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Stuffed Poblanos


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#1 The Hot Pepper

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Posted 05 June 2006 - 03:36 PM

I make this a lot. It's easy, and good!

I don't roast the poblanos first, I just cut the end almost off, stuff them, and use a toothpick to close them back up.

Stuffing: Spanish rice mixed with chopped fresh jalapenos, raisins (golden or regular), toasted pinenuts, enchilada sauce (kick it up if you want), and ricotta salata cheese.

Stuff. Roast on grill. Pour enchilada sauce over. Eat.

#2 imaguitargod

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Posted 05 June 2006 - 04:16 PM

WOW! That sounds GREAT!

#3 Tina Brooks

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Posted 10 June 2006 - 02:25 PM

That does sound yummy. And me with poblanos in the fridge.

T
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#4 POTAWIE

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Posted 10 June 2006 - 03:29 PM

I hake a lot of stuffed poblanos but I always roast and peel first. With a large batch, I roast then freeze for later. It makes for easy peeling when needed. Everyone has their favorite stuffing but lately I like goats cheese and bacon. I usually do all on the bbq, avoiding battering or breading although this is great too. Some good Rellenos recipes on the food network webpage. Also check out the chile grill www.irondesert.com for great bbq poppers(looks good, don't have one yet)

#5 Tina Brooks

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Posted 10 June 2006 - 04:36 PM

Potawie... if you get one... I expect an invite for dinner; and if we get our chile grill first, we'll invite you.

T
VP Marketing, Brooks Pepperfire Foods Inc. Peppermaster; http://www.peppermaster.com
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#6 The Hot Pepper

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Posted 11 June 2006 - 03:36 PM

I hake a lot of stuffed poblanos but I always roast and peel first.

I've done it that way too. For me, it works better my way. Stuffing the raw pepper, recapping it with toothpicks, and grilling it. Holds up much better on the grill, and you can cook it longer.

#7 Pepper Belly

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Posted 11 January 2007 - 03:38 PM

I make this a lot. It's easy, and good!

I don't roast the poblanos first, I just cut the end almost off, stuff them, and use a toothpick to close them back up.

Stuffing: Spanish rice mixed with chopped fresh jalapenos, raisins (golden or regular), toasted pinenuts, enchilada sauce (kick it up if you want), and ricotta salata cheese.

Stuff. Roast on grill. Pour enchilada sauce over. Eat.


Have you ever tried that with an El Jefe?

#8 The Hot Pepper

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Posted 11 January 2007 - 03:56 PM

What's that?

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#9 Pepper Belly

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Posted 11 January 2007 - 04:02 PM

Posted Image

What's that?

Its the Largest, fattest, longest Jalapeno there is native to Mexico from what I understand (and that ain't much) they are bigger than a medium sized bell pepper (paprika) but with the heat of a Jalapeno and are ideal for stuffing.

#10 The Hot Pepper

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Posted 11 January 2007 - 05:03 PM

Looks like a jalapeno, regular size.

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#11 Denio

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Posted 11 January 2007 - 07:33 PM

Posted Image
Its the Largest, fattest, longest Jalapeno there is native to Mexico from what I understand (and that ain't much) they are bigger than a medium sized bell pepper (paprika) but with the heat of a Jalapeno and are ideal for stuffing.


Stuffed jalapenos (also called ABT's) Atomic Buffalo Turds..
Cut them in half (lengthwise) and stuff with a smoky link, cream cheese and/or whatever your imagination can come up with. wrap with bacon, a toothpick, and put them on the grill with a little of your favorite wood for smoking for 30-40 minutes.

#12 Pepper Belly

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Posted 11 January 2007 - 11:02 PM

Looks like a jalapeno, regular size.


There supposed to be mucho grande hombre. I dont know, when mine are grown I'll take pics.

#13 The Hot Pepper

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Posted 11 January 2007 - 11:14 PM

Found this pic.

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  • eljefe.jpg

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#14 Pepper Belly

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Posted 12 January 2007 - 12:53 AM

They look almost as big in diameter as a Bell Pepper (Paprika). but much longer.

#15 Sickmont

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Posted 12 January 2007 - 04:59 PM

Found this pic.


No wonder they're called El Jefe(The Boss)

All grown up and still fascinated by nipples





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