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Old 05-23-2012, 02:11 PM   #11
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Steve,

Thanks so much for posting the photo. Very kind of you.

Have a question: what is the piquantness level of the Fresno ?

Any specific uses for it ?

Thanks.
Margi.
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Old 05-23-2012, 03:07 PM   #12
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Quote:
Originally Posted by Margi Cintrano View Post
Steve,

Thanks so much for posting the photo. Very kind of you.

Have a question: what is the piquantness level of the Fresno ?

Any specific uses for it ?

Thanks.
Margi.
Margi,

They have roughly the same level of heat as jalapeņos. The measure of piquance we use in the US is the Scoville Rating. Both Fresnos and Jalapeņos fall in the 3500-8000 Scoville range.

They are used primarily fresh, and are wonderful in salsas, and can be substituted anywhere you would use a Jalapeņo. My favorite use for Fresnos is as follows: blanch until tender, stuff with cream cheese, wrap in bacon, and grill them until the bacon is crisp and the cheese melted.

Steve
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Old 05-23-2012, 03:50 PM   #13
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My favorite use for Fresnos is as follows: blanch until tender, stuff with cream cheese, wrap in bacon, and grill them until the bacon is crisp and the cheese melted.
Poppers!
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Old 05-23-2012, 03:57 PM   #14
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Poppers!
Exactly!
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Old 05-23-2012, 04:55 PM   #15
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Originally Posted by Steve Kroll View Post
...My favorite use for Fresnos is as follows: blanch until tender, stuff with cream cheese, wrap in bacon, and grill them until the bacon is crisp and the cheese melted.

Steve

Steve, I'm curious why you blanch them first. I have made poppers with jalapeņos but just went on the grill raw.
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Old 05-23-2012, 05:24 PM   #16
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add a little smoked sausage to it and you have an abt (atomic buffalo turd).

steve, i also blanch my peppers for poppers or abt's if i'm grilling them so everything is done together, but if i'm smoking them low and slow, i leave them raw.
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Old 05-23-2012, 06:15 PM   #17
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Steve, I'm curious why you blanch them first. I have made poppers with jalapeņos but just went on the grill raw.
I sort of wondered that too. Everything I know about Poppers comes from Pioneer Woman's book (not surprisingly called Pioneer Woman Cooks). Unfortunately she doesn't show the recipe on her website.

She doesn't blanch hers either.

I have the recipe here but since it's copyrighted I can quote only the ingredients:
Quote:
BBQ Jalapeno Poppers

18 fresh jalapenos
one 8 oz package cream cheese
1/2 C. grated cheddar cheese
1 green onion, sliced
18 slices thin bacon, cut into halves
bottled barbecue sauce
You can figure out the method.

I suspect she doesn't need to blanch the peppers because she bakes hers rather than grilling them, like 275 for an hour. The longer cooking time probably makes up for not blanching.
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Old 05-23-2012, 06:20 PM   #18
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Maybe the Fresnos have a thicker skin?
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Old 05-23-2012, 06:30 PM   #19
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I bought a package of premade 3 cheese stuffed pablanos from Costco taday for one of the quick nights. I'll post a review in the off topic when I finally try them. They have a tomato sauce on top and look pretty authentic from the Food-art photo on the box.

I have bought poppers stuffed with cheddar and stuffed with cream cheese. I prefer the cheddar. I have made my own but I think I prefer the premade frozen ones. The chili has a real fresh/grassy flavor I like. The homemade one are always hotter even if I remove the ribs/seeds.
I am sure they are a hybrid grown for their intended purpose.
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Old 05-23-2012, 07:46 PM   #20
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Steve, I'm curious why you blanch them first. I have made poppers with jalapeņos but just went on the grill raw.
Andy, I've done the same thing with jalapeņos, but fresnos have skin that's a little tougher. If you don't blanch them first, what I've found happens is that the bacon gets done and the cheese melts, but the skin is still tough.
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