Poblano Peppers

[Kitchen Witch]

Many plant these lovely peppers and end up with an overabundance of them. A poblano pepper is the ancho pepper in the "green" state. They are dark green - almost black - bell peppers at the stem end, tapering to a thin point at the blossom end. The darker the pepper the richer the flavor. These peppers can be fairly mild and they can be hot. Great roasted and peeled and used in casseroles, soups and sauces. Also great for stuffing with meat and/or cheese (Chiles Rellenos) because of their large interior.

[Kitchen Witch]

Salsa Picante


2 c Tomatoes, canned, with juice
1 sm Onion
2 Chile serrano
1 pn Sugar
Salt, to taste


Now are we talking about the mild, Old El Paso-type green chiles (which are a
mild sort of chile poblano), or are we talking about jalapenos and serranos? It
makes a buncha difference. Salsa picante (which is what we mean when we talk
about "salsa") is made with one or both of the last two. Acting on the
presumption that it's salsa picante that you mean, here's a recipe. One serrano
equals two jalapenos. If you use jalapenos, removing the veins from the inside
will make it less hot.



Roasted Corn Salsa

5 Ears fresh corn
3/8 c Fresh morels or other wild
-mushrooms, cleaned and diced
4 ts Extra virgin olive oil
1/4 c Sun dried tomatoes, finely
-diced with 1 tsp. of their oil
2 lg Poblano chiles, roasted,
-peeled, seeded and diced
2 ts Marjoram
1 Clove garlic, roasted,
-peeled and chopped
1 ts Adobo sauce from chipotel
-chilies in adobo sauce
1/2 ts Fresh Mexican lime juice
1/2 ts Kosher salt

With a sharp knife cut corn kernels from the cobs. Heat a heavy-bottomed saute
pan over high heat until almost smoking. Place no more than two layers of
kernels in the pan at a time, and dry-roast for about 5 minutes until smoky and
dark, tossing continuously. Saute mushrooms in 1/2 tsp. of the oil until well
cooked, about 10 minutes. Mix corn, mushrooms, remaining oil and the rest of the
ingredients together. Serve salsa at room temperature or warm.



Double Tomato Salsa

2 tb Lemon juice
2 tb Orange juice
1 Or 2 Poblano or Anaheim
-chiles; roasted and peeled
1-1/2 lb To 2 lbs tomatoes; seeded
-and quartered
8 Oil-cured, sun-dried tomato
-halves; chopped
3 tb Fresh cilantro or Parsley;
-chopped
1/4 c Fresh basil; chopped
1 tb Olive oil
Salt and pepper to taste


Combine juices and roasted peppers in food processor; process briefly. Add fresh
and sun-dried tomatoes; process into chunky sauce. Transfer to bowl; stir in
remaining ingredients. Chill.

[Kitchen Witch]

Green Poblano Rice

1 2/3 cups chicken broth or water
2 fresh poblano chiles, stems and seeds removed, and roughly chopped
12 sprigs cilantro, plus extra for garnish
Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or
water
1 tablespoon vegetable or olive oil
1 cup rice, preferably medium grain
1 small white onion, cut into 1/4-inch dice
5 garlic cloves, peeled and finely chopped

The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a
boil, then partially cover and simmer gently over medium to medium-low heat for
about 10 minutes, until the chiles are very soft. Pour the chile mixture into a
food processor, add the cilantro (stems and all), and process to a smooth puree.
Press through a medium-mesh strainer into a bowl and stir in the salt.

The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and
onion, and cook, stirring regularly, until the rice is chalky looking and the
onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.

Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape
down any rice kernels clinging to the side of the pan, cover, and cook over
medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be
nearly cooked through. If the rice is just about ready, turn off the heat,
re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If
the rice seems far from done, continue cooking for 5 minutes or so, retest, then
turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop
into a warm serving dish, decorate with cilantro sprigs and it's ready to serve.

Advance preparation: The rice can be made several days ahead; turn out the
fluffed rice onto a baking sheet to cool, transfer to a storage container, then
cover and refrigerate. Reheat the rice in a steamer basket set over boiling
water.

Variations and improvisations: An obvious variation is to use 3 or 4 long green
(Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like
jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled
zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded
roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking,
will make green rice a full meal.

Makes 4 servings.

[Kitchen Witch]

Stuffed Poblanos


You don't need to roast the poblanos first, just cut the end almost off, stuff them, and
use a toothpick to close them back up.

Stuffing: Spanish rice mixed with chopped fresh jalapenos, raisins (golden or
regular), toasted pinenuts, enchilada sauce (kick it up if you want), and
ricotta salata cheese.

Stuff. Roast on grill. Pour enchilada sauce over. Enjoy!

[Kitchen Witch]

Chiles Rellenos



4 cans (4 ounces each) whole green chiles, drained, rinsed, and seeds removed
3 cups shredded Mexican blend of cheeses
6 eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

Combine cheeses. Stuff each chile with 3 tablespoons cheese. Arrange chiles in a
lightly greased 12x8x2-inch baking dish. Sprinkle remaining cheese over the
stuffed chiles. Whisk together eggs, milk, salt and pepper. Pour egg mixture
over chiles. Bake at 350° for 30 minutes or until set.

