Posts Tagged With: Poblano

Poblano & Chicken Grilled Pizza with Avocado

Big news, people!  We have been making a LOT of grilled pizza recently (like, this is one of at least 3 recipes I’m got waiting for you!!).  AND I finally found a crust recipe that’s easy and fast enough to whip up in about an hour (that includes the rise, oh yes it does)…I just need to track it down again (coming as a separate pose next week).  For this pizza, I actually had a refrigerated crust in the fridge (because I was THAT skeptical that the hour-crust would work out when we were having people over for dinner), so we went ahead and used it.  Also in big news, Branden informed me that he liked the easy, inexpensive home-made crust better than the refrigerated one – you don’t understand, he prefers Pillsbury Grands (okay, so they are kind of good in their weird, processed way) over my homemade buttermilk biscuits so this is a really big deal (and a money saver!).

But on to the pizza…we had some weird leftovers in our fridge last week that I morphed into this amazing creation that I’m going to intentionally make again.  I had pepper jack cheese, goat cheese, half of a rotisserie chicken (I LOVE these things, sooooo much flavor!), a poblano pepper, some ripe avocados, limes that were going to look a bit funky in the next day or so, and that darned pizza crust.  OBVIOUSLY having the pizza crust, these misfits were doomed to top it.

Branden was nuts about this pizza (and I’ll admit, I loved it too)!  There’s gooey, spicy cheese, crispy, garlicky crust, flavorful rotisserie chicken, creamy goat cheese, spicy poblanos, and cool avocado…heaven, anyone?  I saw a rendition of this on Pinterest (and yes, I clearly have a problem) and just went hog wild with it.  I’m just at a loss for words on how to describe this thing, but trust me when I say that all the flavors came together in an amazing way.  All of the flavors are so vibrant but they’re not beating each other up for attention – a perfect harmony.

Now here’s a question for you?  What’s your favorite pizza topping?  What’s the weirdest thing you’ve ever thrown on top of a pizza?  I had kimchi on a pizza once and was NOT a fan…

  • 6 TBS extra virgin olive oil
  • 3 cloves garlic, smashed and peeled
  • 2 tsp. ground cumin
  • Salt and pepper
  • 2 large poblano chiles, quartered and seeded
  • 2 medium red onions, peeled and cut into 16 wedges
  • 1 Pizza Crust (refrigerated or other)
  • 1/2 c. store-bought salsa verde (I used this one by Guy Fieri)
  • 1 1/2 c. pulled rotisserie chicken (I buy these already cooked in the deli section of the grocery store)
  • 3 c. (10 to 12 oz.) coarsely grated pepper jack
  • 3/4 c. (about 4 oz.) crumbled goat cheese
  • 1 large ripe hass avocado, sliced thin
  • 1/3 cup chopped cilantro
  • Lime wedges, for squeezing
Preheat a grill to 500 degrees . In a small bowl, mix together the extra virgin olive oil, garlic and cumin; season with salt.
Place the chiles and onions on a baking sheet; brush with 2 tbsp. of the cumin oil. Sprinkle with salt and pepper. Grill, turning with tongs, until the vegetables are charred in spots, about 5 minutes. Return the chiles and onions to the baking sheet. Cut the chiles into 1/4- to 1/3-inch strips.  (You can also do all of this in a baking pan under the broil for similar results.)
Lower the heat on one side of the the grill to low. Oil the grate on that side of the grill. Move the shaped dough to the grill. Lower the edge of the dough onto the oiled grill, draping the dough perpendicular to the grate.
Cover the grill and cook until the crust begin to bubble and brown, about 3 minutes. Remove the crust from the grill.  Invert the crust flat side down onto a baking sheet. Brush the crusts generously with the cumin oil. Spread the crusts with the salsa verde, then top with the pepper jack, chiles, chicken, and onions. Transfer the pizza carefully back to the grill. Cover and cook until the cheese melts and the bottom of the crust is browned, 2 to 3 minutes.
Off the heat, top the pizza with the goat cheese, avocado and cilantro. Serve with the lime wedges.
Adapted from Rachael Ray
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Categories: Entrees, Mexican, Recipes | Tags: , , , , , , | 2 Comments

Veggie Stuffed Poblanos

Man, I’m really slacking on the Monday posts lately, huh?  Maybe it just reflects my “meh” attitude towards Mondays.  Or maybe its because I try not to think about Monday until it actually arrives and I’m forced to acknowledge it.  Either way, sorry about that, friends – I promise to try harder next week!!

