When I go to a Mexican restaurant, I usually look for stuffed chile rellenos / stuffed poblanos on the menu. This year I found a great idea on how to store the poblanos so we can make chile rellenos at a later date.
Ingredients:
Poblanos
Chihuahua Cheese – it is a yummy mild Mexican cheese from the Mexican state called Chihuahua!
Flour
Prep Work for Storing:Â
1) Since poblano peppers have a thick skin, you should char the poblano skin by grilling or roasting.
2) Put the poblanos in a metal bowl with a damp piece of paper towel and plastic wrap on top so they steam.
3) Once the poblanos cool, peel the skin off. You may want to wear plastic gloves and make sure you don’t rub your eyes!
4) Lay each poblano on a tray and individually freeze for about an hour so they are a little firm.  It will be easier to cut a slit from just below the stem down to the bottom of the pepper.
5) Remove most of the seeds. Don’t worry if you don’t get them all as they will just add some heat.
6) Shred the chihuahua cheese, take enough to fill the poblano and squeeze the shredded cheese so it clumps together.
7) Stuff the peppers. Use toothpicks to close the poblano.
8) Put flour in a bowl and roll the poblano in the flour.
9) Put the poblanos back in the freezer on a tray and individually freeze them.
10) Take the poblanos out just long enough so you can pull the toothpicks out.
11) Freeze them in a single layer in an airtight container or bag. I like to portion enough for a meal.
I got some inspiration for this post from Mrs. Happy Homemaker. If you missed my post on how to Harvest and Store Peppers, just give it a click.
