BLACK BEAN SWAMP DIP
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the broiler. Put the poblanos on a baking sheet and broil, turning halfway through, until charred all over, 15 to 20 minutes. Let cool slightly, then remove the stems and seeds and peel off the charred skin. (It's OK if some skin remains.)
- Transfer the poblanos to a blender and add 1/2 cup water, the black beans, cilantro, scallions, lime juice, 2 teaspoons salt and the cumin. Puree until smooth. Transfer to a small bowl and serve with tortilla chips.
POBLANO QUESO DIP
Creamy poblano queso dip, studded with flavorful roasted poblano peppers, is pleasantly spicy but not fiery. Enjoy it as a dip or a topping for tacos or nachos.
Provided by Rachel Gurk
Categories Dips & Spreads
Time 35m
Number Of Ingredients 13
Steps:
- Roast the poblano peppers, if you haven't already done that.
- In a medium sized skillet, heat butter and oil over medium heat. When butter is melted, add onions and cook for 3-4 minutes or until translucent. Add peppers and garlic and cook, stirring, for 2 minutes or until fragrant.
- Add flour, chili powder, and cumin, and cook for 2-3 minutes while stirring constantly.
- Slowly add milk while stirring constantly. Add chili powder and cumin. Cook for 4-5 minutes, stirring frequently, until thickened.
- Reduce heat to low and stir in cheddar and cream cheese until melted. Stir in cilantro.
- Serve warm with chips.
Nutrition Facts : ServingSize 1 /4 cup, Calories 171 kcal, Carbohydrate 6 g, Protein 7 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 169 mg, Fiber 1 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 5 g
GRILLED POBLANO QUESO DIP
With peppers aplenty coming in the garden right now, I was thinking of ways to use them and this idea hit me. I am amazed how this turned out! This dip is mild, delicate, complex, and absolutely delicious!
Provided by Erica Schwarz
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate.
- Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.
- Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off the charred skins. Discard seeds and chop peppers.
- Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until the cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 39.2 g, Cholesterol 32.9 mg, Fat 34 g, Fiber 3.8 g, Protein 10.6 g, SaturatedFat 9.9 g, Sodium 614.7 mg, Sugar 2.7 g
BLACK BEAN AND POBLANO TACOS
There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.
Provided by David Tanis
Categories dinner, lunch, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
- Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
- To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
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- In an oven at 450 degrees broil poblano peppers for 15 minutes. Turn over after 7 minutes to roast on the other side.Note: You can also roast peppers holding over an open flame on stove top. Hold one pepper at a time, with a pair of tongs and turn over on all sides to roast.
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