Charred Poblano And Garlic Pesto
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.
Steps
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 !.
Ingredients
poblano peppers, olive oil, garlic cloves, scallions, cilantro leaf, queso fresco, salt & freshly ground black pepper