I have a bumper crop of poblano peppers for the first time! In Maine! (And some ripe 10 pound watermelons too, but that's another story.) What's the best recipe for chiles rellenos? Other poblano thoughts also welcome.
Steve Sando's recipe is a good start:
I have been using variations on recipes from his book. I put a layer of refried beans in the roasted chiles, then fill them up with a pilaf/chorizo mixture, and top with cheese. Since I make the beans from scratch the day before, and I cook the pilaf the day before (or use leftover rice), it makes for a relatively quick and easy after work dinner.
Amanda is a co-founder of Food52.
Here are two Food52 winning recipes that called for poblanos! http://www.food52.com/recipes...
You have my favorite problems! dymnyno posted a most amazing recipe that has received accolades when I serve it and takes a lot of poblanos! http://www.food52.com/recipes...
I thought of another idea. I once had a soup that was a cross between a chile relleno and French onion soup - it was basically poblanos and onions which had been sauteed in pork fat, and instead of a slice of French bread topped with mozzarella, there was a toasted tortilla topped with Manchego.
Cynthia is a trusted source on Bread/Baking.
I have a s***load of sweet red peppers that have landed on me all of a sudden. I'm going to adapt dymnyno's recipe here to accommodate them. I'll split the peppers lengthwise, then fill them with her stuffing and grill the halves.
i used to work at restaurant that made a great roasted poblano and roasted corn risotto. that combination would be great in a grain salad (barley or brown rice, maybe) or on a grilled flatbread drizzled with queso fresco and/or cotija.
amysarah is a trusted home cook.
If I was lucky enough to have a bumper crop of poblanos, I'd make a big pan of Rajas con Crema - roasted, cut into strips ('rags'), sauteed with onions, then simmered in cream (Mexican crema, creme fraiche - though I've used sour cream too and it's fine.) Seriously good wrapped in a warm tortilla, alone or with shredded chicken, turkey, cheese or whatever you like; also great with grilled skirt steak; even with scrambled or fried eggs.
I don't really use a recipe to make it, but Google turned up a basic one that's pretty much the same: http://worldsfare.wordpress...
Sam is a trusted home cook.
One good use for excess peppers Is to take a thick thread and large needle. And go through the top of the pepper. tie a knot...repeat with the next pepper. So you have a 'garland' of peppers. Hang those up in your kitchen to dry from the ceiling--use eye hooks or some good tape, so you have festoons of peppers hanging from the ceiling.
(I like saying festoons).
I love a roasted poblano stuffed with a mixture of shredded cheddar, feta, cilantro, onions, and corn. Evoo and S+P too, of course. Sometimes I throw in pine nuts. Bake at 400 until melty and lightly browned. It's a lighter version of a stuffed chili that I like better than one that's battered and fried. With all that cheese, I still wouldn't call it light though.
I also LOVE roasted poblano salsa. Add to a food processor: 2 roasted seeded poblanos, salt, evoo, lime juice, 1/2 bunch cilantro, a few fresh seeded plum or 1/2 can diced drained tomatoes (organic tastes best) and blend/pulse until just a bit chunky. Delish!
You can stuff just about anything into a poblano - the perfect shell. They are relatively mild and provide a pleasing kick to interiors filled with cheese, shredded chicken or pork, beans, rice, roasted veggies, each singly or in all combinations. You can nap with a mole or salsa and give them further depth with roasted nuts, raisins, and pomegranate seeds.
How could I have forgotten? Chiles en Nogada. Poblanos stuffed with pork, fruits, nuts, spices, all things delicious and then served in a creamy walnut sauce, sprinkled with pomegranate seeds. Gorgeous looking too. This recipe is based on Diana Kennedy's: http://simplyrecipes.com...
It's a bit of a production to make, but truly a labor of love. (And if you don't believe me, read the novel Like Water for Chocolate.)
I live in Mexico--rajas con crema is a very popular dish here. You can serve it with grilled meat or in a tortilla. This is Susanna Palazuelos's recipe, but you can be very flexible with it.
1/4 cup butter or oil, 1 sliced onion, 6 chiles poblanos roasted, peeled, and cut into strips, 1/2 teaspoon salt, 1/3 cup creme fraiche (you could substitute heavy cream or sour cream).
Melt butter in a large skillet, add the onion and saute until transparent. Add the chiles and cook over low heat for about 10 minutes, stirring occasionally. Add the salt and the cream. When the cream begins to bubble remove from heat and stir.
pierino is a trusted source on General Cooking and Tough Love.
I kind of like Amysarah's Diana Kennedy suggestion. Next month I have to assist on a stuffed pepper as headline meal for about 30 people. One course will definitely be peppers stuffed with brandade/aka bacallao. Reconstituted salt cod with potatoes. Kind of a Spanish-French thing.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
My Mom's version of chiles rellenos is an easy one and was my favorite homecoming meal in college. She used whole chiles from a can, so if you use roasted/peeled fresh poblanos it will be even better.
Each pepper was stuffed with a thick slice of jack cheese. They were then laid in a dish and covered in a custard made of plain yogurt, eggs, taco seasoning and a few teaspoons of flour all blended together. I don't know the exact measurements because I never wanted any version but hers! Then the whole thing was covered with shredded cheese and baked until the custard was set and browned around the edges.
I have to admit that I've attempted a vegan version of this with homemade coconut yogurt. It was good, but nothing will ever touch Mom's!
Wow, I just thought of something here. A concept.
Using a stuffing of http://www.food52.com/recipes...
as the base mix for stuffing in the peppers and fried, or baked.
Then use the candied tomatoes, sliced up, as a garnish, topping. for the dish.
And serve with crusty bread.
You could also freeze roasted ones right in the skin. I was told you just roast them black; chill in freezer on pan; pop them into freezer bags. this way once defrosted the flavor is held intact.
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