[Kitchen Witch]

Chicken Mole Poblano


2 dried ancho chilies, stemmed and seeded
2 dried anaheim chilies, stemmed and seeded
2 dried chipotle chilies, stemmed and seeded
1/4 cup golden raisins
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped
1 capon or large chicken, cut into 10 pieces
1 lemon, juiced
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 cups chicken stock
1 onion, thinly sliced
4 radishes, thinly sliced
1 lime, juiced
Cilantro leaves, for garnish
Cooked white rice, for serving

For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and
toast them in a dry skillet over medium heat until they change color a bit,
about 2 minutes. Put them into a bowl with the raisins and cover them with hot
water. Soak unti softened, about 30 minutes. In the same skillet over medium
heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and
thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a
blender. In the same skillet over medium-high heat add the olive oil, onions,
garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook
until vegetables are softened, about 10 to 15 minutes, then add to the blender.
Add the chocolate and the soaked chiles and raisins to the blender along with
some of the chile soaking liquid. Puree, adding more soaking liquid as needed,
to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups,
the extra can be frozen).
Pour the lemon juice over the chicken and season it well with salt and pepper.
Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the
chicken on all sides; remove the browned chicken to a plate leaving the oil in
the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about
5 minutes. Add the chicken stock and return the chicken pieces to the pan.
Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.
Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and
remaining 2 tablespoons olive oil and season with salt. Mix well and serve with
the chicken.
Serve over cooked white rice with the onion and radish salad. Garnish everything
with cilantro leaves.

[Kitchen Witch]

Stuffed Poblano Chilies

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

[Kitchen Witch]

Roasted Poblano Guacamole with Garlic and Parsley

2 medium (about 6 ounces total) fresh poblano chiles
6 ounces (1 medium round or 2 plum) ripe tomatoes
2 garlic cloves, unpeeled
3 tablespoons chopped flatleaf parsley
3 medium-large ripe avocados
Salt to taste
1 to 2 tablespoons fresh lime juice
2 tablespoons finely crumbled Mexican queso anejo, or other dry grating
cheese like Romano or Parmesan
Radish slices for garnish

Preheat the broiler. Place the poblanos, tomatoes and garlic on a baking sheet.
Set the sheet 4 inches below a very hot broiler. Roast, turning every couple of
minutes, until the chiles and tomatoes are soft, blistered and blackened in
spots and the garlic is soft, 12 to 13 minutes total.
Place the chiles in a bowl, cover them with a towel, and let them stand 5
minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods
and seeds; rinse quickly to remove any stray seeds and bits of char.
When the tomatoes are cool, peel off and discard their skins.
Slip the papery skins off the garlic.
In a mortar or with a food processor, make a coarse puree of the roasted garlic
and poblanos (with both mortar and processor, it's best to start with the
garlic, then add the poblanos); place the puree in a large bowl.
Chop the roasted tomatoes (for this recipe it's best not to use any of the juice
from the baking sheet) and add to the poblano mixture along with the parsley.
Cut the avocados in half lengthwise around the pit, twist the halves apart, and
remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a
potato masher or the back of a large spoon, coarsely mash everything together.
Taste and season with salt, usually
a scant teaspoon, then add enough lime juice to enliven all the flavors.
Cover the mixture with plastic wrap, placing it directly on the surface, and
refrigerate until you're ready to eat.
To serve, scoop the guacamole into a decorative bowl or Mexican mortar, sprinkle
with the queso anejo and stud it with radish slices.
COOK'S NOTE: The roasted poblanos, tomatoes and garlic can be made a day or so
in advance, but don't puree them until you are ready to make guacamole. The
guacamole is best finished about 30 minutes before you need it, so the flavors
can mingle. It will keep several hours tightly covered in the refrigerator; add
the cheese and radish slices at the
last moment.

[Kitchen Witch]

Chicken with Poblano Salsa
Makes 4 servings


1 large fresh poblano pepper
1 large clove, garlic
Nonstick spray coating
1/3 cup fine dry bread crumbs
1 tablespoon chili powder
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves (about 1 pound total)
3 tablespoons refrigerated or frozen egg product, thawed
1/2 cup chopped tomatillo or tomato
1 medium tomato, chopped
1/4 cup finely chopped onion
2 tablespoons snipped cilantro


1 large fresh poblano pepper
1 large clove, garlic
Nonstick spray coating
1/3 cup fine dry bread crumbs
1 tablespoon chili powder
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves (about 1 pound total)
3 tablespoons refrigerated or frozen egg product, thawed
1/2 cup chopped tomatillo or tomato
1 medium tomato, chopped
1/4 cup finely chopped onion
2 tablespoons snipped cilantro



1. To roast poblano pepper and garlic, quarter the pepper, removing seeds and
membranes. Place pepper pieces and unpeeled garlic clove on a foil-lined baking
sheet. Bake, uncovered, in a 450 degree F oven for 20 to 25 minutes or until the
pepper skins are charred. Remove garlic; set aside to cool. Bring up the edges
of foil and seal around the pepper pieces. Let pepper stand for 20 minutes to
steam. Peel pepper pieces and garlic. Chop pepper; mash garlic.
2. Meanwhile, spray a 2-quart rectangular baking dish with nonstick coating; set
aside. In a shallow dish combine the bread crumbs, chili powder, and cumin.
Rinse chicken; pat dry. Dip chicken in egg product; coat with bread crumb
mixture. Arrange chicken in prepared baking dish. Bake, uncovered, in a 375
degree F oven for 15 to 20 minutes or until chicken is tender and no longer
pink.
3. For salsa, in a medium bowl combine the poblano pepper, garlic, tomatillo or
tomato sauce, tomato, onion, and cilantro. Serve sauce over chicken. Makes 4
servings.

[Kitchen Witch]

Poblano Pepper Chilequiles
Makes 4 Servings


* 2 tablespoons olive oil
* 2 slices bacon, chopped
* 6 corn tortillas, cut into triangles
* 1 small yellow onion, coarsely chopped
* 1 poblano pepper, finely chopped
* 1 clove garlic, chopped
* 1 (12-ounce) can stewed tomatoes, drained and cut up; or 2 very ripe fresh
tomatoes, chopped
* 1/2 teaspoon salt
* 4 eggs
* 1 cup grated Monterey jack or mild longhorn cheese
* sour cream, for garnish

1.

