Could Not Wait...

[rhines81]

After many weeks of watching my peppers grow, I just had to try some, green or not I had to try some.
I picked 3 Biker Billy Jalapenos and 1 large Poblano, just enough for a meal.

Charred the Poblano over my grill, sweated and peeled the skin.

Took about 1/2 lb of ground sausage, browned and mixed with cream cheese and sharp cheddar. Pureed a half of a Paul Robeson (ripe) tomato, a tsp of minced garlic, a dash of fresh oregano and about a 1/2 tsp of cumin powder. Added the puree to the sausage & cheese and simmered out the excess liquids.

Stuffed and steamed on the grill for about 15 minutes and added some more cheddar near the end.

This was fantastic! Perfect for watching football on a Sunday.



This just 'might' hold me off for another week until I'll have raid the peppers again, hopefully some will at least start to ripen (they are taking forever!).

[taboule]

looks great

[KC.Sun]

Yum...you just made me so hungry.

[jillian]

looks incredibly delicious!

[rhines81]

I was a little lazy about getting all of the charred skin off the poblano, which is why you see some black on it, but it was delicious anyhow.

[Worth1]

Originally Posted by rhines81

I was a little lazy about getting all of the charred skin off the poblano, which is why you see some black on it, but it was delicious anyhow.

Your peppers look good.

Have you ever made chili rellenos?

[rhines81]

Originally Posted by Worth1

Your peppers look good.

Have you ever made chili rellenos?

The whole beating the egg whites thing is too violent for me (and I don't own a mixer)!

[Worth1]

Originally Posted by rhines81

The whole beating the egg whites thing is too violent for me (and I don't own a mixer)!

Balderdash.

I dont use a mixer I just use a little milk or water an egg and some corn tortilla mix with maybe maybe not a wee pinch of baking powder.

Mix it up like a thick fish badder and dip.
Those crazy recipes are too hard.
All you need is a bowl and a spoon.

Worth

[rhines81]

Originally Posted by Worth1

Balderdash.

I dont use a mixer I just use a little milk or water an egg and some corn tortilla mix with maybe maybe not a wee pinch of baking powder.

Mix it up like a thick fish badder and dip.
Those crazy recipes are too hard.
All you need is a bowl and a spoon.

Worth

I may just try some when my Anaheims get ripe. I could use the Poblanos, but I think the Anaheims would be better. Others say you need "Hatch" varieties to be authentic, but they all live in New Mexico coincidentally.

[Worth1]

Originally Posted by rhines81

I may just try some when my Anaheims get ripe. I could use the Poblanos, but I think the Anaheims would be better. Others say you need "Hatch" varieties to be authentic, but they all live in New Mexico coincidentally.

Hog wash any Anaheim will do.
My problem with them is the very thick skin.
Mexicans use Pablanos I dont even peel the things.

Worth

[greenthumbomaha]

This is driving me crazy. I can't see the pics. Sounds mouth watering though. I hope your peppers ripen soon. Mine turned red last week. YUM.

- Lisa