This past week I decided to stop in at El Rey and have some lunch. El Rey is one of my favorite places to get tacos in the city, and they have a great grocery store to boot. It’s a win, win in my book, and as I typically pick up lunch, then I go shopping for things like limes, avocados, chipotles, other chiles, and a variety of other items before heading back to work. When I decided to go shopping, I saw two older women just going to town picking through poblano peppers. As I sat and watched, I decided I would bust out my 12 years of Spanish lessons and ask ‘¿qué estás haciendo con eso’. They looked at me, chuckled, and continued to dig through the heaping mound of chiles. I instantly thought, ‘did I say that right"” or ‘what the hell did I ask"’. Granted I can order food and take some punches along the way, but I thought I had asked them what were they going to make with those, only trying to gather ideas and make something along the lines as they were going to do. Regardless, I picked up a couple, brought them home, and decided to make a stuffed poblano pepper.
Stuffed Poblano Peppers
Whenever I see poblano peppers, I always, always think of chile rellenos. I don’t know why, but that is what I associate the poblano chile with. I have attempted to make them in the past, and somewhat failed, however I’ve used the poblano chili to also make some salsa. So with the idea of making a chili relleno, I decided to take a similar approach, but skip the batter and deep frying process, and this is where this thing shined.
Let’s get started.
2 whole poblano peppers
1 cup of cooked beef
4 slices of provolone cheese
1 cup of mozzarella cheese
1 cup of cooked, cubed potatoes
1 tbsp canola oil
your favorite salsa, optional
1 whole avocado, sliced, optional
salt to taste
Start by preheating your oven to 425 degrees. Add the whole poblanos to a roasting sheet, and place into the oven, cooking unti...