Preheat a heavy skillet, preferably cast-iron, on medium-high for 1 minute. Add
the olive oil and bacon. Cook just until the bacon is limp. Remove it from the
oil with a slotted spoon. Add the tortilla triangles and cook for 1 to 2 minutes
per side. Remove the tortillas and drain all but 1 tablespoon of the grease from
the pan. Add the onion and poblano pepper to the pan and cook for 3 minutes. Add
the garlic and cook for 1 to 2 minutes more. Over the vegetables in the pan,
layer the corn tortillas, then the bacon bits, the tomatoes, then the 4 eggs
broken individually, like fried eggs. Season with the salt. Reduce heat and
cook, covered, for 2 to 3 more minutes. Cover with the cheese and let stand
until the cheese has melted. Serve with a dollop of sour cream, taking care to
give each person an egg.

[Kitchen Witch]

Chile Rajas


6 poblano chiles, roasted and peeled
1 onion, halved and cut in strips
2 to 3 tablespoons vegetable oil
8 ounces cream cheese, cut into 4 to 5 pieces
1/2 teaspoon garlic powder
Pinch of ground cumin
Salt, to taste
6 to 8 ounces Oaxaca or mozzarella, grated

Stem and seed the chiles and cut into narrow strips. Sauté the onion in
vegetable oil until soft and translucent, about 5 to 8 minutes. Do not brown.
Add the chiles and cook 1 minute, then add the cream cheese and spices. When the
cream cheese is completely melted, add the grated Oaxaca or mozzarella cheese in
6 to 8 handsful. Allow the cheese to melt without stirring and take care to keep
the temperature low.

Serve in individual ramekins with a hot flour tortilla draped over the top of
each bowl. To eat, the raja mixture is simply spooned into the tortilla, which
is rolled or folded to keep the mixture from spilling out. Remember the trick of
tipping one end up so you don't lose any of the delicious filling.

The chile and onion mixture may be prepared up to 2 days in advance and either
refrigerated or frozen until ready to use. Be sure to reheat it before adding
the two cheeses.

[Kitchen Witch]

Rajas - Poblano Strips
Rajas De Chile Poblano -Chile Poblano Strips
Serving Size 6

8 chiles poblanos -- roasted and peeled
6 tablespoons peanut oil
1 1/2 medium onions -- thinly sliced
1/2 teaspoon salt

Remove the seeds and veins from the chiles and cut them into strips
about 1 1/2 inches long and 1/2 inch wide. If the chiles seem too
hot-spicy, soak them in salted water for about 30 minutes.

Heat the oil and fry the onions gently, without browning them, until
they are soft.

Add the chile strips and salt to the onions in the pan, cover, and
cook gently for about 8 minutes.

You can always prepare these ahead of time and they will keep in the
refrigerator for several days. They will get soggy
if you freeze them.

Serve with meats or plain in tacos and guacamole.

[Kitchen Witch]

Stuffed Poblano Chilies

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

[Kitchen Witch]

Santa Fe Stew with Chipotle Cream

Yield: 6 servings

Stew
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 Anaheim chile, finely chopped
1 poblano chile, finely chopped
2 cups tomato sauce combined with 1 cup water
1/2 teaspoon cinnamon
1 teaspoon cumin
2 cups peeled and cubed squash (about 3/4-inch cubes)
1 (14.5 ounce) can yellow hominy, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn, thawed
2 tablespoons lime juice
1 tablespoon minced cilantro (optional)

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell
pepper and chiles. Cover and cook for 10 minutes, stirring often. Add a couple
tablespoons water if vegetables begin to stick.

Add the tomato sauce-water mixture, cinnamon and cumin. Simmer for 10 minutes.

Add the squash; cover, and cook for 10 minutes.

Add the hominy, pinto beans, black beans and corn. Cover and cook for 10
minutes.

Stir in the lime juice and cilantro.

Chipotle Cream
1 cup sour cream
3/4 teaspoon mashed chipotle chile in adobo sauce

Stir together the sour cream and chipotle chile. Spoon a little on top of each
serving of stew.

[Kitchen Witch]

Green Chile Pesto

6 large long green chiles or 4 medium poblano chiles
3/4 cup pine nuts
2 cup lightly packed clean, dry basil leaves and tender stems
1 cup extra virgin olive oil
6 garlic cloves, peeled and chopped
3/4 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Roast chiles, turning them often, until the peels are lightly and evenly
charred. Steam the chiles in a closed paper bag until cool. Rub off the charred
peels, remove the stems and seeds, and coarsely chop the chiles.

In a skillet over medium heat, toast the pine nuts, stirring often, until they
are lightly browned. Remove them from the skillet to cool to room temperature.

In a food processor, combine pine nuts, basil, chopped chiles and garlic.
Process, scraping down sides of the bowl once or twice, until smooth. Gradually
add the olive oil through the feed tube. Transfer the mixture to a bowl and stir
in the cheeses, salt and pepper. Tightly cover the pesto and refrigerate for up
to three days. It can also be frozen for up to 3 months, but add the cheese only
after it is defrosted.

[Kitchen Witch]

Creamy Chicken Enchiladas (Enchiladas Suizas)

1 (3 1/2 pound) broiler-fryer chicken,
cut into 8 pieces
3 fresh poblano chiles, roasted,
peeled, seeded, de-veined and diced
1 large tomato, peeled, seeded, chopped
1/2 cup finely chopped white onion
1 clove garlic, minced
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup chicken stock or broth
1 1/2 cups whipping cream
12 (6-inch) corn tortillas
2 cups shredded Chihuahua or Monterey jack cheese
Sliced scallion tops
Red bell pepper, cut into slivers

Arrange chicken pieces in single layer in 12-inch skillet. Sprinkle with chiles,
tomato, onion, garlic, salt and cumin; add stock. Heat over medium-high heat to
boiling; reduce heat to low. Simmer, covered, until chicken is very tender,
about 1 hour.

