Appetizers:

Bitterballen from The Urban Mrs.
Caprese Wontons from Jane’s Adventure in Dinner
Crispy Broccoli Cheddar Bites from Curious Cuisiniere
Waldorf Salad from Noshing With The Nolands
Crunchy Entrees and Sides:
Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel
Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure
Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie
Penny’s Taco Salad from Webicurean
Popcorn Chowder from The ROXX Box
Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen
Strawberry and Mozzarella Flatbread from Family Foodie

Munch on Snacks:
Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips
Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious
Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes
Duck Fat Chex Mix from The Texan New Yorker
Easy Vegan Granola from Killer Bunnies, Inc
Fried Veg Momos with Cheese Recipe from Masala Herb
How to Make Homemade Sweet and Salty Trail Mix from Neighborfood
Orange Spiced Cashews from Hip Foodie Mom
Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers
Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books
Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos
Sourdough Grissini from girlichef
Spicy Lentil Crackers from Cindy’s Recipes and Writings
Sweet and Spicy Roasted Pepitas from Alida’s Kitchen
Sweet Potato Chips from Kudos Kitchen By Renee
Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen
Vanilla Almonds from That Skinny Chick Can Bake

Crisp Dessert:
Boo Berry Cereal Treats from Pies and Plots
Choco-Caramel Squares from Basic N Delicious
Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen
Chocolate Pecan Biscotti from The Food Army Wife
Cookie Brittle from Juanita’s Cocina
Double Banana Pie Krispie Treats from What Smells So Good?
Honeycomb Crunch Candy from Food Lust People Love
Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking
Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days
Salted Caramel Cashew Cookies from Mess Makes Food

Thank you to The Girl in the Little Red Kitchen for hosting our #SundaySupper Crunchy Goodness party this week.  Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here →Sunday Supper Movement


Friday, July 26, 2013

Roasted Poblano Burger w/ Chile de Arbol Guacamole {She Made/Ella Hace}

For me, nothing says summer like throwing a few burgers on the grill in the backyard.  Or the back patio as is the case with me.  That's why for this month's edition for She Made/Ella Hace, with my good friend girlichef, I chose hamburgers.

I don't like to brag, but burgers are kind of my specialty.  My signature burger is my Mexi-Burger w/ Grilled Pineapple, which I love, but it's not my favorite.  My favorite burger is actually this Roasted Poblano Burger w/ Chile de Arbol Guacamole that combines three of my favorite things: poblano peppers, pickled red onion, and guacamole.

The guacamole is one of my favorites and it's so easy to make.  All you need is a couple of avocados and the Homemade Red Pepper Flakes I shared with you not too long ago.  But if chile de arbol isn't your thing, or you can't find them at your local grocery store, another tasty guacamole you can use is this smoky Chipotle Guacamole.

After you're done reading this recipe, don't forget to visit girlichef's blog to check out her Piggy Burgers w/ Sundried Tomato Ketchup.

Roasted Poblano Burger w/ Chile de Arbol Guacamole 

  • 1 large red onion
  • 3 limes
  • 6 poblano peppers
  • 1 tablespoon vegetable oil 
  • 1 lb. ground beef
  • 1 lb. ground pork 
  • 1/3 cup dry bread crumbs 
  • 1 large egg
  • 1 teaspoon seasoning salt
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, finely minced
  • 4 avocados 
  • Dried arbol chilies 
  • Mexican crema
  • Hamburger buns

Thinly slice 3/4 of the red onion into rings. (Reserve the remaining quarter of onion for the hamburger meat mixture.) In a medium bowl, toss together the red onion rings and the juice from 3 limes.  Season lightly with salt; cover and refrigerate until ready to use.  

Roast the 6 poblano peppers on a griddle or comal over high heat, turning occasionally, until the flesh is completely charred.  Transfer roasted poblano peppers to a plastic or paper bag and let sit for 15 minutes.  (Remember this allows the peppers to sweat, making it much easier to peel.)  Remove the charred skin, stems, and seeds from the peppers.  Slice the poblano peppers into thin strips.  Heat one tablespoon of oil in a medium skillet over medium-high heat.  Add the poblano pepper strips and saute for about 5 minutes; season lightly with salt.  

