Poblano Pepper Recipes?

[Thunder77]

Apparently poblano pepper plants like cooler weather, because mine have gone wild the last month or so. I need some ideas. Stuffed? Baked? Fried? Help!

[barelfly]

All of it!

My wife usually makes taco meat with some rice, slices the peppers in half and fills the boats up. Cheddar or a mix of cheese and into the oven to melt. Really good!

Fried - you could get some Monterey Jack chunks and stuff, then batter and fry! Man that would be excellent as well. Chile rellenos!

[CaptainMike]

Chile Rellenos is the go to, but we really like this recipe: Chile Relleno Casserole - Chili Pepper Madness

[ofelles]

That looks like a great site, thanks Mike!

[CaptainMike]

Yeah, Mike's recipes are pretty good. A great source for making your own hot sauces.

[58limited]

If I wasn't already cooking for today I would make this right now!

[texastweeter]

Just mad a big pot of Texas Red. Mine is heavy on ancho (smoke dried poblanos) and has dice poblanos and jalapenos in it. They are great in grits with cheese, onions, garlic,, butter,, and bacon. I like them in pimento cheese instead of pimento (poblano cheese?) We eat a lot of them, use them most of the time instead of bell pepper.

[Reds Fan 5]

Jacques Pepin’s eggs poblano

https://www.youtube.com/watch?v=NHAQ6a6RgIc

[58limited]

Substitute poblanos for the bell peppers in King Ranch chicken.

This is another favorite recipe:

Chicken in Poblano Cream Sauce

Poblano Cream Sauce

1 poblano pepper, julienned
1 small white onion, julienned - goal is to have 1/2 the amount of onion as poblano pepper
3T unsalted butter
1 C milk
2T flour
1/4t salt
1/8t pepper

Melt 1T of butter in skillet and saute the poblano peppers for about 2 minutes. Add onion and saute until onion is translucent. Meanwhile, in a small sauce pan make the cream sauce with the remaining ingredients. Add the onion/pepper mix and simmer until veggies are tender. Adjust thickness with water and flour and seasoning with S&P to taste.

Chicken

3-4 thin cut boneless chicken breasts - you want them about 1/4" thick
seasoned flour
1 egg
1T water
2T butter

Dunk chicken in egg wash (water and egg) then coat with seasoned flour. Let chicken sit in flour for several minutes. Melt butter in a skillet and lightly brown the chicken on both sides. Serve covered with the poblano cream sauce.

[CaptainMike]

I did Joanna Gaines' chicken poblano soup last week and like the author herself it was pretty dang delicious!

[58limited]

The soup sounds good. The recipe above is one that I created while trying to duplicate a recipe at a local Mexican restaurant, I pretty much nailed it.

[Skip]

Cut in half. Clean out. Freeze.

[LA Pork Butt]

Here is my Recipe.

4 Poblano peppers, cored and seeded
8 ounces of cooked chicken, pork or beef chopped
1 cup of Monterrey Jack Cheese
1 cup of sour cream
1 small onion, chopped
1 teaspoon Creole Seasoning
8 slices of bacon

Mix together everything except the poblano peppers and bacon. Stuff the poblanos and wrap the poblanos with two pieces of bacon each making sure to cover open end of the poblano with the bacon.

Set grill for indirect cooking at 350 in BGE or MiniMax with diffuser and perforated pan. Bake for 1 hour or until bacon is fully cooked.

[CaptainMike]

That sounds great!

[58limited]

I'm going to try this.

[tstalafuse]

Stuffed Poblano Pepper Surprise

Sauce:

28-ounce can diced tomatoes
half of a red onion, chopped (reserve a small amount for the mushrooms later)
a big handful of cilantro
1 jalapeño pepper (remove the seeds and ribs if you want it mild)
1 cup water
1½ teaspoons salt

Poblanos:

2 tablespoons butter
8 ounces fresh mushrooms
8 ounces fresh spinach
5-6 poblano peppers
1 cup uncooked white rice
1½ cups shredded queso melt cheese (just about any kind of cheese will work)
2-3 tablespoons flaxmeal (optional)
2 cups diced/shredded chicken, hamburger, or sausage.

Directions:

For the sauce: Preheat the oven to 400 degrees. In a food processor or blender, puree the sauce ingredients until mostly smooth. Set aside.

For the filling: Melt the butter in a large skillet over medium high heat. Add the reserved red onions and mushrooms; saute until browned and softened. Add the spinach; saute until just wilted. Add the rice and stir around in the pan to coat. Add 2 cups of the sauce, stir, and simmer over medium low heat. Continue to simmer, adding a little water if necessary, until the rice is cooked (about 20 minutes). Stir in one cup of the cheese. If the mixture seems too runny, add a few tablespoons of the flax meal to act as a binder that will soak up excess moisture and hold everything together nicely. Taste and season with salt if needed.

For the Poblanos: Slice peppers, remove seeds, dice and mix into the filing. Spread the filling into a 9x12 pan, top with remain sauce, and cheese. Cook for 15-20 minutes until peppers are soft and mixture is heated through.

SURPRISE THE PEPPERS AREN'T STUFFED!!!!

This recipe is best for when you realize the peppers are on the verge of going bad..