Barley, Corn and Pepper Salad The warmer temperatures are a sure sign that its time to take your grill out of hibernation. Grillin’ season is under way and nothing goes better with grilled meats than salads. Instead of making the usual potato and pasta salads …
Mexican Street Corn aka Elote Mexican Street Corn aka Elote is a super delicious recipe that I have wanted to make for a long time. But, I’ve always been hesitant for one reason and one reason only, the mayo. Now don’t get me wrong, I love …
Egg Scramble Stuffed Poblano Peppers
Egg Scramble Stuffed Poblano Peppers are super delicious. This recipe came about one day when I went into the kitchen, wanted to make something fast, easy and different for lunch. This past weekend I stopped at my local farm stand and picked up a nice selection of fresh vegetables ranging from cauliflower, eggplant, kabocha squash and poblano peppers. I eyed up the poblano peppers and got to thinking.
An Array of Ingredients
This recipe has an array of ingredients such as; fresh sweet corn, onions, chopped tomato, diced poblano peppers, eggs, and garlic & herb goat cheese which came together beautifully in this recipe. Poblano peppers have a sharp spiciness when fresh but when roasted or baked, the flavor mellows considerably. The goat cheese in this recipe adds a delicious tang which goes really well with the heat from the peppers.
Poblano Chile [poh-BLAH-noh] A dark, sometime black green chile with a rich flavor that varies from mild to snappy. The darkest poblanos have the richest flavor. This chile is about 2 1/2 to 3 inches wide and 4 to 5 inches long, tapering from top to bottom in a triangular shape. The very best poblanos are found in central Mexico, though they are now grown in the U.S., Southwest area and in home gardens throughout the U.S.
Best Known Recipe
Fresh poblanos can be found in Latin food markets and in many supermarkets. Their peak season is summer into fall. They’re also available canned. Ripe poblanos turn a reddish-brown color and are sweeter than the green. In their dried state they’re known as Ancho of Mulato chilies. Poblanos can be used in a variety of dishes but are best known as the chile of choice for Chiles Rellenos.