Remove chicken pieces from skillet with tongs, shaking off pieces of vegetables.
Let chicken stand until cool enough to handle.

Skim and discard fat from top of stock mixture in skillet. Heat mixture to
boiling; boil gently over medium-high heat, stirring frequently, until reduced
to 2 cups, 6 to 8 minutes.

Transfer mixture to 13 x 9-inch baking dish. Remove and discard skin and bones
from chicken. Tear chicken into coarse shreds.

Preheat oven to 375 degrees F.

Heat cream in medium skillet over medium heat until just below boiling; remove
from heat. Dip 1 tortilla in hot cream until limp, a few seconds; remove,
draining off excess cream. Spread 1/12 of the chicken (about 3 tablespoons) down
center of tortilla; roll up and place seam side down on sauce in baking dish.
Repeat with remaining tortillas and chicken. Pour remaining cream evenly over
enchiladas. Sprinkle enchiladas evenly with cheese. Bake until sauce is bubbly
and cheese is melted and golden, 25 to 30 minutes. Garnish with scallion and
bell pepper.

[Kitchen Witch]

Corn Soup (Sopa de Elote)

5 or 6 medium ears fresh corn, husked*
3 1/2 cups chicken stock or broth
1/2 to 3/4 teaspoon salt
2 fresh poblano chiles, roasted, peeled, seeded and de-veined
3 tablespoons butter or margarine
1 large tomato, broiled
1/4 cup coarsely chopped white onion
1/2 teaspoon dried oregano
1/2 cup whipping cream

* May substitute 2 (10 ounce) packages frozen whole kernel corn, cooked 4 to 5
minutes or until tender.

Cut corn kernels from cobs with knife. Scrape cobs with spoon to remove pulp.
You should have 4 cups kernels and pulp. Combine corn, stock and salt in 3-quart
saucepan. Heat to boiling; reduce heat to low. Simmer, covered, until corn is
tender, 8 to 10 minutes.

Remove 1/2 cup corn from pan with slotted spoon; reserve. Process remaining corn
and stock, 1/2 at a time, in blender until smooth. Return to saucepan.

Cut chiles lengthwise into 1/2-inch wide strips; cut strips crosswise into 2- or
3-inch lengths. Sauté chiles in butter in medium skillet over medium heat until
limp and tender, 4 to 5 minutes. Remove with slotted spoon; reserve.

Process tomato, onion and oregano in blender until smooth. Heat butter remaining
in skillet over medium heat until hot; add tomato mixture. Cook and stir until
thickened, 4 to 5 minutes.

Add tomato mixture to corn mixture in saucepan; heat to boiling. Reduce heat to
low; simmer 5 minutes.

Remove soup from heat; gradually stir in cream. Cook over very low heat just
until hot, about 30 seconds, without boiling.

Serve soup immediately, garnished with reserved corn and chiles.

[Kitchen Witch]

Chile Pepper Casserole

8 whole large ancho/poblano or bell peppers
1 cup sharp Cheddar cheese, shredded
4 green onions, sliced
4 eggs
2 cups milk
2/3 cup flour
1/4 teaspoon salt
1 cup Monterey jack cheese, shredded
1 handful fresh cilantro leaves, chopped

This recipe works with lots of different kinds of chiles. Roast peppers so that
the skin blisters, then peel off most of the blistered skin. If using dried
ancho/poblano peppers, soak them in hot water until soft. Remove stem and seeds,
and continue with the recipe.

Split chile peppers lengthwise and remove seeds and pith. Spread chiles in a
single layer in a greased 9 x 13-inch baking dish. Sprinkle the green onions,
cilantro and most of the cheese (reserving some for the top) over chiles.

In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over
chiles and cheese. Bake at 325 degrees F for 40 minutes or until a knife
inserted in custard comes out clean.

Sprinkle remaining cheese over casserole and return to oven for 10 minutes or
until cheese melts. Let stand for 5 minutes before serving.

Serve with a tomato salad or salsa.

[Kitchen Witch]

Bullpepper's Chile con Queso
Bullpepper's Chile con Queso, Mexico City Style (Queso con Rajas de Chile)



1 poblano chile
Additional serrano or jalapeño chiles (optional)
1 tablespoon vegetable oil
1/2 small onion, minced
1 clove garlic, finely chopped
1 cup shredded asadero cheese (or Monterey
jack or mozzarella cheese)
1/4 cup half-and-half
Salt, to taste
Corn chips or flour tortillas

Roast the poblano chile, then peel and remove stem and seeds. (If desired, roast
a couple of serrano or jalapeño chiles at the same time; seed and mince.) Slice
poblano into thin strips (rajas).

Heat the oil in a pan, add the onion and garlic and sauté just until the onion
is transparent. Add the poblano strips, cheese and half-and-half and cook over
low heat, stirring constantly, until the cheese is creamy, about 5 minutes.

Season to taste with salt. Transfer to a heated chafing dish and serve
immediately, along with chips or tortillas. Recipe can be increased if desired.

Makes about 1 cup.

[Kitchen Witch]

Aunt Chilada's Margarita Shrimp


2 cups yellow onions, finely diced
1/2 cup garlic, chopped
1 1/4 cups lime juice
3 ounces triple sec
5 ounces tequila
4 ounces butter
1/2 tablespoon coriander, ground
3 tablespoons fresh cilantro, medium diced
1/2 cup poblano peppers, medium diced
1 1/2 tablespoons cornstarch
1 ounce water
36 medium shrimp, sautéed in butter

Sauté onions and garlic until tender. In saucepan, add lime juice, triple sec
and tequila and simmer for about 5 minutes. Melt butter slowly and stir in
ground coriander. Combine all ingredients in saucepan and thicken with
cornstarch and water. Top cooked shrimp with the mixture.

