Thursday, October 20, 2011

Stuffed Poblano Peppers - Blue's Famous Recipe!

You should read first and then cook. NOT as you go along with this recipe. There is a lot to be said about how to roast and skin peppers. This website is a pretty good resource. After the peppers are roasted, however, most people let them steam a bit. Not just COOL like on this website. But- the website has visuals and it is very helpful up to the point of taking them out of the oven. In Texas and Mexico- we take them from the oven after roasting and put them in a large bowl and put a plate on top to catch the steam. A big zip lock will work just as well. You can place them in the bag and let them cool and continue steaming.

After the peppers are steamed and feel cool enough to handle, we take the seeds out. You should wear food prep gloves so you don't get the capsaicin in your skin. The seeds are SPICY!

So when they are cool enough to handle peel them (just pull off the skin with your fingers- may need a knife to coax) - then, take a knife and cut a slit in the pepper lengthwise from bottom to the top (remember they are going to be stuffed- so they should be like a pouch or a boat, kind of). Then with gloved fingers, gently remove all of the inside stuff until you have just the walls of the pepper and the stem still attached.

You can freeze these- so you might want to keep that in mind if you end up loving the recipe. :)

I recommend buying 6 peppers in case of malfunction. More if you're entertaining. lol

It will take at least 1/2 of a cup of stuffing per pepper.

For the stuffing- the possibilities are endless. You can use shredded chicken, ground beef, sauteed veggies, or a combination.

For instance:

3 medium yellow squash
3 medium zucchinis
1 medium onion (any kind that you like)
1 chopped medium to large tomato (any color or variety)
2 -3 cloves of garlic (smashed and chopped)
3/4 tsp Cumin
3/4 tsp Chili Powder
3/4 tsp Oregano   You can substitute taco seasoning if you would prefer for these spices.
salt to to your liking
2 - 3 TBSP of olive oil

Any of these options should be sauteed with the above ingredients:
optional: 1 jalapeno pepper (HOT)
optional: 1 red bell pepper
optional: 1 green bell pepper
optional: chopped spinach or kale
optional: 1/2 cup bread crumbs (or cracker crumbs- whatever you have)

These options do not need to be sauteed:
optional: any kind of cooked shredded or ground meat or poultry (should be warmed)
optional: chopped walnuts or pecans

NOT AN OPTION (must have) - 1 - 2 cups of cooked rice (any kind), lots of cheese (your favorite), sour cream, picante sauce or salsa

1. Sautee all that needs to be sauteed until it is as soft as you like it with recommended spices. Transfer to mixing bowl when cooked.
2. Add cooked rice and cooked meat (if you are using it) to the bowl. It should be warmed already for time's sake.
3. Mix thoroughly (add nuts if you are using them)
4. Spoon mixture into prepared poblano peppers until filled
5. Cook in 325f degree oven until meat thermometer reads 175. Or- do the best u can. 20 to 30 minutes.

When temp is right turn off oven. Top with cheese and let the cheese melt.
Mix sour cream with salsa or picante sauce in a 50/50 mix

It's ready when the cheese is melted! Drink beer, tequila, sangria, margaritas, or all  . . . have fun!

Tortilla chips are good with them, too!

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