Stellar day at the farmer’s market this morning.
Picked up some poblano peppers. I know I could use them like stuffed green peppers - ground beef, rice, tomato type deal. But I’m kind of hankering for having them a gooey and spicy Mexican way! Or, open to other suggestions!
How do you stuff your poblanos!?
I use Monterrey jack cheese and corn, then dip them in an egg/flour mix and fry.
THAT sounds good! ^^^ Probably could bake/roast them without the coating and frying?
I have queso fresco cheese - thought about using that as well.
We mix rice, black beans, corn, jalapenos, jack cheese (or whatever ingredients I can find in the fridge). Then I pour a tomato sauce, flavored with chili powder, cumin and cilantro, over them and bake. I’ve also used quinoa when I don’t have leftover rice.
I don’t have a recipe, but did have a delicious grilled pepper stuffed with goat cheese, pistachios, and golden raisins …
Man, that sounds good too! Someone else told me rice, ground lamb, tomatoes and feta! I want them all!
A friend gave me a bag of poblanos last week. I’m eating lower carb so went in search of how to make Chili Rellenos that fit my diet. (I’m also a fan of gooey & cheesy!)
I made this last week: http://hostthetoast.com/chile-relleno/ it was very good and not too messy to put together. Today I tried to find a lower fat way to make a similar thing and found this: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=395960. I did the whites & yolks separately like the 1st recipe, only used two yokes and 1/3 cup Crema Mexicana (because I had some that needed to get used) instead of the cream. Also excellent and healthier. Next time I’ll cut back on the cheese a bit and add shredded chicken spiced with chipotle peppers in adobo sauce. Probably doesn’t need any cream at all if the whites are beaten then yolks folded in.
It’s important to roast the peppers and peel them. I don’t have a gas cooktop, so 1st time I used the instructions on the 1st recipe but put them under the broiler. Today I did the same thing but on the grill. The broiler ones were easier to peel.
May just have to hit the farmers’ market tomorrow to get some more!
We add either pine nuts or pumpkin seeds and corn niblets to the rice filling for texture.
Barley makes a great rice substitute for folks who like more texture.
My peppers were bust this year, but I just picked a big bucketful of tomatoes…
I make chile rellenos, the separated egg style & this is the sauce recipe which we perfected:
1 Tbsp olive oil
1/2 Onion, chopped
1 Tsp cumin
1/4 Tsp cayenne pepper
2 Garlic cloves, minced
1/2 Cup chicken stock
1/2 Cup grape tomatoes
2 1/2 Tbsp cilantro, roughly chopped
1 Tsp rice wine vinegar
1 1/2 Tsp lime juice
salt and black pepper, to taste
Add oil to a medium saute pan and place over medium heat. Once the pan has preheated, add the onions and cook until softened, about 5 minutes. Once onions have softened add the cumin, cayenne pepper and minced garlic and cook until fragrent, about 1 minute. Add the chicken stock along with the tomatoes, stir to combine, reduce heat to low-medium. Cover and allow to simmer for about 5 minutes. Remove from heat and allow cool slightly. Transfer the mixture to a food processor or blender and mix for approximately 10 seconds. *The mixture will not be smooth. Add the cilantro, vinegar, and salt and pepper and pulse just to combine. Set aside.
If you don’t mind spending some time to make something special, you could make Chiles en Nogada:
http://www.simplyrecipes.com/recipes/chiles_en_nogada_chilies_in_walnut_sauce/
Okay @somemom I definitely am hitting the farmers’ market tomorrow to add your sauce to my next chile relleno endeavor!
Will be taking this route today I think:
Grill the peppers to char them. Cut them open and remove seeds. Stuffing of cheese (monterrey jack/pepper jack and queso fresco , corn, tomatoes, jalapeno/banana pepper, a little onion. Bake and cover with a tomato based enchilida sauce.
We will see how it goes!
Here’s another yummy option:
Green chillies stuffed with almonds and raisins, served with a sweetish tomato sauce:
http://www.myrecipes.com/recipe/green-chiles-stuffed-with-almonds-raisins
Made this the other day & enjoyed it.
People. My peppers turned out SOOO good! Wow, winning!
I charred the peppers on the grill. Let them cool and split open and took out the seeds. Sauteed fresh corn, onion, jalapeno and at the last minute, some chopped tomatoes with a tad of salt. Spooned the veggies into the peppers. Topped with a mixture of monterrey jack, pepper jack and feta. Baked at 450 (you could probably broil too - I just don’t broil!) Sprinkled with fresh cilantro/parsley and served with some of a family recipe of shashuka - a tomato/pepper/olive oil/garlic cooked sauce. I wish I could post a picture! So, so good! Need to buy poblanos again!!!
@abasket - Those sound delicious!! I can picture them perfectly and almost smell them also! 
I am bookmarking this for sure!
I love shashuka- for breakfast with an egg cooked on top! Yum!
We sauté a couple pounds of shrimp in olive oil and a tablespoon of salsa.
Removing shrimp from heat we sauté onions and chopped poblano ring tops, adding roasted tomatoes, cilantro, and cup salsa simmering until reduced.
Stir in cheese. Add back in all but a dozen shrimp.
We spoon the shrimp stuffing into roasted poblano halves and top with sharp cheddar.
Bake or grill for until melted, we add the 12 shrimp to the top of the poblano for 2 more minutes oven or grill time.
We garnish with green onions, black olives, cilantro sprigs, some prefer guacamole and sour cream.
^^This sounds amazing!!!
Sounds like a good hors d’oeuvre.
Any number of the stuffing recipes sound fantastic.
For some coolness to counter the spiciness, and some crunch – adding another texture to the dish – consider topping them with sour cream (or mexican crema) and crunched-up tortilla chips. Maybe some diced tomatoes too.