Chili-Rubbed Rib-Eye Steak with Corn & Green Chile Ragoût

This spice-rubbed steak get a nice kick from a poblano pepper. Poblanos vary a lot in spiciness, so taste yours before you add it to the pan and hold back a bit if it’s too hot. If you want more heat, add a minced jalapeño along with the poblano.

• 1 tsp. chili powder
• 1 tsp. ground coriander
• 1 tsp. kosher salt; more to taste
• Two 8-oz. boneless beef rib-eye steaks (about 3/4 inch thick)
• 2 tsp. canola or other vegetable oil
• 1 small poblano or other mildly hot fresh chile (Anaheim or Italian frying pepper), seeded and cut into 1/4-inch dice (about 1/2 cup)
• Freshly ground black pepper
• 1 generous cup fresh corn kernels (from 2 medium ears)
• 1/2 cup heavy cream
• 1 Tbs. minced oil-packed sun-dried tomatoes (from 2 medium tomato halves)
• 1 Tbs. fresh lime juice

In a small bowl, mix the chili powder, coriander, and salt. Rub the mixture on the steaks.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Drizzle the steaks with oil and grill, turning once, until medium rare, 3 to 4 minutes per side. Transfer to a plate and cover loosely to keep warm.  

Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the chile, season with salt and pepper, and cook over medium-high heat, stirring frequently, until softened and starting to brown, about 2 minutes. Add the corn and continue to cook until it’s slightly browned, 1 to 2 minutes more. Add the cream and boil until it has reduced and the mixture is thick, 1 to 2 minutes.

Remove from the heat, stir in the sun-dried tomato, lime juice, and the accumulated juices from the steak. Taste and add more salt and black pepper, if you like. Serve the rib-eyes whole or slice them and arrange on plates. Serve immediately, with the corn ragoût on top or alongside.

Quesadillas with Roasted Poblanos & Onions (Rajas)

• 2 small fresh poblano chiles
• 1/2 cup loosely packed fresh cilantro
• 1 Tbs. plus 2 tsp. vegetable oil
• 1/2 large white onion, thinly sliced lengthwise (about 1-1/2 cups)
• Kosher salt and freshly ground black pepper
• Four 8-inch flour tortillas
• 2 cups grated Monterey Jack cheese (about 8 oz.)
• 1/2 cup sour cream

Roast the peppers:

Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. (If you don't have a gas stove, you can char poblanos similarly over a hot grill fire or lay them on a foil-lined baking sheet and char them under a hot broiler, turning them with tongs).

Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they're cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters. Slice the peppers into 1/4-inch-wide strips and put them in a small bowl.

 Put a baking sheet in the oven and heat the oven to 150°F (or its lowest setting).

Make the rajas:

Heat 1 Tbs. of the oil in a 10- or 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean.

Make the quesadillas:

Heat 1/2 tsp. of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano mixture, and a quarter of the cilantro. When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make three more quesadillas. Cut each quesadilla into wedges and serve with the sour cream on the side.

Quesadillas with Roasted Poblanos & Onions (Rajas)

• 2 small fresh poblano chiles
• 1/2 cup loosely packed fresh cilantro
• 1 Tbs. plus 2 tsp. vegetable oil
• 1/2 large white onion, thinly sliced lengthwise (about 1-1/2 cups)
• Kosher salt and freshly ground black pepper
• Four 8-inch flour tortillas
• 2 cups grated Monterey Jack cheese (about 8 oz.)
• 1/2 cup sour cream

Roast the peppers:

Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. (If you don't have a gas stove, you can char poblanos similarly over a hot grill fire or lay them on a foil-lined baking sheet and char them under a hot broiler, turning them with tongs).

Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they're cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters. Slice the peppers into 1/4-inch-wide strips and put them in a small bowl.

 Put a baking sheet in the oven and heat the oven to 150°F (or its lowest setting).

Make the rajas:

Heat 1 Tbs. of the oil in a 10- or 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean.

Make the quesadillas:

Heat 1/2 tsp. of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano mixture, and a quarter of the cilantro. When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make three more quesadillas. Cut each quesadilla into wedges and serve with the sour cream on the side.

Chilled Poblano Soup

This soup should have a little kick to it, but you have to be careful with poblanos because they can sometimes pack a wallop. To be sure you don’t overdo the heat, reserve the ribs from the peppers and add them back only if you want more heat.Read the article "Chill Out" for tips on giving your soup great flavor and smooth texture.

