Fresh out the garden and was grilling burgers so threw it on.
It was good but what’s the best way? Season them?

I've done them two ways:
Cut into strips and deseeded along with a sweet onion and tossed with olive oil, worcestershire and fajita seasoning. Cook in a grill pan on the grill. We put these in beef and chicken fajitas.

The other is to cook on a hot grill until the skin blackens. Let cool then peel the skin off, chop and deseed. These are good in a grilled corn, poblano and avocado salad, with some chipotle peppers in adobo sauce, red onion, honey and lime juice.,

Char the hell outta them, skin off, garlic salt on. Rest.

Ditto!

Char the hell outta them, skin off, garlic salt on. Rest.

Burgers, add to Chile stews, nacho or hot dog topping, eggs, etc.

Oops, double tap. Sorry...

I char them over an open flame, grill or gas range burner, then toss them in a plastic sack for 15 minutes or so to soften and loosen the skin.

I do all peppers the same way. Just red bells, roasted, then blended with sour cream, S&P, and a bit of garlic is killer.

double post

Poblanos have a thin tender skin and work well for cooking without having to sweat the skins off.

I use them for chili rellenos when I'm in a hurry, plus they tend to be milder than Anaheim chilis.

I use them for stuffed peppers as they are more flavorful than bell peppers. Slit down the side and fill.

Sliced and fried with equal amounts of onion and mushroom make a great side for grilled steaks.

My goto breakfast is dice poblanos and onions sautéed with onions and when they are partially done I break a couple eggs over them and cook until the white are solid and the yokes are still runny.

Chilis are a staple in this house, we do get into some arguments though as my daughter and granddaughter live in Pueblo and we live near Hatch.

Dice the peppers into the sour cream or blended?

Got a bunch coming on and Chile replenish is top of the list for some.

Put the roasted and peeled pepper flesh in a blender with seasoning. Liquid from the peppers too. Stir the purée into the SC.

Use it like queso as a dip or a sauce on tacos? Sounds really good.

Work great in mac'n chesse too.

Typically serve with beef like a prime rib. A cold condiment along the lines of horseradish.

Add cumin or hot sauce and it’d be killer with pork or chicken. Whatever floats your boat. Just a real simple sauce with lots of flavor and possibilities.

Thanks for the post. I’ll definitely be dedicating a few I
harvest to trying it. First year. Always grown red and green bell, pimento, banana and jalapeño. First year for poblano’s.

I char them on a grill, then put them in a bowl and cover for a bit. Then remove the skin and seeds, after they've softened. Slice or chop as needed.

Don't be afraid to use them raw either. I like various peppers for dipping, similar to chips.

Got a recipe post around here somewheres.

Fats is that a Chile relleno casserole?

Whatever it is, find that dammed recipe

Second that

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.