Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Roasted poblano’s

Gardening at 6700 foot elevation, my jalapenos are about 3/8" long right now just for reference. I am way behind the crowd.

That casserole looks great. I do cheat and buy a bushel of roasted chilis from a stand each year.

What they were built for.

Chiles Rellenos.

Fats, that looks heavenly.

Yes and I posted the recipe in this subforum somewheres. If I get the time ill try and track it down.

Ok make a copy. Added to recipe sticky thread.

https://www.24hourcampfire.com/ubbt...nights-supper-dinner-was-is#Post15894468

Thanks Fats!

I actually made a casserole last night after drooling at that picture you posted. It was before you posted your recipe, so I winged it. 😁

I roasted 8 anahiems(no poblanos at the store) and 5 or tomatoes.

I cooked the tomatoes down with some garlic, jalapeño, and an onion. Seasoned with cumin, chili, oregano, S&P. Made a kinda ranchero sauce.

I layered up lasagna style in a 8x11.

Little sauce on the bottom, layer of corn tortilla, layer of roasted peppers, layer of shredded beef, cheddar and cortina cheeses, more sauce, tortilla, roasted peppers, more sauce and topped the whole thing with a half dozen eggs scrambled with a bunch of cheddar and cotija.

Came out pretty damn good!

I made the chile relleno casserole that FatCity67 posted. Absolutely spectacular combination of flavors. I used Pueblo chiles and I omitted the flour. It was easy. I used more cheese too. This is one of my new favorites. Thanks for posting that recipe.

I’d put em’ directly on the rack in an oven preheated to at least 450 degrees. Leave em’ in long enough for the skin to start charring and bubbling up. Turn em’ over and do the same thing to the other side. Once all of the skin is kinda charred and bubbled up, take em’ out and let em’ cool just enough to handle with your bare hands. Peel all of the skin off of em’. Cut the stem end off and slit the pepper lengthwise, carefully remove all of the seeds...this is easily done under running water...try not to tear the pepper itself. Then use those meaty baby’s however you want to. This works great with Anaheim’s and other bigger chiles too.

Glad you enjoyed it antlers. I've been trying to get the wife to make it with other types of chiles but she won't budge.

I know I've mentioned this in other postings but when the wife's recipe says pasilla she really means poblano.

I think it’d be dynamite with Anaheim’s too.

I'm going to try that recipe, looks great.

I like making boats out of Poblanos and stuff with warmed black beans and then put on medium hot grill over indirect heat and top with some cotija.

Also like to add them to my coleslaw with a lime cilantro vinegrette. Adds a peppery bite to the slaw.