[Kitchen Witch]

Tomato-Poblano Vinaigrette


* 1/3 cup cider vinegar
* 3 tablespoons tomato paste
* 2 tablespoons lime juice -- (1 lime)
* 1 3/4 teaspoons TABASCO Pepper Sauce
* 1/2 teaspoon chopped garlic
* 1/2 teaspoon salt
* 1 1/2 cups olive oil
* 1 medium tomato (about 4 ounces)
blanched, skinned, seeded, diced
* 1 poblano chile or other roasted, seeded, medium-hot green chile, diced
* 1/2 teaspoon dried oregano
* Freshly ground black pepper

In bowl of food processor, combine vinegar, tomato paste, lime juice, TABASCO
Sauce, garlic and salt; process 30 seconds.
With motor running, gradually add oil until mixture is emulsified.

Transfer dressing to medium bowl.
Stir in tomato and chile pepper.
Season with oregano and black pepper.

Just before serving, season with additional salt and Tabasco sauce, if desired.
Makes 2 1/2 cups.

[Kitchen Witch]

Roasted Poblano Vinaigrette

2 poblano peppers, roasted, peeled and seeded
1/4 medium red onion, chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach
2 teaspoons honey
salt and freshly ground pepper, to taste

In a blender, combine the poblanos, onion, and lime juice and blend until
smooth. While the blender is running, add the oil slowly until emulsified. Add
the spinach and blend until smooth. Add the honey and season to taste with salt
and freshly ground pepper. Bring to room temperature before serving. Makes 1 1/2
cups.

[Kitchen Witch]

Tuna Filled Poblanos

300g/101⁄2oz tinned tuna in oil, drained and crumbled into largish chunks
4 poblano chillies
1 red onion, very finely chopped
1 large ripe tomato, very finely chopped
1 sprig of fresh oregano, leaves torn and roughly chopped
2 tbsp of white wine vinegar
4 tbsp of extra virgin olive oil
salt
freshly ground black pepper


1. Start by preparing the chillies. Carefully burn them on the stove or under a
grill turning them from time to time until they are black all over. Put them in
a plastic bag and wrap them in a tea-towel, so that they sweat.
2. In a large bowl, prepare the filling by mixing the rest of the ingredients.
Taste and adjust the seasonings.
3. When the chillies are cool, take them out of the bag and peel off the burnt
skin. If you need to, use a kitchen towel and a blunt knife to get rid of the
burnt skin. Using rubber gloves, cut a slit lengthwise and carefully take the
seeds out.
4. Stuff the chillies with the tuna mix. If you want this to be vegetarian,
substitute the tuna with crumbled feta cheese.
5. Serve the chillies on a bed of colourful lettuces and decorate with red onion
rings. Sprinkle some more oregano leaves, oil and vinegar on them. These are
very nice for summer.

[Kitchen Witch]

Roasted Poblano Guacamole with Garlic and Parsley

2 medium (about 6 ounces total) fresh poblano chiles
6 ounces (1 medium round or 2 plum) ripe tomatoes
2 garlic cloves, unpeeled
3 tablespoons chopped flatleaf parsley
3 medium-large ripe avocados
Salt to taste
1 to 2 tablespoons fresh lime juice
2 tablespoons finely crumbled Mexican queso anejo, or other dry grating cheese
like Romano or Parmesan
Radish slices for garnish

Preheat the broiler. Place the poblanos, tomatoes and garlic on a baking sheet.
Set the sheet 4 inches below a very hot broiler. Roast, turning every couple of
minutes, until the chiles and tomatoes are soft, blistered and blackened in
spots and the garlic is soft, 12 to 13 minutes total.

Place the chiles in a bowl, cover them with a towel, and let them stand 5
minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods
and seeds; rinse quickly to remove any stray seeds and bits of char.

When the tomatoes are cool, peel off and discard their skins.

Slip the papery skins off the garlic.

In a mortar or with a food processor, make a coarse puree of the roasted garlic
and poblanos (with both mortar and processor, it's best to start with the
garlic, then add the poblanos); place the puree in a large bowl.

Chop the roasted tomatoes (for this recipe it's best not to use any of the juice
from the baking sheet) and add to the poblano mixture along with the parsley.

Cut the avocados in half lengthwise around the pit, twist the halves apart, and
remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a
potato masher or the back of a large spoon, coarsely mash everything together.
Taste and season with salt, usually a scant teaspoon, then add enough lime juice
to enliven all the flavors.

Cover the mixture with plastic wrap, placing it directly on the surface, and
refrigerate until you're ready to eat.

To serve, scoop the guacamole into a decorative bowl or Mexican mortar, sprinkle
with the queso anejo and stud it with radish slices.

COOK'S NOTE: The roasted poblanos, tomatoes and garlic can be made a day or so
in advance, but don't puree them until you are ready to make guacamole. The
guacamole is best finished about 30 minutes before you need it, so the flavors
can mingle. It will keep several hours tightly covered in the refrigerator; add
the cheese and radish slices at the last moment.

