Easily, one of my favorite, uncommon, ingredients to cook with is poblano peppers. They are way too underrated, in my opinion. I always have them in my refrigerator and I love the mild heat. If you rub and seed them (meaning take out the whiteish part and seeds on the inside of the peppers) then you get much less heat. I have taken lots of different leftovers and stuffed them in these beauties.
One of my favorites is using leftover taco meat, topping with cheese and a fried egg. That yolk running down the seasoned beef and coating the pepper is not only a thing of beauty but makes my mouth water just thinking about it.
A very easy dip to make is cream cheese, shredded cheddar, mild diced tomatoes (or Rotel), and ground sausage. It’s also delicious in an omelet. I made this over football season and put leftovers in the poblanos and now I make it SPECIFICALLY for omelets and poblanos.
Poblano Pepper Recipe
Ingredients:
- brick of cream cheese
- can of rotel
- 2 cups shredded cheddar
- 1/2 cup of sour cream
- 1 lb sausage
- 4 poblano peppers
Instructions:
- Preheat oven to 400.
- Brown the sausage.
- Add cream cheese, sour cream, rotel and shredded cheddar (reserve 1 cup of cheese).
- Stir until combined.
- Slice poblanos length wise and take out the ribs and seeds.
- Add mixture evenly to each of the pepper halves.
- Top with remaining cheese.
- Bake on 400 for 15 minutes. (Longer if you would like the peppers softer. 15 minutes makes them tender crisp.)
Enjoy!