Combine the ground pork and ground beef in a large mixing bowl.  Grate the remaining 1/4 red onion directly over the meat.  Stir in the bread crumbs, large egg, minced garlic, seasoning salt, and ground black pepper.  Mix until well combined. Divide the meat mixture into 8 to 12 equal parts and shape into balls; refrigerate until ready to use.  (I like to do this step while the poblano peppers are sweating.)  

In a small skillet, toast a handful of arbol chilies for about 30 seconds to 60 seconds just until the chilies begin to darken in color; remove from heat and discard stems.  In a blender grind the chiles de arbol until very fine.  Mash the avocados in a bowl and season with salt.  Stir in 1 teaspoon of the ground arbol chile flakes, adding more until the guacamole has reached the right amount of heat. (I like my guacamole spicy, so I start by adding a whole tablespoon of ground chile de arbol.)  Cover guacamole with plastic wrap (to prevent browning) and refrigerate until ready to use. 

Shape each ball of meat into a patty.  Grill or fry until desired doneness.   Top with slices of asadero cheese or queso fresco.  

To serve the hamburgers, spread Mexican crema on toasted hamburger buns.  Place a cooked hamburger patty on the bottom bun and top with roasted poblano strips, pickled red onion, and guacamole.  Top with remaining bun.  Enjoy!!! 

Now click on over to girlichef's blog to check out her delicious Piggy Burgers with Sundried Tomato Ketchup.


Monday, April 8, 2013

Poblano Chicken Empanadas {She Made/Ella Hace}

Today is one of those food holidays that I just couldn't let slip by unnoticed.  That's why I suggested to Girlichef that we celebrate this special holiday for She Made/Ella Hace this month.  In case you didn't know, today is Empanada Day!  Now, isn't that the kind of holiday that you could really get behind. Since Girlichef and I already shared a sweet empanada recipe with all of you a couple of months ago, I also suggested that we make savory empanadas.  

And since this month in my cocina is going to be dedicated to Kids' Favorite Recipes (because April is Children's Month in Mexico), I thought I'd start the celebration by sharing my 15 year old daughter's favorite savory empanadas, which also happen to be made with what I believe to be one of the best flavor combinations ever...chicken, corn & roasted poblano peppers.  (Swoon!)

The empanada crust is buttery, crisp and flaky.  And the filling is creamy and cheesy, with just a hint of spice from the roasted poblano peppers.  I like these Poblano Chicken Empanadas as is, but Hope (my daughter) thinks they're best when dipped in Mexican crema!

Poblano Chicken Empanadas

  • 2 c. flour 
  • 1/2 teaspoon salt
  • 2/3 cup cold butter
  • 4 tablespoons ice water
  • 2 poblano peppers
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  • 1/2 medium onion, finely chopped
  • 1 small can golden corn kernels, drained
  • 1/2 cup Mexican crema or sour cream
  • 6 oz. asadero or Oaxaca cheese, cut in 1-inch cubes
  • 1 egg, slightly beaten

For the empanada dough: In a large bowl combine the flour and salt.  Using a potato masher, cut in the butter until the flour turns a golden yellow color and the butter pieces are no larger than a pea.  Stir in enough cold water, one tablespoon at a time, until the dough comes together and forms a ball.  Wrap dough in plastic and refrigerate for at least 30 minutes.  

For the filling: 
Roast the poblano peppers on a comal or over an open flame, until the skin has charred evenly all over.  Place in a plastic bag and let set for about 10 minutes.  (This allows the chilies to sweat, making them easier to peel.)  Peel off the charred skin from the roasted peppers and remove the seeds.  Chop the poblano peppers into bite-size pieces.   

In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over high heat.  Add the onion and saute until transluscent, about 1 to 2 minutes.  Add the chicken and saute until the chicken is no longer pink.  Stir in the poblano peppers, corn kernels, and Mexican crema.  Cover skillet and reduce heat to low.  Let simmer for about 15 minutes until the chicken pieces are tender.   Remove from heat and let cool to room temperature.  Stir in cheese cubes. 

