Tag: poblano peppers

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JUDI’S RECIPES – WEEK 17 – SEPTEMBER 28, 2022

SEPTEMBER 28, 2022

Hi Everyone,

Fall has arrived with a big bang. It’s hurricane season!  I hope it has little effect on you and yours.

This week we are getting poblano peppers. These are mild peppers, used in Mexican food. Chiles Rellenos are a warm and comforting dish for those cool fall nights. Not spicy,  but rich and enjoyable, these are also simple to make. This version is baked, not deep-fried, so it is healthier than the classic version.

CHILES RELLENOS

Ingredients

4 poblano peppers

1/2 c. cheddar, jack, or a mixture of the two kinds of cheese. You can also buy shredded Mexican cheese.

2 oz. additional cheddar cheese

2 eggs

1/4 c. flour

1/2 tsp cumin

3/4 c. milk

1/2 tsp salt

1/2 tsp black pepper

Directions

  1. Roast the peppers. Place each pepper directly on the burner on your stovetop. Using a medium flame, roast the peppers on all sides until they are blackened. Place the roasted peppers in a paper bag, close it, and steam the peppers for 15 minutes.
  2. When the peppers are cool eenough to handle, remove them from the bag and remove the skins by rinsing the peppers in cool water. Cut the tops off the peppers and remove the seeds and veins. Run some cool water in the peppers to rinse out the debris.
  3. Stuff the peppers with the cheese and place them in a baking dish.
  4. Preheat your oven to 375 degrees.
  5. Mix the milk and eggs. Stir the flour, cumin, salt and black pepper into the milk and egg mixture and whisk. A few lumps are okay.
  6. Pour the miture over the peppers.
  7. Pour the additional cheddar cheese over the top.
  8. Bake the peppers for 30 minutes or until the cheese is melted.

Enjoy!

HELPFUL HINT: You may be accustomed to eating this dish with tomao sauce on top. If you like that, you can get a small can of Mexican style tomato sauce in the ethnic section of most supermarkets amd grocery stores. Just pour this over the top of your dish before baking the peppers.

ANOTHER HELPFUL HINT: If you like spice, you can use pepper jack cheese, or you can sprinkle the top of the dish with cayenne pepper.

I hope you enjoy this.

Have a delicious week! Shana Tova to those who celebrate the Jewish New Year.

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 11 – AUGUST 17, 2021

AUGUST 17, 2021

Hi Everyone,

The summer is more than half over! That’s a little depressing in light of all the rain and heatwaves we’ve had. But all that rain helped to produce some very lovely vegetables!

This week we have poblano peppers, those mildly hot peppers that make a great conveyance for stuffing of all kinds. This week’s recipe turns one of these peppers into a full meal.

STUFFED POBLANO PEPPERS

  • 4 poblano peppers, cut in half, seeds and membranes removed
  • 1 lb lean ground beef, ground chicken, ground turkey, Italian sausage, or chorizo
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 cup cooked long-grain rice
  • ½ cup canned black beans, drained
  • ½ cup frozen corn or drained canned corn
  • 1  15-oz can of fire-roasted diced tomatoes, drained
  • 1  4-ounce can of diced green chiles
  • 1 cup grated mozzarella cheese
  • 1. Preheat the oven to 350 degrees. Lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren’t touching. Bake for 10 to 15 minutes.
  • 2. Add ground beef (or turkey or chicken or sausage) and rice to a large skillet and season with the cumin, chili powder, and garlic powder. Saute it over medium heat for 5 to 8 minutes,  until the meat is browned and cooked through.
  • 3. Stir in the black beans, corn, diced tomatoes, and green chiles. Continue cooking for another 1 to 2 minutes. Spoon the mixture into the peppers, sprinkle with cheese, and return to the oven for another 10 minutes or so, until the peppers are tender and the cheese is melted. Allow the peppers to cool slightly before serving.

HELPFUL HINT: Some people don’t like the skin on the peppers. If you’re one of them, place the peppers on your stove burners, if you have a gas stove, and heat until the skin is blistered on all sides. If you don’t have a gas stove, place the peppers on a sheet pan and roast at 450 degrees until the skin blisters. Place the peppers in a paper bag or under a towel or under a bowl or in a plastic bag and set aside to steam. Once the peppers are cool, you can slip the skins off under cold running water.

We are expecting some nasty weather this week, so you might want to stay inside and make this delicious dish. I hope you enjoy it.

Have a delicious week!

Best,

Judi