food for thought

by michelle

stuffed poblanos

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Poblanos are mild chillies which originated in Puebla, Mexico. When dried they are known as ancho chillies and the fresh chillies are popular stuffed and roasted. Here’s my version.

Roast or barbecue 4-6 whole poblano chillies and 1 red pepper until they are softening and slightly charred. Meanwhile in a little oil fry 1 finely diced onion and 2 minced cloves of garlic until wilted. Add small cubes of butternut pumpkin (squash), ground cumin, dried oregano and salt to taste. Continue to cook, adding a little water if necessary, until soft. When the red pepper is soft remove the seeds, dice it finely and add it to the onions and pumpkin. Remove from the heat and add some fresh goat cheese and chopped fresh coriander (cilantro). Cut the poblano chillies in half and carefully scoop out the seeds. Lie the halves in an oven tray and fill them with the goat cheese mixture. Top them with grated cheese (something that melts easily) and sprinkle with pumpkin seeds (pepitas). Roast in a moderate oven until the seeds are browning and the filling is hot.

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Written by michelle picker

April 3, 2019 at 12:18 am

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