Stuffed Peppers – South Western Poblanos with Rice, Veggies and Cheese

Stuffed Peppers

This Stuffed Peppers recipe will really surprise you.  It’s got a perfect balance of Tex-Mex going on that is literally out of this world.  It starts with Broiled Peppers, a mix of refreshing ingredients you’d normally find in South Western dishes, tossed with Chipotle Chicken, Creole Seasoning and then smothered with Cheese.  I lay down a thin layer of my red Enchilada Sauce on a plate just before I add the Stuffed Peppers and place them back under the Broiler to melt the Cheese.  When these Poblanos hit the table, Dinner is most definitely served!

There are a few other recipes you will need like Spanish Rice, Chipotle Chicken and Enchilada Sauce, to complete this recipe and they are listed below.  Just Click the name in the recipe for the full ingredients and video tutorial for each one if you’re needing the exact ingredients!

Stuffed Peppers Ingredients:

8-10 Poblano Peppers
1 cup Spanish Rice
1 cup Chipotle Chicken
1 cup Enchilada Sauce
1 cup Colby Jack Cheese, grated
1 can Black Beans, strained and rinsed
1 can White Corn, strained
2 Green Onions, chopped
1 tomato, chopped
1 Garlic Clove, chopped
1 tbsp Fresh Cilantro, chopped
1/2 Lime, freshly squeezed
1 tbsp Olive Oil
Creole Seasoning, to taste

Green Enchilada Sauce

Jalapeno Main Pic

This is my Green Enchilada Sauce recipe.  It’s as good as it gets!  I had several requests to make it after I posted the Red Enchilada Sauce and since I’m planning on making Chili Verde for my next Video recipe, I thought I better get on this so you can have all the sauce ingredients to make that as well.

I made this with fresh Tomatillo Tomatoes and Anaheim Peppers.  It has Onions, Garlic and a few dry ingredients that real help lift the natural flavors in this sauce.  There’s only a few minutes of prep and only 10 minutes of cook time, so you can crank this sauce out fast.  It goes great with Chili Verde and it makes fantastic Chicken Enchiladas and I’ll post that recipe link down below along with the Red Enchilada Sauce I mentioned.

CLICK HERE for Chicken Enchiladas!

CLICK HERE for Red Enchilada Sauce!

Green Enchilada Sauce Ingredients:

3 Anaheim Peppers
8 Tomatillo Tomatoes
2 Green Onions
1 Jalapeno (optional)
Chicken Broth, just enough to cover veggies
2 Garlic Cloves
1 tbsp Cumin
1 tsp Mexican Oregano
1/2 tsp Black Pepper

Jalapeno Poppers

Jalapeno PoppersNew and Improved Jalapeno Poppers!

So what’s so new and improved about these Jalapeno Poppers?  Everything!  These Poppers are absolutely done right.  There is nothing lazy about them.  If you’ve already looked online, then you’ve probably noticed that there are a lot of people that don’t even deal with the breading.  And then, to make matters worse, some recipes use only half the pepper.  Others are wrapped with bacon or just a little Panko sprinkled on top, then baked.  Well not my Jalapeno Poppers, no Sir/Mam.  Not only are these the real deal, I’ve made some definite improvements so let’s talk about it.

progresso-bread-crumbs-italian-425g-82-pFirst of all, what are the basic rules for traditional Jalapeno Poppers?  One, it’s got to be a whole Pepper.  Two, it’s got to be stuffed with Cheese.  Three, it’s got to be breaded and Baked or Fried, and Four, it’s got to stay and hold together.  The secret for all of the above is detail.  So the first thing you need to do is peel the skins.  This is one of the secrets to keeping the breading on a shiny, smooth Jalapeno.  The second trick is to stuff them with enough Cheese so that two Jalapeno halves will stick back together with pressure.  Now if you want to know how to keep them together with out using a tooth pick, listen to this.  Once the Jalapeno Poppers are stuffed and pressed together, they must be rolled in flour first, then egg washed, rolled in breading, then back in the egg wash and rolled in the breading one last time.  This three step process will hold the Pepper together from the outside, while the cold from the freezer holds the inside.  Freezing the Poppers for a couple of hours before they’re fried insures that they won’t fall apart in the fryer.  The Frying Cooks The egg wash breading on the outside before the frozen cheese softens on the inside.  And this keeps them from falling apart and making a mess in the oil.

Jalapeno Poppers Ingredients:

8 to 10 Jalapeno Peppers
1 pkg Creme Cheese
2 chopped Green Onions
1/3 pkg sliced bacon
1/2 cup graded Colby Jack Cheese
1/2 tsp Ranch Dressing Seasoning (optional)

Breading:

3 to 4 eggs
1/2 cup Flour
1 cup Bread Crumbs (Progresso Garlic and Herb)
Oil for Frying

I recommend Frying at 375 degrees until golden brown, which takes only a few minutes.  If you’re going to bake them, bake at 425 degrees for approximately 8-12 minutes.  Serve Jalapeno Poppers with a Sweet Berry Jelly or Orange Chili Sauce.