We find ourselves needing a Mexican food fix often. Quite often. Okay, daily. And as you might know, we have a weekly fajita ritual that brings us back to earth and is really a highlight of the week (well, meal-wise). Recently we've made the switch from regular bell peppers to poblano peppers and b-o-y we are not looking back anytime soon.
The tricky part here is: We have an electric stove. And we have no grill.
However shall we roast?
Fear not, we've confirmed this oven-roasting method for you apartment dwellers that is sure to deliver that straight-from-Mexico flavor in no time. Roasting is necessary and key for removing that waxy skin, and also getting your pepper as soft and delicious as possible.
Ingredients/Materials:
1 poblano pepper
Baking sheet/Silpat (remember Silpat? Not to say I told you so, but... )
Paper lunch sack
Directions:
Preheat oven to 550 (or max temp without broiling)
Place pepper on Silpat on baking sheet and place in the oven
Roast your pepper for 6ish minutes per side until the skin turns black and blistery (you will think it is burning, but its probably not... but for goodness sake, please call 911 if it really is burning)
Remove the baking sheet from the oven and immediately use tongs to place your pepper into a brown paper bag and seal it tightly
Let it sit in the bag for 3-5 minutes
Remove the pepper from the bag and peel off the skin - easy as that! (If it's not peeling off easily, it might be because you didn't roast it long enough in the oven. Go ahead and toss it back in for a few more minutes until really black.)
Now carefully slice open the pepper and scrape all seeds off of the pepper
Cut the pepper into long thin slices and voila!
A welcome addition to any fajita menu; we toss ours in with sauteed onions and sliced, seasoned chicken (salt, pepper, chili powder, cumin).
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ReplyDeleteSo the day you mentioned the Slipmat I was in Aldi that night(cheap chain of grocery stores that just opened up around Dallas) getting some ingredients for cookies I had to bring to work and what did I see in their special products bin? A silicone baking mat for $5.99. I know the Williams-Sonoma one's are like 24.99. Anyway, I used it that night to bake and you were right, it's amazing!!! The bottom of my double chocolate chip cookies were amazing.
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There is the link to it, but I highly doubt there are Aldi's in Boston.
Great tip, Lindsey! Aldi is supposed to be all kinds of amazing for a good deal here and there. Sure can't beat Silpat for $6!
ReplyDeleteAnd... of course... do share your double chocolate chip cookie recipe sometime - that sounds great!
Here you go! They are sooo good straight off the cookie sheet, I promise you won't be disappointed. I brought them to work and this guy I work with asks me for them all the time now.
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