# Poblano Recipes Wanted **URL:** \ **Category:** Cafe Society\ **Created:** [January 5, 2003, 2:47pm UTC](https://boards.straightdope.com/t/poblano-recipes-wanted/146774 "2003-01-05T14:47:46Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![Tuckerfan](https://avatars.discourse-cdn.com/v4/letter/t/eada6e/32.png) [@Tuckerfan](https://boards.straightdope.com/u/Tuckerfan)\ **Post date:** [January 5, 2003, 2:47pm UTC](https://boards.straightdope.com/t/poblano-recipes-wanted/146774/1 "2003-01-05T14:47:46Z")
I bought a few too many poblano peppers the other day, and I need some recipes for them, or I’m gonna have to pitch them (I can’t keep making mashed potatoes with 'em), so I’m hoping that someone here on the Dope has some suggestions as to what to do with them. ---
**Author:** ![False\_God](https://avatars.discourse-cdn.com/v4/letter/f/ee7513/32.png) [@False\_God](https://boards.straightdope.com/u/False_God)\ **Post date:** [January 5, 2003, 3:49pm UTC](https://boards.straightdope.com/t/poblano-recipes-wanted/146774/2 "2003-01-05T15:49:58Z")
If they’re fresh, they’re excellent for chiles rellenos. Or roast them , chop them up and scramble them with eggs. ---
**Author:** ![Yossarian](https://avatars.discourse-cdn.com/v4/letter/y/9de0a6/32.png) [@Yossarian](https://boards.straightdope.com/u/Yossarian)\ **Post date:** [January 5, 2003, 3:51pm UTC](https://boards.straightdope.com/t/poblano-recipes-wanted/146774/3 "2003-01-05T15:51:02Z")
I roast, peel, and stuff 'em with stuff (whatever’s handy–cheese, cooked ground meat, scrambled eggs…). Just stick them under a broiler (turning occasionally) until they get extremely blisterey and charred. Transfer them to a paper bag to let them cool and steam–after which their skins peel off very easily. Then cut a slit, and stuff the pepper. If you stuff with cheese, then dredge it in flour-egg-flour (or breadcrumbs), you can fry them and make Chiles Rellenos. ---
**Author:** ![Neurotik](https://avatars.discourse-cdn.com/v4/letter/n/91b2a8/32.png) [@Neurotik](https://boards.straightdope.com/u/Neurotik)\ **Post date:** [January 5, 2003, 4:05pm UTC](https://boards.straightdope.com/t/poblano-recipes-wanted/146774/4 "2003-01-05T16:05:00Z")
Yup, chiles rellenos (stuffed chiles) are the best way to go with those. Just make sure you peel them! **Pantellerite** has the method. I like stuffing them with cheese myself, makes a nice gooey mess. ---
**Author:** ![Neurotik](https://avatars.discourse-cdn.com/v4/letter/n/91b2a8/32.png) [@Neurotik](https://boards.straightdope.com/u/Neurotik)\ **Post date:** [January 5, 2003, 4:06pm UTC](https://boards.straightdope.com/t/poblano-recipes-wanted/146774/5 "2003-01-05T16:06:33Z")
Oh yeah, after you stuff and before you start frying, seal the slit with a toothpick. Just one right right through to keep them from coming open. And don’t stuff them too full. ---
**Author:** ![capybara](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/capybara/32/202_2.png) [@capybara](https://boards.straightdope.com/u/capybara)\ **Post date:** [January 5, 2003, 5:24pm UTC](https://boards.straightdope.com/t/poblano-recipes-wanted/146774/6 "2003-01-05T17:24:53Z")
Yup. I saw ‘poblanos’ and thought ‘relleno.’ Mmmmmm. . . . ---
**Author:** ![Yossarian](https://avatars.discourse-cdn.com/v4/letter/y/9de0a6/32.png) [@Yossarian](https://boards.straightdope.com/u/Yossarian)\ **Post date:** [January 5, 2003, 5:53pm UTC](https://boards.straightdope.com/t/poblano-recipes-wanted/146774/7 "2003-01-05T17:53:48Z")
Honestly, Chiles Rellenos are just too good and too easy _not_ to make if you’re sitting on a stash of Poblanos. Just make sure to roast and peel them: in an impatient moment years ago, I elected to not peel them and wound up with the toughest chiles rellenos ever–a mistake I will never again repeat! ---
**Author:** ![JayElle](https://avatars.discourse-cdn.com/v4/letter/j/4bbf92/32.png) [@JayElle](https://boards.straightdope.com/u/JayElle)\ **Post date:** [January 5, 2003, 6:19pm UTC](https://boards.straightdope.com/t/poblano-recipes-wanted/146774/8 "2003-01-05T18:19:17Z")
Roast, peel and seed, and julienne some poblanos. Mix up some balsamic vinegar with some olive oil, cumin, coriander, and salt. Toss the poblanos in the dressing and pour over some mesclun salad mix. Yummy!