[Kitchen Witch]

Vincent Price Sopa Poblano - Poblano Chile Soup


1 tablespoon vegetable oil
1/4 lb lean pork, in small cubes
1/2 cup chopped onions (1/2 medium onion)
1 cup corn, freshly scraped from ear is preferred (1 ear fresh corn)
1 poblano chiles, seeded and thinly sliced (for spicier use greener poblanos,
for sweeter use red-ish poblanos)
1 cup thinly sliced zucchini (1 small zucchini)
3 tablespoons tomato puree
1 quart chicken stock
1 ripe avocado, peeled, seeded, and diced
1/4 cup grated parmesan cheese
salt, to taste
fresh cilantro stems, for garnish

1. In a large saucepan, heat the oil, then add the pork and sauté over medium
heat, stirring frequently, until browned, about 7 minutes.
2. Add the chopped onion, corn, poblano chile, zucchini, tomato puree, and the
chicken stock.
3. Simmer until vegetables are tender, about 20 minutes.
4. Add the avocado and Parmesan cheese, stir to incorporate, then season with
salt to taste, and garnish with cilantro springs and serve immediately.

[Kitchen Witch]

Espageti al Poblano:
Spaghetti with Poblano Chile and Squash Blossom Sauce



* 1 pound spaghetti
* 2 tablespoons olive oil
* 2 large cloves garlic, peeled and finely chopped
* 1/2 medium white onion, peeled and finely chopped
* 2 poblano chiles, roasted, peeled, seeded and cut or torn into strips
* 1 bunch squash blossoms
* 1 cup mexican crema or sour cream
* 2 sprigs epazote, chopped
* 4 ounces cotija, añejo or parmesan cheese, grated
* salt to taste



Cook the spaghetti according to package directions until al dente. While the
spaghetti is cooking, heat the olive oil in a large skillet, add the garlic and
onion, and cook until the onion is transparent.
Add the poblano strips, squash blossoms and epazote, and cook until the blossoms
wilt. Add cream and heat through. Add salt to taste.
Toss with the cooked pasta, top with the cheese and serve immediately.
Serves 4.

[Kitchen Witch]

Res con Rajas de Chile Poblano:
Beef with Poblano Chile Strips



* 1 tablespoon butter
* 1 tablespoon corn oil
* 1 pound beef filet or sirloin, cut into strips
* 1 medium white onion, cut into thin crescents
* 4 poblano chiles, roasted, peeled, seeded and cut or torn into strips
("rajas")
* 1 small red bell pepper, seeded and cut into strips
* 1 cup heavy cream or half-and-half salt to taste



Melt the butter with the oil in a large skillet. Saute the beef strips over high
heat until they brown. Add the onion and continue cooking until it is
transparent. Add the poblano and bell pepper strips and cook for 3 minutes.
Add the cream and salt and cook for 3-5 minutes, stirring constantly.
Serve immediately, accompanied by rice or noodles if desired.
Serves 4.

[Kitchen Witch]

Pollo Poblano:
Chicken in Poblano Cream Sauce



* 3-4 poblano chiles, seeded and chopped
* 1/2 cup milk
* 4 tablespoons butter
* 1 tablespoon 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 tablespoons of the butter, add the flour and brown lightly. Add the chile
puree, stirring constantly with a wooden spoon or a wire whisk until smooth.
Lower the heat, add the cream, and stir constantly until the sauce begins to
bubble. Remove from heat and add salt to taste. This sauce may be made one day
ahead and refrigerated.
Melt the remaining 2 tablespoons of butter in a large skillet and saute chicken
breast halves for 4 minutes on each side. Place them in a buttered baking dish,
pour the poblano cream sauce over all, top with the grated cheese and bake,
uncovered, in a preheated oven at 350º for 20 minutes. The cheese will be golden
and bubbly.
Serve immediately.
Serves 4.

[Kitchen Witch]

Pumpkin Poblano Corn Pudding


* 2 1/2 cups cornmeal
* 2 teaspoons baking powder
* 1 1/2 teaspoons salt
* 3 large eggs, beaten
* 1/4 cup canola oil
* 1 (15 oz) can creamed corn
* 1 1/4 cups freshly cooked or canned pumpkin
* 1 cup ricotta cheese
* 1 cup diced red onion
* 3/4 cup seeded and diced poblano chilies
* 1 TB minced fresh ginger
* 1 clove garlic, minced (1/2 teaspoon)
* canola oil for oiling pan

Preheat oven to 350°F. Combine the cornmeal, baking powder, and salt in a bowl.
Make an indentation in the center of the mixture. Place the beaten eggs, the 1/4
cup canola oil, and the creamed corn into the indentation. Using a whisk,
combine the ingredients. Stir the pumpkin and ricotta cheese. Blend well. Stir
in the red onion, poblano chilies, ginger and garlic. Oil a 13 x 9-inch glass
baking dish with the canola oil. Pour the batter into the dish. Smooth out the
top. Bake for about 45 minutes, or until the mixture is set like warm, soft
pudding.

[Kitchen Witch]

Stuffed Poblano Chilies

8 Poblano chilies
2 (15 1/2 oz.) cans black beans
2 tbsp. vegetable oil
2 tsp. minced garlic
1 tsp. ground cumin
1/2 tsp. oregano
Pinch of cinnamon
1 1/2 c. tomato puree
2 tbsp. finely chopped cilantro
1/4 c. drained nonfat yogurt or farmer's cheese (optional)

Roast chilies over a stove flame or under a broiler, turning to roast evenly,
until skin is charred all over. Place in a plastic bag and seal shut. Let
peppers sit for 15 minutes. Drain beans, reserving the liquid from one can. In a
blender or food processor puree the beans, adding bean liquid from can to make a
creamy texture. Heat oil in a large no-stick skillet. Saute garlic until
fragrant. Then stir in pureed beans, cumin, oregano, and cinnamon.

