Best Grilled Poblanos In Garlic Oil Recipes

25 WAYS TO COOK WITH POBLANO PEPPERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

GRILLED RIB EYE WITH TOMATO AND POBLANO CHILE SAUCE

Steps:

• For the sauce: Place the chiles directly over a gas flame or place on a grill until blackened on all sides and softened, 5 to 6 minutes. Place the roasted chiles in a bowl. Cover and let them steam, 10 to 15 minutes. Peel the chiles. Cut off the stems, cut the chiles lengthwise in half and scrape out any seeds. Roughly chop the chiles.
• Combine the oregano, fennel seeds and crushed red pepper in a mortar. Grind with a pestle to a coarse powder. Heat the olive oil in a medium skillet over medium heat. Add the herb mixture and stir until fragrant and the oil is bubbling, 1 to 2 minutes. Add the garlic and stir 30 seconds. Add the crushed tomatoes, broth, tomato paste and the chopped poblanos. Bring to a simmer, whisking to blend. Reduce the heat to low and simmer for 5 minutes to blend the flavors. Season with salt and pepper.
• For the steaks: In a small bowl, stir the cornstarch, salt and pepper to blend evenly. Rub a generous 1/2 teaspoon of the seasoning mixture over each side of each steak to coat. Arrange the steaks on a baking sheet and freeze for 30 minutes.
• Preheat a ridged grill pan (preferably cast iron) over high heat for 4 to 5 minutes. Brush the pan with oil. Cook the steaks until the bottom is crusty, about 5 minutes. Flip the steaks over and cook again until the bottom is crusty, but the center is still medium-rare, about 4 minutes longer.
• Transfer the steaks to a platter or individual plates. Let stand 5 minutes. Spoon the sauce alongside.

GRILLED POBLANOS

Steps:

• Heat grill on low, about 250 degrees.
• Halve peppers and clean out seeds. Peppers should lay flat and wide.
• Cut 6 portions of foil, one for each pepper. Foil should be big enough to fold up edges around pepper, forming a "bowl" so juices and cheese don't drip. Drizzle 1 tbsp of olive oil onto each piece of foil.
• Divide cream cheese into 6 equal parts. Spread each pepper with one part of cream cheese. (Use your thumbs to spread into pepper). Place pepper on foil.
• Sprinkle 1/3 cup of mozzarella cheese, 1 teaspoons ground cumin, 1/2 tsp cayenne pepper on to each pepper.
• Fold and scrunch up sides of foil around pepper, forming a bowl. Place on grill.
• Peppers should cook for about 20 minutes or until cheese is melted and browned on top.

VERY GREEN COLESLAW WITH GRILLED POBLANOS

Steps:

• Prepare the slaw: Heat a charcoal or gas grill to medium-high (400 degrees). Place the poblanos on the hot grill over direct heat. Cook until the skin is charred, 12 to 15 minutes, turning once or twice. (If using a gas grill, keep the grill covered between flips.) Transfer to a cutting board and let cool. Remove the stems and seeds then finely chop. (The poblanos can be grilled ahead. Store in an airtight container in the refrigerator until ready to use, up to 1 day.)
• Make the dressing: In a small bowl, whisk together the garlic, vinegar, celery seed and salt until combined, then gradually whisk in the olive oil until well blended. Whisk in the hot sauce, if using.
• Finish the slaw: In a large bowl, combine the cabbage, chopped poblanos, scallions, vinegar, sugar and salt; let stand for about 10 minutes. This process breaks down the cabbage and produces liquid. Feel free to pour off excess liquid before adding dressing. Add the dressing and toss until well combined and serve. The slaw can be made up to 2 days in advance. Transfer to an airtight container and refrigerate. Pour off excess liquid before serving. Your cabbage should be tender with a crunch.

GRILLED POBLANOS IN GARLIC OIL

Steps:

• Heat a grill or griddle until very hot. Place whole peppers on cooking surface (if using a grill, lay a sheet of aluminum foil under peppers) and cook until skin is completely black and flesh is soft, about 20 minutes. Turn peppers every 2 to 3 minutes for even cooking.
• When completely charred, wrap peppers in newspaper or place in paper bag; set aside to cool at least 15 minutes. When cool enough to handle, remove stems, seeds and skin, working gently to limit breakage.
• Cut peppers lengthwise in half, then into strips about 1/4-inch thick. Arrange peppers in a shallow dish and sprinkle with sliced garlic, salt and pepper. Add olive oil and thyme, cover and marinate at least 2 hours or, preferably, overnight.
• Serve at room temperature with crusty bread as an appetizer, or as a side dish with grilled fish, steak or pork. To serve on toast, slice bread and toast or grill just before serving. Drizzle toast with a little oil from dish, add a few pepper strips, and top with an anchovy.