I use roasted poblano peppers in it, since Hatch peppers rarely make it to our neck of the woods, but other than that I stick to the recipe as written.
Not exact matches
The version in the book
uses poblanos, but I knew the
roasted hatch chilies sitting in my freezer would work just as well, if not better.
For the peppers, I ended up
using poblanos and jalapenos that I had
roasted and froze this summer during the season of plethora peppers.
Using roasted tomatillos and a
poblano pepper, this dish has a little kick to it that makes it irresistible.
I mostly followed the recipe except that I added
roasted peeled
poblano peppers,
used chicken stock instead of water, and
used canned black beans for the sake of time.
This was a good idea for a recipe and I appreciated the techniques but I am never, ever again
roasting poblanos and
using them as - is.
This is a delicious
Roasted Poblano Quinoa side dish you can
use to accompany any Mexican dish.
2
roasted chili peppers, seeds and stems removed (I
used Anaheims but
Poblanos would add more spice to the mix)
I did not find this overly spicy: I
used 2
poblano chili, about 6 - in long each; 3 zucchini, about 8 - in each; 1/2 cup quinoa; and because I could not find the fire -
roasted tomatoes with chipoltes, I added a minced chipolte with a bit of adobo sauce instead.
Sbarro's 3 Pepper Chicken Pizza
uses three different kinds of peppers with
poblano pesto,
roasted red peppers, and jalapeños.
I
used sweet yellow corn for this recipe and I think the sweetness of the yellow corn balances really well with the smokey and sometimes unexpectedly spicy
roasted poblanos.
Roasting and Peeling Chiles Certain large fresh chiles, such as New Mexico green chiles and
poblano chiles, have a tough outer skin that must be removed before
using.
However, you can also
use roasted and chopped
poblano, and if you don't like spicy,
roasted sweet bell peppers work great.