I got a **** load of these in my garden. Aside from chile rellenos, what should I do with them?

Roast them and make poblano cream sauce like at La Bodega. Great on chicken.

Stuff them like you would a bell pepper. My favorite stuffing is similar to what I would put in chicken enchiladas (cream cheese, sour cream, green chile, chicken).

Roast, peel, and seed them. Freeze what you can't use right away. They are great as a taco filling. Poblano and corn soup is one of my favorite fall soups.

Slice into rings or strips and pickle them.

Pork or chicken chili verde

Roasted poblano, chicken, cabbage, potato soup.

Almost anything you would use a bell pepper for, only a little spicier. Salads, omelets, etc.

It's not cold enough yet but when I make potato soup I use poblanos, an awesome addition. Grill, roast, or broil them till the skins are black and then allow them to steam in a bag or bowl. Once that's done you can rub off the skins and remove the seeds. You can add them to salsa but they aren't spicy, just great flavor.

Better fajita pepper than green bell.

Roast and peel them, then slice into strips (rajas). Pre cook some regular boiled white rice, mix rajas with rice and some Mexican cream, just enough to be slightly clumpy. Put into a oven baking dish, like pyrex, shred some Cotija cheese on top and put in oven for about 20-25 minutes until cheese starts turning brown. Makes a great side dish for many entrees.

Chiles en Nogada

Less culinary than the other suggestions, but you can saut them and add to a good burger. I like it with poblano pepper jack cheese and a fried egg over a solid angus patty.

Roasted poblano, quesadilla cheese or another Mexican melting cheese, and fried chorizo is the basis for my queso fundido burger.

HTownAg98 said:

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Roasted poblano, quesadilla cheese or another Mexican melting cheese, and fried chorizo is the basis for my queso fundido burger.

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Not salt and pepper only. Not a real burger.

Bruce Almighty said:

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HTownAg98 said:

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Roasted poblano, quesadilla cheese or another Mexican melting cheese, and fried chorizo is the basis for my queso fundido burger.

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Not salt and pepper only. Not a real burger.

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Snort my taint.

Post your potato soup recipes

Roast them on the grill along with ears of corn.

Put them in bag and let them sweat. Peal and take out seeds. Soak in saltwater for about 10 minutes. Pat dry.



Saut chopped white onion in pan till translusxent. Shave grilled corn off into pan.

Add poblonos. Cook over medium heat for about 5 minutes.

Add sour cream. Cook down.

Add grated Monterrey jack cheese at the very end.

My version of rajas

Great side for steak, carne Assad, fajitas, etc.

Here's what I do for potato soup. Replace one of the jalapenos with a poblano and double up the buttermilk. The recipe works with russet or yukon gold.

http://www.homesicktexan.com/2012/01/potato-soup-buttermilk-jalapeno-bacon.html

BillYeoman said:

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Roast them on the grill along with ears of corn.

Put them in bag and let them sweat. Peal and take out seeds. Soak in saltwater for about 10 minutes. Pat dry.



Saut chopped white onion in pan till translusxent. Shave grilled corn off into pan.

Add poblonos. Cook over medium heat for about 5 minutes.

Add sour cream. Cook down.

Add grated Monterrey jack cheese at the very end.

My version of rajas

Great side for steak, carne Assad, fajitas, etc.

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That is a darn good recipe. I also like making the above, but cutting up small squares of queso fresco and serving either hot or cold. As an addition, I would go half and half on sour cream and crema fresca, but that is personal preference and I would prefer white cheese. But the above sounds great.

Also, doing any rajas requires the peeling of the outside membrane skin or whatever it is, and going into a ziplock bag while hot and sweating makes things much easier, as the king of the veer points out.

what does the saltwater soak do for them?

I have used them when making green chile stew before, but I do add some serranos to kick up the heat. They would be good for chile rellenos too.

Do you need to peel them if you're going to pickle them?