Ancho/Poblano Peppers

[luigiwu]

Originally Posted by rhines81

I also want to try some Poblanos stuffed with shrimp and cheddar

Um, recipe please??

[GardeningCook]

I too would love this recipe. I usually stuff & bake (not fry) roasted peeled Poblano's with cheese & cover them with enchilada sauce & serve over Mexican/Spanish rice, but the shrimp/cheddar combo sounds very interesting.

[rhines81]

Originally Posted by luigiwu

Um, recipe please??

· 8 large Poblano Peppers
· ½ pound of cooked shrimp (peeled and deveined)
· 1 cup of sharp cheddar cheese
· 1 Red Bell Pepper
· 1 Serrano or Jalapeño Pepper, seeded
· 1 clove minced garlic
· 2 tablespoons chopped Cilantro
Blacken the Poblano Peppers on all sides in a broiler, rotating as needed and place in a paper bag for 10 minutes when done.
Peel the skins off the Poblanos and cut along one side to remove the seeds.
Chop the Bell and Serrano (or Jalapeño) peppers finely or use a food processor. Cut the shrimp into medium sized chucks and mix with the cheese, chopped peppers, garlic and Cilantro.
Fill the Poblanos with the mixture, and pierce with a toothpick to hold the sides together for cooking.
Preheat the oven to 350°F. Place stuffed Poblanos on a baking sheet and bake uncovered for about 15 minutes.

[GardeningCook]

Thank you so much!

[rhines81]

Originally Posted by GardeningCook

Thank you so much!

You're welcome. The garlic is a must in the mix, but you can substitute 2 TBSP of Chili powder or Cayenne if you don't have the fresh serranos. The Red Bell compliments the flavor very well, but not 100% necessary. Some people don't like Cilantro so that is optional as well. Fresh Basil can also substitute or be added (but I do not care for the flavor of it).
It's a good mix though (in my opinion)~!

[Ken B]

Ancho Poblano (High Mowing Seeds) and Poblano L (Tomato Growers Supply) were the best of the 5 we tried this year, pretty similar performance, we'll trial both again next year to take more notes and see if we've a strong preference for one over the other.

[ScottinAtlanta]

Originally Posted by TomNJ

I grow Poblano peppers every year. Dried and ground, the relatively mild Ancho powder is very useful for chili and other dishes where you want a solid pepper taste without burning your tongue off. I use it by the tablespoon. I suggest cutting the peppers in half lengthwise when drying to speed up the process.

I used to just buy Burpee Poblanos, but the last two years I tried Ancho San Luis and found them quite productive.

TomNJ/VA

Tom, do you dry them green or red? Mine are turning dark green - do they ever turn red?

[Worth1]

Originally Posted by ScottinAtlanta

Tom, do you dry them green or red? Mine are turning dark green - do they ever turn red?

Scott they will turn red if given enough time.
Sometimes the ones I buy at the store will turn red before I use them]

You dont normally see anchos sold that are red though.

Worth

[AlittleSalt]

These were planted in Spring and went through the flooding rain. The plants and peppers both grew stunted. I can't believe they produced at all, but they did and they do turn red.

[Sun City Linda]

Beautiful picture of those six red peppers Salt. I would frame it!

[TomNJ]

Originally Posted by ScottinAtlanta

Tom, do you dry them green or red? Mine are turning dark green - do they ever turn red?

Hi Scott,

Yes they eventually turn red if conditions are right, but sometimes frost gets them first. I try to wait for them to turn red, but if I can't I will dry them green.

Sometimes I found that they will turn red while drying if it is done gently. Before I got my dehydrator I used to dry my Poblanos by cutting them in half and setting them cut side up in my oven. The heat of the pilot light kept the oven at about 105°F and it would take the peppers a good week to dry. Several times they ripened to red in the first couple of days. Not sure if it was the gentle heat, the high humidity, or that they were in an enclosed chamber where the ethylene gas could accumulate. Perhaps a bit of all three.

TomNJ/VA

[Worth1]

Tom I dont know about were you live but here we can buy them by the boat load.
I set mine on the counter in the kitchen and they will dry.
Depending on the maturity when picked they will run red.
If I buy jalapenos that have shoulders turning dark they always turn red.
If I want Pablanos to turn red I look for ones about to turn and they do the same thing.
Any bruising as you say will make them rot.
I suspect that if you made a trough and cut the fresh stems clean and put the stems in it they would all turn red and not dry out.
Something like a pipe with holes in it full of water.

Worth

[Patihum]

Ancho SL and Poblano L have been my mainstays for years and yes it takes a very long time for them to turn red. Hubs uses them green for green chili so it hasn't mattered much - it was the flavor he wanted.

Tried Golden Ancho for the first time this year. Start out a greenish ivory and ever so slowly they do turn a golden yellow. Good size and flavor and fairly productive too.

[Worth1]

Originally Posted by Patihum

Ancho SL and Poblano L have been my mainstays for years and yes it takes a very long time for them to turn red. Hubs uses them green for green chili so it hasn't mattered much - it was the flavor he wanted.

Tried Golden Ancho for the first time this year. Start out a greenish ivory and ever so slowly they do turn a golden yellow. Good size and flavor and fairly productive too.

Can you guys get Poblano chilies up north at all?

[Patihum]

Originally Posted by Worth1

Can you guys get Poblano chilies up north at all?

Occasionally I see them at Wally World but it's rather like buying a pig in a poke. Just a generic label of Poblano and you have no idea of the what the heat level is or the flavor either.

They do frown on you doing a taste test without buying them first!