Best Poblano Pesto Recipes

POBLANO PESTO

Steps:

• In a blender, add poblano peppers, garlic, pine nuts, and lemon juice. Set blender on mix and slowly drizzle oil until the pesto is evenly mixed (about a minute). Refrigerate after use. Garnish with quickly fried watercress (careful, it will spatter).

POBLANO PESTO

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.

POBLANO PESTO

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.

QDOBA'S POBLANO PESTO

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!

HAMBURGERS W/ POBLANO PESTO AIOLI

Steps:

• Prepare the Poblano Pesto Aioli (see recipe filed separately). Store covered in the refrigerator. In bowl, mix egg whites, oil, cream, salt, curry, chili powder, pepper and garlic. In a large bowl, combine turkey, onion, bread crumbs, jalapeno peppers and chives. Fold egg white mixture into turkey mixture; mix well. Shape turkey mixture into six 3/4" thick round patties. Grill burgers. During the last 1 min. of cooking, top burgers with cheese and grill buns, buttered side down for about 30 sec. to 1 min. or until lightly toasted. To serve, spread about 2 T. of the Poblano Pesto Aioli on each bun, spreading on top and bottom. If you like, top with shredded lettuce.

CHICKEN QUESADILLAS WITH POBLANO PESTO

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.

POBLANO PESTO AIOLI

Steps:

• To roast poblano pepper, quarter pepper, removing seeds and membranes. Place pieces on foil-lined baking sheet. Bake, uncovered in 450 oven 20-25 minutes or until skins are charred. Seal foil around pepper pieces. Let stand 20 minutes to steam. Peel pepper pieces and coarsely chop. In a food processor or blender, combine pepper, Parmesan, cilantro, lemon juice, pine nuts, garlic, salt and pepper. Cover and process or blend until almost smooth. With the processor or blender running, slowly add oil in a thin, steady stream. Transfer to bowl. Stir in mayonnaise. Cover and refrigerate for at least 30 min. Store, covered, up to 1 week.

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.