"Omelet" wrote in message
news


"Canned poblanos are available right here on mexgrocer."
http://www.mexgrocer.com/mexcocina-poblano.html

Has anyone 'ever' seen or used canned poblano peppers?
Once I read that they were available, which peeked my interest. I looked
everytime I went to an Hispanic market -- not available.
Dee Dee

In article ,
"Dee Dee" wrote:

"Omelet" wrote in message
news


"Canned poblanos are available right here on mexgrocer."
http://www.mexgrocer.com/mexcocina-poblano.html

Has anyone 'ever' seen or used canned poblano peppers?

Yes. I can get them at the store and they are delicious in Omelets.
That's about the only place we use them.

Once I read that they were available, which peaked my interest. I looked
everytime I went to an Hispanic market -- not available.
Dee Dee
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Aug 27, 5:04 am, "Bob Terwilliger"
wrote:
Om wrote:
You can loosen the peel by frying or broiling them, then letting them sit
in a covered bowl for fifteen minutes or so. But what's wrong with using
your blowtorch?

Nothing.
I just need a fire safe surface to do it on. I'd rather not risk my
glass top stove. I'd have to torch outside and the weather right now is
miserable and there are tons of skeeters.

I like the idea of just lightly frying them.

Would blanching work like doing tomatoes?
I've never tried that, but it sounds easier if it'd work.
Peeling tomatoes is a breeze.

I think boiling water isn't hot enough to loosen the skin on chiles. You
probably need something that can be heated to 350F or so.

I use my little toaster oven. It works nicely.
NM chilies are a joy.

Bob

--Bryan

In article . com,
Bobo Bonobo(R) wrote:

On Aug 27, 5:04 am, "Bob Terwilliger"
wrote:
Om wrote:
You can loosen the peel by frying or broiling them, then letting them sit
in a covered bowl for fifteen minutes or so. But what's wrong with using
your blowtorch?

Nothing.
I just need a fire safe surface to do it on. I'd rather not risk my
glass top stove. I'd have to torch outside and the weather right now is
miserable and there are tons of skeeters.

I like the idea of just lightly frying them.

Would blanching work like doing tomatoes?
I've never tried that, but it sounds easier if it'd work.
Peeling tomatoes is a breeze.

I think boiling water isn't hot enough to loosen the skin on chiles. You
probably need something that can be heated to 350F or so.

I use my little toaster oven. It works nicely.
NM chilies are a joy.

Bob

--Bryan

I don't have a toaster oven, but the reasons to get one seem to keep
stacking up. ;-)

Alas for the lack of storage space!

Maybe I should give away my electric grill and use that spot? Hmmmmm...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" wrote in message
news
In article ,

No, the torch does not have a stand but the gas bottles have a flat
bottom so it can sit on the counter. I never thought of just holding the
pepper with tongs.

Duh. :-)

Funny too because I've done silver soldering with an oxybutane
mini-torch and that's exactly what I do with the jewelry.

Thanks for the idea! I tend to overlook the simple solutions sometimes.
I think it goes with the genetic territory. Dad is a retired aerospace
engineer and I'm usually better than him at simple solutions, but not
always...

Gotta be genetic or something.
--
Peace, Om

Or you could stick them on a pan and put them under the broiler.


Ms P

"Omelet" wrote in message
news
In article . com,
Bobo Bonobo(R) wrote:


I don't have a toaster oven, but the reasons to get one seem to keep
stacking up. ;-)

Alas for the lack of storage space!

Maybe I should give away my electric grill and use that spot? Hmmmmm...
--
Peace, Om

You could probably use the electric grill. You'd just need to turn them
over.

Ms P

In article ,
"Ms P" wrote:

"Omelet" wrote in message
news
In article . com,
Bobo Bonobo(R) wrote:


I don't have a toaster oven, but the reasons to get one seem to keep
stacking up. ;-)

Alas for the lack of storage space!

Maybe I should give away my electric grill and use that spot? Hmmmmm...
--
Peace, Om

You could probably use the electric grill. You'd just need to turn them
over.

Ms P

To bake potatoes???
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" wrote in message
news
In article ,
"Dee Dee" wrote:

"Omelet" wrote in message
news


"Canned poblanos are available right here on mexgrocer."
http://www.mexgrocer.com/mexcocina-poblano.html

Has anyone 'ever' seen or used canned poblano peppers?

Yes. I can get them at the store and they are delicious in Omelets.
That's about the only place we use them.


Last question: Are they whole or diced in the little cans?
Oh, oh, another question: If they are whole, would you use them in a chili
relleno recipe?
Thanks.
Dee Dee

"Omelet" wrote in message
news
In article AKoAi.1347$Ya2.458@trnddc05,
"Paul M. Cook" wrote:

"Becca" wrote in message
...
Omelet wrote:
In article ,
Becca wrote:

A deep fryer is not required for making chili rellenos. I use a
skillet
with maybe an inch of oil.

The batter is a beaten egg white, beaten until fairly stiff. First
roll
the peppers in flour, then coat them with the beaten egg whites,
then
roll them in bread crumbs.

You will char and peel the peppers first. Just make sure your heat
is
very hot, you do not want to over cook the peppers. I hate it when
that
happens.

Becca

Can you use canned whole peppers?

Yes, you can use canned peppers.


