Sauteed Zucchini With Poblano Peppers Recipes

CORN, ZUCCHINI AND POBLANO CHILI SAUTE

Steps:

• Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides.
• Enclose in paper bag 10 minutes.
• Peel and seed chilies and pepper; cut into 1/2-inch pieces.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• Add half of zucchini; saute until brown, about 7 minutes.
• Using slotted spoon, transfer to medium bowl.
• Repeat with remaining zucchini.
• Discard oil from skillet; wipe skillet clean.
• Heat remaining 2 tablespoons oil in same skillet over medium-high heat.
• Add onion and garlic; saute until onion begins to soften, about 5 minutes.
• Add chilies and pepper and stir until heated through, about 3 minutes.
• Stir in zucchini and corn.
• Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes.
• Season with salt and pepper.

POBLANO AND ONION SAUTE

Steps:

• Roast chiles directly over the flame of a gas-stove burner (or under the broiler), turning with tongs, until blackened all over. Transfer chiles to a large bowl and cover tightly with plastic wrap (or place in a large resealable plastic bag). Let steam until cool enough to handle, about 15 minutes, then peel chiles. Remove stems, ribs, and seeds; cut each chile lengthwise into strips and place in a nonreactive bowl.
• Heat oil in a large skillet over medium heat. Add onion; cook until softened and translucent, stirring occasionally, about 7 minutes. Stir in chiles and season with salt. Cover and cook, stirring occasionally, until onion and chiles are tender, about 7 minutes.

SAUTEED ZUCCHINI WITH POBLANO PEPPERS

Steps:

• Char poblano chile on grill until brown on all sides. Place in brown paper bag and roll in a towel to sweat for 10 to 20 minutes. Under a thin stream of water remove the charred skin with your fingers. With a knife make a slit down one side of chile and remove the seeds and veins. Cut into strips. Can be made 2 days ahead.
• Heat the butter and oil in large skillet or wok over medium heat until the butter is melted and bubbly. Add the onion and cook until soft and translucent, 3 to 4 minutes. Add the garlic and cook for another minute, taking care not to let it brown. Toss in the poblano chile and cook for 1 to 2 minutes, stirring frequently.
• Raise the heat to medium-high and add the zucchini. Sprinkle with the salt, sugar and pepper and cook until the zucchini is tender but still firm, about 4 minutes.
• Sprinkle with cheese and serve.

CORN, ZUCCHINI AND POBLANO CHILI SAUTé

Steps:

• Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper; cut into 1/2-inch pieces.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of zucchini; sauté until brown, about 7 minutes. Using slotted spoon, transfer to medium bowl. Repeat with remaining zucchini. Discard oil from skillet; wipe skillet clean. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and garlic; sauté until onion begins to soften, about 5 minutes. Add chilies and pepper and stir until heated through, about 3 minutes. Stir in zucchini and corn. Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes. Season with salt and pepper.
• *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.