Tag Archives: Poblanos

Poblano Potato and Sausage Casserole

Poblano Potato and Sausage  Casserole. A couple times a year my husband will bring home this 2 1/2 pound block of extra sharp cheese which happens to be made right here in New York. He forgets that there are only two of us and that he does not really like cheddar cheese, lol! It’s perfectly fine with me. The cheese comes in handy when I am cooking for a large group or need a dish to pass. Once a week, I volunteer to prepare a meal for a group of generous people that give their time to the community. Since I cannot be there in person to volunteer, I do it from my kitchen. I know that the meals are appreciated and I really enjoy the challenge of coming up with a new recipe every week. I do not prepare many casseroles, but they are a tasty, easy and convenient way to share a meal.

Poblano Sausage and Potato Casserole
Poblano Sausage and Potato Casserole
Any sandwich bread will work for this recipe, but try some french bread or bolillos for a heartier casserole.
Any sandwich bread will work for this recipe, but try some french bread or bolillos for a heartier casserole.
With just a little oil, you can brown the potatoes. Cover with lid while cooking and this will help steam and cook quicker.
With just a little oil, you can brown the potatoes. Cover with lid while cooking and this will help steam and cook quicker.

Ingredients

6 slices of sandwich bread (I used wheat), sliced into cubes
2 cups spicy italian sausage (I added turkey, diced
Olive oil
3 cups russet potato
1 sweet onion, diced

1 large poblano, sliced thin or diced
1 jalapeño, seeded, minced
2 1/2 cups extra sharp cheese, shredded
5 large eggs
2 1/4 cups milk
1/2 teaspoon smoked paprika, plus more for topping
1/3 teaspoon salt
1/3  teaspoon pepper
Crushed oregano, optional

Poblano Potato and Sausage Casserole
Poblano Potato and Sausage Casserole
Poblano Potato and Sausage Casserole
Poblano Potato and Sausage Casserole. I had a small piece of red onion that I also added in just to use it up.
Poblano Potato and Sausage Casserole
Poblano Potato and Sausage Casserole

 

Directions

1. Preheat oven to 350 degrees F. Spread out sliced bread cubes onto baking sheet. Bake in preheated oven for 10 to 13 minutes or until crispy and dried out. Remove from oven and set aside.

2. Add the sausage to a pan with 1/4 cup water. Cover and heat to medium/low. Once the water evaporates, ad 1 tablespoon of olive oil and contniue cooking until browned and cooked through. Remove from heat to cool. Dice when cooled.

2. In a large skillet, add 3 tablespoons of olive oil and heat to medium. Add the potatoes. Season lightly with salt and pepper. Cover and continue to cook, stirring often, until potatoes are brown on most sides. Drain onto a large plate lined with paper towels. To that same skillet, ad 1 tablespoon of olive oil, the poblanos, onions and jalapeño. Cook for another 5  to 7 minutes or until the peppers/onions are soft. Remove from heat.

3. Add the toasted bread to the bottom of baking pan in an even layer. Add the sausage, potato mixture and 1 1/2 cups of cheese. In a large bowl, whisk together the eggs milk, paprika, salt and pepper. Pour mixture into baking dish. Top with remaining cheese and a little crush oregano and smoked parpika. Bake loosely covered with foil paper for 20 minutes. Uncover and bake for another 20 minutes. Remove from oven and let sit for 5 minutes before serving. Garnish with your favorite salsa. Yields 8 to 10 servings.

Poblano Potato and Sausage Casserole
Poblano Potato and Sausage Casserole. If cooking for a smaller crowd, I like to bake individual casseroles for that special brunch.