Preheat oven to 350F.  Roll out the empanada dough on a lightly floured surface to 1/4-inch thickness.  Using a large square cookie cutter or sharp paring knife, cut the dough into 4 to 6-inch squares.  (The bigger the squares, the bigger the empanada.)  Spoon desired amount of filling into the center of each square of dough.  Lightly moisten the edges of the dough with water.  Fold the empanada dough diagonally over the filling to form triangles.  Press edges to seal.  Transfer the empanadas to a generously greased baking sheet.  Brush the tops of the empanadas with the beaten egg.  Pierce the center of each empanada once with a fork.  (This allows the steam to escape and prevents dough from puffing.)   

Bake the empanadas at 350F for 15 to 20 minutes, or until golden brown.  Serve with Mexican crema.  Enjoy!!!

Now head on over to Girlichef's blog to wish her a Happy Empanada Day and to check out her Empanadas de Picadillo.


Monday, November 12, 2012

Torta de Champiñones y Rajas {Mushroom & Roasted Poblano Pepper Sandwich}

When I was a little girl, my all-time favorite sandwich was the BLT -- Bacon, Lettuce, and Tomato on toasted sandwich bread.  I ordered it almost every time I went to work with my mom at the bowling alley and/or honky-tonk bar where she was a bartender.  It remained my favorite for many, many years to follow. 

Then as a grown, married woman, I moved to Mexico.  It was here in this country I now call home, where I discovered the Lonche de Aguacate con Queso -- a special avocado and queso fresco sandwich served on a crusty bolillo roll, very popular during Lent.  It was love at first bite and quickly replaced the BLT as my favorite sandwich.  And for twelve years, that title remained uncontested.  

That is until very recently... 

It appears that a new contender has arrived on the scene, threatening to rip the title of "My All-Time Favorite Sandwich" from my once beloved Lonche de Aguacate con Queso.  The contender's name?  Torta de Rajas con Champiñones!  A spicy vegetarian sandwich made with sliced mushrooms and roasted poblano peppers, topped with oodles of ooey-gooey melted cheese.  And just a hint of tequila.  Yes, you read that correctly, TEQUILA!  

The combination of mushrooms, roasted poblano peppers, Mexican crema and that teeny, tiny splash of tequila is so incredibly delicious, I honestly don't know how I resisted the urge to eat all of the filling straight from the skillet, before I even finished assembling our sandwiches.

After just one round with this knock-out sandwich, I'm pretty sure I have a new champion.  Now it's your turn, what's your favorite sandwich?

Torta de Champiñones con Rajas (Mushroom & Poblano Pepper Sandwich)
(Recipe adapted from Muy Bueno Cookbook)

  • 3 poblano peppers
  • 3 tablespoons melted butter
  • 1 tablespoon olive oil
  • 1 cup sliced mushrooms
  • 1/3 cup Mexican crema or sour cream
  • 1 tablespoon tequila (optional)
  • 1/2 cup shredded Manchego cheese (or your favorite Mexican cheese blend)
  • 2 bolillo rolls

Roast the poblano peppers on a comal or griddle over medium-high heat, until the skin has charred.

Place the roasted poblano peppers in a plastic bag and let sit for 5 to 10 minutes.  This allows the peppers to sweat, which makes it easier to peel the peppers and remove the charred skin.

Remove stems and seeds from the roasted poblano peppers; cut the peppers into 1/2-inch strips.  Set aside.

Heat 1 tablespoon of the melted butter with the olive oil in a medium skillet over medium heat.  Carefully add the mushroom and saute for about 10 minutes or until fully cooked and tender; season with salt and pepper.  (Pay no attention to my scratched skillet, it has survived many a battle in my Cocina.) 

Add the roasted poblano pepper strips.  Stir in the Mexican crema and tequila.  Let simmer for about 5 minutes; season with more salt and pepper, if necessary.  Remove from heat and stir in 1/4 cup of the Manchego cheese.

Cut the bolillo rolls in half lengthwise; brush insides and out of bolillo rolls with melted butter.  Toast the cut-side (inside) of each bolillo roll on a comal or griddle over medium-low heat.  Spoon half of the mushroom and poblano pepper mixture onto the two bottom slices of bolillo roll.  Top with the remaining shredded cheese.  (I added a few extra thin slices of cheese, because you can never have too much cheese!)   Top with the top slices of bolillo roll.

