Rams Top Chef with Johnny Hekker

  • To unlock all of features of Rams On Demand please take a brief moment to register. Registering is not only quick and easy, it also allows you access to additional features such as live chat, private messaging, and a host of other apps exclusive to Rams On Demand.
I make those about once a month. I use a ground turkey breast for the stuffing part, but very similar. Those Poblanos aren't really hot btw... they have just a hint of heat. I add a bunch of fresh chopped up habanero peppers into the stuffing so they gain a real nice level of heat.
 
  • 4Like
Reactions: JoeBo21, RamFan503, UnknownREknown and 1 other person
Selassie I said:
I make those about once a month. I use a ground turkey breast for the stuffing part, but very similar. Those Poblanos aren't really hot btw... they have just a hint of heat. I add a bunch of fresh chopped up habanero peppers into the stuffing so they gain a real nice level of heat.
Click to expand...
I have never Tried them. But after this ^ Video, and your comments Selassie, I going to try cooking some! "I Like Heat!!"(y):D
 
  • Like
Reactions: Selassie I
I do a variation with pulled pork. The Poblano is - as @Selassie I said - pretty mild. But I find green bell peppers to be downright disgusting so I never use them for anything but maybe fresh veggie platters. Anyway, the poblano has a touch more heat than a bell but the flavor is far better and has a little smoky hint to it. I generally add some of our Savory Napalm sauce to it to up the heat level and use a 3 cheese Mexican blend for the cheese. They are like an enchilada on steroids.
 
  • 3Like
Reactions: Selassie I, Mojo Ram and badnews
You guys are killin me!
 
BTW - you can skin a poblano by simply torching it on the outside until the skin bubbles and then put it in a paper sack for a few minutes. I find this quicker and easier than putting them under the broiler.
 
I've enjoyed stuffed poblano peppers when I've had them.
 
You must log in or register to reply here.
Top Bottom
Back