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Shrimp/crawfish rellenos

4 poblanos, roasted

2T olive oil, high heat , saute 2 min.:

1# seafood-coarse chop
1/2C scallions
lemon juice
2-3t. minced garlic
2t. creole seas.( Prudhomme's seafood is best, I make my own )+ salt to taste

Remove 1/4 of the mixture-set aside (for sauce)

Add to remainder:

1/3-1/2C heavy crm
1/3C grated mozzarella/provolone combo OR jack OR havarti
1 minced jalapeno or serrano
2-4T panko (as needed)

Cool.

Stuff peppers
Coat with tempura batter
Fry 375' or not, skip the batter and bake till hot


Sauce:(this is an alfredo variation which I never measure, basically eyeball/taste/guesstimates)

2T melted butter
1C chicken stock
lemon juice
creole seas. to taste
cherry tomatoes chopped (?6) cut 1/2 + squeeze out seeds first
2-3 large cloves garlic, pressed

Boil to reduce a bit

Add:
heavy cream
parm. reggiano

Reduce (shoud be alfredo consistency)

Add:

reserved seafood
black, white, cayenne to taste
kosher salt

BTW, "frownie" was unintentional and can't get it gone.

I did the same thing 2 days ago. I only bought a small amount to try it out more as a small meal or appetizer etc. I haven't made them before. I found a few oven baked stuffed poblano recipes. I 'm going to stuff mine with just cheese, and no frying.

Do a google search on oven baked poblano peppers or oven baked stuffed poblano peppers (if you're interested)

Roast 'em! They have a wonderful flavor. I've been using them instead of bell peppers lately. Try stuffing some with chorizo and rice. Here's a fritata I made with poblanos recently:

I'd like a simple recipe without too mnay ingredients so the taste of the pepper, seasoning and cheese comes through.

We use poblanos (sometimes) in our potato/leek soup at the restaurant. It's a nice extra kick.

I grill them first, then stuff, then put back on the grill to heat.
My stuffing usually consists of some sage sausage, golden raisins that have soaked in some rum, walnuts, onions, cumin, ginger, cardamom, and some sweet potato pancake dry mix to bind. Top it all off w/shredded monterey jack to melt then add cilantro. If you like heat, then add a touch of cayenne to the stuffing. You can also S&P to taste, but I let the spices do their work on their own.

Jeeves wrote:Roast 'em! They have a wonderful flavor. I've been using them instead of bell peppers lately. Try stuffing some with chorizo and rice. Here's a fritata I made with poblanos recently:

Jeeves!! you have a weinie dog too! Mine are also the cleaner upper of leftovers!

oops, didn't mean to repost his pics! I just got so excited about the dachshund in the pic;)

Meet Tina da Weena. She is the bus hound.