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Fantastic Poblano Peppers....Recipes Other Than Chile Rellenos???

Local store has fantastic looking poblanos peppers. (I've never seen them this nice or big) I've already made chille rellenos and now looking for other recipes to use them with. Would love to stuff them with meat, chicken, whatever (no rice though). I'm looking for a baked recipe versus a chilli recipe. Would like to keep them whole. Any suggestion would be greatly appreciated. Thanks.

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  1. What have you stuffed them with so far (the 'rellenos' part)?

    12 Replies
    1. re: paulj

      Nothing.....only chile rellenos using a variety of cheeses. I'm looking for a baked or grilled dish. No rice or other grains though. Would love for a chicken filling and then baked in some type of sauce.

      1. re: Phoebe

        The usual stuffed chile recipe is to stuff it with cheese, dip it in an egg batter, and fry it.

        In the 'nogada' variation, the stuffing is usually a picadillo (a meat and fruit mixture), the chile is not fried or baked, and the topping is a walnut (hence the name) cream sauce.

        I don't see any reason you couldn't use a picadillo in a batter fried chile. And no reason you couldn't bake the stuffed ones in the style of enchiladas (even with the same fillings and sauce). You could even batter fry them, and then bake them in a sauce (or at least keep them warm in the sauce).

        The Spanish wiki page says:
        "Existen muchas variedades de relleno para los chiles, siendo las más populares el puré de papa con atún, los quesos para fundir y los guisos de carne molida."
        Among the many variations on stuffing for these chiles, the most popular are mashed potatoes with tuna, melting cheeses, and ground meat stews.

        1. re: paulj

          I have had success with poblanos stuffed with cheese and seasoned shrimp, also.
          To the OP: poblanos are born to be stuffed.

          1. re: Veggo

            Through 'rajas' strips is nearly as synonymous with poblano.

          2. re: paulj

            paulj,
            I'm interested in knowing more. What types of fruits in combinations of meats would be used? And if the chile is not fried or baked, how is it cooked? Or is is just left in its "raw" state?

            1. re: Phoebe

              I know I don't count for much here, but seasoned pork and beef with dried diced pina, mango, and golden raisins, with some pine nuts, makes a good starter picadillo for chiles en nogada.
              The chili is not raw, it is al dente after it is peeled.

              1. re: Veggo

                http://www.themijachronicles.com/2010...

                This is a thorough and excellent explanation of the dish.

                1. re: LoDega

                  Thanks LoDega, I always enjoy seeing interpretations of the dish. I am in the camp that prefers it "sin capa", without batter, as is cristina. This way it can be served at room temp or even slightly chilled, and I think both the nogada sauce and fruited picadillo are tastier chilled. I have been in Puebla for several chile en nogada festivals (nicer because my birthday is Sept 16) and most of them were served without batter. The red-green-white color scheme is as much from not covering the entire poblano with the nogada sauce, as from parsley or cilantro garnish.
                  It's my favorite Mexican dish.

                  1. re: Veggo

                    I'm glad you love it! The one time I have had this dish, I found it too sweet. But I should try again!

              2. re: paulj

                Chiles en Nogada is one of the recipes from "Like Water for Chocolate".

          3. I use coarsely chopped raw unpeeled poblanos in sofrito and many stewy stovetop dishes, but any baked dish using the whole poblano will need to be peeled first, which involves partially cooking them in a sense, and additional baking will turn them to mush. I use poblanos in my poblano, sweet corn and sweet shrimp soup, but that is not what you asked about.

            The holy Grail of chili rellenos is the majestic chili en nogada - recipes and variations abound. Poblanos are my favorite chili and the nice big ones sure are purty.

            7 Replies
            1. re: Veggo

              These peppers are so beautiful looking, they just scream to be stuffed. That's why I didn't want to put them in a soup, stew, etc. I did actually see a demo on Youtube where someone peeled them with a veggie peeler. Was very surpised to see this. I thought that standard way to treat them would always be to roast/char them over a flame, not peel them. I've grown them for years in my garden, but have never seen poblanos this pretty before. Would love your recipe for poblano, corn & shrimp soup, if you wouldn't mind posting it.

              1. re: Phoebe

                Poblano, sweet corn, and sweet shrimp soup

                6 poblanos blistered (almost roasted), peeled, de-seeded, pureed
                6 ears sweet corn, cut from cob
                1 1/2 lbs 14-16 count Florida pink gulf shrimp, shell on
                22 oz. carton chicken stock
                1 pint half & half
                white pepper

                Boil shrimp in chicken stock 2 minutes. Remove shrimp and let cool. Peel shrimp, saving shells, boil shells in chicken stock 30 seconds, remove shells and discard. Slice shrimp lengthwise, remove visible veins. Sautee corn kernels in small amount of OO or corn oil until slightly carmelized, stirring often. Pour chicken stock into larger pan, replenish lost liquid (4 oz.), add half & half, fold in shrimp, corn, then add 2/3 of the poblano puree and warm, taste for heat. If still mild, add remaining poblano puree. Season w/ salt and white pepper.
                Poblano heat can vary from mild to medium hot- they are all different. Soup should be an attractive minty green nicely accented with the corn and pink shrimp.

                  1. re: Veggo

                    Sorry this is so late....Thanks. I'll report back after making it. Thanks once again.

                    1. re: Phoebe

                      No problem. You probably should wait anyways until you can get some really good fresh sweet corn.

                    2. re: Veggo

                      I was looking to clean out the rest of last year's frozen roasted peppers and did this tonight. I used frozen roasted corn that was also in the freezer. Outstanding! Thank you!

                      1. re: nami54

                        That is pleasing to hear, thanks.

                1. I've made them as a breakfast dish, roasted then stuffed with scrambled eggs, black beans, cheese and chorizo. I didn't bake them, but you could certainly make a bechamel or a cheese sauce and bake them in that briefly.

                  1 Reply
                  1. There's this very good recipe at Epicurious...I have done these adding chipotle AND a little chorizo to the chicken mixture...see what you think:
                    http://www.epicurious.com/recipes/foo...

                    5 Replies
                    1. re: Val

                      Thanks for all of the replies. I did make chile rellenos. Turned out ok, peppers didn't have enough heat for my liking. My fault though, scraped out too many of the seeds. While looking for recipes, I too came across the one from Epicurious posted above. Plan on making this weekend and will report back.

                      1. re: Phoebe

                        Val,
                        Took your suggestions with the additions of adding chipolte and chorizo. Fantastic!!1 The extre heat was really to my liking.

                        1. re: Phoebe

                          So glad (((Phoebe))) ==my mom almost named me Phoebe, no joke==I think another person who reviewed that recipe on Epi recommended the additions and they seemed perfectly sensible to me since the filling seemed boring.

                      2. re: Val

                        This is an old post, but I took this re ipe and changed it enough that it was very different. I sauteed a chopped onion in oil, added a tsp. or two of ground cumin, and stirred in 2 c. of leftover chicken breast that I'd shredded, and stirred just enough to mix the ingredients together, then removed it from the heat. I roasted 8 poblanos under the broiler, stuck them in a paper bag and sealed it for 20 min. then peeled, cut slits lengthwise, and deseeded. Then I arranged the poblanos in a baking dish. I mixed 2 c. of cubed cheese (I used cheddar and Monterey Jack) into the chicken mixture, and stuffed the poblanos with that. I then baked them for about 30 min. at 350, or until the cheese was melted. It turned out really tasty.

                      3. I have some excellent poblano soups near me and I also slice them thin and use them raw in green salads.