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Poblano Experiment: I Need Your Input!

I’ve been out of town this week, so I haven’t been in a kitchen at all. Still, I have to eat, so I’ve been enjoying the local and semi-local hot spots. In Texas, that means eating a lot of delicious Mexican food, and thanks to an especially delicious chiles rellenos (stuffed peppers) last night, it got me thinking about poblanos.

I’ve talked about poblano peppers before, but only in the context of making your salsa something special. Check that post for the directions on how to roast a poblano.

Poblanos are a pretty mild type of pepper (though the red ripe poblano is hotter than the green one, and for the record, I’ve only ever cooked with the green ones), which is cool because you get that pepper-y flavor without worrying about putting out your mouth-fire with gallons upon gallons of water. I like spiciness, but I am new to the heat-game, and for those people just putting their toes in spicy food (so to speak), a poblano is a good place to start.

But the best thing by far about poblanos is that their heat can be pretty inconsistently spread. This means that one bite can be mild like a spring morning in Kentucky and the next bite has you stranded in Death Valley. This means that eating poblanos is a bit like gambling, but unlike gambling, the pay-offs are always delicious.

The thing is, I’ve always used poblanos as an accent pepper: I throw it into salsas and chilis and that sort of thing. I never let the pepper just be. So that’s my goal, gentle readers. I have been inspired on this trip to stuff those poblanos with so much stuff, they won’t know what hit them. I’m thinking of mimicking the dish I had and use corn, cilantro, garlic”¦ you know, the good stuff, but I am open to hear suggestions.

The final recipe will be posted next week (sorry for the cop out, but I am on the road and just excited that my hotel room has a fridge), so if you want to directly influence what will be posted about next week, now is the time to comment. I’ll try anything (except I am 100% going to veg-ize any suggestions and I don’t think I can get fake deer anywhere in my town, so I guess there are some limits).

Hit me with your best shot.

4 replies on “Poblano Experiment: I Need Your Input!”

My mom’s side of the family is from Northern Mexico and a cold pasta dish with Poblanos is a very popular side.
Here’s my version and it’s super easy and delicious. Roast 2 or 3 seeded and cut Poblanos in the oven. I do 15-20 minutes at 400 on a piece of foil. When you take them out crush them in the foil to soften and let them sit for a bit. Peel the skin. Boil your pasta according to directions (angel hair is my fave). While your pasta is cooking blend roasted poblanos, a brick of softened cream cheese, a little bit of milk to thin it out, and a dash of chicken consommé to a creamy consistency. Toss with your cooked pasta and voila Poblano pepper pasta. You can also add grilled chicken or shrimp to make it a meal.

I’ve never stuffed poblanos – I always just stuck ’em in some foil and roasted the suckers in the oven. But you’re totally right about how every bite can be a surprise (spice-wise).

I look forward to your recipe – I’d probably try a rice/yellow tomato/cilantro mix. Brighten it up a bit.

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