I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
ideas about what I can do with them.? (No snide remarks, please.) Will
they freeze ok? I live and mostly eat alone...

Thanks,
-bwg

wrote:
> I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
> ideas about what I can do with them.? (No snide remarks, please.) Will
> they freeze ok? I live and mostly eat alone...
>
> Thanks,
> -bwg

Yes, you can chop them and freeze them. get as much air as you can out
of the container before freezing.

-L.

wrote:
> I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
> ideas about what I can do with them.? (No snide remarks, please.) Will
> they freeze ok? I live and mostly eat alone...
>
> Thanks,
> -bwg
>


Yes, they freeze OK.

Green ones, I assume? Try using them with some white onion slices and
red bell peppers -- and meat, etc. :-) -- to make fajitas. (the texture
may not be up for this after they are frozen)

Bob

-L. wrote:
> wrote:
> > I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
> > ideas about what I can do with them.? (No snide remarks, please.) Will
> > they freeze ok? I live and mostly eat alone...
> >
> > Thanks,
> > -bwg
>
> Yes, you can chop them and freeze them. get as much air as you can out
> of the container before freezing.

Yes, but also, freeze them, then put enough water on the top to cover
them completely and refreeze.
>
> -L.

--Bryan

wrote:
> I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
> ideas about what I can do with them.? (No snide remarks, please.) Will
> they freeze ok? I live and mostly eat alone...
>
> Thanks,
> -bwg
>


Yes, they will freeze OK, but double or triple-bag them, seal well, and
put the resulting package in a plastic container (Tupperware/Glad, etc.)
or everything in your freezer and fridge will smell and taste like peppers.

gloria p
BTDT

> wrote in message
oups.com...
>
> zxcvbob wrote:
>> wrote:
>> > I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
>> > ideas about what I can do with them.? (No snide remarks, please.) Will
>> > they freeze ok? I live and mostly eat alone...
>> >
>> > Thanks,
>> > -bwg
>> >
>>
>>
>> Yes, they freeze OK.
>>
>> Green ones, I assume? Try using them with some white onion slices and
>> red bell peppers -- and meat, etc. :-) -- to make fajitas. (the texture
>> may not be up for this after they are frozen)
>>
>> Bob
>
> Thanks. They're not together enough to make chiles rellenos, but I am
> thinking of making a chiles rellenos casserole, or chiles rellenos
> musaka, if you will. A layer of chiles, a layer of chiles rellenos
> filling, another layer of chiles, a chiles rellenos batter topping and
> baked. Served with a thinnish tomato sauce (coulis?)
>
> -bwg
> The wolf is hiding in the forest and he's always hungry.

My favorite EASY recipe using poblanos, put a layer of cut up poblanos in a
square pan.
then a layer of mexican orange and white
then top layer it with a mixture of 2 eggs, 1 cup evap milk & 1/2
tablespoons of flour. Bake for 45 minutes
Then put a layer of enchilada sauce or any kind of sauce you want on top and
bake another 15 minutes.
Dee Dee

Puester wrote:
> wrote:
> > I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
> > ideas about what I can do with them.? (No snide remarks, please.) Will
> > they freeze ok? I live and mostly eat alone...
> >
> > Thanks,
> > -bwg
> >
>
>
> Yes, they will freeze OK, but double or triple-bag them, seal well, and
> put the resulting package in a plastic container (Tupperware/Glad, etc.)
> or everything in your freezer and fridge will smell and taste like peppers.
>
> gloria p
> BTDT

Triple-bagged, then sealed well, then put in tupperware, then dipped in
polyurethane? You make it sound like some kind of toxic or nuclear
waste. Or raw chicken, even.

-bwg

In article >,
"Dee Randall" > wrote:

> My favorite EASY recipe using poblanos, put a layer of cut up poblanos in a
> square pan.
> then a layer of mexican orange and white
> then top layer it with a mixture of 2 eggs, 1 cup evap milk & 1/2
> tablespoons of flour. Bake for 45 minutes
> Then put a layer of enchilada sauce or any kind of sauce you want on top and
> bake another 15 minutes.

Orange and white what?

I would use those poblanos in a tortilla casserole of some sort.
Saute them with some onion and a little salt, maybe some oregano. Use
as a filling with queso fresco and top with cheese and salsa. Bake. Or
in eggs, or just sauteed with the onions and eaten with a fork.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"Ranee Mueller" > wrote in message
...
> In article >,
> "Dee Randall" > wrote:
>
>> My favorite EASY recipe using poblanos, put a layer of cut up poblanos
>> in a
>> square pan.
>> then a layer of mexican orange and white
>> then top layer it with a mixture of 2 eggs, 1 cup evap milk & 1/2
>> tablespoons of flour. Bake for 45 minutes
>> Then put a layer of enchilada sauce or any kind of sauce you want on top
>> and
>> bake another 15 minutes.
>
> Orange and white what?
>
> I would use those poblanos in a tortilla casserole of some sort.
> Saute them with some onion and a little salt, maybe some oregano. Use
> as a filling with queso fresco and top with cheese and salsa. Bake. Or
> in eggs, or just sauteed with the onions and eaten with a fork.
>
> Regards,
> Ranee
>
> Remove do not & spam to e-mail me.
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/
> http://talesfromthekitchen.blogspot.com/


Orange and white cheese.
Oops,
Dee Dee

wrote:
> I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
> ideas about what I can do with them.? (No snide remarks, please.) Will
> they freeze ok? I live and mostly eat alone...
>
> Thanks,
> -bwg


They will freeze fine. Peel and seed them first if you haven't already.

They would make very nice cream of green chili soup.

Saute some onions in a little butter until lightly browned. Deglaze the

pan with some chicken stock. Add the poblanos and cook briefly until
soft. Puree the whole mess with a stick blender or a regular blender.
Add cream, salt and pepper to taste, and finish with a small shot of
sherry (in the soup or in the human) if desired.

