Melissa in Dallas, I made the Chicken in Poblano Cream Sauce last night. Absolutely delicious.

Question about the poblano peppers.......

Hi Curious! Looks like I came just in time, today! smileys/smile.gif I just picked poblano peppers from our garden and was wanting to make this dish so came in to find the recipe. But...and this is my problem - the peppers are pretty hot. Are the ones you used fiery or sweeter? I've had both in the past.

Anyone else have experience with poblanos?

And, I was wondering about maybe shredding some cooked chicken and saucing it with to fill tortillas with. Kinda like a drippy fajita? Or making a casserole type dish with it. Making myself hungy! ha Sounds sooo good! smileys/smile.gif

Thanks everyone - been missin' y'all! smileys/smile.gif

Gayle

 
Hi Gayle, good to see you. My peppers were fairly spicy, I only had 3 so

that's what I used. There was nice heat but it dissipated quickly. We like spicy food. I made plain white rice to go with all the sauce sprinkled chopped cilantro over everything. A definite keeper.

I recently made a chile relleno casserole that calls for poblanos, it was really good. In fact, I've made it twice, once with New Mexico chiles and once with poblanos, we loved it. I'll go search and link it here.

 
Rec: Chile Relleno Casserole with Tomato Sauce...I guess I didn't post it, but here it is.

I got it off the OregonLive site. The second time I made it, I made a salsa fresca to go with it instead of the cooked tomato sauce.

Chile Relleno Casserole with Tomato Sauce

The only time-consuming part of this recipe is roasting, seeding and peeling the chiles, which can be done in advance to save time at dinner. Otherwise, this meal is dead easy yet incredibly satisfying. Green chiles give it an earthy, lightly spicy character. If you like, substitute hot or sweet peppers for some of the chiles to add color and heat. This dish works well for dinner, lunch or brunch.


Casserole
5 eggs, separated
1/2 tsp salt
1/2 tsp freshly ground pepper
8 to 10 poblano, NuMex or Anaheim chiles, roasted, seeded and peeled and stemmed
3 cups shredded Monterey jack cheese, or a mixture of colby and jack

Sauce
3 Tbs olive oil (divided)
1/4 cup diced onion
1 clove garlic, minced
3 large ripe tomatoes, cored and roughly chopped
3 Tbs minced fresh cilantro (divided)
2 bay leaves
salt



Casserole
1 Preheat the oven to 350 degrees.
2 Beat egg whites until stiff peaks form.
3 In a separate bowl, beat yolks until light in color. Stir in salt and pepper. Fold egg yolk mixture into whites.
4 Remove stems from the chiles and slice in half lengthwise.
5 In a lightly oiled casserole dish, spread a third of the egg mixture to cover bottom of dish. Layer half of the chiles on top of egg. Sprinkle with half the cheese. Layer remaining chiles and cheese and cover with the rest of the egg mixture. Bake for 30 to 35 minutes or until the egg is set.
Sauce
1 Heat 1 tablespoon of the oil in a medium skillet and add the onion. Sauté 3 to 4 minutes or until the onion is tender. Add the garlic and sauté for 30 seconds more.
2 Scrape the onion mixture into the bowl of a food processor or blender and add the tomatoes. Puree until smooth.
3 Pour the tomato mixture back into the skillet and add 2 tablespoons of the minced cilantro, the bay leaves and the remaining 2 tablespoons oil. Bring to a boil and cook for about 10 minutes or until the sauce is slightly thickened. Season to taste with salt. Discard bay leaves.
To serve
1 Cut the casserole into squares and serve with tomato sauce spooned over top and sprinkle with remaining 1 tablespoon cilantro.


Yield: 4 to 6 servings

 
Gayle - answer on the peppers & the filling

I have shredded chicken and mixed with the sauce to make enchiladas, tacos, & quesadillas - YUMMY!

As for the poblanos, I've made it with ones that had no heat and ones that had a kick and I think when you mix it with the crema and cheese, it all omes out pretty smooth and not too hot so I don't mind the heat because it's a nice combination.

 
Thanks so much, Curious! Recipe looks great, too!

I don't mind some heat in the dish, and neither will DH. In fact, we grow and can HOT jalapenos! LOVE them!

Just wondered what most people were using and if it was normal for the peppers to be SO hot. Ours are HOT! The first one we ate raw was so HOT that DH and I could barely stand it. That's HOT! smileys/smile.gif

Thanks for the welcome. Feels good to have a few mins to check in!

Love you!

 
Thank you, Missy! I am really looking forward to making some of this up...

In this way. I think I'll have my girls and their husbands/boyfriend come when I make it.

My family all love peppers and onions and spice! smileys/smile.gif

Love you, too, girlfriend! smileys/smile.gif *smooch*!!

 
Sandy, I didn't have any, so I mixed 1/2 Breakstone light sour cream with 1/4 cup 1/2 and 1/2 and

1/4 cup whipping cream. About a teaspoon of lime juice stirred in gave it the tang I wanted. The 1/2 and 1/2 was just to lighten it a bit. Publix had creme fraiche, but I knew the crema sub worked and I already had those ingredients.

Some of the Sweetbay supermarkets here carry the Mexican Crema.

 
I've found it in the dairy case by the various soft cheeses or Hispanic products...

Here, it comes in a plastic jar.

I like the substitution recipe Curious posted, though! Great idea and less expensive.

Thanks

 
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