So I was on a Mexican kick the other weekend when I decided to take a second stab at tamales AND stuffed poblanos.  I don’t know, it sounded good for some reason.  Actually, I know the reason…we have this really awesome cafeteria at work with real chefs and one of them specializes in Latin food.  Anyways, he made the most awesome vegetarian stuffed poblanos with mole and crema on top that I went nuts over. While these weren’t quite the same (I knew they wouldn’t be), I still wanted to see what recipes I could find to stuff those emerald gems with.

So quick sad story before we get to the recipe.  Notice how my peppers look a little sickly?  Yea, that color just isn’t right you know?  I know.  Its because they aren’t actually poblanos (but they should be).  I kid you not, I had been to the grocery earlier in the week and they had millions of poblanos so I figured I was safe to get them a couple days later.  Wrong-o.  They had ZERO.  So sad.  So good thing for smart phones because as I stood sighing in a very loud and highly annoyed manor, I was able to determine that cubanelle peppers were a somewhat acceptable substitution (that is compared to the other two varieties of peppers I had to chose from – Bell and jalepeno).  And I kid you not, I went back two days later to the store and guess what?  Millions of poblanos again.  What.  The.  Heck?  OH well, maybe next time…

Enjoy!

  • 8 poblano chiles
  • 1 c. finely chopped red bell pepper
  • 1 1/2 c. fresh corn kernels
  • 1/2 c. chopped green onions
  • 2 TBS pine nuts, toasted
  • 2 garlic cloves, minced
  • 3/4 c. (3 ounces) crumbled queso fresco, divided
  • 2 TBS chopped fresh cilantro
  • 1 tsp. salt, divided
  • 1/4 tsp/ ground red pepper, divided
  • 1 (15-ounce) can black beans, drained and divided
  • 2 TBS butter
  • 1/2 tsp. ground cumin
  • 1/8 tsp. ground nutmeg
  • 2 TBS all-purpose flour
  • 2 c. 2% reduced-fat milk
  • 1 TBS fresh lime juice
  • 1/2 cup dry breadcrumbs

Preheat broiler.

Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper; cook 4 minutes, stirring frequently. Add corn, onions, nuts, and garlic; cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup cheese, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.

Place half of beans in a bowl; mash with a fork. Add mashed beans and whole beans to corn mixture. Spoon about 1/3 cup bean mixture into each chile; fold sides of chile over filling. Arrange stuffed chiles in an 8-inch square baking dish coated with cooking spray; set aside.

Melt butter in a medium saucepan over medium-low heat; add 1/8 teaspoon ground red pepper, cumin, and nutmeg, and stir with a whisk. Cook 30 seconds, stirring constantly. Gradually add flour, and stir with a whisk; cook 5 minutes, stirring constantly. Gradually add milk. Stir with a whisk until blended.

Increase heat to medium. Cook milk mixture 8 minutes or until thick. Remove from heat; stir in 1/2 teaspoon salt and lime juice. Pour milk mixture over stuffed chiles.
Combine remaining 1/4 cup cheese and breadcrumbs; sprinkle over milk mixture. Bake at 350° for 20 minutes or until sauce is bubbly.

Preheat broiler.

Broil 1 minute or until top is golden brown.

Cooking Light

Categories: Entrees, Mexican, Recipes | Tags: , , | 2 Comments

Pork Chile Verde

Oh my goodness – a huge thank you to Branden for finding AND making this recipe this week as it was FABULOUS!  The favors and textures were just incredible!  The meat was tender and the broth was thick – I mean like thick enough that you could probably repurpose the leftovers into enchiladas.  I kid you not, this is probably one of the better soup recipes we have tried this winter!

Branden poured his soup over white rice.  We also tried eating it with tortillas and that was just plain messy!  Personally, I liked it Plain Jane – nothing else needed!

Enjoy!

