I hope you all stocked up on the season's last batches of green chilies. We sure did! In honor of the start of fall I thought it would be great to share a recipe that incorporates the new cooler nights and the those yummy green chilies. Poblano White Chili is by far my favorite recipe to use green chilies in! It's a perfect transition into fall food....toasty, yet light.
First, you need to start by making Rajas. Rajas are often served as a side side or as part of a soup or stew. They are also fabulous on nachos or tostadas.
6 poblano chilies (1 lb.), roasted and peeled
2 t. vegetable oil
1 large onion, thinly sliced
2 cloves garlic, peeled and sliced
1 t. dried oregano
1) Slice poblanos into 1/4 in strips.
2) Heat oil in skillet over medium heat. Add onion and garlic, and cook 5 to 9 minutes, or until onion is soft and golden brown. Add oregano and poblano strips, and cook 3 to 4 minutes more, or until heated through. Season with salt and pepper, if desired.
Poblano White Chili
from Vegetarian Times
3 cups cooked white beans or 2 15 oz. cans white beans, rinsed and drained
1 recipe Rajas (above)
2 cups low-sodium vegetable broth
2 t. dried oregano
1 t. ground cumin
1 cup fresh or frozen corn kernels
1/2 cup chopped cilantro
1 Tb. lime juice
1/4 cup low-fat milk
3 oz. goat cheese
1/4 cup roasted pumpkin seeds
1) Bring beans, Rajas, broth, oregano, and cumin to a simmer in a saucepan over medium heat. Cook 15 minutes, stirring occasionally. Stir in corn, cilantro, lime juice. Season with salt and pepper, if desired. Cook 2 minutes more.
2) Warm milk in a separate saucepan. Add goat cheese, and stir until smooth. Serve chili garnished with goat cheese sauce and pumpkin seeds.
We paired it with a simple red blend, St. Francis Winery's 2007 Red Splash.