char the outside of the poblano peppers either over gas flame
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
n 9-inch pie plate. Dip chicken into egg mixture and
In a saucepan over medium heat, melt the butter. Add garlic and peppers; saute until tender, about 2 minutes. Add white wine and bring to a simmer. Add the cheeses and stir until melted. Season to taste. Serve warm with Piller's Pepperoni Minis.
Refrigerate any leftover dip for up to 24 hours. Reheat and serve hot over baked potatoes or cooked pasta with sliced Piller's Pepperoni Minis.
More information and recipe ideas are available online at pillers.com.
ide with yolk.
Gently dip yolk covered chile in egg
Roast, peel and dice Poblano peppers.
In a stock pot, combine cream cheese and velvetta on a low heat.
Stir occasionally until completely melted and smooth.
Chop green onions and tomatoes.
Small dice Serrano peppers, remove seeds.
Thoroughly clean and chop cilantro (removing sprigs from the main stem).
Combine all veggies together and add lime juice.
When cheese is melted and smooth, stir in all veggies.
Simmer until hot throughout.
bowl.
1 cup Poblano Crema, recipe follows.
Grill the
kin are ok. You can dip your fingers in water, but
Roast the poblano peppers. Like the author of this recipe, I hold them
egrees C).
Coat the poblano peppers with a small amount
e tried tastes gruesome. The recipe is amazingly flavorful without any
nd blacken the skin (since poblano chiles are un-even, you
cream cheese, Monterey Jack cheese, poblano pepper, Worcestershire sauce, cumin, and
he rest.
Roast the poblano chiles over an open flame
br>Lightly spray or brush poblano peppers with olive oil. Cook
cheese stick and three poblano strips across the center of
immer 5 minutes.
Add poblano and spinach; cool 5 minute
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill eggplant, red bell pepper, poblano pepper, and jalapeno pepper until tender, 20 to 30 minutes. Remove seeds from red bell pepper and poblano pepper. Chop eggplant and peppers.
Pulse eggplant-peppers mixture, green onions, garlic, lemon juice, balsamic vinegar, olive oil, salt, and pepper in a food processor until finely chopped and spreadable.
ith aluminum foil.
Place poblano peppers, Anaheim peppers, and jalapeno
n a large pot (this recipe makes about 14 cups, so