Bobby Flay Stuffed Poblano Peppers Recipes

CIN CHILI STUFFED POBLANO PEPPERS

Steps:

• Preheat the oven to 375 degrees F.
• Cut the top out of the poblano peppers like you would a pumpkin, leaving the stems attached and set aside. Scrape out the seeds and fill the poblanos with chilled Cin Chili 1/4-inch from the top. Place the top of the poblano back onto the pepper so it looks whole again. Lay the peppers in an 8 by 11-inch flameproof baking dish, alternating the directions of the peppers so that they all fit. Bake in the oven for 30 minutes (Note: If you want the skins to be blackened, you can turn your oven on broil for the last 5 minutes).
• Remove poblano peppers from the oven and cover with the shredded cheese. Return the dish to the oven and bake for another 10 minutes. Remove from the oven and transfer to a serving dish.
• 1/4 teaspoon ground black pepper
• In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

BOBBY FLAY STUFFED POBLANO PEPPERS

Steps:

• Char the poblano peppers. If you have a gas stove top, remove the stove grates and set all four burners to medium-high. Place the poblanos directly into the flames, turning every few minutes until the entire pepper is completely charred. If you have a kitchen torch, you can use that instead. Alternatively, heat your oven to 400°F and place the poblanos on a parchment-lined baking sheet. Dry roast the peppers in the oven for 30 minutes or until charred all over, turning every 10 minutes to encourage even charring. Transfer the poblanos to a large bowl and cover tightly with plastic wrap. Set aside.
• Prepare your mushrooms. Heat 2 tablespoons of canola oil over medium heat in a large skillet. Add in the chopped mushrooms and cook until all of the moisture has cooked out and the mushrooms start to brown. About 10 minutes.Once browned, add in the garlic, salt and cumin and saute until the garlic and cumin are fragrant. About 2 minutes.
• Make the filling. In a medium bowl, combine the goat cheese, shredded cheese and mushroom mixture and mix until the mushrooms are evenly distributed throughout the cheese. Set aside.
• Prepare your frying station. You'll need 3 medium bowls. Fill one bowl with 1 cup of the rice flour, and one bowl with cornmeal. In the third bowl, combine ½ cup of rice flour and ½ cup warm water and whisk to combine. You should have a flour and water mixture that is similar to thin pancake batter. If the batter is too thick, add more water ¼ cup at a time until you've reached the desired consistency. Set aside.
• Heat your frying oil. Add your frying oil to a Dutch oven or heavy bottomed pan and set over medium heat, allowing the oil to come up to 350°F.
• Prepare the peppers. Using a butter knife, slough off the charred skin of the peppers. It should slide right off, but if it clings to the pepper, use a tiny bit of force, taking care not to pierce the poblano. If a little bit of skin won't budge, that's ok. Once peeled, cut a vertical line along the seam of the pepper, stopping at the stem base. Gently open the two flaps and remove the membrane and as many seeds as possible. Repeat with each pepper.
• Stuff the peppers. Using a spoon, fill each pepper with 2-3 tablespoons of filling until the poblano is full but the flaps can still be closed. Once filled, use a cooking skewer or a toothpick to bring the seam back together and close the pepper. Repeat with each pepper.
• Fry the stuffed poblanos. Place a poblano in the bowl of rice flour, using your hands to lightly coat the pepper all over. Shake off any excess. Gently dunk the poblano into the rice flour and water mixture and let any excess batter drip back into the bowl. Transfer the batter-coated poblano to the bowl of cornmeal, using your hands to completely coat the outside of the poblano. Gently shake off any excess. Carefully lower the pepper into the frying oil. It should start bubbling and sputtering immediately. If it doesn't, your oil isn't hot enough.Using a kitchen spider or fine-mesh sieve with a handle, occasionally turn the poblano to encourage even browning. Fry until the batter is golden brown, about 3 minutes. Remove from the oil and transfer to a wire rack to drain. Sprinkle immediately with kosher salt. Repeat with each pepper.Serve warm with your hot sauce of choice and enjoy!

STUFFED POBLANO PEPPERS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
• Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
• In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
• Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
• In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
• Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.

ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
• Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and Cheddar. Serve with Poblano Pepper Sauce.
• Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper.
• Blend until smooth. With the motor running, slowly add the olive oil until emulsified.