Chiles Rellenos de Pollo (Chicken, Jalapeño and Cheese Stuffed Poblanos)

One of my great finds at the farmers market a few weeks ago were these beautiful, hearty, red poblano peppers. I knew as soon as I saw them, they would become a Chile Relleno recipe. I just couldn’t see blending them up into a salsa recipe and not really enjoying it’s full flavor. I found myself with a few chicken breast, cheese and jalapeños in escabeche (pickled), so rellenos for dinner it was. Instead of the traditional egg batter that my mom used to prepare for rellenos, I decided to go with some seasoned homemade breadcrumbs I had in my freezer. And instead of frying them, I baked them instead. I have prepared many breaded recipes in the oven with great success. The results are a crispy and crunchy finish without all the extra oil. The filling was inspired by these great chicken tostadas we used to enjoy on our family trips to Monterrey. Tender, shredded chicken, mixed with Mexican crema, pickled jalapeños and brine. Can’t forget the jalapeño brine, it adds great acidity! The creamy guacamole was perfect too!

Chicken Stuffed Poblanos/Chiles Rellenos de Pollo
Chicken Stuffed Poblanos/Chiles Rellenos de Pollo
So lucky to find these beautiful red poblanos at the farmers market.
So lucky to find these beautiful red poblanos at the farmers market.
Roasted red and Green Poblanos
Roasted red and Green Poblanos

Ingredients
5 large poblanos, red or green
2 large boneless chicken breast (about 1 pound)
olive oil
1/2 cup diced red onion
2 cloves garlic, minced
2 large pickled jalapeños, seeded and minced,
1/3 to 1/2 cup mexican crema or sour cream
Juice of 1/2 lime
2 tablespoons pickled jalapeño brine
salt and pepper, to taste
8 thin slices of deli ham
4 to 6 oz. asadero or mozzarella cheese, shredded or sliced into thin strips

Saute of red onions, garlic and pickled jalapeños
Saute of red onions, garlic and pickled jalapeños
Chicken and Jalapeño Filling for Rellenos
Chicken and Jalapeño Filling for Rellenos
Chicken and Jalapeño Stuffed Poblanos
Chicken and Jalapeño Stuffed Poblanos

For Breading
2/3 cup flour
salt and pepper
2 large eggs
1 tablespoon hot sauce
2 cups seasoned breadcrumbs

*For Homemade Breadcrumb recipe, go to the end of this post

Homemade breadcrumbs are easy to make and great stored in your freezer for a variety of recipes.
Homemade breadcrumbs are easy to make and great stored in your freezer for a variety of recipes.
Rectangular baking pans work best for me when it comes to breading.
Rectangular baking pans work best for me when it comes to breading.

Directions

1. Preheat broiler on high for 5 minutes. Line a baking sheet with foil paper, add the washed poblanos. Broil the peppers for about 20 minutes, turning peppers and rotating pan halfway through cooking time. Never leave the broiler unattended. Remove peppers, transfer to a plastic storage bag and let steam and cool.

2. In a pot, cover chicken with water. Add 1/2 teaspoon of salt. Bring up to a boil, reduce to a simmer and cook for 40 minutes or until chicken is tender. Let cool in the poaching liquid while you prep.

3. Add one tablespoon of olive oil to a saute pan. Add the red onions and garlic. Season lightly with salt and pepper and cook for 6 to 8 minutes. Add the minced pickled jalapeños, stir and remove from heat.

4. Remove the chicken from poaching liquid and shred finely. In a bowl, combine the chicken, sauteed onion/mixture, crema, lime juice, jalapeño brine, salt and pepper (to taste). Remove blistered skins, stems and seeds from poblanos. Try not to tear the pepper too much. Preheat oven to 350 degrees F.

5. Set up breading station. I find that a rectangular shallow dish works best. Combine the flour, with salt and pepper in one. Whisk the eggs with hot sauce in number two. Add the seasoned breadcrumbs to number three.

