Poblano Peppers

[Kitchen Witch]

ENCHILADAS TAPTIAS

24 tortillas (thin corn meal cake)
4 chili poblanos (Mexican red peppers)
1 onion
3 tomatoes
1/8 c. milk
215 grams lard
1/2 c. cream

STUFFING:

3 chilies poblanos
115 grams fresh cheese
3 avocados
1 lettuce
1 handful of radishes

1 tablespoon of lard, fry the roasted chilies. Grind the roasted tomatoes with
the onion, then after add the milk and the cream and the salt. When it thickens,
wet the tortillas which are already fried. Stuff them with slices of avocados,
fresh cheese, and slices of the roasted chili; roll them and serve them nice and
warm. Decorate them with leaves of lettuce and flowered radishes.

[Kitchen Witch]

CHICKEN PORTUGUESE

2 whole chicken breasts, halved
2 onions, divided
3/4 tsp. cumin, divided
2 cloves garlic, divided
1 tbsp. butter
1 green bell pepper, chopped
1 chili poblano pepper, chopped (if unavailable, increase green chilies)
Fresh or canned jalapeno to taste
1 (15 oz.) can tomatoes, drained
1 tsp. chili powder
1/2 can (4 oz.) green chilies
1/4 c. chicken stock, reserved
3/4 lb. Velveeta cheese, cubed
1/2 c. sour cream
Fried tortilla strips, chips or Mexican rice

In a medium-sized saucepan, cover chicken with water. Add 1 quartered onion, 1/2
teaspoon cumin and 1 clove garlic. Simmer until tender. Cool in stock; reserve
1/4 cup stock. Remove bones and tear chicken into bite-sized pieces. Set aside.

In butter, saute 1 chopped onion, 1 clove chopped garlic, green pepper, poblano
pepper and jalapenos. Add tomatoes, chili powder, 1/4 teaspoon cumin, green
chilies, stock, cheese and chicken. Simmer, stirring constantly. When heated
through, turn off heat and stir in sour cream. Serve over strips, chips or rice.
Serves 6.

[Kitchen Witch]

CARIBBEAN PORK CHOPS

1/3 c. pineapple juice
2 oz. dry white wine or pineapple juice
1 tbsp. + 1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. freshly ground pepper
4 (3 oz.) boneless loin pork chops
1/2 c. chopped onion
1/2 c. poblano pepper, seeded and minced
3 med. tomatoes, blanched, peeled, seeded and chopped
2 tbsp. chopped fresh cilantro
3/4 tsp. cinnamon
1/4 tsp. nutmeg

Prepare marinade in gallon-size sealable plastic bag, combine pineapple juice,
wine, 2 teaspoons oil, salt and pepper. Add pork chops. Seal bag. Refrigerate at
least 2 hours or overnight, turning bag over occasionally.

Prepare sauce, in small saucepan, heat remaining 2 tablespoons oil. Add onion
and poblano pepper; cook, stir frequently 5 minutes until tender. Add remaining
ingredients. Simmer 3 minutes.

Drain marinade into sauce. Bring to boil and simmer 10 minutes. Meanwhile grill
chops 7 minutes on each side or until cooked through but still juicy. Serve each
chop with sauce.

[Kitchen Witch]

AVOCADO TORTILLA SOUP

3 1/2 lb. chicken
1 gallon water
1 c. chopped poblano pepper
2 c. chopped tomatoes
1 c. chopped celery
1 c. chopped onion
2 bay leaves
5 cloves chopped garlic
1 c. chopped bell peppers
1/2 tbsp. oregano
2 tbsp. cumin
1 tbsp. chili powder
1 c. chopped cilantro
Salt and pepper to taste

Place the chicken and water in a large pot. Bring to boil. Skim off all the scum
and grease. Lower the heat to simmer for 10 minutes and continue to skim off and
discard the grease. Turn up the heat and add all the ingredients. Bring to boil
and return to simmer for 30 minutes. Lift up the whole chicken and let cool.
Peel the skin and discard. Remove all the meat and dice. Adjust the seasoning of
the soup.

To serve: Julienne some tortilla and some avocado. Place in a bowl with some
diced chicken and ladle the piping hot soup over it. Serve immediately.

[Kitchen Witch]

CHILI RELLENOS EN CROUTE WITH TOMATO
CILANTRO SAUCE

4 poblano chili peppers
1 box whole wheat filo pastry
8 oz. goat cheese
12 oz. Jack cheese
2 sticks melted butter

SAUCE:

16 Roma tomatoes, diced
1 lg. Spanish onion, diced
4 bunches cilantro
1 tbsp. olive oil
Salt to taste

Roast peppers and remove skin and seed. Fill each pepper with 1/4 of the cheese
mixture, set aside. Remove filo from box and lay out flat on work surface. With
melted butter and pastry brush, take one sheet of the filo at a time, paint with
the butter. Fold in half, place chili in corner and roll up brushing all
unbuttered surfaces with butter. Bake in 350 degree oven for 20-25 minutes.

SAUCE: Saute onion in olive oil until clear, then add tomatoes and cook another
5-10 minutes until liquid evaporated. Add salt and chopped cilantro. To serve,
place sauce on plate and add chili rellenos. Serve with rice.

[Kitchen Witch]

STUFFED ROASTED POBLANO WITH WALNUT SAUCE AND POMEGRANATES
Yield:6

Preparation time is 50 minutes.

