POBLANO PESTO
"You can omit the jalapeno for an additional poblano to bring the heat level down a bit." Pair this spicy pesto with cream and tomatoes and pour over pasta for an out-of-this-world entree. Susie Fisher, Watertown, MA
Provided by Taste of Home
Time 25m
Yield 1-1/4 cups.
Number Of Ingredients 7
Steps:
- Cut peppers in half; remove stems, seeds and membranes. In a large skillet, bring 1 in. of water to a boil. Add poblanos and jalapeno; cover and cook for 5-6 minutes or until tender. Drain; cool slightly and pat dry., Place peppers in food processor; cover and pulse until blended. Add the almonds, cheese, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream.
Nutrition Facts : Calories 125 calories, Fat 13g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 150mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
POBLANO PESTO
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.
CHICKEN QUESADILLAS WITH POBLANO PESTO
Using left-over or deli rotisserie chicken, these quesadillas are a cut above the norm, perked up with the as-spicy-as-you-wish poblano pesto.
Provided by SusieQusie
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put poblanos, pumpkin seeds,cilantro and serranos in a food processor and pulse until puréed.
- Add the oil in a steady stream with the machine running.
- Add the lime juice and salt, mixing well.
- Taste and adjust seasoning if necessary.
- Spread 1/4 cup of the pesto on each tortilla.
- Distribute 1/2 cup chicken on each tortilla and sprinkle with Monterrey Jack and Parmesan cheese.
- Fold tortillas in half.
- Melt the butter in a large pan over medium heat.
- Sauté quesadillas for 3 to 4 minutes on each side or until the tortillas are golden brown and all the cheese is melted.
- Let cool for 1 minute and cut each quesadilla into thirds. Serve with any remaining pesto or salsa of your choice.
Nutrition Facts : Calories 649.1, Fat 37.5, SaturatedFat 14.6, Cholesterol 98.4, Sodium 1040, Carbohydrate 40.6, Fiber 3.6, Sugar 3, Protein 38.1
QDOBA'S POBLANO PESTO
Make and share this Qdoba's Poblano Pesto recipe from Food.com.
Provided by Cake Baker
Categories Sauces
Time 20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a small saucepan, then add garlic and saute' on medium heat. Garlic needs to cook, not brown.
- Once the garlic is cooked (not browned), add the poblano chiles, green chiles, jalapenos and water. Turn heat down low enough just to maintain a simmer and cook ten minutes.
- After cooking, most of the water should have evaporated and chiles should be tender. Add almond meal, toasted pepitas, salt and apple cider vinegar.
- Remove from heat and allow to cool for a minimum of ten minutes. The cooling ensures that the lime juice and cilantro do not cook when you add them, as this can change their flavor dramatically.
- Add cilantro and lime juice, and stir to blend.
- Serve and enjoy!
Nutrition Facts : Calories 48.1, Fat 3.7, SaturatedFat 0.4, Sodium 605.1, Carbohydrate 3.2, Fiber 0.8, Sugar 1.2, Protein 1.4
POBLANO-CILANTRO PESTO
Steps:
- Place peppers on an aluminum foil-lined baking sheet. Broil 5 inches from heat about 5 minutes on each side or until blistered. Place peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Process peppers and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Store pesto in refrigerator up to 1 week. Note: Poblano peppers are dark green, tapered chile peppers, about 3 inches wide and 4 to 5 inches long. You can find them in the produce section of your grocery store.
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5/5 (2)Total Time 20 minsCategory Appetizer, Side Dish, SnackCalories 21 per serving
- To begin with, first, wash and clean the peppers. Preheat the air fryer at 400F and transfer them into the basket (pic 1-2). On high-temperature settings set the timer for 15 minutes. Flip them over after every 5 minutes, and roast until you see charred peppers from all the sides (pic 3-4).
- At the final step, transfer all ingredients to the blender except olive oil (pic9-10). Blend till you get a smooth and creamy texture. Transfer the pesto to the glass container (pic 11-12). Adjust salt as per taste. Garnish with olive oil and chopped walnut.
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- Rinse your poblano peppers and toss on on a hot grill, medium heat, until blistered on all sides. Remove from the heat, and allow to cool. Peel off the charred outer skin, remove the stem and toss the seeds. Seeds aside.
- In the food processor, combine the garlic, onion, feta cheese, cilantro and poblano chiles and pulse until minced.
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