6. Open up the roasted poblano pepper, layer 2 slices of ham across, leaving a small border all the way around. Spread out some of the chicken mixture. Add some cheese  over chicken, roll gently, but as tight as you can. Once they are all filled, dredge in flour, dip in egg then coat with breadcrumbs. Transfer to a lined baking sheet that has been drizzled with oilve oil. Place seam side down. Drizzle a little more olive oil over top of peppers. Bake for 30 minutes, move up to broiler and broil for 1 more minute. Remove from oven and let stand for a few minutes before serving. Yields 4 servings. Serve with rice and your favorite guacamole or salsa for topping. 

Oven Baked Chicken and Jalapeño Stuffed Poblanos
Oven Baked Chicken and Jalapeño Stuffed Poblanos
Chicken, Jalapeño and Cheese Poblano
Chicken, Jalapeño and Cheese Poblano
Chicken, Jalapeño and Cheese Stuffed Poblano
Chicken, Jalapeño and Cheese Stuffed Poblano

Seasoned Homemade Breadcrumbs Recipe

Ingredients

8 stale bolillos, sliced into 1 inch pieces
Olive oil
Salt
Pepper
Garlic powder

2 teaspoons annatto powder
2 teaspoons smoked paprika
1 1/2 teaspoons crushed oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon vinegar powder, optional
1/2 teaspoon chipotle powder or cayenne
More salt and pepper to taste

Drizzle with oil and season lightly with salt, pepper and garlic powder. Bake in preheated 400 degree oven for 20 to 25 minutes, turning halfway through cooking time. Remove from oven and let cool completely.

In two batches, add half of the croutons to the food processor. Divide the spices in half, add to bread. Process by pulsing at first. Process until you get fine breadcrumbs. Spread out onto lined baking sheet and let them dry overnight before storing in a freezer bag (in the freezer) until ready to use. Yields about 4 cups.

Chicken, Jalapeño and Cheese Poblano
Chicken, Jalapeño and Cheese Poblano
Chicken, Jalapeño and Cheeese Poblano
Chicken, Jalapeño and Cheeese Poblano

Chiles Rellenos~ Roasted, Battered, Grilled or Wrapped

What’s the first thing that comes to mind when you here “Chiles Rellenos” ? I experience the same vision of my Mom standing over a hot comal, the sounds of chiles poblanos crackling and popping. And the aroma…that aroma is unmistakable. Every time I roast poblanos on the stove top, it takes me right back to that moment in time. Chiles rellenos, just like jalapeño poppers have evolved since becoming so popular. They are served simply stuffed with cheese, to my most favorite, lump crab meat! The most well known relleno is the one that comes filled with cheese, coated in an egg batter and served with a simple, but fresh tomato sauce. You can find this version at most good Mexican restaurants. The relleno I grew up loving was the one my Mom prepared filled with beef picadillo con papas. It was  a simple ground beef with diced potatoes that she would fry separately and then add in to the picadillo along with a freshly blended tomato sauce. It is still my favorite and one of those comfort foods I enjoy. My latest recipe for rellenos I prepared on my charcoal grill. I prepared a variation of my Mom’s recipe for albondigas (meatballs) that are mixed with rice and spices to fill the poblanos. I also knew that bacon would be involved somehow, lol!! I found some beef bacon on my last trip to the market and I just had to try it out. Bacon Wrapped Rellenos on the Grill!

Chiles Rellenos on the Grill, stuffed with ground beef, rice and tasty aromatics!
Chiles Rellenos on the Grill, stuffed with ground beef, rice and tasty aromatics!
Bacon Wrapped Relleno
Bacon Wrapped Relleno
Picadillo and Rice filled Relleno Wrapped in Beef Bacon and Basted with a Tangy Sauce
Picadillo and Rice filled Relleno Wrapped in Beef Bacon and Basted with a Tangy Sauce

 1 pound ground chuck, pork or chicken
1 teaspoon salt
1 teaspoon cumin
1 teaspoon pepper
½ teaspoon smoked paprika
½ teaspoon mexican oregano, crushed
¼ teaspoon all spice
Olive oil
½ cup white onion, diced
3 cloves garlic, minced
1 jalapeño, minced
1 cup cooked steamed rice, white or brown
1/3 cup cilantro chopped
1 egg
6 medium roasted poblano peppers,peeled and seeds removed
12 ounces beef or pork bacon (I found a wide sliced beef bacon that worked well for this recipe)

*If you wanted to add basting sauce, combine 1/3 cup ketchup, 3 tablespoons balsamic vinegar and 3 tablespoons of hot sauce with a little fresh cracked pepper. Baste towards the last 10 minutes of grilling time.

