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Stuffed Poblanos

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Battleborn
Battleborn Posts: 3,363
in EggHead Forum
Started with some BLSL chicken covered in DP Molé.Got the peppers on to get softened.
Stuffed with some corn, canned tomatoes and chilies, the chicken and some cotija.
Back onto the grill to get happy.
Topped off with some Monterrey Jack.
Thanks for looking.
Las Vegas, NV


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  • GATraveller
    GATraveller Posts: 8,207
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    Those look fantastic. 
    Thanks for sharing. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • td66snrf
    td66snrf Posts: 1,822
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    @Battleborn that's a great idea making them into boats. When I've done them in the past I've just cut the stem end off of the pepper and stuffed them that way. Just curious if you added the "boat tops" back into the filling.  Looks great. 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • caliking
    caliking Posts: 18,731
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    Looks terrific!

    I learned quite a bit from this cook... softening the peppers first, the offset cut, etc. Bookmarked.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • StillH2OEgger
    StillH2OEgger Posts: 3,748
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    Yep, great work there!
    Stillwater, MN
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  • loco_engr
    loco_engr Posts: 5,765
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    great looking food!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Battleborn
    Battleborn Posts: 3,363
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    td66snrf said:
    @Battleborn that's a great idea making them into boats. When I've done them in the past I've just cut the stem end off of the pepper and stuffed them that way. Just curious if you added the "boat tops" back into the filling.  Looks great. 
    Normally, yes, i would add them back in after sautéing with Hatch chillies and onions. Tonight was a quick "weeknight" meal and Rotel took care of it.
    Las Vegas, NV


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  • fishlessman
    fishlessman Posts: 32,776
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    like the softening technique, i never go thru the burning peeling process
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • EggObsessed
    EggObsessed Posts: 786
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    Thanks so much for the inspiration!  I will definite use lots of these techniques.
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • lkapigian
    lkapigian Posts: 10,768
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    Battleborn said:
    Started with some BLSL chicken covered in DP Molé.Got the peppers on to get softened.
    Stuffed with some corn, canned tomatoes and chilies, the chicken and some cotija.
    Back onto the grill to get happy.
    Topped off with some Monterrey Jack.
    Thanks for looking.
    Love those Poblano's @Battleborn
    Visalia, Ca @lkapigian
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  • 20stone
    20stone Posts: 1,961
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    Great looking cook.  I normally use thighs to make the timing a little more forgiving, but it looks like you nailed it.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Battleborn
    Battleborn Posts: 3,363
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    fishlessman said:
    like the softening technique, i never go thru the burning peeling process
    @fishlessman These certainly didn't get anywhere near where they would if you were roasting, say Hatch, but just enough to kick start them so they would be soft enough when they were done.

    20stone said:
    Great looking cook.  I normally use thighs to make the timing a little more forgiving, but it looks like you nailed it.
    I prefer thighs, but BattleBoss is a white meat girl and I didn't want to get in trouble.
    Las Vegas, NV


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  • stv8r
    stv8r Posts: 1,127
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    those peppers have my mouth watering!
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  • SciAggie
    SciAggie Posts: 6,481
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    That's a nice cook and looks delicious. That's my kind of cooking for sure.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • MasterC
    MasterC Posts: 1,375
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    Fantastic very nice 
    Fort Wayne Indiana 
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Excellent!
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • bubbajack
    bubbajack Posts: 1,099
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    I love this cook...I have spin with stuffed seafood, crab, scallops, shrimp...
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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