* 6 large Poblano pepper
* 1 1/2 cups soft dried fruits, golden, raisin, sultana, apricots
* 1 cup mascarpone cheese
* 1/2 cup chopped walnuts
* 1/2 cup sauteed leek
* 1 canned chipotle pepper, chopped
* 2 cups sauteed mesclun greens
* 1/4 cup sliced kumquat
* 1/3 cup diced sauteed plantain
* 1/2 tsp salt
* pinch pinch of salt
Walnut sauce

* 1/2 cup sour cream
* 3 tbsp walnut oil
* 1 tbsp sherry vinegar
* pinch of salt

Directions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Make a small slit along the top of the peppers and remove the seeds and
veins, leaving the peppers whole. Rub the peppers with a little oil and roast
them in the oven until charred, about 30 minutes. Remove them from the oven and
wrap them with plastic wrap. Peel off their skins using rubber gloves.
3. Combine the dried fruits, walnuts, mascarpone, kumquats, chipotle, leeks,
plantains and mesclun in a non-reactive bowl and season with salt and sugar. Mix
the filling well and stuff the peppers with the mixture and put them back in the
oven to cook for another 25 minutes. Remove them from the oven and set aside for
a few minutes.

Walnut sauce

1. For the sauce, mix the ingredients well in a small bowl. Divide the peppers
among 6 serving plates, spoon the sauce on top and garnish with pomegranate
seed. Serve with sweet potato puree on the side.

[Kitchen Witch]

Restaurant-Style Cheesy Poblano Pepper Soup

3 (6 inch) corn tortillas
2 tablespoons all-purpose flour
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1/2 cup chopped onion
1/2 cup fresh poblano chile pepper, seeded and minced
1/2 teaspoon minced garlic
2 tablespoons margarine
2 cups chicken stock
1/2 cup half-and-half
1/8 cup cooked and chopped chicken
1/2 cup shredded Monterey Jack cheese
1/2 cup fresh poblano chile pepper, seeded and chopped
6 (6 inch) corn tortillas, cut into strips and toasted for garnish




1. Cut the corn tortillas into ninths, place into a food processor and chop
until fine. Add the flour, chili powder, cumin, salt and pepper. Blend until
tortillas become the consistency of cornmeal. Set aside.

2. In a large pot over medium heat, combine the oil, onion, 1/2 cup poblano
chile peppers and garlic and saute for 5 minutes, or until onions are
translucent. Add the butter or margarine and allow it to melt. Add the ground
tortilla mixture to the pot and stir well with a wire whip to form a roux.
(Note: Do not let it burn.)

3. While stirring, slowly add the chicken stock. Make sure to scrape the sides
and bottom of the pot. Add the half-and-half, bring to a slow simmer and cook
for 7 to 10 minutes. (Note: Do not let soup come to a hard boil.)

4. Turn off heat and allow soup to cool slightly. Stir in the chicken before
serving. Top each serving with the cheese, poblano chile peppers and tortilla
strips for garnish.

[Kitchen Witch]

Poblano Chile Pepper Soup


6 poblano peppers
2 cups chicken broth
salt and pepper to taste
1/2 teaspoon ground nutmeg
2 cups milk
3 tablespoons margarine
1 tablespoon all-purpose flour




1. Preheat oven to broil. Place poblano chile peppers on a cookie sheet and
place in oven. Allow skin to blacken and blister, turning the chile peppers
until all sides are done. (Note: Do not overcook.) When they are done, place
them in a paper bag and seal. In about 15 to 20 minutes, take them out of the
bag and peel the skin off each one under running water. Remove the stems and
seeds.

2. In a blender, combine the chile peppers, broth, salt and pepper to taste and
nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk
and set aside. In another saucepan over medium heat, melt the butter or
margarine, add the flour and stir well. Add the warmed milk and stir until well
blended. Add the chile pepper mixture and mix well. Reduce heat to low and
simmer for 30 minutes.

[Kitchen Witch]

Chiles en Nogada (Stuffed Poblano Chile Peppers)


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
1/4 teaspoon ground black pepper
4 bay leaves
1 tablespoon distilled white vinegar
1/2 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
1/2 teaspoon ground nutmeg
3/4 teaspoon white sugar
1/2 bunch cilantro, finely chopped


1. 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.

2. 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.

3. 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.

4. 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.

[Kitchen Witch]

Grilled Poblano Frittata


3 poblano peppers
3 tomatoes
1 small onion, minced
2 teaspoons lime juice
3 tablespoons chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
salt and pepper to taste
3 (6 inch) corn tortillas
1 tablespoon olive oil
7 eggs, lightly beaten
1 cup shredded Monterey Jack cheese




1. Preheat the oven to 350 degrees F (175 degrees C).

2. Make the salsa: Place the poblano peppers and the tomatoes over a medium gas
flame, either on a grill or right on the burners. Rotate the vegetables every
few minutes so that the skins don't completely blacken. Remove the vegetables
once their skins are blistering and just partially charred. Let the vegetables
cool a bit. Remove the skins of the vegetables with a paring knife. Cut the
poblanos into 1/2 inch wide strips, and set them aside.

3. Cut the tomatoes into 1/2 inch cubes, and put them into a bowl. Add onions,
lime juice, cilantro, jalapeno, salt and pepper to the bowl. Mix well. Chill the
salsa if you won't be making the frittata within the next few hours.

4. Make the chips: Stack the tortillas and cut the stack into six wedges. Spread
the pieces on a baking sheet, lightly salt them and bake them for 10 minutes or
until they are crisp. Remove the chips from the oven but keep the oven on.

5. Make the frittata: Heat the olive oil in a 10 to 12 inch non-stick oven-proof
skillet over medium heat. Add the eggs, and stir them for the first minute of
cooking with a plastic spatula. Let the eggs rest for a few seconds, then push
the frittata to one side of the pan so the uncooked egg runs underneath.

6. When the frittata is still moist but no longer runny, sprinkle it with salt,
pepper and the shredded Jack cheese.

7. Place the poblano strips in a star shape on top of the cheese. Bake the
frittata in the oven for 3 to 4 minutes or until it is just set. Remove the
skillet from the oven and stick the tortilla chips around the edge of the
frittata. Take the skillet to the table and cut the frittata into wedges. Serve
with the salsa.

