Recipe for stuffed publano peppers?!
Answers: When I was in mexico.. I had these peppers that were stuffed with cream cheese and then fried.... I cant find a recipe for this online... anyone got one?
No recipe really needed......buy the Jalapeno or Poblano or Serrano Peppers...All these will work...Serrano are hot, and so are the Poblano...Jalapeno aren't as bad.....clean out the seeds..(Wear Gloves..for this or your hands will burn for hours... I learned the hard way)
These were probably stuffed with mexican cheese...or you can use cream cheese and jack...or just the cream cheese, Mix up maybe 2 eggs....beaten add a bit of salt, and just enough flour to make it like thick cream....not thick...just some body to hold onto the stuffed peppers..... Dip the stuffed peppers in the mixture and fry in hot oil until browned.....Experiment...you cant really go wrong...If you over cook them the cheese runs out...you don't have to have the pepper well done....just hot in the center...and lightly browned..maybe 1-2 min at the most.
Another way...is what my Son did for Mothers Day last year...He stuffed the Jalapenos with flavored cheese, stuck them with a toothpick and BBQ'd them.....OMGosh those were the very best I have eaten....The pepper stayed just a bit crunchy....and the flavored cheese was great.....
Stuffed Poblano Peppers
(Chiles Rellenos)
Serves 4
Ingredients:
2 C. oil
8 poblano peppers
3 C. grated Manchego, Chihuahua, Gouda or farmer's cheese
5 eggs, separated
4 small tomatoes or 2 large tomatoes
salt to taste
1 1/2 C. water
1 1/2 C. flour
1/2 tsp. marjoram
Preparation:
Char the peppers over a gas flame, under the broiler or on a griddle, turning to insure all sides are charred completely. Allow them to cool. Once cooled, peel, slit the chili lengtwise and remove the seeds and veins, leaving the top and core intact. Set aside.
Simmer the tomatoes in 1 1/2 C. water until very soft, then transfer tomatoes to a blender and blend until smooth adding salt to taste. Set aside.
Stuff peppers with cheese, sprinkle them with salt, seal the slit with a wooden toothpick (plastic ones will melt during frying) and dredge them in flour.
Beat the egg whites until stiff peaks form, then add the salt and the egg yolks and beat for two minutes more. Heat the oil in a frying pan.
Dip the peppers in the batter making sure they are covered well, and fry them in the oil until golden, then drain them on paper towels.
Serve them drenched in the tomato sauce with refried beans on the side.
YOU WILL NEVER WILL FOUND AS A STUFFED POBLANO
ONLY AS A CHILE RELLENO ARROUND THE WROLD HERES THE RERECIPE
http://mexicanfood.about.com/od/techniqu...
try http://www.aaa-recipes.com/poblano/pon.h...
Seriously, just google "stuffed poblano". There are SO many awesome variations out there. One of my favorites uses chicken & cheese & mushrooms, another uses refried beans.
Once you stuff, you can batter & deep fry, or you can roast the pepper first, stuff, then bake as needed to warm/melt the innards.
Poblanos are the perfect pepper canvas ... they're mildly flavored and can go anywhere from pungent to fruity, depending on the stuffing.
Here's an easy stuffed poblano pepper recipe with a cream-cheese filling!
Stuffed poblanos [ and jalapenos ]
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6 poblano peppers
6 jalapeno peppers - could substitute poblanos
4 oz cream cheese, softened (I used low fat)
1/2 cup shredded Monterrey jack and Cheddar cheese mixed
1/2 cup flour
3 egg whites
2 - 3 Tablespoons oil
Poblanos
Roast the poblano peppers under a broiler or over a flame until the skin jumps off the peppers all around. Place roasted peppers in a glass bowl and cover with plastic wrap for about 10 minutes or until cooled.
In a small bowl, mix the cheeses into a smooth, soft consistency.
Once cool, remove the skin from the peppers and cut a small opening in the side of the pepper to pull out the veins and seeds. (Since I don't like heat so much, I rinse the peppers with water to make sure I get out all of the HOT seeds.) Gently stuff peppers with enough cheese to fill, but not overfill.
Mix the egg whites with an electric mixer until light and fluffy.
Heat oil in a skillet over medium, dredge poblanos in flour and then egg whites. Fry on all sides about 3 minutes per side, until golden brown. Drain on a paper towel.
Jalapenos
Cut the very top and stem off the jalapenos, gently cut out the seeds and veins out of the pepper and stuff with cheese mixture. Grill outside on gas or charcoal over medium heat until skin is charred and cheese melts, but magically does not run out of pepper!
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