Best 2 Poblano And Onion Saute Recipes
Are you looking for a flavorful and versatile side dish that can complement a variety of main courses? Look no further than poblano and onion saute! This Mexican-inspired dish is bursting with smoky, savory, and slightly spicy flavors. It's easy to make and requires just a handful of simple ingredients. Whether you're hosting a fiesta or simply looking for a tasty weeknight side, this poblano and onion saute is sure to be a hit.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED STEAK WITH POBLANO AND ONION SAUTE
This is a perfect meal when served with fresh tomatoes in season.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 4
Steps:
- Heat grill to medium-high (coals should be glowing white). Drizzle both sides of steaks with oil; season with salt and pepper. Lightly coat grates with cooking spray. Grill steaks 8 minutes per side for rare, 10 minutes for medium-rare. Let rest 1 to 2 minutes before serving with the saute.
POBLANO AND ONION SAUTE
Pair this Latin take on pepper and onions with steak, or fill out the saute with wedges of potatoes, such as red bliss, or a cup of corn kernels.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Roast chiles directly over the flame of a gas-stove burner (or under the broiler), turning with tongs, until blackened all over. Transfer chiles to a large bowl and cover tightly with plastic wrap (or place in a large resealable plastic bag). Let steam until cool enough to handle, about 15 minutes, then peel chiles. Remove stems, ribs, and seeds; cut each chile lengthwise into strips and place in a nonreactive bowl.
- Heat oil in a large skillet over medium heat. Add onion; cook until softened and translucent, stirring occasionally, about 7 minutes. Stir in chiles and season with salt. Cover and cook, stirring occasionally, until onion and chiles are tender, about 7 minutes.
Tips:
- Choose poblano peppers that are dark green and firm, with no blemishes or wrinkles. Overly mature peppers can have a bitter taste.
- Roast the poblano peppers directly over an open flame or under a broiler until the skin is blackened and blistered. This will make it easier to peel and remove the seeds.
- Be careful not to overcook the onions. They should be softened but still have a slight crunch.
- If you don't have any Mexican oregano, you can use regular oregano or thyme instead. Just be sure to adjust the amount to taste.
- Serve the poblano and onion saute as a side dish or as a topping for tacos, burritos, or tortas.
Conclusion:
Poblano and onion saute is a delicious and versatile dish that can be enjoyed in many ways. It's a great way to use up leftover poblano peppers, and it's also a healthy and flavorful addition to any meal. So next time you're looking for something new to try, give this recipe a try. You won't be disappointed!
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