[Kitchen Witch]

Pasta Poblano


1 pound uncooked linguine
1 fresh poblano chile pepper, seeded and minced
1 clove garlic, minced
1 onion, chopped
1 1/2 cups heavy whipping cream
2 tablespoons butter
salt to taste
ground black pepper to taste
4 ounces shredded mozzarella cheese


1. Cook the pasta in a large pot of 4 quarts boiling salted water until al
dente. Add the poblano pepper to the boiling water when you add the pasta. Drain
water from pasta and remove poblano pepper.

2. Using a blender, puree together the poblano pepper, garlic, onion and cream.

3. In a large saucepan over medium heat, melt the butter. Add the blended sauce
and salt and pepper to taste. Cook for 5 minutes. Stir in the cooked and drained
pasta and grated mozzarella cheese. Cook for 10 minutes. Serve immediately.

[Kitchen Witch]

Poblano Chicken Salad


3 large poblano peppers
3 pounds skinless, boneless chicken breast halves
1 pound fresh corn kernels
4 green bell peppers, seeded and chopped
4 red bell peppers, seeded and chopped
1 stalk celery, chopped
2 large yellow onions, chopped
1 pound corn tortillas
2 eggs, beaten
1 cup milk
2 cups mayonnaise
1 cup vegetable oil for frying



1. Preheat the oven to 375 degrees F (175 degrees C).

2. Coat the poblano peppers with a small amount of oil or cooking spray. Place
directly on the oven rack. On a baking sheet, combine the onions, red and green
bell peppers, celery and corn.

3. Roast the vegetables and peppers for about 15 minutes in the preheated oven.
Check occasionally, and turn or stir as needed for even browning. Remove from
the oven, and refrigerate until needed.

4. Tear the corn tortillas into pieces, and place them in a food processor.
Process into fine crumbs. Do this in smaller batches if necessary. Place crumbs
on a plate. In a shallow bowl, whisk together the eggs and milk.

5. Heat the oil in a large skillet over medium heat. Dip chicken breast halves
into the tortilla crumbs to coat, then into the egg mixture, and again in the
tortilla crumbs to give them a nice thick coating. Fry the chicken until golden
brown on each side, about 4 minutes per side. If your chicken is thick and isn't
cooked through when the coating is browned, you can place it in the hot oven to
finish it. When done, refrigerate until cooled completely.

6. Peel and seed the poblano peppers. Place into a food processor along with the
mayonnaise. Puree until smooth, and set aside.

7. When everything has chilled, dice the chicken breasts. In a large food
processor, combine the chicken and roasted vegetables. Blend in the poblano
mayonnaise until your desired consistency is reached. Taste and season with salt
and pepper as desired.

[Kitchen Witch]

Poblano Chicken Enchilada Casserole


6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
1/4 cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded mozzarella cheese


1. Melt 2 tablespoons butter in a large skillet over medium heat. Place the
chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers,
and garlic. Squeeze the juice from one lime half over the chicken, and place the
lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring
occasionally, until chicken juices run clear. Remove from heat, cool, and cut
chicken into cubes.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the
flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice
of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.

4. Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the
chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and
cover with remaining tortillas. Layer with remaining chicken and pepper mixture,
and pour the cilantro sauce evenly over the casserole. Top with remaining
cheese.

5. Bake 25 minutes in the preheated oven, until cheese is melted and lightly
browned.

[Kitchen Witch]

Poblano Corn Chowder


1/2 cup chopped onion
3 stalks celery, chopped
2 tablespoons margarine
1 fresh poblano chile pepper, seeded and diced
1 quart heavy cream
1 quart half-and-half cream
1/3 cup white sugar
1 tablespoon lobster base (optional)
1 pinch ground dried chile de arbol
1 teaspoon ground black pepper
1/2 cup margarine
1/2 cup all-purpose flour
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
1/2 pound shrimp, peeled, deveined, and diced
salt to taste
white sugar to taste



1. In a blender or food processor, puree the onion and celery; drain.

2. Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in
the onion and celery puree and the poblano chile pepper. Stirring constantly,
cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream,
sugar, and lobster base. Season with chile de arbol and black pepper. Stirring
often, bring to a gentle boil.

3. Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the
flour, and stir constantly until thickened. Remove from heat, and gradually mix
into the large saucepan. Cook and stir until the mixture is well blended and
thickened.

4. Mix cream-style corn and whole kernel corn into the large saucepan mixture.
Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and
sugar.

[Kitchen Witch]

Grilled Poblano and Mango Quesdillas


16 (10 inch) flour tortillas
1 (8 ounce) package cream cheese, softened
1 mango, peeled and diced
1 fresh poblano pepper, seeded and minced
1/4 cup butter, melted



1. Preheat grill for medium heat.

2. Spread half of the tortillas with about 2 tablespoons cream cheese each.
Sprinkle mango and poblano peppers over cheese, and press another tortilla on
top. Brush butter over the outside of each quesadilla, top and bottom.

3. Grill quesadillas 5 minutes each side, or until golden brown. Remove from
grill, and slice into wedges. Serve warm.

[Kitchen Witch]

Papasito's Poblano Soup Recipe

Soup

2 ounces unsalted butter
2 ounces all-purpose flour
2 cups whipping cream
3 cups whole milk
1/2 teaspoon instant chicken bouillon granules
1 tablespoon extra-virgin olive oil
3/4 cup finely diced purple onion
1 1/2 teaspoons garlic, chopped
2/3 cup carrots, finely diced
3/4 cup Poblano peppers, finely diced
1/2 teaspoon each salt, black pepper and cayenne pepper
pinch of white pepper
3/4 cup red bell pepper, finely diced
1 cup Monterey Jack cheese, shredded



In a 4-quart stock pot, melt butter over medium heat. Whisk in flour and simmer,
whisking constantly, until thickened to a roux. Whisk in cream, milk and chicken
bouillon and cook, stirring frequently, over medium-low heat until smooth.

