Stuffed Poblanos: A new take on Stuffed Peppers
Stuffed poblano peppers (© Schliack Amos/Age Fotostock )
While I adore Mexican stuffed peppers, I also enjoy mixing things up.
Let’s face it, poblanos aren’t usually the first pepper you see or pick up at the supermarket. In fact, bell peppers usually get top billing in every market. But if you walk down the aisle just a little bit more, you’ll find the heat section. And there, Poblano peppers await you.
It is a great pepper to work with at home because you can bake it, dry it, grill it, and cut it up into fine pieces. No matter how you decide to serve it, the poblano will offer a nice amount of heat.
My favorite way to make stuffed peppers is on the grill. Grilling stuffed peppers at medium high heat is a no-nonsense approach. You char the pepper on both sides and she’s ready.
Want a tip? Stuffed Poblanos and afternoon barbecues go hand in hand. Amateur grillers will be happy to note that they are very low maintenance on the grill. So turn on the game, grab a cold one. Wait till the grill is hot, put the peppers down, flip them once, and in about 15 to 20 minutes, your work on the grill is done.
Another thing to keep in mind is that you can stuff peppers with so many different combinations of ingredients. Last week, I grilled Poblanos stuffed with a chicken and spinach chorizo and feta cheese for house guests. They were surprised by the flavor profile. The saltiness of the feta played well with cooked spinach and the chicken gives the stuffed poblano a much lighter feel. That night it was dubbed the Mediterranean Poblano.
And that’s the beauty of cooking. A little culinary tinkering can open up a whole new set of flavor profiles. What’s important to note while tinkering is that each ingredient needs to play a certain role. For example, in this stuffed pepper, the feta cheese acts like a binding element but it also offers the salt component to the dish. So don’t add salt.
4 Poblano Peppers
6 chicken and spinach chorizos (regular chorizos can be used, but in that case, add baby spinach to the recipe.
A pinch of cumin
A pinch of fresh ground pepper
1 container of feta cheese
1) Cut the head off of the pepper near the stem. Remove any seeds.
2) Remove the casing from the chorizos, add the cumin and pepper, and fry it in a pan at medium high heat until fully cooked.
3) Begin to stuff the pepper with chorizo and cheese. Make sure to stuff it in layers and put as much as you can in there. Each pepper should have approximately one and a half chorizos in them.
4) Grab eight toothpicks and soak them in water for 5 minutes. Then, use two toothpicks on each poblano to attach the head of the poblano by piercing down through the head of the poblano and out towards the sides of the pepper.
5) Fire up the grill at medium high heat. What until your grill is approximately 450 degrees.
6) Rub the stuff peppers generously with olive oil. This will protect your pepper and allow it to blister.
7) Place the peppers on the grill. Rotate them every 7 minutes. You want to char the entire pepper. This should take 15 minutes. Sometimes 20.
8) Remove the peppers and let them sit for 5 minutes. Then, gently remove the blistered waxy layer from the pepper.
* Alvaro Santistevan is a food and travel writer and photographer based out of Miami, Florida. When he isn’t traveling, he’s in the kitchen testing new recipes and writing freelance features.
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