– How to roast a pepper – – SEE VIDEO
Cotija Stuffed Poblanos
Step by Step
- Soak corn (shucked) for 15 minutes in buttermilk
(Optional: Trader Joe’s Roasted Corn) - Sear corn in a bit of butter over high heat
- Roast and peel 2 poblano peppers SEE VIDEO
- Slice open and remove seeds – set aside
- To skillet add:
- seeded and diced tomato to the corn (still at high heat)
- 2 TBL Hatch or Macayo’s Green Chiles
- 2 TBL diced sweet onion
- Reduce heat to low and add
- 1/4 C Cotija cheese
- Season with EVOO, salt and pepper
- Add optional chicken, shrimp, etc
- Toss well
- Stuff peppers with skillet mixture
- Bake at 10-15 minutes at 350º or serve cold
- Plate and top with Mexican Crema (option heavy cream plus a bit of yogurt)
Stuffed Poblano on Red Bell Pepper Sauce
INGREDIENTS
- Red bell pepper
- Poblano pepper
- Goat cheese or Monterey
- Queso fresco
- Shallots
- Fresh red bell pepper
- Shrimp, lobster, krab or cooked chicken
STEP BY STEP
- Roast (blacken) your poblano pepper – SEE VIDEO
- Slit the side and remove all seeds and veins
- Flatten your red bell and put it under the broiler. This will become your sauce
- Chop up meat
- Mix and combine with cheese and fresh red bell
- One serano chile
- Fresh cut cilantro
- Basil chiffonade and chop
- Salt
- Stuff the poblano
- Cook 10 minutes at 350º
RED BELL PEPPER SAUCE - Blend (puree) sauteed shallot, garlic and roasted red bell, chicken stock, salt and pepper
- Put into skillet and heat to reduce
- Serve stuffed pepper on a bed of the red bell pepper sauce
Stuffed Mini Peppers
- A bag of what I like to call mini peppers from the supermarket.
WASH and dry before using - Blacken over a gas burner, with a torch or under the broiler about five inches from the heater element – or on the grill.
- After they have blackened put them into a glass bowl and seal with plastic wrap.
- Let stand ten minutes to loosen the skin, then peel off. DO NOT RINSE.
- Use a paper towel to scrape off most (not all) of the blackened skin
Peppers Stuffed with Cream Cheese
INGREDIENTS – OPTION ONE
- Cream cheese
- Goat cheese
- Grated cheddar
- Ground basil
- Cilantro – chopped
STEP BY STEP – OPTION ONE
- Prepare peppers as shown above
- Stir together cream cheese, goat cheese, grated cheddar, ground basil and cilantro.
- Put a slit into the side of the pepper and carefully remove the seeds and the veins as much as possible.
- Spoon cheese mixture into the peppers pressing gently to close the slits. Do not overstuff.
- Return peppers to the pan (slit side up) and bake 10 more minutes.
- Sprinkle with salt and pepper and top with chives.
Peppers Stuffed with Meat
INGREDIENTS – OPTION TWO
- 1 LB uncooked Ground pork, chicken, beef, or whatever you prefer
- Salt and pepper to taste
- Handful of Panko bread crumbs
- 1 egg
- 1/4 chopped green onion
SAUCE – OPTION TWO - 1 TBL EACH – Soy, fish or oyster sauce, mirin
- 2 TBL EACH – Sake, sugar
- 1 tsp cornstarch in 1 tsp sake (hold aside)
STEP BY STEP – OPTION TWO
- Cut pepper in half length wise – remove seeds, stem and veins
- Mix together all of the above ingredients ( for the stuffing – not the sauce )
- Shake the halved peppers gently in a bag of flour
- Carefully pack the stuffing into the pepper
- If you are able to do it at the same time, prepare sauce while the meat and pepper are cooking – otherwise, do it now and then set it aside. Use cornstarch to thicken or sake to thin
- Fry MEAT SIDE DOWN in safflower oil for about 3-4 minutes
- Flip in skillet to give a light fry to the pepper itself
- Plate and top with your sauce
- Garnish with minced chive and/or 5 spice powder