I second that, but you don't get the stem which makes for a great
handle.
And do be careful to dry the peppers with paper towels. Otherwise the
batter slides right off. I have found Crisco in an iron skillet works
great. I like to use a bit more than an inch, I fill it to within 1/3
of
the height of the skillet.

Paul

Hm, wonder if that has been my problem with trying to batter stuff in
the past for deep frying? I've never been able to get it to stick well,
even for chicken! I'd never dried stuff off.

I'm not much into battered deep frying anyway (I generally just use a
light dusting instead) but that won't do for Rellanos.


If it isn't dry, the coating or batter will not stick and you get a nig mess
in the fryer and on the plate. That's one little secret to making fried
chicken. You let it dry out in the fridge for 12 hours before cooking.

Paul

In article ,
"Dee Dee" wrote:

"Omelet" wrote in message
news
In article ,
"Dee Dee" wrote:

"Omelet" wrote in message
news


"Canned poblanos are available right here on mexgrocer."
http://www.mexgrocer.com/mexcocina-poblano.html

Has anyone 'ever' seen or used canned poblano peppers?

Yes. I can get them at the store and they are delicious in Omelets.
That's about the only place we use them.


Last question: Are they whole or diced in the little cans?

Diced. So far. ;-(

Oh, oh, another question: If they are whole, would you use them in a chili
relleno recipe?

I can get whole canned Jalapenos, do they count?

Nah. If I really want to make Relleno's, I'm not going to be allowed to
be lazy.

When we lived in California, we were able to get whole canned chilis.

Ortega brand.
I must confess tho', I've not thoroughly explored the canned veggie
section yet at Fiesta. :-) They've had a lot of pleasant surprises so
far.


Thanks.
Dee Dee
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article erDAi.526$hV.417@trnddc02,
"Paul M. Cook" wrote:

And do be careful to dry the peppers with paper towels. Otherwise the
batter slides right off. I have found Crisco in an iron skillet works
great. I like to use a bit more than an inch, I fill it to within 1/3
of
the height of the skillet.

Paul

Hm, wonder if that has been my problem with trying to batter stuff in
the past for deep frying? I've never been able to get it to stick well,
even for chicken! I'd never dried stuff off.

I'm not much into battered deep frying anyway (I generally just use a
light dusting instead) but that won't do for Rellanos.


If it isn't dry, the coating or batter will not stick and you get a nig mess
in the fryer and on the plate. That's one little secret to making fried
chicken. You let it dry out in the fridge for 12 hours before cooking.

Paul

Like I've said before, I'm always up for an education. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Dee Dee" wrote in message
...

"Omelet" wrote in message
news
In article ,
"Dee Dee" wrote:

"Omelet" wrote in message
news


"Canned poblanos are available right here on mexgrocer."
http://www.mexgrocer.com/mexcocina-poblano.html

Has anyone 'ever' seen or used canned poblano peppers?

Every store I shop at has them, they are a common item. The canned poblanos
are mild enough even for American palettes so they are a staple in any
store.

Yes. I can get them at the store and they are delicious in Omelets.
That's about the only place we use them.


Last question: Are they whole or diced in the little cans?
Oh, oh, another question: If they are whole, would you use them in a chili
relleno recipe?

Both. I keep a half dozen cans of each in my pantry. I would and have used
them in rellenos and they tasted just fine. Now if I was cooking for
company, I'd go for whole fresh poblanos that I fire roasted to remove the
skins. Fresh chilies make for a nicer result to be sure but there is
nothing wrong with canned.

Paul

Keith said...

(2) a recipe that is like what I'm trying to replicate. These chilis hold
their shape (not panfried),


From "the heart" of Mexico...

I came across this recipe on a website earlier and remembered this thread
and thought I'd throw it into the mix.

It's written in prose rather than recipe style and pretty well photo
documented.

http://www.rollybrook.com/chiles_rellenos.htm

The "Cooking Directory" at the bottom will take you to the recipe index,
and a link to the family's main page for lots of other interesting and fun
stuff! A "gemsite," imho.

Enjoy!

Andy

On Aug 27, 12:27 pm, Andy q wrote:
Keith said...

(2) a recipe that is like what I'm trying to replicate. These chilis hold
their shape (not panfried),

From "the heart" of Mexico...

I came across this recipe on a website earlier and remembered this thread
and thought I'd throw it into the mix.

It's written in prose rather than recipe style and pretty well photo
documented.

http://www.rollybrook.com/chiles_rellenos.htm

The "Cooking Directory" at the bottom will take you to the recipe index,
and a link to the family's main page for lots of other interesting and fun
stuff! A "gemsite," imho.

Enjoy!

I'm sure that Rolly would be disgusted at the thought of canned
chilies. His website is great, isn't it? Doña Martha is my kind of
cook.

Andy

--Bryan

Dee Dee wrote:

"Canned poblanos are available right here on mexgrocer."
http://www.mexgrocer.com/mexcocina-poblano.html

Has anyone 'ever' seen or used canned poblano peppers?
Once I read that they were available, which peeked my interest. I looked
everytime I went to an Hispanic market -- not available.
Dee Dee

Fresh poblano peppers are always available, so I have never used the
canned peppers. One of the ladies who used to post here, made them out
of canned peppers at a cook-in in Houston.

Becca