I have about 5 Poblano peppers here, how do I cook them up? I have some white mexican cheese and some chicken breastmeat, can I bake them or what? I've seen stuff about breading them and frying them.

Juliean cut and pan fry them.

That's the peppers they use for fajitas.

Enjoy!

haven't tried it but this might work.

dice and cook your chicken meat. cut the pepper in half. take a little gas torch and singe the outside of each half. place them on baking sheet, fill with meat and cheese. broil in oven for a minute or two.

Here is how I do it.

You can add cooked chicken breasmeat diced with the cheese, I suggest cooking it with chicken fajita seasoning and nothing else.
Take and singe the skin off of the outside of the pepper.
Cut off the top of the pepper and de-seed (make as small of a hole as possible).
Fill with white cheese and chicken through hole in top.
Roll in scrambled egg (like you would use to make french toast) and fry in a hot pan.
Take peppers and put in a red sauce of your choice ( I like to take tomato paste, sauce, dried peppers, garlic, and some chorizo and make the sauce out of that)
Simmer in sauce for around 30 min, top with more cheese, some cheese, and dont forget my favorite ingredient, cheese!

Brad

Edited to add the chicken

[This message has been edited by twofatguys (edited 08-02-2006).]

damn i can smell it..

so hungry now!

fire...u need a BIG, HUGE, fire!!!


pyromaniacs anonymous

Hehe guys, I just winged it because Wichita's didn't really go in depth...

First I took the peppers and put them in the broiler for about 5 minutes turning them frequently. I've heard that they have a tough outer skin that needs to be burnt off. It came off real easy after the broiling, and left the nice fleshy peppers intact. My goal was to make it as much like the Poblanos I get at restaurants as possible, I usually get them stuffed with chicken or pork, with lots of white mexican cheese on top, and sometimes with a runny red sauce. That sometimes includes breading, but I lacked flour. I sauteed some vidalia onions with 1 fresh Cayenne pepper (from pepper garden, heh), then mixed in some canned diced tomatoes and the chicken, cooked for a couple min and then let it cool. Then added about 10 ounces of white mexican cheese dip from Publix (w/ jalapenos). The chicken was some breastmeat from a chicken we had the night before. Slit the peppers lengthwise and carefully de-seeded them by cutting the seeds off and washing out the insides of the peppers. Stuffed them with as much of the stuffing as I could, put them in a pan, covered the pan with foil, and cooked them for 30 minutes at 350* F. With some refried beans, spanish rice, the last of the white cheese dip, and some habanero salsa and chips it was GREAT. At least as good as what I usually get from mexican restaurants, if not better. Had the right taste and everything . Also it was just spicy enough, 1 cayenne pepper per 4 peppers seems like a good ratio.

julian is french for sliced. well sort of. its now you get peppers and onions that are in fajitas. i've always had red or green bell peppers in my fajitas.

sounds like you made a nice meal.