Pan-Seared Poblano with Mole Glaze
A classic French-inspired dish featuring pan-seared poblano peppers smothered in a rich and complex mole glaze.
Ingredients
- ●4 poblanolarge peppers
- ●1/4 cup molestore-bought or homemade
- ●2 tablespoons sugargranulated sugar
- ●1/4 cup zestylime juice
- ●2 tablespoons palmolive oil
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Season the poblano peppers with salt and pepper.
- 3
Heat the olive oil in an oven-safe skillet over medium-high heat.
- 4
Sear the poblano peppers for 2-3 minutes on each side, or until they start to char.
- 5
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the peppers are tender.
- 6
While the peppers are baking, whisk together the mole, lime juice, and granulated sugar in a small bowl.
- 7
Once the peppers are done, remove them from the oven and brush them with the mole glaze.
- 8
Return the skillet to the stovetop and cook over medium heat for an additional 2-3 minutes, or until the glaze is caramelized.
- 9
Serve the pan-seared poblano peppers hot, garnished with fresh cilantro if desired.
- 10
Enjoy!