A simple filling of ground chuck, cooked rice, fresh cilantro with aromatics and spices...
A simple filling of ground chuck, cooked rice, fresh cilantro with aromatics and spices…

Tips~Roast poblanos on the grill, direct flame, in the oven or on a stove top comal just until skins blister. Transfer to a plastic storage bag until cool. Peel off blistered skins before filling.

I found some beef bacon which is wider than pork bacon and it worked really well for these rellenos.
I found some beef bacon which is wider than pork bacon and it worked really well for these rellenos.
Bacon Wrapped Rellenos on the Grill
Bacon Wrapped Rellenos on the Grill

Tips~ This recipe for filling is good for 6 medium poblano peppers or 4 xlarge peppers 

Directions

  1. In a large bowl, combine the beef with the spices and set aside.

  2.  Saute the onions, garlic and jalapeño in 1 to 2 tablespoon of olive oil for 5 to 7 minutes. Let cool.

  3. To the beef, add the onion mixture, rice, cilantro and egg. Stir well to combine.

  4. Slice a opening near the base of the peppers and remove the seeds. Fill the peppers with beef mixture, but do not over stuff. Divide the bacon and wrap all the peppers. Transfer to plate and chill for at least one hour.

  5. After an hour, prepare your grill for indirect heat and heat to at least 350 degrees. Place the peppers in pan safe for the grill and place on the indirect heat side. Close lid and cook for 30 minutes.

  6. After 30 minutes, you could add a couple of chunks of apple or cherry wood directly to the fire if you wanted a light smoke flavor added to the rellenos. Rotate the peppers and cook for another 30 minutes, lid closed. If using a basting sauce, open lid and brush peppers evenly. Close lid and cook for another 10 to 15 minutes. Remove from heat and let stand for 10 minutes before serving. Yields 6 servings.

  7. For Oven Preperation: Preheat oven to 350 degrees. Place stuffed and wrapped poblanos in a baking dish. Loosely cover with foil and bake for 45 minutes to 1 hour. Remove foil and place under broiler for 2 minutes. If basting with sauce, remove from oven, baste and return to the broiler for another 2 minutes. I like to repeat the basting one more time. Remove from oven and let sit for 10 minutes before serving.
  8. This is the relleno without the basting sauce.
    This is the relleno without the basting sauce.
    Relleno with the tangy basting sauce.
    Relleno with the tangy basting sauce.

    Here a few of my favorite relleno recipes I have prepared and developed for Hispanic Kitchen and Que Rica Vida . Click onto the picture to go to the link. Buen Provecho!

     

  9. Chiles Rellenos with Picadillo and Potato Hispanic Kitchen
  10. Beef Picadillo Relleno
    Beef Picadillo Relleno
  11. Chile Relleno with Serrano Shrimp Hispanic Kitchen
  12. Chile Relleno with Serrano Shrimp
    Chile Relleno with Serrano Shrimp

    Chile Ancho and Poblano Rellenos Hispanic Kitchen

  13. Chile Ancho and Poblano Rellenos
    Chile Ancho and Poblano Rellenos

    Cornmeal Crusted Crab Stuffed Chile Relleno Que Rica Vida

  14. Cornmeal Crusted Crab Stuffed Chile Relleno
    Cornmeal Crusted Crab Stuffed Chile Relleno Que Rica Vida

    Chiles en Nogada Que Rica Vida

  15. Chiles en Nogada Que Rica Vida
    Chiles en Nogada Que Rica Vida