Our good friend
clifish
posted a couple of Mexican themed meals recently and one of them had poblano peppers as a primary ingredient. I planned to make the same thing Cliff posted and had Tracy grab some from the store last weekend. When I saw those gorgeous peppers, I had to change direction and do something different. It just seemed a travesty to chop them all to pieces so came up with a different game plan.
The peppers with the tops cut off and cleaned out
Cut up some jalapenos and onions. Into a skillet with some EVOO, fresh minced garlic, and a sprinkle of my Mexican spice blend
The steak. A little NY Strip
Steak cut up and into a pan with a bit more of my Mexican spice mix and sprinkle of Sazon Goya
Got some homemade rice going. Used brown rice, beef broth, some cut up poblano pepper from the caps I cut out, and spices
Meat, onions, jalapenos in a bowl with a couple ounces of cream cheese
Mix it all up to make....well....a mess
Stuff the meat and veggie mixture into the peppers. Don't be shy. Go ahead and stuff as much as humanly possible into the peppers
And some cheddar cheese, of course
Onto the smoker at 285
A little pecan wood TBS rolling
About 25 minutes they are hot throughout and the peppers are getting where we like them: starting to soften but still some texture to them
Plated with the rice, some guac, and warm torts
Inside: lots of ooey, gooey, melted cheesiness
Quick, simple, and painless. This was a very easy meal but it was really good. Loved the uniqueness of it and it's always fun to have something new and different on the menu.These came out really well and we were both impressed at how good they were for such a minimal amount of time and effort. I'm believing these will become part of the regular rotation, and for good reason.
Thanks so much for dropping in and apologies for this being an inside meal....well except for smoking the peppers. Another blazing hot day and after being outside in it for many hours, I was ready for a break. Y'all take care and enjoy the upcoming weekend. I might be taking Tracy on a trip to visit some of her favorite wineries tomorrow. Been a while and she needs a treat.
Robert
clifish
posted a couple of Mexican themed meals recently and one of them had poblano peppers as a primary ingredient. I planned to make the same thing Cliff posted and had Tracy grab some from the store last weekend. When I saw those gorgeous peppers, I had to change direction and do something different. It just seemed a travesty to chop them all to pieces so came up with a different game plan.The peppers with the tops cut off and cleaned out
Cut up some jalapenos and onions. Into a skillet with some EVOO, fresh minced garlic, and a sprinkle of my Mexican spice blend
The steak. A little NY Strip
Steak cut up and into a pan with a bit more of my Mexican spice mix and sprinkle of Sazon Goya
Got some homemade rice going. Used brown rice, beef broth, some cut up poblano pepper from the caps I cut out, and spices
Meat, onions, jalapenos in a bowl with a couple ounces of cream cheese
Mix it all up to make....well....a mess
Stuff the meat and veggie mixture into the peppers. Don't be shy. Go ahead and stuff as much as humanly possible into the peppers
And some cheddar cheese, of course
Onto the smoker at 285
A little pecan wood TBS rolling
About 25 minutes they are hot throughout and the peppers are getting where we like them: starting to soften but still some texture to them
Plated with the rice, some guac, and warm torts
Inside: lots of ooey, gooey, melted cheesiness
Quick, simple, and painless. This was a very easy meal but it was really good. Loved the uniqueness of it and it's always fun to have something new and different on the menu.These came out really well and we were both impressed at how good they were for such a minimal amount of time and effort. I'm believing these will become part of the regular rotation, and for good reason.
Thanks so much for dropping in and apologies for this being an inside meal....well except for smoking the peppers. Another blazing hot day and after being outside in it for many hours, I was ready for a break. Y'all take care and enjoy the upcoming weekend. I might be taking Tracy on a trip to visit some of her favorite wineries tomorrow. Been a while and she needs a treat.
Robert
