posted just a while back and you haven't ever done me wrong! We loved them! I roasted a chicken on Sunday and I had just bought beautiful poblanos so I made them. I was having trouble figuring out what to have with them so I pulled up your post and saw you had corn. Sounded perfect so I sautéed corn, diced jalapeno, red bell pepper and cumin in butter and finished with lime juice. I cubed a avocado and navel orange and lime juice for a salad. Fantastic meal! Thank you again. What are you making for dinner tomorrow? I'll just make what you do.....smileys/smile.gifhttp://www.eat.at/swap/forum1/209008_We_just_had_chicken_stuffed_poblanos_refried_beans_sauteed_corn_and_guacamole
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YooHoo Curious, I made the Chicken Stuffed Poblanos that you
- Thread starter orchid
- Start date
Hi Orchid, aren't they good? Did you have any problems with getting them ready to stuff?
I now have a broiler with different levels of heat and using the highest level with peppers close to the heat was the solution to getting them ready to skin without their becoming too soft. I learned scissors are great for snipping out the seed core and to cut the membrane so it doesn't split the pepper open when it's removed. Once I learned that, they're not so time consuming to make.
Your menu sounds really good!
Lol on dinner tonight, I think it will be the ham, spinach and fontina bread pudding from Epi. It's a favorite of dh's. Broccoli and some sort of salad on the side.
I'm glad you liked the stuffed poblanos, thanks for letting me know.
I now have a broiler with different levels of heat and using the highest level with peppers close to the heat was the solution to getting them ready to skin without their becoming too soft. I learned scissors are great for snipping out the seed core and to cut the membrane so it doesn't split the pepper open when it's removed. Once I learned that, they're not so time consuming to make.
Your menu sounds really good!
Lol on dinner tonight, I think it will be the ham, spinach and fontina bread pudding from Epi. It's a favorite of dh's. Broccoli and some sort of salad on the side.
I'm glad you liked the stuffed poblanos, thanks for letting me know.
No problem with the peppers. I actually did 9 at the same time,
some for a New Mexico Chili Pork Stew that we love. I really love doing the pepper on the burners of my gas range but now I have all electric. I hate electric more than you can ever know but actually I don't have any problem with the peppers. They blister faster than char under the broiler and it's good enough. I just put them in a bowl and cover with plastic for about 10 minutes and the skin just falls away easily. I also cut loose the ribs. These were really nice and thick poblanos so they were easy to work with. We love poblanos and I'm always looking for ways to use them. Thanks again.
some for a New Mexico Chili Pork Stew that we love. I really love doing the pepper on the burners of my gas range but now I have all electric. I hate electric more than you can ever know but actually I don't have any problem with the peppers. They blister faster than char under the broiler and it's good enough. I just put them in a bowl and cover with plastic for about 10 minutes and the skin just falls away easily. I also cut loose the ribs. These were really nice and thick poblanos so they were easy to work with. We love poblanos and I'm always looking for ways to use them. Thanks again.