Toast the sandwiches for a few minutes on each side, until the bread is slightly crispy and light golden brown, and the cheese has completely melted.  Enjoy!!!


Sunday, November 4, 2012

Pozolillo Verde {Green Chicken & Corn Pozole} #SundaySupper

When the weather starts to get a little chilly, I don't think there's anything more soul warming than a steaming bowl of chicken soup.  That's why for this week's Soul Warming #SundaySupper, hosted by The Girl in the Little Red Kitchen, I'm sharing my recipe for Pozolillo Verde.  

For those of you wondering why it's called Pozolillo in Spanish and not Pozole, it's because literally translated, Pozolillo means "little Pozole".  The reason we call it "little Pozole" is because Pozolillo is made with regular corn kernels, which are smaller in size than hominy, which is what is traditionally used to make Pozole.  Another reason is because Pozolillo is made with chicken instead of pork, which makes the cooking time considerably shorter than Pozole.

And that my friends, concludes today's Spanish lesson.  Now back to the soup...

What I love most about Pozolillo Verde is that it's made with what I think is one of the greatest flavor combinations ever invented: chicken, corn, and roasted poblano peppers.  The roasted poblano pepper offers just the right amount of spice to make the broth flavorful, but not overly spicy, making this soup a wonderful addition to your menu when you're looking for something to warm you up when the weather outside is frightful.  Or if you're like me, this soup is also delightfully soothing and soul warming when you're feeling under the weather.

Pozolillo Verde
(Green Chicken & Corn Pozole)


  • 2 pounds boneless, skinless chicken breasts, cut in large bite-size pieces
  • 2 cups yellow corn kernels (fresh, frozen, or canned)
  • 1 medium onion, cut in half 
  • Fresh cilantro
  • 2 cloves garlic
  • 1 large Poblano pepper
  • 8 tomatillos, husks removed
  • Shredded cabbage 
  • Finely chopped onion 
  • Thinly sliced radishes 
  • Limes
  • Tostada shells or corn tortillas

Fill a 3-quart pot with 8 cups of water.  Add the chicken, corn kernels, the medium onion, one clove of garlic, and a couple of sprigs of fresh cilantro; season with salt.  Cover pot and bring soup to a boil over high heat.  Reduce heat to medium-low and let simmer for  about 45 minutes.  Using a slotted spoon, remove the onion, garlic and cilantro.

While the chicken is cooking, roast the poblano pepper over an open flame for a few minutes on each side, until the skin has charred.  (You can also roast the poblano pepper on top of a griddle or comal, or in the broiler.)  Place the roasted poblano pepper in a plastic bag and let sit for 5 to 10 minutes.  (This allows the poblano pepper to "sweat", which will make removing the charred skin much easier.) 

In a medium saucepan, boil the tomatillos with two cups of water over medium-high heat until fully cooked.  Let cool slightly.

Peel the poblano pepper by removing the charred skin.  Remove the seeds and stem.  (*Important note: If you are not accustomed to working with chile peppers, please wear disposable gloves when peeling the poblano pepper. And as a precaution, wash your hands thoroughly with soap and baking soda afterwards.)  

Puree the roasted poblano pepper with the remaining clove of garlic, the cooked tomatillos and about 1 cup of the water they were cooked in.  Pour the puree into the chicken soup; season with salt.  Cover and let simmer for an additional 15 to 20 minutes, or until the corn kernels are fully cooked, if using fresh.

Ladle Pozolillo Verde into bowls.  Top with shredded cabbage, chopped onion, thinly sliced radishes, and a squeeze of fresh lime juice.  Serve with tostada shells or warm corn tortillas.  Enjoy!!!

*You might also like Pozolillo Rojo and Traditional Mexican Pozole.  

For more Soul Warming dishes, be sure to check out what my #SundaySupper friends have cooked up this week.

Main Entrees: 
Join on us on Twitter throughout the day during #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat. 
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.



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