Fitness Minutes: (13,280)
6/14/14 7:45 A
I use them in multiple dishes, but my favorite thing to do is roast them, skin and deseed. Put in a bowl, and diced cucumbers and sliced tomatoes. Put some light dressing on them and chill for about an hour. Just when it is about time to serve I will transfer to a shallow dish and add some blue cheese crumbles and sliced fresh basil and drizzle some fresh olive oil.
This thread is killing me. I can't get any chilis here in AU apart from the kind used in Asian cuisines...well, except for jalapenos. I can, however, get canned roasted poblanos and I use those in chili chicken verde. Just dump a can in with the shredded chicken and a big can of tomatillos, and simmer it together. Good for taco or enchilada/burrito fillings, or just out of a big bowl.
I will buy fresh poblanos when I'm in KS in August....I will!
5/25/14 4:17 P
Halve lengthwise, and remove seeds. Stuff with fat free re-fried beans and top with a little cheese. Cook in a covered dish in the microwave until hot. Serve with salsa and sour cream.
You can cook in the oven as well but you have to cook a long time so they get soft.
Think of the pepper as a spicy bell pepper.
Fitness Minutes: (2,999)
572 5/22/14 10:37 P
Stuff 'em, saute, fry, making fajitas... be a rebel and eat them by themselves.
Fitness Minutes: (8,756)
851 5/20/14 9:26 A
Also absolutely wonderful in Chile Rellano's. I usually make a casserole (can find a recipe on AllRecipes) and they are divine !
5/16/14 1:33 P
Poblano peppers are great, and versatile. I like to stuff them, or roast them to make green chile, or I will dice them up, sautee with onions, and use in enchiladas or tacos.
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