Can be made for one or for a crowd.

> wrote:

wrote:

>> I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
>> ideas about what I can do with them.? (No snide remarks, please.) Will
>> they freeze ok? I live and mostly eat alone...

> They will freeze fine. Peel and seed them first if you haven't
> already.

Most chili people advise freezing first before peeling. The
peels come off much easier after freezing/thawing.

>They would make very nice cream of green chili soup.

A couple old standbys:

Chili cheese sandwiches (grilled cheese w/ chilis, sautee the
chilis first)
Chiliburgers (ditto)
Scambled eggs with green chilis


Steve

wrote:
> Steve Pope wrote:
> > > wrote:
> >
> > wrote:
> >
> > >> I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
> > >> ideas about what I can do with them.? (No snide remarks, please.) Will
> > >> they freeze ok? I live and mostly eat alone...
> >
> > > They will freeze fine. Peel and seed them first if you haven't
> > > already.
> >
> > Most chili people advise freezing first before peeling. The
> > peels come off much easier after freezing/thawing.
> >
>
> I usually find that roasted peppers peel pretty easily. And I like the
> convenience
> of being able to cook with them straight out of the freezer, sometimes
> without
> even thawing.

Thanks for the idea. I "roasted them on a Weber grill. They peeled
easily.I wsa thinking about cream of poblano soup. Maybe I'll make the
soup and freeze that (before or after adding cream).

-bwg

> wrote in message
oups.com...
> I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
> ideas about what I can do with them.? (No snide remarks, please.) Will
> they freeze ok? I live and mostly eat alone...
>
> Thanks,
> -bwg

I'd try drying a few.
MJ

Mokosh wrote:
> > wrote in message
> oups.com...
> > I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
> > ideas about what I can do with them.? (No snide remarks, please.) Will
> > they freeze ok? I live and mostly eat alone...
> >
> > Thanks,
> > -bwg
>
> I'd try drying a few.

They're already roasted.

> MJ

--Bryan

On Tue, 16 May 2006 15:10:24 -0700, wrote:

> I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
> ideas about what I can do with them.? (No snide remarks, please.) Will
> they freeze ok? I live and mostly eat alone...
>
> Thanks,
> -bwg

1/2 lb is not that much even for one person. Is that like 6 peppers??
Stuff them with anything nearly, rice, beans, cheese, shrimp, beef then
freeze. You will have extra meals ready for reheating. I could eat those
in two days.

"Food Snob" > wrote in message
ups.com...
>
> Mokosh wrote:
> > > wrote in message
> > oups.com...
> > > I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
> > > ideas about what I can do with them.? (No snide remarks, please.) Will
> > > they freeze ok? I live and mostly eat alone...
> > >
> > > Thanks,
> > > -bwg
> >
> > I'd try drying a few.
>
> They're already roasted.
>
> > MJ
>
> --Bryan

Maybe I've got the wrong idea of roasting peppers, then. I had the idea they
were still soft and fairly moist, with all the discussion of freezing them.
My bad.
MJ

Food Snob wrote:
> Mokosh wrote:
> > > wrote in message
> > oups.com...
> > > I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
> > > ideas about what I can do with them.? (No snide remarks, please.) Will
> > > they freeze ok? I live and mostly eat alone...
> > >
> > > Thanks,
> > > -bwg
> >
> > I'd try drying a few.
>
> They're already roasted.

Not to mention green.

>
> > MJ
>
> --Bryan

wrote:
> Food Snob wrote:
>> Mokosh wrote:
>>> > wrote in message
>>> oups.com...
>>>> I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
>>>> ideas about what I can do with them.? (No snide remarks, please.) Will
>>>> they freeze ok? I live and mostly eat alone...
>>>>
>>>> Thanks,
>>>> -bwg
>>> I'd try drying a few.
>> They're already roasted.
>
> Not to mention green.
>
>>> MJ
>> --Bryan
>

chile rellenos comes to mind, use them in a salsa which you can freeze,
a roasted poblano soup, just about any casserole can use them. put them
in a homemade chili etc...

Grizzman

wrote:
> I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
> ideas about what I can do with them.? (No snide remarks, please.) Will
> they freeze ok? I live and mostly eat alone...

That's like a heaping cupful... with a bag of corn chips and a few
Corona long necks I can polish those off myself, for a snack.

Sheldon

wrote:
> wrote:
> > I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
> > ideas about what I can do with them.? (No snide remarks, please.) Will
> > they freeze ok? I live and mostly eat alone...
> >
> > Thanks,
> > -bwg
>
>
> They will freeze fine. Peel and seed them first if you haven't already.
>
> They would make very nice cream of green chili soup.
>
> Saute some onions in a little butter until lightly browned. Deglaze the
>
> pan with some chicken stock. Add the poblanos and cook briefly until
> soft. Puree the whole mess with a stick blender or a regular blender.
> Add cream, salt and pepper to taste, and finish with a small shot of
> sherry (in the soup or in the human) if desired.
>
> Can be made for one or for a crowd.

That's what I did:

3 T butter
1 white onion, chopped
1 garlic clove, halved
pinch thyme
~6 oz (about 7) roasted peeled poblanos, chopped
1 (15oz) can chicked broth
1 C light cream

Sauteed the onion and garlic until transparent but not browned
Added thyme and poblanos, sauteed a couple minutes
Added chicked broth, brought to a simmer
Added cream, simmered for about 5 min
Pureed everything

On tasting it, I wanted it a little stronger so I added another chile,
brought it back to a simmer and pureed it again.

Garnished it with a dollop of sour cream and a few skin-on chicharones.


Definitely one to make again, thanks.
-bwg