Cook over medium heat, stirring with a wooden spoon for 5 to 10 minutes until
beans are thick and well-seasoned. Peel skin from peppers (not all of the skin
will come off). Cut a lengthwise slit down one side of each pepper, remove seeds
and stems, and lay peppers flat. Fill peppers with bean mixture. Wrap peppers
around filling and place seam side down on a baking dish that has been coated
with vegetable spray. Combine tomato puree and cilantro and spoon over the
peppers. Bake in a preheated oven at 400 degrees for 15 to 20 minutes. If you
want, dab with the yogurt or cheese 5 minutes before the peppers are done. Serve
with tortillas.

[Kitchen Witch]

STUFFED CHILIES RELLENOS

6 Poblano chilies
1/4 c. onion, chopped
Cooking oil for deep frying, plus 1 1/2 tsp. for sauteeing
1/2 lb. ground beef
1/2 lb. Monterey Jack cheese
2 eggs, separated
2 tbsp. flour
1/2 med. sliced onion
1/2 (1 lb.) can stewed tomatoes
1/2 c. beef or chicken broth

Toast chilies on hot grill; remove and keep wrapped in damp cloth 15 to 20
minutes. Saute chopped onion in oil; add beef, salt and pepper to taste. Brown
meat and set aside. Slice cheese into strips the size of the chilies and set
aside. Mix egg yolks with flour until smooth. Beat egg whites until stiff; fold
whites into yolk mixture and set aside. Saute sliced onion in 1 1/2 tsp. oil;
add tomatoes and broth. Simmer about 5 minutes.

Remove skin from chilies. Make small slits in sides of peppers; remove veins and
seeds. Stuff meat mixture and cheese strips into slits. Dip peppers in egg
mixture; deep fry in hot oil until golden brown. Drain before serving.

[Kitchen Witch]

MOLE POBLANO

1 sm. turkey (6-9 lbs.), cooked, sinned, and cut in pieces
2-4 tbsp. vegetable oil
2 med. onions, chopped
2 cloves garlic, chopped fine or minced
3 c. chicken broth
2 tbsp. chili powder or chopped green chilies (use more according to taste)
2 tbsp. flour or fine corn meal
1 tbsp. dark unsweetened cocoa
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground anise seed
2 tbsp. roasted peanuts, crushed or 1/2 c. peanut butter
2 tbsp. sesame seeds, crushed
2 tsp. salt
1/2 tsp. black pepper
1-2 tsp. ground cumin (optional)
Fresh coriander, chopped

Or 2 frying chickens (2 1/2 -3 pounds each), cooked, skinned, and cut in pieces
(both can be either stewed or boiled, baked or broiled).

In a large, heavy saucepan, cook onions and garlic until golden brown and soft.
Add turkey or chicken pieces and 2 cups of broth to the onions. In a separate
bowl, mix chili powder, flour, cocoa, and spices with remaining cup of chicken
broth. Stir in crushed peanuts and sesame seeds, salt and pepper, and cumin (if
desired). Stir this mixture into turkey or chicken mixture. Simmer over
medium-high heat for 30 minutes. Transfer to heated serving platter. Sprinkle
with chopped fresh coriander.

[Kitchen Witch]

DENVER CHICKEN & CHILI PEPPER CHEESEWICH

8 slices (1/4" thick) bakery cheese bread
1/2 c. mustard mayonnaise (stir 1 tbsp. Dijon mustard with 1/2 c. mayonnaise)
4 slices Raciette OR Gruyer cheese
2 c. smoked chicken breast, shredded
1/2 c. toasted red pepper, peeled, seeded & diced
1/4 c. roasted poblano chili pepper, peeled, seeded & diced
8 tbsp. (1 stick) butter, softened

Lay out bread and spread with mayonnaise. Lay cheese on 4 slices. In small bowl,
combine chicken and peppers, and season with salt and pepper. Cover remaining
bread with chicken mixture. Top with cheese- covered slices to make sandwiches.

Spread top of each sandwich with butter. In nonstick skillet, over medium heat,
cook each sandwich, butter-side down and spread top side with butter. Cover and
continue to cook for 3 minutes, or until bottom is golden. Turn over and cook
for 3 minutes. Cut sandwiches diagonally.

[Kitchen Witch]

BLACK BEAN, CORN, PEPPER SALAD

1 1/2 c. dried black beans
4 tsp. salt
4 poblano peppers
1 tbsp. cumin seeds
1/4 c. sherry wine vinegar
1 tbsp. Dijon mustard
2 tsp. ground black pepper
1/2 c. olive oil
2 c. corn kernels, fresh, defrosted or drained canned
18-24 cherry tomatoes, cut in half
6 scallions, thinly sliced

Cover the beans with water in a saucepan and bring to a boil. Remove from the
heat and let stand covered for an hour. Drain the beans and transfer to a large
saucepan and add enough fresh water to cover by at least 3 inches and bring to a
boil over high heat. Reduce the heat and simmer, partially covered, for 30
minutes. Stir in 2 teaspoons of salt and continue cooking until the beans are
just tender, 35-45 minutes longer; drain.

Meanwhile, roast the poblanos under a broiler as close to the heat as possible
until the skins are lightly charred. Seal in a paper bag and let steam for 10
minutes. Rub away the charred skin. Stem, seed and cut into 3/4 inch squares.

In a small dry skillet, toast the cumin seeds over moderately high heat, tossing
until fragrant and golden brown, about 1 minute. Bring in a spice mill.

In a small bowl, whisk together the vinegar, mustard, cumin seeds, black pepper
and remaining 2 teaspoons salt. Slowly whisk in the oil.

In a large bowl, combine the black beans, poblano peppers and corn. Pour the
dressing over the salad and toss well. The recipe can be prepared to this point
24 hours ahead. Cover and refrigerate. Let return to room temperature before
proceeding. Add the tomatoes and scallions to the salad, toss well and season to
taste. Serve at room temperature. For cilantro fans chop the leaves and stir
into the salad before serving.

