We took a trip to the Farmers' Market last Saturday and I scored some gorgeous poblano peppers. I knew I wanted to stuff them with some such goodness, but had no idea what that might be. After searching through pantry and freezer, I discovered my last remaining pound of crawfish tails.
This recipe evolved as I went along. You have to admit, that is one gorgeous stuffed poblano pepper!
First things first, wash the peppers and (over a gas flame on your stovetop) or on a gas grill heated on high, put them on the grill to char. Remove the peppers from the grill and let them "sweat" in a plastic bag for up to 30 minutes. Remove the skins from the peppers and discard.
While the peppers are in the bag, prepare one small package of yellow rice according to package directions.
While the rice is cooking, add 1 T. olive oil to a small skillet, over medium heat. Add 1/2 diced red bell pepper, 2 jalapeno, diced, 1 clove garlic, minced, and 1/4 cup chopped yellow onion. Stir often and allow the vegetables to cook for 5 - 7 minutes until they begin to soften. Add 1/2 t. salt and 1/2 t. chili powder.
I placed the pound of crawfish tails in a medium skillet and slowly and gently heated them through over low heat while the rice and the vegetables were cooking.
Now add the rice and vegetables to the crawfish and stir to thoroughly combine. Add 1/2 cup shredded cheddar cheese and 1/2 cup Queso Fresco cheese to the skillet and turn off the heat. Yes, I could have eaten this straight from the skillet at this point.
Preheat the oven to 350 degrees. While the oven preheats, carefully make a slit in each pepper and gently, very gently, begin to stuff the peppers with the crawfish mixture.
Place into the oven to bake for about 12 minutes.
Remove the peppers from the oven and sprinkle another 1/2 cup of the Queso Fresco over the tops of the peppers and return to the oven for another 3 - 4 minutes.
Dinner is SERVED.