I won't call these rellenos because they're not fried and I won't call them wolf turds because I used poblanos instead of jalapenos.
fresh poblano chiles for some fresh cubanelle chiles for others
stuffed with
diced pork loin (I grilled up some pork tenderloins previously) ancho chile powder diced garlic chopped white onion diced granny smith apple allspice cinnamon mex oregano salt pepper smoked mozzerella (you knew there hadda be cheese in there someplace, no?)
I started out grilling these at the cook-in, but soon realized there should be a cover over them as well, so I transferred them to the oven. At home I would have used my kamado, which is basically an oven when it's closed.
Funny thing, when we tasted these, we found that some poblanos were hot, much hotter than the 3 on the scoville scale that they're touted as having. The cubanelles were, of course, as mild as usual.
> I won't call these rellenos because they're not fried and I won't call them > wolf turds because I used poblanos instead of jalapenos.
> fresh poblano chiles for some > fresh cubanelle chiles for others
> stuffed with
> diced pork loin (I grilled up some pork tenderloins previously) > ancho chile powder > diced garlic > chopped white onion > diced granny smith apple > allspice > cinnamon > mex oregano > salt > pepper > smoked mozzerella (you knew there hadda be cheese in there someplace, no?)
> I started out grilling these at the cook-in, but soon realized there should > be a cover over them as well, so I transferred them to the oven. At home I > would have used my kamado, which is basically an oven when it's closed.
> Funny thing, when we tasted these, we found that some poblanos were hot, > much hotter than the 3 on the scoville scale that they're touted as having. > The cubanelles were, of course, as mild as usual.
> Jack Insert
Yes, the chiles were a tad too hot for me but the filling was scrumptious! Gonna try this myself one of these days. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? mailto:conna...@pitt.edu
> > Funny thing, when we tasted these, we found that some poblanos were hot, > > much hotter than the 3 on the scoville scale that they're touted as having. > > The cubanelles were, of course, as mild as usual.
> > Jack Insert
> Yes, the chiles were a tad too hot for me but > the filling was scrumptious! Gonna try this myself > one of these days. > Kate > -- > Kate Connally
I just had a similar instance here in WA state. We bought poblano chiles for relleno. I removed the skind and seeds and veins, did the rellenos. They were the hottest rellenos I've ever had -wll over their rating on the Scoville scale.
> I just had a similar instance here in WA state. We bought poblano chiles for > relleno. I removed the skind and seeds and veins, did the rellenos. They > were the hottest rellenos I've ever had -wll over their rating on the > Scoville scale.
I made stuffed chiles tonight, using poblanos. They were too hot for us as well (I'm sorry I silently called the VT attendees wusses...) Could this be because the chiles were baked without roasting and peeling first? Also, the dish had very little liquid to perhaps leech out some of that capsaicin.
Wife: Who gave you this recipe? (Immediately before tasting the first bit of chile poblano on her fork.) Me: Jack Schidt Her: (almost simultaneously with my above response) Holy crap!
Therefore, from this day foreword (in our house, at least), we will refer to Jack as "St. Jack."
> > I just had a similar instance here in WA state. We bought > poblano chiles for > > relleno. I removed the skind and seeds and veins, did the > rellenos. They > > were the hottest rellenos I've ever had -wll over their > rating on the > > Scoville scale.
> I made stuffed chiles tonight, using poblanos. They were > too hot for us as well (I'm sorry I silently called the VT > attendees wusses...) Could this be because the chiles were > baked without roasting and peeling first? Also, the dish > had very little liquid to perhaps leech out some of that > capsaicin.
> Wife: Who gave you this recipe? (Immediately before > tasting the first bit of chile poblano on her > fork.) > Me: Jack Schidt > Her: (almost simultaneously with my above response) Holy > crap!
> Therefore, from this day foreword (in our house, at least), > we will refer to Jack as "St. Jack."
ahahahahaha, better than "St. Schidt"
> Pablo
I've encountered hotter than usual poblanos even when roasted. I can't explain it. Poblanos are 3 on the heat scale and jalapenos are 5, serranos 7 and habaneros 10. How does a poblano become hotter than a jalapeno? Perhaps it has to do with its ripening off the vine.
> I've encountered hotter than usual poblanos even when roasted. I can't > explain it. Poblanos are 3 on the heat scale and
jalapenos are 5, serranos
> 7 and habaneros 10. How does a poblano become hotter than a jalapeno? > Perhaps it has to do with its ripening off the vine.
I used to travel to Chihuahua frequently for my job. The serve fresh jalapeños in the plant cafeteria every day. I'm not sure where they're grown off-season, but their strength varies a lot from season to season. Toward winter, they get too hot for me to eat, unless I mince one up in my soup. In the springtime, I can eat them like they're bell peppers. Mis compadres there just accept it as part of life.
