Sea salt (about ½ teaspoon) pepper and ground cayenne to taste
DIRECTIONS
Shuck the corn, and grill, turning several times,
until the kernels are tender. Grill the poblano until it is nicely blackened on
all sides. Place grilled pepper in a sealed bag to steam for 10 minutes. Peel
off the blackened skin under cold running water, remove stem and seeds, and
mince. Cut the cooked corn kernels from the cob. Toss poblano and corn with all
of the remaining ingredients. Cover and set aside at room temperature while the
flavors mingle. Check salt and acid levels and adjust as
Roasted Poblano Salsa
INGREDIENTS
6 poblano chiles
1 pound tomatoes, coarsely chopped (2 cups)
1/2 cup finely chopped sweet onion
1/4 cup chopped pitted green olives
3 tablespoons coarsely chopped cilantro
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
Salt and freshly ground pepper
DIRECTIONS
Roast chiles under preheated broiler until charred. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Skin, stem and seed the chiles. Cut them into 1/3-inch dice. Combine all ingredients and season with salt and pepper, toss to mix and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-23 17:49:542013-07-23 17:49:54Fresh Grilled Corn, Poblano and Tomato Salsa and Roasted Poblano Salsa
Arrange oven rack in upper third of the oven. Preheat broiler to high heat. Line a baking sheet with aluminum foil. Place poblanos on the prepared sheet and broil, turning occasionally, until the skin is blackened, blistered and charred on all sides, about 10-20 mins. Carefully transfer the peppers to a bowl, cover and set aside to cool. Meanwhile, mash avocado in a small bowl with the lime and salt to taste. Swirl the butter and oil together in a small bowl with a pastry brush. Brush oil mixture over one side of each slice of bread. Turn bread over and spread avocado mixture on two slices of the bread. Divide the cheese between the other 2 slices of bread. When peppers are cool enough to handle, peel the charred skin off. Remove stems and seeds and cut the peppers in half. Lay the pepper halves over the cheese and top with the avocado smeared halves. Lay the assembled sandwiches in a large skillet and place over medium-low heat, cook until golden on the outside and cheese is melted or, 3 -5 minutes per side.
Roasting poblano peppers and removing the skins makes them perfect for these modified Food Network recipes.
INGREDIENTS
4 large tortillas
2 large poblano peppers
2 cups shredded Monterey Jack cheese
4 teaspoons extra virgin olive oil
DIRECTIONS
Heat the broiler to high. Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.
Fresh Grilled Corn, Poblano and Tomato Salsa and Roasted Poblano Salsa
Fresh Grilled Corn, Poblano and Tomato Salsa
INGREDIENTS
DIRECTIONS
Shuck the corn, and grill, turning several times,
until the kernels are tender. Grill the poblano until it is nicely blackened on
all sides. Place grilled pepper in a sealed bag to steam for 10 minutes. Peel
off the blackened skin under cold running water, remove stem and seeds, and
mince. Cut the cooked corn kernels from the cob. Toss poblano and corn with all
of the remaining ingredients. Cover and set aside at room temperature while the
flavors mingle. Check salt and acid levels and adjust as
Roasted Poblano Salsa
INGREDIENTS
DIRECTIONS
Roast chiles under preheated broiler until charred. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Skin, stem and seed the chiles. Cut them into 1/3-inch dice. Combine all ingredients and season with salt and pepper, toss to mix and serve.
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Roasted Poblano Grilled Cheese Sandwiches
Roasted Poblano Grilled Cheese Sandwiches
INGREDIENTS
DIRECTIONS
Arrange oven rack in upper third of the oven. Preheat broiler to high heat. Line a baking sheet with aluminum foil. Place poblanos on the prepared sheet and broil, turning occasionally, until the skin is blackened, blistered and charred on all sides, about 10-20 mins. Carefully transfer the peppers to a bowl, cover and set aside to cool. Meanwhile, mash avocado in a small bowl with the lime and salt to taste. Swirl the butter and oil together in a small bowl with a pastry brush. Brush oil mixture over one side of each slice of bread. Turn bread over and spread avocado mixture on two slices of the bread. Divide the cheese between the other 2 slices of bread. When peppers are cool enough to handle, peel the charred skin off. Remove stems and seeds and cut the peppers in half. Lay the pepper halves over the cheese and top with the avocado smeared halves. Lay the assembled sandwiches in a large skillet and place over medium-low heat, cook until golden on the outside and cheese is melted or, 3 -5 minutes per side.
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Roasted Poblano Quesadillas
Roasted Poblano Quesadillas
Roasting poblano peppers and removing the skins makes them perfect for these modified Food Network recipes.
INGREDIENTS
DIRECTIONS
Heat the broiler to high. Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.
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