It is the opinion of this farm that peppers are paramount. When it comes to variety, peppers present themselves in so many different flavor profiles, one could easily construct an entire meal consisting of different cultivars, never running into any redundancies between courses. Each has a unique heat profile, and can be cooked successfully in any medium, whether it be sauteed, fried, roasted, grilled, steamed, dehydrated, smoked, or not cooked at all. Some peppers even transcend simple deliciousness by becoming increasingly useful in regards to their structure: they become a vessel for other foods to inhabit. In the case of the poblano, this is exactly what makes it an especially lovely fruit. Never mind that it has an amazing, natural smokiness without even needing to be kissed by wood smoke or coal. And it’s gentle, steady heat (about 1,000-1,500 scoville units) makes it mild enough to get your spicey fix without overwhelming you or your guest’s palate(s).
4 medium poblano peppers
¼ cup flour or cornmeal or whatever starch you like for breading
salt and pepper
for the filling:
soft, mild cheese like jack, mozzarella, colby, fontina, etc.
refried or leftover beans
any kind of ground meat, cooked OR your favorite meat-substitute (we prefer mushrooms)
Roast the poblanos in the oven until the skin blisters, and allow to cool. Gently pull off the stem and remove the seeds without tearing the body of the pepper apart. When you have your filling mixed up the way you want, stuff the peppers and set them aside. Make a batter by separating your egg, whipping the white until it is very foamy, and folding in your starch and the yolk you set aside. Season with salt and pepper. Dip the peppers into the batter and coat them evenly. Fill a pan with about ¼ inch of vegetable oil so you can shallow fry the peppers. Do this until the peppers are crispy on all sides, allow them to cool on a plate lined with a paper towel, and then serve with sour cream, salsa, guacamole, or whatever condiments you like. All the work that goes into the dish is totally worth it!
When storing peppers, ideally you want to keep them between 45 and 55 degrees fahrenheit, but your fridge at home will do the trick just fine. Keep them away from other fruits, as they will release more ethylene and spoil quicker. If you can, keep them in a perforated plastic bag in the crisper drawer of the fridge and eat ripe ones within a week. When faced with the challenges of a busy schedule, it may be advantageous to cut up and freeze your peppers so you can utilize them at a more leisurely pace, and access them fairly quickly when breakfast, lunch, or dinner need to be made in a flash.