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Peppers: Poblano

Peppers: Poblano
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Price: $3.50
Availability: In Stock
Model: 10 ct
Average Rating: 5 out of 5 Stars!


I am thinking it is gonna be Chiles Rellenos making time!   **RECIPE BELOW**


  • 10 poblano chilies
  • 16 ounces monterey jack cheese
  • 2/3 cup all-purpose flour
  • 1 1/3 tablespoons butter or 1 1/3 tablespoons margarine
  • 4 tablespoons onions, chopped
  • 1 1/3 garlic cloves, minced
  • 1 (20 ounce) cans tomato puree
  • 1/3 teaspoon dry oregano
  • 1 1/3 to taste salt

Crispy Egg Coating

  • 5  eggs
  • 1 1/3 teaspoons salt


  1. Roast chiles 3" under broiler, rotating until charred and blistered, about 3-4 minutes.
  2. Place chiles in a sealed plastic bag or bowl covered with plastic wrap until cool enough to handle and skin is loose enough to peel.
  3. Peel off skins under cold running water, then make a small slit three-quarters down length of chile and discard seeds, leaving stem attached.
  4. Cut cheese in six 3/4 - 1" thick slices slightly smaller than the chiles.
  5. Stuff each chile with 1 piece of cheese.
  6. Roll stuffed chiles in flour, shake off excess and set aside.
  7. In medium size frying pan, melt butter over medium-high heat.
  8. Add onion and garlic, cook, stirring until golden (about 10 min).
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