So I had picked up a few nicely sized poblano peppers at the local farmer’s market – but what to do with them was the burning question. Fortunately, they keep for several days in the fridge, because by the time I had an idea, something more perishable would have gone to waste!
I wanted some heat in the dish, but not an overpowering, in-your-face spicy heat. I was looking for that subtle type of seductive heat that kind of hits you just as you are finishing a bite – like a little surprise. Enter Pepper Jack cheese with its infusion of habanero and jalapeno chilies.
pepper jack potato-stuffed poblano peppers
- 4 good-sized poblano peppers
- 2/3 cup 1% milk
- 6 cloves garlic
- 4 medium Yukon Gold potatoes (about 1 1/2 pounds), peeled and quartered
- 1/4 cup shredded Pepper Jack cheese
- 1/4 cup light sour cream
- 2 tablespoons panko bread crumbs
- 1/4 cup sliced scallions
- dash of cayenne pepper or smoked or regular paprika
- kosher salt and coarse grind black pepper
- extra-virgin olive oil
- Preheat the broil and arrange rack four inches below heat source. Line a broiler pan with foil and add the poblano peppers. Broil, watching and turning as needed , until skins are charred and blistered, about 10 minutes. Remove from the pan and place peppers in one or two paper bags. When cool enough to handle, peel the skins off. With a knife, make a slit through each pepper and remove the seeds. Please be careful and don’t touch your face, eyes, mouth, etc. The peppers will lose much of their shape but no worries there. Place the peppers in an ovenproof dish that has been coated with cooking spray. Change broil setting to bake at 350 degrees.
- Meanwhile, add the potatoes to a pot with five quarts of water and bring to a boil, covered. Reduce heat, add a big pinch of salt, cover with lid partially, and cook until tender, about 18-20 minutes. Drain and return to the pot.
- While the potatoes are cooking, add the milk and garlic to a small saucepan and heat over medium-low heat. When warm, remove the garlic cloves and add to the potatoes. With a hand mixer, beat the mixture until smooth. Add in the sour cream and half of the Pepper Jack cheese, a pinch of kosher salt and freshly ground black pepper, and beat just slightly more to incorporate.
- Stuff the poblanos with the potato mixture. Top with panko bread crumbs, the remaining cheese, scallions, cayenne or paprika, a drizzle of extra-virgin oilve oil, and coarse grind black pepper.
- Bake for 20 minutes.
© 2012 Kitchen Serendipity | Stacey Siegal Photography
The best part of making this dish? My wonderful neighbor Mary who was walking by my “studio” which is the front of my garage most often. I offered her lunch – and she went home and got herself a plate and spatula and loaded up three of the poblanos. She had one for lunch, and then had the other two as a side dish for dinner with her husband. And she called to say how good they were. I love my neighbors.