Heat oil in a large saute pan over medium heat. Add onion and cook until soft,
about 3 minutes. Add garlic and carrots; cook until tender, about 3 minutes,
stirring frequently. Add poblanos and cook until tender, about 3 minutes.

Add vegetable mixture to milk mixture; stir to combine. Stir in salt, black
pepper, cayenne and white pepper; simmer over low heat a few minutes.
Add red bell pepper. Simmer mixture 15 to 20 minutes, stirring frequently.

Add cheese and stir until melted. Taste and adjust seasonings, if necessary.
Serve hot or refrigerate immediately; reheat before serving.

[Kitchen Witch]

Grilled Skirt Steak Tacos With Roasted Poblano Rajas

Mexican Beef

2 medium white onions, sliced into
1/2-inch rounds (keep the rounds intact for easy grilling) (divided use)
3 garlic cloves, peeled, roughly chopped
3 tablespoons fresh lime juice
1/4 teaspoon cumin, preferably freshly ground
Salt
1 pound beef skirt steak, trimmed of surface fat and thin white membrane
(silverskin)
3 medium (about 9 ounces total) fresh poblano chiles
Vegetable or olive oil for brushing or spritzing the onions and meat
A small bowl of lime wedges for serving
12 warm, fresh, corn tortillas


Marinating the meat: In a food processor or blender, combine one-quarter of the
onions, the garlic, lime juice, cumin and 1/2 teaspoon salt. Process to a smooth
puree. Place skirt steak in a nonaluminum baking dish. Using a spoon, smear the
marinade over both sides of the skirt steak. Cover and refrigerate for at least
1 hour or up to 8 hours.

Making the grilled chile-and-onion rajas: Turn on the oven to its lowest
setting. Heat a gas grill to medium-high or light a charcoal fire and let it
burn just until the coals are covered with gray ash and very hot. Either turn
the burner(s) in the center of the grill to medium-low or bank the coals to the
sides for indirect cooking. Set the cooking grate in place, cover the grill and
let the grate heat up, 5 minutes or so.

Lay chiles on the hottest part of the grill, and cook, turning occasionally,
until skin is blistered and uniformly blackened all over, about 5 minutes. Be
careful not to char the flesh, only the skin. Remove the chiles from the grill
and cover with a kitchen towel.

While the chiles are roasting, brush or spray the remaining onion slices with
oil and lay the whole rounds of onions on the grill in a cooler spot than you
chose for the chiles. When they're starting to soften and are browned on the
first side, about 10 minutes, use a spatula to flip them and brown the other
side. Transfer to an ovenproof serving dish and separate the rings.

Rub blackened skin off chiles, then pull out the stems and seed pods. Rinse
briefly to remove any stray seeds and bits of skin. Slice into 1/4-inch strips
and stir into the onions. Taste the mixture and season it with salt, about 1/4
teaspoon. Keep warn in the oven.

Grilling the meat: Remove steak from marinade and gently shake off excess. Oil
steak well on both sides and lay it over the hottest part of grill. Grill,
turning once, until richly browned and done to your liking, about 11/2 to 2
minutes per side for medium-rare.

Serving the tacos: Cut the long piece of skirt steak into 3-to 4-inch lengths,
then cut each section across the grain (that is, in line with the full length of
the steak) into thin strips. Mix with the chiles and onions, season with a
little salt and set on the table along with the lime wedges and hot tortillas
for your guests to make into soft tacos.

[Kitchen Witch]

Chiles en Nogada (Stuffed Poblano Chile Peppers)

Mexican Vegetable

12 medium (4-1/2" long) fresh poblano chile peppers - cleaned, roasted and
peeled
1 white onion, chopped
3 cloves garlic, chopped
1 (4 pound) chicken, boiled
4 ounces raisins
4 ounces brown sugar
4 ounces blanched walnuts, chopped
1/4 teaspoon ground black pepper
4 bay leaves
1 tablespoon distilled white vinegar
1/2 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 blanched walnuts
1/2 teaspoon ground nutmeg
3/4 teaspoon white sugar
1/2 bunch cilantro, finely chopped


1 Cut a slit in each chile pepper along one side, lengthwise, so that they can
be reconstructed after they are stuffed.
2 Preheat oven to 250 degrees F (120 degrees C).
3 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.
4 Stuff each chile pepper with cooled chicken mixture and place in preheated
oven to keep warm.
5 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.

[Kitchen Witch]

GREEN CHILI WITH PORK Recipe

Mexican Chili

1/2 C olive oil
2 large yellow onions, chopped, about 4 cups
8 medium garlic cloves, peeled and chopped
8 fresh Jalapeno peppers, stemmed and minced
3 carrots, peeled and sliced crosswise into 1/2" pieces
1 1/2 T dried oregano, preferably Mexican
3 lb boneless pork shoulder, cut into 1/2" cubes
5 C Chicken stock or canned broth
Salt to tasste
28 oz crushed Italian plum tomatoes, drained
1 potato, peeled and grated (1= 8 oz)
12 large Poblano chilies (1 1/2 lb), roasted and peeled *OR*
28 oz can whole roasted mild green chilies, drained


In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the oil over
medium heat. Add onions, garlic, Jalapenos, and carrots. Cook, stirring once or
twice, for 10 minutes. Stir in oregano and pork cubes and cook until pork has
lost its pink color, about 20
minutes. Stir occasionally.
Stir in the chicken stock, 1 tsp of salt, crushed tomatoes and the grated
potato. Bring to a boil, then lower the heat and cook partially covered, for 1
1/2 hours, stirring occasionally.
Cut the Poblano into 1/2" strips. Add them to the chili and cook, stirring
often, for another 30 to 45 minutes or until the pork is tender and the chili is
thickened to your liking. Taste for correct seasonings and let cook another 5
minutes. Serve hot.
NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner
until thoroughly charred. Wrap chilies in a paper bag after you roast them. When
cool, rinse under cold running water, rubbing off the burned skin. Pat dry and
de-stem chilies.

