In article >,
koko > wrote:

> On Sat, 17 Oct 2009 13:23:16 -0700, "Paul M. Cook" >
> wrote:
>
> >So I harvested 40 really nice poblanos today, half red and half green.
> >Shame to eat them they are so pretty. So ideas please. Anything but
> >rellenos as that is for dinner tomorrow. It would be nice to showcase the
> >red ones since they look so nice.
> >
> Roast, peel and seed them. In a skillet cook some minced onion until
> translucent, add some minced garlic then some corn; creamed or kernel,
> which ever you prefer.
> Add a little half and half or cream and the poblano strips. Then add
> some grated cheese of your choice, I like Monterey Jack or Parmesan
> depends on my mood. Place on low heat and simmer watching it closely
> to melt cheese and thicken the sauce.
>
> There ya' go.
>
> koko

Sounds yummy Koko! This would go good with scrambled eggs in place of
the corn.

An onion, pepper and cheese omelet would work too.
I have some canned whole green chilis, but fresh are certainly better!
--
Peace! Om

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