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Old 06-30-2010, 06:55 PM   #11
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Kadesma - they're really just a baked version of Chilis Rellenos - stuffed, batter-dipped, & fried Poblano peppers. I made the fried version once & was not only not impressed, but felt that what I loved most about it - the peppers & cheese - didn't need to be fried. Thus, I developed this version. I'm sure you could stuff them with whatever you want, but we really enjoy this meatless version.
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Old 06-30-2010, 07:05 PM   #12
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Quote:
Originally Posted by BreezyCooking View Post
Kadesma - they're really just a baked version of Chilis Rellenos - stuffed, batter-dipped, & fried Poblano peppers. I made the fried version once & was not only not impressed, but felt that what I loved most about it - the peppers & cheese - didn't need to be fried. Thus, I developed this version. I'm sure you could stuff them with whatever you want, but we really enjoy this meatless version.
Oh, me too, these are right up my alley. One of my favorite things is cheese.I buy cubanelle pepper when I can find them cut them in half the long way seed then dip into a beer batter, lay them on a sheet pan on parchment fill them with shredded pepper jack cheese and bake til all the cheese melts and the batter puffs and gets golden. My family loves them, even the kids. So your recipe is going to be a big hit. thanks agan
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Old 06-30-2010, 07:21 PM   #13
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Cubanelles are my favorite sweet frying pepper. In fact, at the same time I bought the Poblanos at the farmers market, I also bought a bunch of Cubanelles that I'm planning on slicing & frying up with sweet onions for Italian Sausage Subs for dinner tomorrow night. :)
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Old 06-30-2010, 10:12 PM   #14
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I had a stuffed poblano at a restaurant in Tempe that was fantastic, not sure what was in it, but a mixture of chicken, rice, veggies. But, what I liked the most was the addition of dried apricots and pepitas.
I like the simplicity of yours, and the idea of putting it on top of the rice.
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Old 07-01-2010, 07:01 AM   #15
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Certainly loks fantastic, now I'm all hungry again!
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Old 07-02-2010, 02:44 PM   #16
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Looks good! I make a similar version which is a cross between a traditional stuffed pepper and these. I use ground meat and rice in mine along with the cheese.
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Old 07-07-2010, 04:46 AM   #17
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When you can get a hold of really good poblanos and as long as you're not a vegetarian, take a look at the Mexican dish "chiles en nogada", poblanos stuffed with chopped pork, fruits and spices, and covered with a walnut sauce and pomegranate seeds.
It's a traditional dish from Puebla with lots of recipes available on the net.
Another good thing about them is that they freeze well so I always make a large batch.
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Old 07-07-2010, 12:23 PM   #18
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Breezy,

Those look great!
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Old 07-07-2010, 01:31 PM   #19
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MSC, those sound like what I had at that restaurant in Tempe... maybe some different protein(s), but similar. Thanks!
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Old 07-07-2010, 06:49 PM   #20
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Breezy,
I found Cubanelles at the Farmers Market and bought a bunch of them. Got some red enchiladdah sauce and off we went. I bought pepper jack cheese and one Mexican cheese mixed them together and made the peppers like you said to do. They turned out wonderfully. We had Mexican white rice and some refried beans to go with the peppers and the dinner was perefect. Thanks for sharing your recipe with us. It's a keeper.
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