[Kitchen Witch]

SALSA VERDE Recipe

Mexican Sauces

3 cloves garlic
1 shallot, chopped
1 poblano chili, seeded
3/4 cup chopped parsley leaves
1/2 bunch cilantro leaves, chopped
3/4 cup olive oil
3 teaspoons lemon juice
Sea salt, to taste
Freshly ground black pepper, to taste


In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and
lemon juice. Blend until smooth. Season with the salt and pepper.
Nutritional/Serving Info:
Yield: about 1 cup

Serve over grilled vegetables, rice or thin out with olive oil and serve as a
salad dressing.

[Kitchen Witch]

Poblano Avocado Dip

4 Ripe Avocados
1 Stalk Green Onion (Optional)
1 Fresh Tomato
1 Guacamole Mix
1 Fresh Lemon
3 oz. Poblano Green
Jalapeno Sauce



Chop the green onions, dice tomato, peel off the skin of the avocados, remove
the core, mix all ingredients together in medium bowl. Add the Poblano Green
Jalapeno Sauce and the package avocado mix. Squeeze the lemon into avocado
mixture; this will prevent the avocado dip from turning dark. You may also add
large curd cottage cheese for added flavor. Salt may be added for flavor.

[Kitchen Witch]

CHILE CON QUESO

1 c Asadero or chihuahua cheese, shredded
4 oz Jalapenos, chopped and drained, OR
4 oz Poblanos, deveined & julienned*
1/4 c Half & half
2 T Onion; finely chopped
2 ts Cumin, ground
1/2 ts Salt


Heat all ingredients over low heat, stirring constantly, until the cheese is
melted. Serve warm with tostaditas.
Nutritional/Serving Info:
Yield: 1 1/4 cups

[Kitchen Witch]

Tortilla Soup Recipe

1 cup onion chopped
4 garlic cloves, minced
2 to 4 anaheim or poblano chilis pepper seeded and chopped
1 tablespoon cumin seed
2 tablespoon cooking oil
1 1/2 cups corn kernels (frozen)
3 medium tomatoes chopped
2 (14 1/2-oz) cans reduced-sodium chicken broth
1 1/2 cups coarssely shredded cooked chicken
1/2 cups snipped fresh cilantro
2 cups coarsely crushed corn tortilla chips
optional
1 cup shredded Monterey Jack cheese
Additionnal corn chips
Lime wedges
Fresh cilantro sprigs


In a large pot cook chopped onions, garlic, peppers and cumin seed in hot oil
about 5 minutes or till tender, stirring constantly. Add corn, tomatoes, chicken
broth chicken and the snipped cilantro. Bring the mixture to boiling: reduce
heat. Simmer, covered, for 10 minutes.
To serve, divide crushed torltilla chips among 6 soup bowls.
Ladle soup atop chips. Garnish each bowl of soup with shredded cheese, extra
tortilla chips, lime wedge and fresh cilantro. If desired. Makes 6 main-dish
servings.

[Kitchen Witch]

Chiles en Nogada

1 lb. ground pork
1 small onion, chopped
1 clove garlic, minced
1 8 3/4-oz. can sliced peaches, drained
1 medium pear, peeled and cored
1 8-oz. can tomato sauce
1/4 cup raisins
3/4 tsp. salt
1/4 tsp. ground cinnamon
6 large green bell peppers OR poblano chilies
Nut Sauce
1/4 cup pomegranate seeds(optional)


In skillet cook pork, onion, and garlic till meat is brown and onion is tender.
Drain off fat. Chop peaches and pear; add to meat along with tomato sauce,
raisins, salt, and cinnamon. Simmer, uncovered, for 10 minutes.

Meanwhile, cut tops from peppers; remove seeds and veins.Cook in large amount
boiling salted water for about 10 minutes or until crisp-tender; drain. Sprinkle
insides of peppers with salt. Spoon meat filling into peppers; place in shallow
baking dish. Bake in 350 degree oven for 20 minutes or til heated through. To
serve, top peppers with Nut Sauce; sprinkle with pomegranate seeds. Makes 6
servings.

Nut Sauce: In blender or with mortar and pestle, grind 1/4 cup walnuts and 1/4
cup blanched almonds. Combine 1 cup dairy sour cream and 1/4 cup milk. stir in
the nuts, 1/8 teaspoon ground cinnamon, dash salt, and dash pepper.

[Kitchen Witch]

Creamy rice with poblano chilies
Yield: 6 Servings


* 4 c Water
* 1 tb Butter
* 2 ts Salt -- or to taste
* 2 c Parboiled rice
* 2 tb Vegetable oil
* 1 sm Onion -- chopped
* 1 Garlic clove -- minced
* 2 Poblano chilies -- see note
* 2 c Corn kernels
* 1 1/2 c Crema Agria Preparada -- Recipe
* 1/2 lb White Cheddar cheese -- Shredded SOUR CREAM MIXTURE:
* 2 c Sour cream
* 1 sm Onion -- finely chopped
* 1 Clove minced garlic
* 2 tb Cilantro leaves -- finely Chopped
Salt -- to taste

Bring water to a boil in a medium saucepan over high
heat. Add butter and salt. When butter has melted add rice and bring to a boil.
Cover tightly reduce heat to very low and cook for 20 at minutes. Remove rice
from pan and spread on baking sheet to cool. Preheat oven to 350 degrees. Heat
oil in a heavy skillet over medium-high heat until very hot but not quite
smoking. Reduce heat to medium add onion and garlic and cook stirring Until
wilted about 2 to 3 minutes. Add poblanos and cook stirring for 1 minute. Let
cool then combine with rice. Add corn the Crema mixture and shredded cheese.
Pour mixture into a baking dish and bake until heated through about 30 minutes.
Makes 6 servings. Note: this recipe calls for 2 poblano chilies roasted peeled
seeded deveined and diced To prepare poblanos scorch exterior over flame and
place chilies in paper bag for 20 minutes. Peel off skin. Remove stem interior
seeds and veins. Dice. Allow about 30 to 45 minutes to do this.

