Last year our tomatillos and jalapenos did great. We turned much of that into salsa verde and green enchilada sauce. The latter required that I procure Poblano peppers. They can be expensive for as many as I need for my “That-S#*&-Takes-All-Day enchilada sauce. Therefore last year we had decided that this growing season we would include Poblanos in our Grow Food Not Lawns efforts.
The Poblanos have been doing well. I’ve frozen a batch already to be used with the T.S.T.A.D. sauce when the tomatillos ripen. The most recent harvest I decided I wanted to try to do something fun with them – diversify its holding in our food preserves, if you will.
I love Chile Relleno. I order it just about every time I go out for Mexican food. It’s not something I make myself ever, because it is a very complicated recipe that takes a long time to make. But I wanted something similar to Chile Relleno. That’s where this recipe was born. Straight up made from our own imagination, tested, and heartily enjoyed.
I made these for out-of-town guests and they were gobbled up. The little tortilla cheese-stopper was a nice mini-quesadilla on the top. It certainly helped to keep the cheese deep inside the poblano, too. The goat cheese with the spice and sharpness of the other cheese blended nicely with the pepper and was definitely reminiscent of Chilie Relleno without the complications of that recipe.
We’ll definitely be making these again.
The recipe below will serve six people (two peppers per person); I ended up only doing six and freezing the remaining stuffing for another harvest of Poblano peppers.
12 Poblanos, with the caps sliced off and reserved, de-seeded
8 oz. of creamy goat cheese
8 oz. of grated Mexican mixed cheese
1 duck egg (you can use an extra large chicken egg if you don’t have duck egg)
1 Tbspn of ground cumin
1 Tbspn of dried cilantro
1 Tortilla cut up into small triangles
Grill & Tongs
Once your peppers are prepped (washed, dried, caps sliced and reserved, and de-seeded), mix remaining ingredients except the tortilla in a medium bowl until well-mixed. Take one of the peppers and stand it up in a glass. Gently stuff filling into the peppers.
Each of my peppers took about 1/8 to 1/4 cup of the filling. I was very gentle and pressed down the filling into the deepest recesses of the pepper’s depths. (We thought that perhaps you could use a frosting bag for this, but I was in too much of a hurry to eat to drag that out, but you might want to try it.)
Then I took one small triangle of tortilla to use as a “cap” for the stuffing. Gently work the tips of the triangle into the pepper between the pepper wall and cheese. Then replace poblano cap and toothpick together. Wrap in foil and grill on ready grill for about 20 to 25 minutes turning every seven minutes or so. (You could cook in oven at 400 degrees F for same amount of time if you don’t have grill.) Let sit for five minutes (set the table, open a cerveza…). Unwrap foil, eat, and enjoy!