Just thought I'd give a report on the recipe Poblanos Stuffed with Cheddar and Chicken

[orchid]

that Meryl posted last month. Made them for dinner tonight and they were OK. I made them exactly as written and before stuffing the peppers I did a taste test. The cumin was really prominent and we are huge cumin fans. I did add some golden raisins and really wanted to add some slivered almonds for crunch but didn't. Wish I had. It was an easy dish to make.http://www.finecooking.com/recipes/poblanos-stuffed-cheddar-chicken.aspx

 

[cheezz]

and if you make it again, what would you change (less cumin? different cheese?)

 

[orchid]

Hmmmm...less cumin for sure. And when I say we are cumin fans I really

mean it but this was just to intense. So, it seemed to salty/cuminy and because of the cinnamon it reminded me of my favorite Picadillo recipe. It has raisins and almonds in it and I just love it. Because I wasn't sure it was the right thing to do I just threw in a small handful of raisins. I would add more to balance out the savoriness.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=41984

 

[curious1]

We love these, made them again this week. I guess I'm generous with tomato and seasonings. I also

roast the bone-in skin-on chicken breasts I use to fill and add in all the juices.

 

[pam]

? about your Picadillo

The link mentions stuffing Poblanos with Picadillo, but no mention of how to prepare Poblanos --roasted, peeled, batter-fried?