Using Poblano Peppers

[bordercollie]

Hi Everyone, I hope I'm posting this in the right place because I need some advice. I love Chili Rellenos and have 3 loaded Poblano plants in the garden. I'm the only one that loves them in the stuffed cheese form though.(except for my border collie maybe) So I would need to make a batch of them that I could freeze. Is that a worthwhile idea? I want to char these peppers on the HB and go from there with a simple recipe. ( Are whipped egg whites really necessary to finish the batter? ) Thank ya'll.

[58limited]

I freeze raw and roasted peppers all the time.

I've made chili rellenos one time, I was lazy and used a light beer batter and they were great! To freeze I would batter and fry them, lay on paper and freeze, then vacuum seal them. Thaw and quick fry to serve.

[bordercollie]

That's what I needed to hear. I will try this !! Thank you 58limited.

[Uncle Bob]

Green bell peppers punish my gut, so I substitute Poblanos for recipes calling for the bells. I prefer the fruity flavor of poblanos anyway, so it's a win win. As David said, freezing them is a useful solution.

[bordercollie]

I do love the taste too Uncle Bob- I've got a really lot thankfully.

[58limited]

I sub poblanos for bells all the time too.

[CaptainMike]

Wut dis guy sed

[WillTravelForFood]

There's always stuffed poblanos: cut the peppers in half, make a cheesy/meaty filling and pour it in. Bake.

okay, it's more of a "poblano lasagna" rather than "stuffed". But still tasty without the frying.

[bordercollie]

It sounds great to me .

[Rod]

Not sure if this helps, but we do southwestern stuffed bell peppers. The stuffing is pre-cooked, cooled and layered in the raw peppers with cheese. Vac sealed and frozen. When we want them we thaw and then I roast them on one of my kettles. All that is doing is warming the guts and cooking the peppers. So maybe take that approach less the batter. Just do the batter after thawed? That way you have a lot of the work already done and you have preserved all those wonderful peppers.

[bordercollie]

I will be trying this Rod. Thanks !

[skipsdaughter]

Here's a pizza recipe with poblanos. I would think they would work either fresh or thawed. https://wp.me/pYuLw-1OA

[bordercollie]

Pizza is my second love.

[bbqLuv]

bordercollie Get in line, please.

[Bad Hat BBQ]

Wow
Just another reason to love Poblanos

[texastweeter]

Smoke dry them to make ancho. Add green one to bacon cheddar grits, add to any soup or stew, use in an omlet. I got through tons of them myself

[bordercollie]

I never thought about the grits but that sounds tasty ! Thanks !

[mnavarre]

Well, you can roast, skin, and seed the peppers and then freeze 'em. They'll loose a bit of texture, but they'll be fine. Freezing Chillies Relleno, here's what I would do: take a page from the way restaurants do it. Make the chillies relleno, fry them at a low-ish heat (like 325-350) until the batter is set. No need to take 'em to done. Then cool and freeze. Then you can just fry 'em at 350+ right out of the freezer.

As for the egg whites, you don't need 'em, but if you want that light fluffy restaurant batter you do. otherwise a beer batter works fine, and might even hold up better in the freezer.

[bordercollie]

Thank you mnavarre . I think I'll go with the beer batter . It's so hot here, right now, that I run out of daylight before the work is done on the farm - Leaving little time for long cooking before bedtime. Freezing them will make for a nice winter meal as well. Thank you again for the good advice..

[Livermoron]

Serious Eats has a great Chili Verde recipe that I use Poblanos in all the time. I do mine in the pressure cooker, but the recipe is adaptable to standard cooking equipment. I freeze the leftovers (if there are any) and pull them out for a southwestern style potluck or for a sauce over eggs, etc.