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Author Topic: Poblanos  (Read 7349 times)

Offline euge

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Re: Poblanos
« Reply #30 on: December 28, 2011, 11:29:31 am »
Hello again,

Winter is here, and there are dried poblanos in the freezer.

To use dried you just rehydrate these to use them? 
Mine are seriously dry and chip like.

Would you pay attention to the amount of soak water, or do you toss that?

Thanks for your thoughts.

I cut them in half and drop in enough boiling water to soak. Turn the heat off and cover. They should soften up. I use the soaking water in beans.
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Offline corkybstewart

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Re: Poblanos
« Reply #31 on: December 30, 2011, 07:35:04 pm »
Here's the plan for tomorrow lunch.  My wife is cooking tacos tonight, and there's no way the 2 of us will finish the meat.  I bought some really nice poblanos, and extra sharp cheddar.  I'm going to stuff the poblanos with the leftover taco meat(seasoned with red chile powder, cumin and cilantro), black beans, corn, and the cheddar before I go to bed.  Before I go to work in the morning(5:30 AM) I'll fire up the smoker, throw the stuffed poblanos and some chicken on so that when I'm done with work lunch will be ready.  I really love the idea of smoked stuffed poblanos, and our grocery store has really had some beautiful ones lately.
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Offline 1vertical

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Re: Poblanos
« Reply #32 on: December 30, 2011, 07:42:22 pm »
Great looking ones here as well.  I got 6 of em and am planning on making
cream of poblano / corn / shrimp chowder....
loosly fashioned around this ....
« Last Edit: January 01, 2012, 06:24:57 pm by 1vertical »
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