[Kitchen Witch]

Poblano Chicken

3-4 poblano chiles, seeded and chopped
1/2 cup milk
4 Tbls. butter
1 Tbls. flour
1 cup Mexican crema or heavy cream
salt to taste
2 whole chicken breasts, cut in half
1 cup grated manchego, jack, or gouda cheese


Puree the chiles in a blender with the milk until smooth. In a medium saucepan,
melt 2 Tbls. butter, add the flour, and brown lightly. Add the chile puree,
stirring with a wooden spoon or wire whisk until smooth. Add the cream, stirring
constantly over low heat until just begins to bubble. Remove from heat and add
salt to taste. This sauce may be made one day in advance and refrigerated.
Melt the remaining 2 Tbls. butter in a medium skillet, and saute chicken breast
halves for 4 minutes on each side. Place them in a buttered baking disk, pour
the poblano cream sauce over all, top with the grated cheese and bake uncovered
in a pre-heated oven at 350 degrees for 20 minutes, at which time the cheese
will be golden and bubbly.

[Kitchen Witch]

ROASTED POBLANO SAUCE version 2


* 1 tablespoon olive oil
* 1/2 cup (about 2 peppers) peeled, seeded, and chopped roasted poblano peppers
* 1/2 cup (1 small onion) peeled and chopped Fire-roasted onions
* 2 teaspoons minced garlic
* 1 teaspoon Emeril’s Southwest Seasoning
* 1 teaspoon salt
* 2 turns freshly ground black pepper
* 3 cups Basic Chicken Stock
* 3 tablespoons heavy cream

Combine the oil, poblanos, onion, garlic, Southwest Seasoning, salt, and pepper
in a medium saucepan over high heat and cook, stirring occasionally, for about 2
minutes.

Stir in the stock, bring to a boil, and cook over high heat for 18 minutes.
Reduce the heat to medium. Stir in the cream and simmer for 2 minutes.

Remove from the heat and purée in a food processor or blender. Serve immediately
or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a
saucepan over lowest heat.

Yield: 2 cups

[Kitchen Witch]

ROASTED POBLANO SAUCE


* 1 tablespoon olive oil
* 1/2 cup peeled, seeded, chopped roasted poblano peppers (about 2)
* 1/2 cup chopped roasted onion (1 small)
* 2 teaspoons minced garlic
* 1 teaspoon Southwest seasoning
* Salt and black pepper
* 3 cups chicken stock
* 3 tablespoons heavy cream

In a saucepan combine oil, poblano peppers, onions, garlic and Southwest
seasoning; season to taste with salt and pepper. Saute over high heat, stirring
occasionally, 2 minutes. Stir in stock, bring to a boil, and boil vigorously, 18
minutes. Reduce heat to medium, stir in heavy cream, and simmer 2 minutes.
Transfer sauce to blender or food processor and puree until smooth.

Yield: 2 cups

[Kitchen Witch]

ROASTED POBLANO AND CORN TARTAR SAUCE


* 1 cup homemade mayonnaise
* 1 Poblano pepper, roasted, peeled, seeded, small diced
* 1/2 cup sweet corn, blanched
* 1 teaspoon minced garlic
* 1/4 cup buttermilk
* Salt and pepper

In a mixing bowl, combine all the ingredients together. Mix until fully
incorporated. Season with salt and pepper. Refrigerate the sauce for 1 hour
before using. Spoon the sauce in the center of the plate. Lay the crab cake in
the center of the sauce. Garnish the cakes with fried leeks, grated cheese,
green onions, and brunoise peppers

Yield: 2 cups

[Kitchen Witch]

PINE NUT CRUSTED CHICKEN WITH ROASTED POBLANO SAUCE


* 2 cups Roasted Poblano Sauce
* 4 skinned and boned chicken breast halves (5 to 6 ounces each)
* 1 tablespoon plus 2 teaspoons Emeril’s Southwest Seasoning
* 1/2 cup all-purpose flour
* 1 large egg
* 3/4 cup milk
* 2 cups finely chopped (in a food processor) pine nuts
* 1/4 cup olive oil
* 1/4 cup chopped fresh cilantro

Prepare the Roasted Poblano Sauce.

Sprinkle the chicken breasts on both sides with the Southwest Seasoning, using a
total of 2 tablespoons, and pat it on with your hands.

In a bowl combine the flour with the remaining 1 tablespoon Southwest Seasoning,
In another bowl beat the egg together with the milk. Place the chopped pine nuts
in a third bowl.

Dredge the chicken in the seasoned flour, then the egg wash, then the pine nuts,
pressing the nuts thickly onto the chicken all over.

Heat the oil in a large skillet over medium-high heat and sauté the chicken
until golden, for about 5 minutes on each side.

To serve, pour 1/2 cup of the Poblano Sauce into each of 4 plates. Top with 1
chicken breast half and garnish with 1 tablespoon chopped cilantro.

