Thursday 19 January
These fresh green poblano chiles didn't hold their shape well while being roasted and de-skinned. They were too shredded-up for our usual method of breading and frying, so we stuffed them with some of our stored-up chorizo mixed with enough coljack cheese to make it sticky, and just put them into a baking pan and into a 375º oven for about 20 minutes, until heated through and bubbling.
They weren't as attractive as the fried version, as the dark green of the chile became almost black; but at least they held together. At the last minute, we topped them with the last of the arugula, goat cheese and cream cheese spread we whipped up at Christmas.
We wonder whether poblano skin is tolerable enough that we could skip the roasting stage altogether to either fry or bake the rellenos; this will call for more tasty chile experiments.
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