Tag Archives: poblano peppers

Feeling A Little Spicy?

Can you tell that it’s pepper season here? I know there have been several posts showing their delicious versatility, so I’m hoping you can stand just one more. This week we’re doing Stuffed Poblano Peppers. These stuffed peppers are a hearty and satisfying Mexican style meal that is family friendly. The filling may make more than you will initially need. I usually freeze the remainder for future use in sweet bell peppers that are easy to come by later in the season. Either way, it’s sure to please.

The poblano pepper is a mild chili pepper, originating in the state of Puebla, Mexico. They are not as hot as a jalapeño, so they are perfect for Mexican and Tex-Mex cooking. Roasting them really brings out their great flavor. Poblanos are dark green in color, wide at the stem and narrow along the length of the pepper.

Traditionally, these stuffed peppers use ground beef, however I enjoy using Mexican chorizo in this dish. It adds a richness that compliments the poblanos. I have also tried a chicken-chorizo that was lower in fat than its pork counterpart that worked well. There is even a vegan chorizo by Friedas called “soyrizo”; all are viable options.

STUFFED POBLANO PEPPERS

INGREDIENTS:

  • 6 large poblano peppers
  • 1 pound Mexican chorizo, casings removed
  • 2-3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 cup cooked white rice
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 15 ounce can diced tomatoes with juice
  • 15 ounce can tomato sauce (I use my homemade roasted tomato sauce)
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1/4 cup fresh cilantro, chopped

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Cut a slice off lengthwise in each pepper. Remove seeds and membranes. Place peppers in a single layer.
  2. Bake the peppers for 15-20 minutes, or until softened.
  3. Heat a 12-inch non-stick skillet over medium high heat. Add the chorizo and cook for 6-8 minutes, breaking up the meat with a wooden spoon, until the chorizo is cooked through and no longer pink.
  4. Add the garlic and cumin, cook for 1 minute.
  5. Add the rice, beans, corn, tomatoes and 3/4 of the cheese to the pan. Remove the pan from the heat and stir to combine. Coat the bottom of a 13×9 pan with tomato sauce. Place pepper halves on top. Fill each half with filling. Sprinkle with remaining cheese.
  6. Return the peppers to the oven. Bake 15-20 minutes, or until heated through and cheese is melted. Place 2 pepper halves in individual bowls, then top with tomato sauce and sprinkle with chopped cilantro.

Serves 6

“Mexican food is one of the best culinary experiences that people can have.” ~ Karla Souza

Skillet Chili Rellenos

As a vegetable farmer, I can or freeze a fair amount of food for our winter consumption. When the tomatoes and peppers are on, you will find me doing something for future use. Currently we are bombarded with peppers of all kinds. Poblanos, Hatch, jalapeños, pepperoncini and serranos. This week as I was grilling some poblano peppers for using in chili this winter, I thought why not use all this produce for something savory that won’t take a lot of time, yet has all the ingredients of one of my favorites, Chili Rellenos. Peppers, onions, garlic, tomatoes, we had it all on hand. I’ve been using the cast iron skillet that was handed down from my wife’s grandmother quite a bit lately. I love how it can go from stovetop, to oven to table (less dishes!). Bingo! I had our dinner plans.

Although I prefer to grill my peppers, you can also broil them in the oven on a sheet pan. Simply cut your peppers in half lengthwise and place them on a lightly oiled sheet pan, skin side up. Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up. Remove, place them in a bowl and cover with plastic wrap until they cool slightly. Then peel off the skins and discard along with the seeds and stem.

INGREDIENTS:

  • 6 roasted poblano peppers, peeled and seeded; cut into strips
  • 1 tablespoon olive oil
  • 2 jalapeños, minced
  • 1 medium white onion, chopped
  • 4 cloves garlic, minced
  • 6 fresh roma tomatoes, chopped or one 15 oz can chopped tomatoes
  • 1 teaspoon Mexican oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 6 large eggs
  • 4 cups shredded cheddar cheese or a combination of Monterey Jack and cheddar
  • Fresh cilantro, chopped for garnish
  • Sour cream for garnish

INSTRUCTIONS:

  1. Heat a 12-inch ovenproof skillet over medium heat and add the olive oil. Add the onion and jalapeño and saute them for about 5-6 minutes to soften.
  2. Add the garlic and cook for about 2 minutes.
  3. Add the tomatoes, oregano, ancho powder, cumin, salt and pepper. Cook for 10 minutes on medium-low, until the tomatoes soften up and the mixture becomes saucy. Scoop half of the sauce into a bowl.
  4. Preheat the oven to 350 degrees F.
  5. In the same 12-inch skillet, layer half of the poblano strips and half of the cheese. Add the remaining sauce, then the remaining poblano strips, then half of the remaining cheese.
  6. Next, beat the eggs and pour the eggs over the mixture over the top of the skillet. Add the remaining cheese.
  7. Bake for 25-30 minutes, or until the eggs set and the cheeses are melted.
  8. Remove and let set for 5 minutes. Garnish with chopped cilantro.

Serves 4-6

My favorite time of day is to get up and eat leftovers from dinner, especially spicy food. — David Byrne