  • 1 1/2 lbs. tomatillos
  • 5 garlic cloves, not peeled
  • 2 jalapenos, seeds and ribs removed, chopped
  • 2 Anaheim or Poblano chiles
  • 1 bunch cilantro leaves, cleaned and chopped
  • 3 1/2 to 4 lbs. pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
  • Salt
  • Freshly ground black pepper
  • Olive oil
  • 2 yellow onions, chopped
  • 3 garlic cloves, peeled and finely chopped
  • 2 TBS of chopped fresh oregano or 1 Tbsp of dried oregano
  • 2 1/2 c. chicken stock
  • Pinch of ground cloves

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

Roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until softened, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender. Adjust the seasoning to taste with salt and pepper.

– Courtesy of SimplyRecipes.com

 

Categories: Entrees, Latin, Mexican, Recipes, Soup | Tags: , , , , | 2 Comments

Branden’s Birthday Dinner a.k.a. Mexican Fiesta Part I

This year for Branden’s birthday, we decided to stay in since we’ve been traveling a LOT during the month of April.  Between the two of us (sometimes together, sometimes apart) we’ve been to Pennsylvania, Texas, Mississippi, and Florida.  Although we’ve enjoyed all the food adventures along the way, we liked the idea of not eating in a restaurant over the weekend.  Besides, Branden had found this awesome “Ultimate Mexican” cookbook/magazine thing on the magazine rack at the grocery store last week that we were dying to test out.

With the exception of the appetizer that I got out of one of my Latin cookbooks, the menu came entirely from Ultimate Mexican, a Better Homes and Gardens Special Publication.  I’ll be posting one of the recipes from the below menu over several posts this week because quite frankly, I have so much to say that I think it would be overwhelming in one post.  I also made Branden a birthday cake that is most definitely NOT Mexican, so I’ll address that later as well because its worth sharing!

Now for the menu:

  • Yellowfin Tuna & Coconut Poblano Ceviche
  • Roasted Red Pepper Guacamole
  • Enchiladas Suizas
  • Classic Margaritas on the Rocks

Today’s recipe comes from Fiesta Latina by Rafael Palomino.  My Mom gave me this cookbook years ago, but because of the “exotic” (a.k.a. not found in Wayne County) ingredients, I’ve often pushed it aside after drooling over the pictures.  Now that I’m no longer on a college student budget, I’m able to work a little harder to track down hard-to-find and high-end ingredients.  Thank goodness!

  • 12 oz. sashimi-grade yellowfin tuna, cut into 1/4″ dice
  • Juice of 2 lemons
  • Juice of 2 limes
  • Juice of 2 oranges
  • 1 medium-sized red onion, finely diced
  • 1 red bell pepper, seeded and finely diced
  • 2 poblano chiles, roasted, peeled, seeded, and diced
  • 2 TBS coarsely chopped cilantro
  • One 14 oz. can coconut milk
  • 3 TBS cream of coconut
  • 1 TBS honey
  • Kosher sale and freshly ground pepper

Put the tuna in a large glass or ceramic bowl.  Add the citrus juices, mix well, and cover tightly.  Refridgerate until tuna is turning opaque on the outside but is still rare on the inside, about 15 minutes.  Combine the remaining ingredients with the tuna mixture.  Serve chilled.

Thoughts on the recipe: First of all, YUM!  I love ceviche and this recipe did not disappoint!  Branden and I both agreed that half of the called-for onion would be sufficient, especially because the raw onion becomes really potent the longer it sits.  I did double the honey as well, just for good measure.  I really loved the smoky flavors of the roasted poblano peppers combined with the sweet and sour of citrus and coconut.  One word of advice: do NOT use reduced fat or fat free coconut milk.  I didn’t make the mistake with this recipe, but I have with other recipes in the past and I just don’t even want to talk about the lack of flavor that resulted.  I know that its not as healthy to use “full fat,” but I guarantee that you won’t be disappointed.  There are just some ingredients that weren’t meant to be messed with in my mind and coconut milk is one of them.  Trust me.

Don’t be overwhelmed by this recipe- I honestly think it would be hard to mess up, but I definitely understand why the thought of cooking raw fish in citrus juices is intimidating.  As long as you use sashimi or sushi-grade fish, you really have nothing to worry about.  And since the fish is will continue cooking since its still in the acid, leftovers can be kept for a day without fear.  Might I suggest treating it like salsa on day two?  Very yummy with tortilla chips!

Categories: Appetizers, Latin, Recipes | Tags: , , , , , , , | 1 Comment

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