What to do with poblanos

Essex County,[p]Here is a recipe I use for poblanos. [p]Pasted from <http://www.bbqu.net/recipes/310_2.html&gt;
Barbecued Bean & Cheese Chili Rellenos
Source: BBQ USA by Steven Raichlen
Method: indirect grilling
Serves: 6
· 6 large poblano peppers or green bell peppers
· 2 cans (16 ounces each) low-sodium pinto beans or black beans
· 3 tablespoons extra-virgin olive oil, plus 1 tablespoon for drizzling
· 1 medium onion, finely chopped
· 2 cloves garlic, finely chopped
· 2 jalapeño peppers, seeded and finely chopped (for a hotter filling, leave the seeds in)
· 1/2 red bell pepper, finely chopped
· 1/4 fresh cilantro, chopped
· 1/4 cup hulled pumpkin seeds (optional; see Note)
· 1 teaspoon ground cumin
· 1 to 3 teaspoons of your favorite hot sauce, or more to taste
· 3 cups (about 12 ounces) pepper Jack, Monterey Jack, or white Cheddar cheese, coarsely grated
· Coarse salt (kosher or sea) and freshly ground black pepper
You'll also need:
· 1 cup wood chips or chunks (preferably mesquite), soaked for 1 hour in water to cover, then drained
1. If using poblano peppers, cut them in half lengthwise, and scrape out the seeds. If using bell peppers, cut off the tops about 1/2 inch below the stems. Scrape out the veins and seeds, taking care not to puncture the bottoms.
2. Drain the beans, place them in a colander, rinse under cold running water, then drain again.
3. Heat 2 tablespoons of the olive oil in a nonstick skillet over medium heat. Add the onion, garlic, jalapeños, red bell pepper, cilantro, pumpkin seeds, if using, and cumin and cook until golden brown, about 4 minutes. Stir in the beans, hot sauce, and 2 cups of the cheese. Taste for seasoning, adding salt, pepper, and/or more hot sauce as necessary. Spoon the bean mixture into the hollowed-out peppers. Sprinkle the remaining cheese on top, dividing it evenly among the peppers. Drizzle the remaining 1 tablespoon of olive oil over the cheese.
4. Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce heat to medium. If using a charcoal grill, preheat it to medium, then toss all of the wood chips or chunks on the coals.
5. When ready to cook, place the peppers in the center of the hot grate, away from the heat. Cover the grill and cook the peppers until they are tender and the cheese is browned and bubbling, 30 to 40 minutes. Use a spatula to transfer the peppers to a platter or plates and serve at once.
NOTE: Hulled pumpkin seeds (pepitas) are available at natural food stores and Hispanic markets.
© 2005 Steven Raichlen |

JM3,
i made these after you posted it a while back. couldnt find the pumkin seeds and used pine nuts instead. really good. made lots and nuked them at work during the week. problem in new england is that the pepper section just says exotics, i used what i believe were poblanos, a little too hot for some guests, but just right for me

Essex County,
I have been using my hot pepper crop (habaneros, jalapenos, cayennes) to make hot pepper jellies. So far I have made Habanero jelly, Pecan Jalapeno jelly, and Pineapple Habanero jelly. I haven't gotten the heat just right yet, but I am almost there. Great condiment served with cheese and crackers or for basting a pork tenderloin towards the end of cooking. Make great gifts for spice loving friends. Let me know if you need recipes.

bigmikej,[p]I would greatly appreciate the recipies. I usually buy hot pepper jellies at the local farmers market but making my own would be so much better![p]Thanks in advance![p]jake

bigmikej,
I used habaneros for their fruitiness. I believe I used 10 peppers total, 3 w/ seeds and veins, 7 w/o. Gave it some nice heat but all of that sugar balaces out. I find that the recipes for pepper jelly on this site are rather mild. Gonna try this one tonight:[p]Habanero Jelly[p]

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Yields: 7 half-pint jars [p]Ingredients:[p]3 large fleshy orange bell peppers
5 to 10 ripe habanero peppers
1 1/2 cups distilled white vinegar
7 cups sugar
9 fl oz liquid fruit pectin (Certo or equivalent)
Remove stems, seeds and membranes from all peppers (use gloves when handling the
habaneros...yes... seriously... USE GLOVES!). Put peppers and the vinegar in a
blender and process until smooth. Combine pepper-vinegar puree and all the sugar
in a non-corrosive pan. Bring to a boil, reduce heat to a simmer, and cook for
twenty (20) minutes. Remove from heat and strain through cheesecloth into
another pan. Add pectin and bring to a full rolling boil while stirring. Boil
about one minute, remove from heat and ladle into sterile jars.

360 guy,
Sounds great! Please send the recipe.[p]Thanks,[p]Paul