Prep 15 mins
Cook 10 mins
Poblanos chiles, garlic, cilantro and queso fresco cheese-YUM! This pesto can be used to spread on sandwiches or mix into meatballs, rice, soup or pasta. From Food & Wine magazine.
- 2 large poblano peppers, halved lengthwise and cored (about 6 ounces each)
- 3 tablespoons olive oil, plus additional for chiles
- 4 large unpeeled garlic cloves, lightly smashed
- 2 scallions
- 1⁄4 cup cilantro leaf
- 1⁄3 cup crumbled queso fresco (or feta cheese)
- salt & freshly ground black pepper
- Heat a large cast iron skillet. Rub the chiles with oil and set in the skillet, skin side down. Add the garlic and scallions and cook over medium high heat, flattening the chiles with a spatula, until charred all over, about 6 minutes. Move to a plate; let cool slightly.
- Peel the chiles and garlic and chop. Move to a mini food processor. Add the scallions and cilantro; pulse until minced. With the machine on, add 3 tablespoons of oil and process to a coarse paste. Add the cheese; pulse to blend.
- Season with salt and pepper. Enjoy!
I LOVE this recipe! I roast poblanos on the grill 8 or 10 at a time and keep them in the freezer because I use them so much, so that saved some time. I just did the garlic and green onions in a small skillet and went from there. I'll be taking this to my next craft group potluck. Thanks Sharon for a great new use for my poblanos!