[Kitchen Witch]

ZUNI VEGETABLE STEW

3/4 c. chopped onion
1 clove garlic, finely chopped
2 tbsp. vegetable oil
1 lg. red bell pepper, cut into 2 x 1/2 inch strips
2 med. poblano or Anaheim chiles, seeded and cut into 2 x 1/2 inch strips
1 jalapeno chile, seeded and chopped
1 c. cubed Hubbard or acorn squash (about 1/2 lb.)
2 (14 1/2 oz.) cans chicken broth
1/2 tsp. pepper
1/2 tsp. ground coriander
1 c. thinly sliced zucchini
1 c. thinly sliced yellow squash
1 (17 oz.) can whole kernel corn, drained
1 (16 oz.) can pinto beans, drained

Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat
until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook 15
minutes.

Stir in Hubbard squash, broth, pepper, and coriander. Heat to boiling; reduce
heat. Cover and simmer until squash is tender, about 15 minutes. Stir in
remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is
tender, about 10 minutes. 6 servings (about 1 1/3 cups each).

[Kitchen Witch]

ZESTY SOUTH-OF-THE-BORDER BOCCONCINI

Bocconcini are 1-inch Mozzarella balls.

2-4 lg. cloves garlic, minced
2/3 c. cilantro, stemmed and coarsely chopped
2/3 c. red onion, chopped
1 tsp. ground cumin
1/2 tsp. fresh oregano (1/4 tsp. dry)
2/3 c. olive oil
Salt and pepper to taste
1/2 c. fresh lime juice
6-8 Bocconcini (1/2 or more pounds), cut into quarters
1-2 sm. to med. poblano or Anaheim chiles
1 lg. Haas avocado, peeled, cut into 16 pieces
2/3 c. jicama, peeled, cut into match stick

Roast, skin, cut into long strips, then into thirds (or use dry chiles, soaked).

Mix garlic, cilantro, onion, cumin, oregano, oil, salt and pepper and lime
juice. Add cheese, chiles, avocado and jicama. Toss lightly. Marinate 15-30
minutes. Serve at room temperature on lettuce as a salad, with barbecue chicken
or meat as a side dish, or as an appetizer.

[Kitchen Witch]

TURKISH PIZZA WITH SPICY LAMB TOPPING

CRUST:

1 recipe pizza dough (may be bought frozen at supermarket, fresh from a pizza
store or made by you at home from your favorite recipe). Roll out dough and fit
into a round pan for baking pizza.

TOPPING:

1 c. ground lamb
3/4 c. finely chopped onions
1 c. finely chopped peeled tomatoes
3/4 c. finely chopped combination of semi-hot chiles and peppers (poblanos,
Hungarian peppers, Anaheim chilies)
1 jalapeno pepper, seeded and chopped
1/4 to 1/2 tsp. crushed red pepper flakes
1/4 c. chopped mint leaves
1/2 c. chopped flat-leaf parsley

Saute onions in several tablespoons of olive oil for a few minutes, just until
soft. Remove. Saute peppers for a few minutes. Remove. Saute lamb just until
brown. Pour off any fat and discard.

Strew the browned lamb, the lightly sauteed onions and peppers, and the tomatoes
evenly over the surface of the pizza dough. Then sprinkle the mint, parsley and
red pepper over the top. Add salt to taste.

Bake in preheated 550 degree oven about 15 to 20 minutes or until dough is a
nice golden brown and the topping is sizzling.

[Kitchen Witch]

EGGPLANT RELISH

3 Japanese eggplant
1 Poblano pepper
1/2 c. onion, chopped
1/4 c. chopped cilantro
1 tomato, chopped
1/8 tsp. salt
Dash of soy sauce or patis



Broil eggplant and poblano pepper until all sides are charred. Cool. Skin both
eggplant and pepper. Remove most seeds from pepper (the more seeds, the hotter
the relish). Chop eggplant and pepper. Combine with rest of ingredients. Serve
this with broiled fish or chicken.

[Kitchen Witch]

RED SNAPPER WITH VEGETABLES

4 lg. cloves garlic, minced
3 tbsp. lime juice
2 lb. red snapper fillets (white fish or cod can be sub.)
1 tbsp. olive oil
1/2 c. each of yellow, red, poblano peppers, minced
1/2 jalapeno pepper, minced
2 tbsp. capers
1 tbsp. green olives
2 scallions, diced
3 med. tomatoes, peeled, seeded & diced
1/2 c. dry white wine
2 tbsp. white vinegar
2 tbsp. tomato paste
2 tsp. salt or to taste
2 tsp. Tabasco or to taste

Preheat oven to 350 degrees. Marinate fish in 1/2 of garlic and lime juice for
30 minutes.

Saute peppers in oil with other 1/2 garlic, capers, olives, scallions and
tomatoes; cook for about 2 minutes. Whisk together wine, vinegar and tomato
paste and add to vegetables. Cook for about 10 minutes until vegetables have
softened. Add Tabasco and salt. Bake fillets for 15-20 minutes until done. Spoon
sauce over top and serve.

[Kitchen Witch]

RAJAS WITH SOUR CREAM

6 Poblano peppers
1 sm. onion
1 sour cream
1 can white corn
2-3 spoons oil

Place peppers directly on stove and turn them constantly until they turn black.
Put them inside a plastic bag for at least 30 minutes. Take them out of bag and
rinse the black burnt skin off carefully. Cut stem out and get rid of seeds. Cut
peppers in thin slices. Fry peppers with onions until onions are cooked soft.
Add a can of white corn. Cook for another 5 minutes. Before serving, blend in
sour cream. Once you serve, you can eat with tortillas. Enjoy!