Ned’s Poblano Chile RellenosSeptember 13, 2009 at 7:58 pm | Posted in Dinner, Travels | 7 Comments
For the longest time, Ned’s family has been visiting Hutch’s restaurant in Buffalo, NY for fantastic eats. Their primo appetizer is the Stuffed Poblano Pepper with monterrey jack, salsa verde and pico di gallo. I had it about 4 years ago and it was great! When we saw 4 decent sized fresh poblano peppers at the farmer’s market a couple of weeks ago for $1, we jumped on them! Yeah literally…they splattered all over the concrete… 😛
So finally we got around to cooking with them and Ned came up with his own version of these cheesy fried peppers! Check out the extremely flavorful recipe below!
3 poblano peppers
1 cup shredded monterrey jack cheese
2 roughly chopped tomatoes
2 crispy slices of cooked bacon (chopped)
1/2 cup chopped red onion
Salt & black pepper
Hot sauce (optional but ideal)
1 beaten egg
1/4 cup olive oil
3 tablespoons chopped cilantro
Roast the peppers (completely blacken) on a burner (gas or red-hot electric) and keep in plastic bag to steam. When cool, remove the charred skin, being careful not to rip the pepper flesh. Cut a slit down the side of the pepper and remove seeds. Fill the peppers with the cheese, bacon, 1 chopped tomato, onion, a little hot sauce (Sriracha), and some black pepper. Cover the peppers with the flour, dip in the egg wash (the 1 beaten egg), and then dip back in the flour, coating completely. Heat the olive oil on medium-high heat in a skillet until almost smoking. Add the peppers, and fry until crispy and golden on the first side. Flip and repeat on the second side. When done, remove from the oil and drain on paper towels or a cooling rack for a couple minutes. Serve with a dollop of sour cream mixed with some hot sauce and a fresh salsa (chopped tomato, red onion, and cilantro works great).