My wife has a friend visiting tonight, and because of that fact, I can’t concentrate for the life of me. I still want to share my creation for the evening though, so I’ll make it short and sweet.
I always tend to follow recipes to the letter (and millilitre), so tonight’s variance from that was quite inspired. I’d made a similar meal with ground turkey in the past, so I had a general basis for the meal, but I really was flying by the seat of my pants. Because it’s not an actual “recipe” that I can link to, I guess I’ll need to provide more detail than usual.
The sauce: butter, flour, milk, salt, pepper, ground cayenne pepper, and jalapeno Monterey jack cheese.
The meats: leftover chicken (leg and breast), fried in olive oil with garlic; ground pork fried with onion in olive oil and seasoned with salt, pepper, chilli flakes.
The vessels: poblano peppers that I attempted to char, boil, and then strip the skins from. I will admit that this was less than a complete success, but the de-skinning didn’t seem too necessary in the end, anyways.
To put all these components together, I first stirred the meat mixtures into the still-warm, creamy white sauce. After that, I added in some diced fresh tomatoes, stuffed the peppers with this mixture, and threw the stuffed pepper concoction into the oven for about 20 minutes at 350°F. Partway through the baking process I decided that I need some more cheese, so I grated some extra and threw it on the meat/sauce mixture bubbling out of the peppers.
I know the end result was by no means a traditional stuffed poblano – no beans were refried in the making of this meal – but it was definitely a tasty meal. The final product you see below (with the required mashed potatoes) looks somewhat put together, but it’s simply an illusion. The moment I finished taking that picture, I cut the poblano into about two dozen pieces and mixed everything together into a giant, delicious mess.
To me, this is the ultimate comfort meal, and I already can’t wait for leftovers tomorrow. I’d better retire to bed so that tomorrow’s lunch comes sooner – just kidding (sort of). So…until my next post – happy cooking!