We are dreaming of poblanos.
In particular, roasted poblanos stuffed with sweet potato, goat cheese (any combination of Monterrey Jack, Pepper Jack, Cheddar, low-moisture Mozzarella, up to 1/2 cup Cotija), chipotles in adobe, beans, raisins, cumin, onion, cilantro, lime.
Or stuffed with fried, diced potato and onion with creamy cilantro dressing.
Or creamy, smooth beans smothered in cheese, napped with enchilada sauce.
True, crumbled chorizo would be a delicious addition to any of these, but not necessary.
There are two ways to make these: either by roasting, removing seeds through a slit, or stuffing them raw and the roasting.
Start by cutting the peppers in half lengthwise and removing the seeds.
Combine filling, and gently stuff each pepper, taking care not to tear if they are pre roasted.
Carefully place the pepper halves on the section of the grill with indirect heat.
Cover and grill for about 15 minutes, until the cheese is melted and the peppers are nicely softened. Then transfer the peppers to the direct heat section of the grill for 3 to 5 minutes until the peppers are charred and softened.
Roasted Potato stuffed Poblanos with creamy cilantro, jalapeno, garlic dressing
6-8 fingerling potatoes or 2-3 russet potatoes, coarse chopped
1/2 red bell pepper, coarse chopped
1/2 medium sized onion, coarse chopped
1/2 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon dried Mexican basil (don’t substitute Italian)
1 tablespoon vegetable oil
Preheat oven to 420 degrees. Combine filing and toss until potatoes are well coated in oil and spices. Spread the mixture onto a roasting pan, or casserole dish, and place on the middle rack in the oven. Cook for 30-40 minutes, or until potatoes are tender.
Fill poblanos with cooled mixture, top with cheese and cook til heated through.
Creamy cilantro garlic dressing
2 tablespoons sour cream
1 tablespoon mayonaise
1 tablespoon fresh goat cheese
1 teaspoon fresh cilantro
1 clove garlic
1 teaspoon diced jalepeno
1/2 teaspoon fresh lime juice
Combine all the ingredients in a bowl until smooth.
2 large red-skinned potatoes, peeled and cut in 1/2-inch cubes
4 1/2 tbsp. olive oil
2 poblano chile peppers
2 cloves garlic, chopped
1 cup chopped onion
2 celery stalks, chopped
1 red bell pepper, seeded and chopped
1 ear white corn, stripped of kernels
2 scallions, chopped
Salt & pepper to taste
Fresh cilantro – I like lots, but depending on your taste, you might want 1/4 cup chopped
Fresh avocado, diced