Poblanos, get to know them.

I had started a post about this recipe, which I made last sunday. I had gotten the whole thing down and was just checking my spelling and all, when I hit the wrong button and lost the whole post. I admit, it scarred me. I was blog shy for a week. But I am over it now. I didn't do a lot of cooking this pat week, but I did a few other things. I will go ahead and re-create the pobalno post here.
I made some stuffed poblano peppers. That was kind of strange, because I had seen a movie about Paris, and read a book about Appalachia. I tend to follow a theme when I enjoy a movie or when I read a book.
It would follow that I would create a french meal after "Midnight in Paris" (which I LOVED!).
Or after finishing the book about the mountains of VA, why not create a stick to your ribs meal with biscuits or cornbread. But I didn't. All I could think was mexican.
 I love Poblano peppers. The flavor is just wonderful. I had stuffed them with polenta before, but if I wanted David to eat them, I would have to do better than that. I decided to fill them as I would chicken enchiladas. I have a very easy mix up I created that uses rotisserie chicken. Its a great fast weeknight meal.
But I still wanted that cornmeal flavor, some how...
I decided to bread them in cornmeal. In order to get the breading to adhere, you MUST blister off the skin first. So, here is what I did:
I placed the poblano peppers (6 small ) on a cookie sheet under the broiler. turning as the skin bubbled up. Once they were fully blistered, I put them in a bowl and covered it with plastic wrap and set it aside.
Then I took the rotisserie chicken and cut it up into a small dice. I mixed it in a bowl with enchilada sauce, shredded cheese, onions jalapenos and chopped When removed from the covered bowl, they were cool enough to handle. I peeled the skin off, now the cornmeal would stick. So I did the dry wet dry sequence. Flour/ egg wash/ cornmeal. Then I fried them. Now we get to the part I would do different next time.
What I DID do, was to fry with the coating, then drain and slice open and remove seeds and stems. I stuffed them with the chicken mixture and baked them with a little cheese on top, at 350 for about 20 mins.
What I WOULD  do next time is this:
I would remove the skin as before, then pull out the stem and seeds leaving the whole pepper intact. Then I would fill the pepper with the chicken mix. Next I would bread it (dry wet dry) and do the frying at that time, no baking.
Served with a creamy avocado sauce or guacamole would be the finishing touch. (besides a fresh squeezed margarita.)
These stuffed peppers were really good. Poblanos are so delicious, its hard to mess them up. But they should be cooked first, the heat really brings out the best in it.
Try them for yourself. If you are a fan of mexican food, you will love the smoky, sultry, slightly spicy taste of this wonderful veggie.