Wednesday, July 30, 2008

Roasted Crispy Poblano Peppers Stuffed with Black Beans, Corn, and Yogurt-Cheese in a Homemade Enchilada Sauce

TCV roasted the poblanos on the grill, then removed the burnt part of the skins. Then used scissors to cut down one side of the pepper so the stem and seeds could be removed. They were stuffed, tied up with butcher's string, rolled in egg & flour, then drizzled with olive oil. They relaxed in a 400 degree oven for about 25 minutes until they turned golden. After that all that is left to do is to sauce 'em and eat 'em. They are delicious. I like to think of them as little pinatas bursting with vege goodness.


Bianca said...

Yea! Pinatas! Speaking of Mexican stuff, my story is running this week...

Latayy said...

wow what a lovely blog.

Anyways your stuff looks great.
Are you a trained chef?
I know u are a photographer but these pics look so good!
I will be adding you to my blogroll if thats ok with u so that ppl can be linked to your wonderful site