Yield: 4 main-course servings

[Kitchen Witch]

TACO SALAD WITH A ROASTED POBLANO BUTTERMILK DRESSING


* 1/2 cup olive oil
* 2 teaspoons Creole or other whole grain mustard
* 2 fresh limes, juiced
* 1 small fresh jalapeno, minced
* 1 pound flank steak, trimmed
* Sea salt
* Freshly ground black pepper
* 1 medium poblano pepper, roasted, peeled and seeded
* 1 large egg
* 1 fresh lemon, juiced
* 1 teaspoon chopped garlic
* Salt
* 1 cup vegetable oil
* 1/2 cup buttermilk
* 1 head ice berg lettuce, cleaned and cored
* 1 cup thinly sliced red onions
* 2 medium Vine-ripened tomatoes, cored, seeded and diced
* 1 cup fresh sweet corn kernels, roasted
* 1/2 pound Monterey Jack cheese, grated
* 1 medium avocado
* 16 small corn tortillas, cut into eighths
* 1/2 cup chopped green onions, green part only

In a mixing bowl, whisk the oil, 2 teaspoons of the mustard, lime juice and
jalapeno, until well blended. Season both sides of the flank steak with the sea
salt and pepper. Place the steak in a large resealable plastic bag and pour the
marinade over the steak. Seal the bag completely and shake several times, to
evenly distribute the marinade. Place in the refrigerator and marinate
overnight. Remove the steak from the refrigerator and bring to room temperature.
Set aside.

Preheat the fryer.

Preheat the grill.

Place the steak on the grill and cook for 3 to 4 minutes on each side for medium
rare. Remove from the grill and allow to rest for a couple of minutes before
slicing.

In the cup of a blender, combine the roasted pepper, egg, lemon juice, remaining
2 tablespoons of mustard, and garlic. Blend on until smooth. Season with salt
and pepper. With the blender running, slowly drizzle in the oil until the
mixture is slightly thick. Add the buttermilk and continue to blend for 1
minute. Season with salt and pepper. Cover and refrigerate for at least 1 hour.
The dressing will keep for up to 2 days in the refrigerator. Fry the tortilla
chips in batches until golden brown. Remove and drain on paper towels. Season
with salt. Set aside. In a large mixing bowl, toss the lettuce with as much
dressing as you wish. Season with salt and pepper. Toss well. Cover the bottom
of a large rectangle plastic container with a lid with the lettuce. Slice the
steak on a bias into 2 inch slices and place over the lettuce. Layer the onions,
tomatoes, corn and cheese over the steak. Cover with the lid and refrigerate
until ready to use. The salad can be made one day ahead of time. When ready to
serve, remove the peel and pit of the avocado. Small dice the avocado and season
with salt and pepper. Add to the salad along with the tortilla chips. Toss well
and serve.

Yield: 4 to 6 servings

[Kitchen Witch]

CREOLE MUSTARD AND ROASTED POBLANO DIPPING SAUCE


* 1 egg
* 1 tablespoon minced garlic
* 2 tablespoons fresh lemon juice
* 1 tablespoon chopped parsley
* 2 tablespoons chopped green onions
* 2 tablespoons Creole or whole-grain mustard
* 1 roasted poblano, peeled, seeded and chopped
* 1 cup olive oil
* 1/4 teaspoon cayenne
* 1 teaspoon salt

Put the egg, garlic, lemon juice, parsley, green onions, Creole mustard and
poblano in a food processor and puree for 15 seconds. With the processor
running, pour the oil through the feed tube in a steady stream. Add the cayenne
and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the
refrigerator before using. Best if used within 24 hours.

Yield: 1 1/3 cups

[Kitchen Witch]

RAJAS EN CREMA

The poblano chile strips, cooked in sour cream are divine and
go beautifully with any chicken, beef or seafood dish. Serves four and takes
about 30 minutes to prepare.

4 fresh or canned poblano chiles
1 large onion, sliced
4 tbsp butter
1 1⁄2 cups sour cream
1⁄4 cup cream
1/2 tsp salt (or to taste)
1 cup grated Chihuahua or Asadero cheese (Jack or Feta can be substituted)

If using fresh chiles-here's another way to blister them. In large skillet, cook
chiles over hot flame until they become blistered and blackened. Remove from
heat and put in a plastic bag with a tablespoon or so of water to steam them.
Wait five minutes, then rinse the chiles, peeling off the skin. Slice chiles
into strips and set aside. (If using canned chiles, rinse, slice into strips and
set aside.)
Melt butter in skillet. Add onion and cook until translucent. Add chiles, salt
sour cream and crean. Stir until heated clear through. Remove from heat and
serve immediately, garnishing with grated cheese.

[Kitchen Witch]

CHILE COLORADO

2 lbs beef stew meat (cut in bite-sized chunks)

2 tsp vegetable oil
1 3/4 cups water
5 dried Ancho chiles
2 dried New Mexico chiles
About 1 cup water
4 garlic cloves
1 tsp salt
1 tsp vegetable oil
1 onion, finely chopped
1 tsp flour
1 tsp dried oregano, crushed
1/4 tsp ground cumin

Heat 2 tablespoons oil in a large skillet or Dutch oven. Add meat. Cook until
browned. Add water. Cover and simmer on low heat for an hour.
While meat is cooking, place both Ancho and New Mexico chiles in a medium
saucepan. Add enough water to completely cover them, and bring to a boil. Remove
pan from heat immediately, and let stand uncovered, until softened, 45 minutes
to an hour. Drain chiles. Discard stems and seeds. Place chiles in blender with
about 1/2 cup cooking broth from meat. Blend until pureed. Add pureed chiles to
meat and broth.
Place garlic, 1 tsp oil and salt in food processor. Process until you have a
garlic paste. In medium skillet, combine garlic paste and and onion. Cook until
onion is very tender, but not browned. Add flour. Cook and stir one minute. Add
onion mixture, oregano and cumin to meat and chile mixture. Cover and simmer 1
1/2 hours. Taste and add more salt if needed.

[Kitchen Witch]

Chile Poblano Cream Soup


3 oz butter
1 onion,sliced
1 can Poblano peppers
2 cups chicken stock
1 tbsp cilantro
1 cup cream
8 oz jack cheese in cubes
3 corn tortillas, cut in squares and fried


Melt the butter and fry the onion; add the poblano chili and fry a little. Leave
it to cool and blend with the chicken stock and cilantro. Heat it and season
with garlic salt and flavoring Add the cream and serve very hot. Serve with
cheese and small totopos.

