This Chile Poblano recipe calls for the pepper to be stuffed with a mixture of corn, zucchini, onions and cheese.This monthly cooking series features husband and wife team Barry and Kelley Courter.
BARRY: For many years, my experience with Mexican cuisine was greatly influenced by what we’ve had available locally, which is to say chain restaurants and El Paso products from the supermarket. That meant tacos, tostadas and enchiladas and more melted cheese over chips with a salsa dip than I care to think about.
Only in recent years, as the quantity and quality of Mexican dining options increased, have I discovered new dishes. More importantly, I’ve learned that a taco is not supposed to taste like a tostada or an enchilada. There are many wonderful Mexican dishes, and this recipe for chile poblanos is one of them.
We ended up trying out a new recipe because Kelley was challenged to make a big pot of vegetarian chili to send off to college for our youngest child. As often happens with meals in our house, the first request rarely makes it to the table, or at least not without some major changes.
KELLEY: When I started making the chili, my tastebuds began calling my name for that hot cumin flavor I crave so often. Anytime we go to a Mexican restaurant, I always order a chile poblano as my entree or a side. Some places do better than others in the preparation of the dish. I’m not convinced I’ve had the ultimate one yet, so I’m still looking.