13/08/2024
Stuffed Poblano Pepper
Looking in the fridge I see half of leftover chicken breast, two Poblano peppers, some vegan cheese???? Hmmmm
I’m out of vegetable oil (stopped buying it) but l do have coconut oil. I have some Casava flour and a large jar of whole tomatoes from my garden….. went to the garden to see if I had any jalapeños. I’m sure I have enough, ahhhh I have one which is plenty. I have one egg left, a little bit of buttermilk. OK I can make a stuffed poblano pepper. I’m excited!
That’s the thing with Mexican food… you can make so many dishes with very little ingredients and you can use leftovers to create a delicious new meal!
First, I make my salsa, adding one jar of whole tomatoes(you can use one large can of whole peeled tomatoes), a handful of chopped cilantro, 1/ 4c. of a of chopped red onion, a clove of garlic chopped, 1 whole jalapeño with seeds, I added a handful of pickled jalapeño peppers too, 1tsp of salt and sugar, 1/2tsp each of cumin and chipotle chili pepper. Now give it a blend in your blender… Now my sauce/salsa is done!
I will jar half of it and use the other half to simmer in a pot to top the poblano pepper with.
While that is simmering on low. I chopped up my leftover chicken breast from last nights dinner, and in a small skillet, I sauté it with a little bit of my sauce, adding 1/4 cup of my vegan cheddar cheese setting that aside.
I take my poblano pepper cut around the stem remove the stem scoop out the seeds careful not trying to break the pepper, now stuff the pepper with the chicken and cheese mixture.
Replace the top stem of the pepper kind of tucking it in…. the cheese should help hold it in place. I was out of toothpicks, so I made it work.
Now make your batter with one egg one cup of cassava flour, 1 teaspoon corn starch 1 teaspoon salt, 1/4c. buttermilk. mix it well it should be the consistency of very thick pancake batter. You might need to add a lil bit of warm water until you get the right consistency.
Next you’re going to heat your coconut oil at least a quarter inch high. Not too high. It will burn fast.
Dip your stuffed poblano pepper in your batter, coating it completely (I had to add more flour because it wasn’t sticking to the pepper so you will just have to wing it. I even spooned some of the batter while it was frying so it would have a complete crust)
Lightly fry turning for even brownness.
The crest should be crisp on the outside, but Lytte and kind of eggy on the inside.
Once done, set stuffed pepper on a paper towel for a couple minutes to absorb any extra oil.
Top with warmed homemade salsa and sprinkle with cheese!!!!
Pop in the microwave for 1 minute. This will insure the inside is melted and cheese on top is melted.
Who needs a cantina!!! You can do it at home yourself!!

