Poblano chili peppers

January 02, 2024, 03:18 PM

Pipe Smoker

quote:
Originally posted by Pipe Smoker:
quote:
Originally posted by Beancooker:
Chile rellenos. Stuff those peppers with cheese, dip in egg and pan fry. (Roast the skins off first with a plumbers torch).

What’s the point in roasting the skin off? When I cook poblanos I leave the skin on, and they’re delicious.

Furthermore, with many vegetables, the skin has nutrients not present in other parts.

I’m going to cook a mess of poblanos today.

Still no answer …

January 02, 2024, 03:21 PM

P220 Smudge

Softer, imparts a different flavor that not doing it. Try it and see what you think.

January 02, 2024, 04:19 PM

tatortodd

quote:
Originally posted by Pipe Smoker:
quote:
Originally posted by Pipe Smoker:
quote:
Originally posted by Beancooker:
Chile rellenos. Stuff those peppers with cheese, dip in egg and pan fry. (Roast the skins off first with a plumbers torch).

What’s the point in roasting the skin off? When I cook poblanos I leave the skin on, and they’re delicious.

Furthermore, with many vegetables, the skin has nutrients not present in other parts.

I’m going to cook a mess of poblanos today.

Still no answer …

I'm not beancooker, but can think of 2 reasons:
1. Peeling the skin is traditional for chile rellenos
2. The poblano's skin is a little tougher than other peppers. The good news is that once roasted the skin peels off easily and leaves behind the good flavored part.

Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.

January 02, 2024, 07:59 PM

john crusher

I get about 50#s of Hatch chili peppers every year and it is worth the trip to New Mexico!
I make my own chili "stew" and chili rellenos!