• 1-3/4 lb. poblano chiles (5 to 8, depending on size)
• 3 Tbs. olive oil
• 2 medium white onions, chopped (about 3 cups)
• 6 large cloves garlic, finely chopped (3 Tbs.)
• Kosher salt
• 3 cups lower-salt chicken broth; more as needed
• 1 cup heavy cream
• 1 cup vegetable oil
• 2 6-inch corn tortillas

Roast the poblanos over a gas burner, a hot grill fire, or on a foil-lined baking sheet under the broiler, turning with tongs, until blackened or blistered all over, 6 to 10 minutes. Immediately put them in a bowl, cover, and let steam for 15 minutes. Once cooled, peel the skin, then split open, remove the stems, seeds, and ribs (reserve the ribs), and coarsely chop.

Heat the olive oil in a 12-inch skillet over medium heat. Add the onions and garlic and cook, stirring, until softened, about 8 minutes. Add the poblanos and 2 tsp. salt and cook, stirring, for 2 minutes. Add 2 cups of the chicken broth, bring to a simmer, and cook for 3 minutes.

In a blender, purée about one-third of the soup until very smooth, about 2 minutes.

Set a medium-mesh strainer over a large bowl and force the purée through it with a silicone spatula. Repeat with the rest of the soup in 2 more batches. Taste, and if you would like more heat, reblend a cup of the purée with the reserved poblano ribs to taste, then stir it back into the purée. Stir in the cream and the remaining 1 cup chicken broth, thinning with additional chicken broth, if necessary. Cover and refrigerate until cold, at least 4 hours.

Heat the vegetable oil in a 2-quart saucepan over medium heat until shimmering hot. Stack the tortillas on top of each other and cut in half. Stack the halves and cut crosswise into very thin strips. Working in 2 batches, fry the tortilla strips, turning them with a slotted spoon, until golden, about 1-1/2 minutes per batch. Transfer to paper towels to drain and sprinkle with salt.

Just before serving, season the soup to taste with additional salt, if needed. Serve garnished with the tortilla strips.

Poblanos Stuffed with Cheddar and Chicken

These are not the stuffed peppers of your childhood—they're better. Poblano chiles are rich and flavorful with a mild to medium heat. Using leftover cooked chicken and rice speeds up the already quick prep. 

• 4 large poblano chiles
• 2 medium tomatoes, chopped
• 1/2 medium white onion, chopped
• 1 large clove garlic, chopped
• 1 tsp. dried oregano, crumbled
• 1 tsp. ground cumin
• Generous pinch ground cinnamon
• Kosher salt
• 1 Tbs. olive oil
• 2 cups shredded cooked chicken, preferably dark meat
• 1-1/2 cups cooked brown or white rice
• 2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
• 1/4 cup chopped fresh cilantro (including some tender stems)
• 1 Tbs. lime juice

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.

Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.

Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.

Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

Chilled Poblano Soup

This soup should have a little kick to it, but you have to be careful with poblanos because they can sometimes pack a wallop. To be sure you don’t overdo the heat, reserve the ribs from the peppers and add them back only if you want more heat.Read the article "Chill Out" for tips on giving your soup great flavor and smooth texture.

• 1-3/4 lb. poblano chiles (5 to 8, depending on size)
• 3 Tbs. olive oil
• 2 medium white onions, chopped (about 3 cups)
• 6 large cloves garlic, finely chopped (3 Tbs.)
• Kosher salt
• 3 cups lower-salt chicken broth; more as needed
• 1 cup heavy cream
• 1 cup vegetable oil
• 2 6-inch corn tortillas

Roast the poblanos over a gas burner, a hot grill fire, or on a foil-lined baking sheet under the broiler, turning with tongs, until blackened or blistered all over, 6 to 10 minutes. Immediately put them in a bowl, cover, and let steam for 15 minutes. Once cooled, peel the skin, then split open, remove the stems, seeds, and ribs (reserve the ribs), and coarsely chop.

Heat the olive oil in a 12-inch skillet over medium heat. Add the onions and garlic and cook, stirring, until softened, about 8 minutes. Add the poblanos and 2 tsp. salt and cook, stirring, for 2 minutes. Add 2 cups of the chicken broth, bring to a simmer, and cook for 3 minutes.

In a blender, purée about one-third of the soup until very smooth, about 2 minutes.

Set a medium-mesh strainer over a large bowl and force the purée through it with a silicone spatula. Repeat with the rest of the soup in 2 more batches. Taste, and if you would like more heat, reblend a cup of the purée with the reserved poblano ribs to taste, then stir it back into the purée. Stir in the cream and the remaining 1 cup chicken broth, thinning with additional chicken broth, if necessary. Cover and refrigerate until cold, at least 4 hours.

Heat the vegetable oil in a 2-quart saucepan over medium heat until shimmering hot. Stack the tortillas on top of each other and cut in half. Stack the halves and cut crosswise into very thin strips. Working in 2 batches, fry the tortilla strips, turning them with a slotted spoon, until golden, about 1-1/2 minutes per batch. Transfer to paper towels to drain and sprinkle with salt.

Just before serving, season the soup to taste with additional salt, if needed. Serve garnished with the tortilla strips.