[Kitchen Witch]

Chayote And Poblano Slaw

1/2 cup pineapple juice
1 large cucumber, halved lengthwise
1 large chayote squash, peel, pitted and halved lengthwise
2 cups pineapple, diced
4 poblano peppers roasted and peeled
1 Tbsp Dijon mustard
1 Tbsp olive oil


In a small saucepan, simmer pineapple juice over low heat, until reduced to 2
tablespoons.
Let cool to room temperature.
Sauté chayote just until crisp, about 1 to 2 minutes.
Thinly slice cucumber and the chile.
Toss with pineapple.
Whisk the remaining ingredients with the pineapple juice, and pour over
vegetables, mix well.
Serve immediately or refrigerate, covered up to 4 hours.

[Kitchen Witch]

POBLANO DANDELION SOUP



* 2 tablespoons butter
* 1 medium onion, chopped
* 4 poblano peppers, seeded, peeled, and chopped
* 1 medium tomato, diced
* 2 – 16 oz. cans chicken broth
* 3 oz. Velveeta cheese, diced
* 1 cups medium
* 1 medium potato, cooked and diced
* 2 cups frozen corn
* 4 cups dandelion leaves, chopped
* salt and pepper to taste

Melt the butter and add some vegetable oil in a non-stick frying pan. Sauté the
onion, garlic, and poblano pepper for about 3-5 minutes until the onion is soft
and translucent. Add tomato and cover allowing it to cook. Mash the tomato using
the spatula and keep sautéing until it is incorporated with the rest of the
ingredients. Transfer the mixture into a dip pot and add the chicken broth,
bring to a boil. Reduce heat to a simmer and add the Velveeta cheese. Keep
stirring and allow the cheese to incorporate into the broth. Add milk and the
potato. Blend the mixture using a shake blender. Add salt and pepper to taste.
Add corn, bring to a boil, reduce heat, add the chopped dandelion leaves, stir
and keep warm until serving.

[Kitchen Witch]

Stuffed Poblano Chilies Recipe

6 large poblano chilies
1 cup textured vegetable protein
1/2 cup breadcrumbs
1 1/4 cups reduced-sodium vegetable broth
1 cup cooked brown rice
3/4 cup shredded reduced-fat mozzarella cheese
3/4 cup whole-kernel corn
3/4 cup zucchini, chopped
1/3 cup red bell pepper, chopped
1 teaspoon finely chopped jalapeno chili
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and pepper to taste
1 egg

Boil poblano chilies covered in water until just beginning to soften, 3-5
minutes. Drain and pat dry. Slice each chili lengthwise being careful not remove
the stem. Carefully remove seeds.

Combine vegetable protein, breadcrumbs and vegetable stock and mix well. Let
stand until liquid is absorbed. Mix in rice, cheese, vegetables, seasonings and
salt and pepper to taste. Add egg and mix well.

Pack mixture into each chili and place in a baking dish sprayed with nonstick
cooking spray. Bake covered at 350 degrees for about 45 minutes or until heated
through and chilies are tender.

Makes 6 Servings

[lvdkeyes]

WOW!!!! This thread should be called : "Everything you ever wanted to know about poblanos AND MORE." Thank you. When I make Chillies Rellenos I put a puddle of this sauce on the plate and put a chili atop.

TOMATO BROTH

1 ¼ lb tomatoes, peeled and chopped
¼ medium onion, roughly chopped
2 cloves garlic, peeled and chopped
¼ cup lard or fat from pork broth
4 cloves
6 black peppercorns
2 small bay leaves
2 ½ cinnamon sticks
¼ tsp dried thyme
3 cups reserved pork broth
Salt to taste

Blend the tomatoes, with the juice extracted from the seeds, with the onion and garlic until smooth.

Melt the lard and fry the tomato puree over a high heat for about 3 minutes, stirring to prevent sticking. Add the remaining ingredients and cook over high heat for about 5 minutes, stirring. Lower the heat to medium. Add the pork broth and continue cooking for about 15 minutes. It should be a broth rather than a thick sauce. Add salt as needed.
If you really want to gild the lily add a dollop of sour cream on top of each relleno.

[Kitchen Witch]

Chili Poblano Pie

12 ea Large fresh Poblano chilies
1/2 lb Monterey Jack cheese, cubed
1 x Or Chihuahua cheese, cubed
1/4 ea Small yellow onion, coarsely
1 ea Large garlic clove, halved
6 ea Eggs
3/4 t salt

CREMA FRESCA
1 1/2 c Whipping cream
3 T Sour cream

Make the Crema Fresca ahead of time: mix cream and sour cream
together. Cover and let stand at room temp. until thickened, 8 hours
or overnight. Chill until ready to use.
Char the chili peppers over a gas flame until blackened on all
sides. Wrap them in a plastic bag and let stand for 10 minutes to
steam. Peel and core the chilies. Remove seeds, rinse and pat dry.
Preheat oven to 350 F. Generously butter a 9" pie pan (preferably
porcelain or stoneware with 2" sides). Open up chili peppers and
arrange around sides of pan skin side down, point toward center of
pan, extending about 1/2" above rim. Cover bottom of pan with
chilies.
Finely grate cheese with onion and garlic in a processor using
on/off pulses, about 30 seconds. Add eggs and salt. Process until
smooth, stopping to scrape down the sides, about 15 seconds. Mix in
the Crema Fresca (the Mexican equivalent of creme fraiche). Pour this
filling over the chilies. Curl the edges of the chilies over the
filling.
Bake until golden brown and a knife inserted in the center comes out
clean, 45 to 50 minutes. Cover chili edges with foil to prevent
burning, if necessary. Cool for 5 minutes before cutting. Serve hot
or at room temperature. Serves 6 main course servings.