Results 1 to 2 of 2
  1. #1
    Senior Member Savin' Moola's Avatar
    Join Date
    Jan 2006

    Default ISO: A recipe for Pablano Chili Peppers

    Tonight I am going ot be making some Chicken Enchaladas(sp?) and I am
    in search of a pablano recipe maybe pablanos stuffed with cheese?
    Please help! Thank you and God bless.


  2. #2
    Senior Member Savin' Moola's Avatar
    Join Date
    Jan 2006



    8 medium poblano chiles (1 1/4 lb)
    1 tablespoon oil
    1 large onion, finely chopped
    2 cups chopped cooked chicken breast meat (1/2 lb)
    1 teaspoon chili powder
    1 teaspoon salt
    1/2 teaspoon black pepper
    2 plum tomatoes, finely diced
    2 1/2 oz Monterey Jack cheese, cut into 1/4-inch dice
    (2/3 cup)

    Roast chiles: Lay 4 chiles on their sides on racks of
    gas burners and turn flames on high. (Or broil all 8
    chiles on rack of a broiler pan about 2 inches from
    heat.) Roast chiles, turning with tongs, until skins
    are blistered but not blackened, 4 to 6 minutes (do
    not overroast because chiles may fall apart). Transfer
    immediately to a large plastic bag, then close to
    allow chiles to steam. Roast remaining chiles in same

    Make filling: Cook onion in oil in a medium nonstick
    skillet over moderately low heat, stirring, until
    onion begins to turn golden, about 4 minutes. Add
    chicken; sprinle chili powder, salt and pepper over.
    Cook about 4 minutes, stirring. Add tomatoes and cook,
    stirring, until softened, about 4 minutes. Remove from
    heat. Cool completely, then stir in cheese.

    Stuff and bake chiles: Preheat oven to 350?F.

    Rub skins off chiles. Cut a slit lengthwise in each
    chile and carefully remove seeds (leave stem

    Stuff filling into chiles through slits, keeping
    chiles intact. Place chiles in a 13- by 9-inch baking
    dish and cover tightly with foil.

    Bake chiles in middle of oven until cheese is melted,
    about 30 minutes.

    Serves 4 (2 chiles each)

    (Chiles can be stuffed 1 day ahead and chilled,


    You can do a lot of variation with this ... you can
    spice it up by using red pepper instead of black, and
    using pepperjack cheese. You can use 1/2 lb sausage
    instead of chicken (cut back on salt then) or even 1/2
    lb ground meat (double the chili powder). You can use
    cheddar or cojack cheese. You can use taco seasoning
    instead of chili powder (eliminate salt then). You
    can use 3/4 c taco sauce or salsa instead of tomatoes,
    or half a can of diced tomatoes with green chiles.
    Throw in a little sour cream with the filling. Feel
    free to adjust it based on what you have or like!

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

(C) Melissa 'Liss' Burnell & 1995-2016
Material from may not be copied or distributed, or republished, uploaded, posted, or transmitted in any way, without the prior written consent of, EXCEPT: you may print recipe pages for your personal, non-commercial home use only, provided you do not delete or change any copyright, trademark, or other proprietary notices. Modification or use of the materials for any other purpose violates's intellectual property rights.