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Photo: Angie Mosier
Active Time:50 minsTotal Time:50 minsServings:6Jump to Nutrition Facts
Active Time:50 minsTotal Time:50 minsServings:6
Active Time:50 mins
Active Time:
50 mins
Total Time:50 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4poblano peppers (about 1 1/4 pounds)⅓cupchopped white onion1clovegarlic, peeled⅓cupvegetable broth, chicken brothorwater2tablespoonsvegetable oil1mediumripe tomato (8 ounces), finely chopped,orhalf a 15-ounce can crushed tomatoes1cupcorn kernels (from 1 large ear)1 ½poundszucchini (about 3 medium), trimmed and diced¾teaspoonkosher salt¼teaspoonground pepper1cupdiced panela cheese (see Tip)
Cook Mode(Keep screen awake)
Ingredients
4poblano peppers (about 1 1/4 pounds)
⅓cupchopped white onion
1clovegarlic, peeled
⅓cupvegetable broth, chicken brothorwater
2tablespoonsvegetable oil
1mediumripe tomato (8 ounces), finely chopped,orhalf a 15-ounce can crushed tomatoes
1cupcorn kernels (from 1 large ear)
1 ½poundszucchini (about 3 medium), trimmed and diced
¾teaspoonkosher salt
¼teaspoonground pepper
1cupdiced panela cheese (see Tip)
DirectionsPreheat broiler, with rack 2 to 3 inches from the heat source. Line a large rimmed baking sheet with foil. Place poblanos on the prepared baking sheet; broil, turning the peppers every 3 to 4 minutes, until blistered and completely charred on the outside, 10 to 12 minutes. (The flesh should be cooked, not burnt.) Place the roasted peppers in a plastic bag and seal it (or put them in a bowl and cover tightly with plastic wrap); let them sweat for at least 10 minutes. Then peel the peppers: holding them under a thin stream of cold running water (or working in a bowl of water), remove the charred skin with your fingers. Discard skins, stems and seeds.Coarsely chop the roasted peppers and transfer to a blender or food processor. Add onion, garlic and broth (or water); puree until smooth. Set aside.Heat oil in a large skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until softened, about 3 minutes. Clear a space in the middle of the pan and add corn. Cook, stirring occasionally, until the corn begins to color, 2 to 3 minutes. Add zucchini, salt and pepper; cook, stirring occasionally, until the zucchini begins to soften, 2 to 3 minutes.Stir in the poblano puree; bring to a medium simmer and cook until the sauce has reduced and thickened and the zucchini is tender but not mushy, 8 to 10 minutes. Scrape onto a platter, top with cheese and serve.To make aheadPrepare roasted poblanos (Step 1) and refrigerate in an airtight container for up to 12 hours.TipIf you can’t findpanela cheese, you can substitute queso fresco, for a more crumbly option, or Oaxaca for a mild, melty option.Originally appeared: Classic Recipes, Local Secrets
Directions
Preheat broiler, with rack 2 to 3 inches from the heat source. Line a large rimmed baking sheet with foil. Place poblanos on the prepared baking sheet; broil, turning the peppers every 3 to 4 minutes, until blistered and completely charred on the outside, 10 to 12 minutes. (The flesh should be cooked, not burnt.) Place the roasted peppers in a plastic bag and seal it (or put them in a bowl and cover tightly with plastic wrap); let them sweat for at least 10 minutes. Then peel the peppers: holding them under a thin stream of cold running water (or working in a bowl of water), remove the charred skin with your fingers. Discard skins, stems and seeds.Coarsely chop the roasted peppers and transfer to a blender or food processor. Add onion, garlic and broth (or water); puree until smooth. Set aside.Heat oil in a large skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until softened, about 3 minutes. Clear a space in the middle of the pan and add corn. Cook, stirring occasionally, until the corn begins to color, 2 to 3 minutes. Add zucchini, salt and pepper; cook, stirring occasionally, until the zucchini begins to soften, 2 to 3 minutes.Stir in the poblano puree; bring to a medium simmer and cook until the sauce has reduced and thickened and the zucchini is tender but not mushy, 8 to 10 minutes. Scrape onto a platter, top with cheese and serve.To make aheadPrepare roasted poblanos (Step 1) and refrigerate in an airtight container for up to 12 hours.TipIf you can’t findpanela cheese, you can substitute queso fresco, for a more crumbly option, or Oaxaca for a mild, melty option.
Preheat broiler, with rack 2 to 3 inches from the heat source. Line a large rimmed baking sheet with foil. Place poblanos on the prepared baking sheet; broil, turning the peppers every 3 to 4 minutes, until blistered and completely charred on the outside, 10 to 12 minutes. (The flesh should be cooked, not burnt.) Place the roasted peppers in a plastic bag and seal it (or put them in a bowl and cover tightly with plastic wrap); let them sweat for at least 10 minutes. Then peel the peppers: holding them under a thin stream of cold running water (or working in a bowl of water), remove the charred skin with your fingers. Discard skins, stems and seeds.
Coarsely chop the roasted peppers and transfer to a blender or food processor. Add onion, garlic and broth (or water); puree until smooth. Set aside.
Heat oil in a large skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until softened, about 3 minutes. Clear a space in the middle of the pan and add corn. Cook, stirring occasionally, until the corn begins to color, 2 to 3 minutes. Add zucchini, salt and pepper; cook, stirring occasionally, until the zucchini begins to soften, 2 to 3 minutes.
Stir in the poblano puree; bring to a medium simmer and cook until the sauce has reduced and thickened and the zucchini is tender but not mushy, 8 to 10 minutes. Scrape onto a platter, top with cheese and serve.
To make ahead
Prepare roasted poblanos (Step 1) and refrigerate in an airtight container for up to 12 hours.
Tip
If you can’t findpanela cheese, you can substitute queso fresco, for a more crumbly option, or Oaxaca for a mild, melty option.
Originally appeared: Classic Recipes, Local Secrets
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Nutrition Facts(per serving)161Calories10gFat13gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
