Twice Baked Poblano Peppers
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Twice Baked Poblano Peppers
  Poblano    Peppers  
Last updated 6/12/2012 12:58:31 AM. Recipe ID 21304. Report a problem with this recipe.
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      Title: Twice baked poblano peppers
      Yield: 4 Servings
      6    To 8 poblano peppers
           Peanut oil
      4    To 5 yukon gold potatoes
      2 tb Butter
    1/4 c  Heavy cream, scalded
           Salt and pepper
    1/8 c  Grated Parmesan cheese
      2    Ears of corn, kernels
           Removed and reserved
    1/2 c  Shredded mozzarella or
           Monterey Jack cheese
  Rub poblanos with peanut oil and place under broiler until skin
  begins to blacken slightly, and rotate for even cooking. Remove from
  broiler and place in a plastic bag or in a bowl and cover with
  plastic. This will allow peppers to sweat so skin can be removed.
  Keep in bag for approximately 30 minutes. Remove skin by peeling,
  stem can remain on. Slice open pepper on its side and remove seeds
  and membranes.
  Bring potatoes up to a boil in salted water and cook on simmer until
  Remove and hand mash with 1 1/2 tablespoons butter, scalded cream,
  salt and pepper and grated cheese.
  In a saute pan add 1/2 tablespoon butter and saute corn kernels
  quickly with salt and pepper approximately 30 seconds on high heat.
  Add to potato mixture.
  Begin to fill peppers with potato mixture, being careful so as not to
  break flesh.
  Place on a sheet tray, top with shredded cheese and melt under
  Plate peppers using Jicama Slaw for accompaniment.

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Recipe ID 21304 (Apr 03, 2005)

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