We like to use poblanos in any number of things, including carne asada (grilled skirt steak served on tortillas with slices of roasted poblanos), rice, stuffed vegetables, quinoa salads, and potato gratins, to name a few.
You can use poblanos freshly roasted, or you can employ this oil-packing method, which was inspired by an article in Food and Wine. Basically, you roast some peppers, peel, seed, and slice them, and cover them with oil. The oil will keep them fresh for a little while, but it can go rancid. Thus, it's suggested that the peppers, like pesto or romesco, be frozen in little batches.
We're getting a bit too old for such shenanigans, but we've talked about doing an up-scale, more grown up version of Drunken Nachos. The tortilla chips are easy--we'll graduate from Tostitos to to some yummy organic ones, and we'll get some nice cheese. The corn could be fresh corn cut off the cob, or w ecould use some organic frozen corn, but that leaves the peppers. Roasted poblanos are the perfect solution, and the fact that we can have them laying around and readily accessible keeps this dish in the original spontaneous spirit of the Drunken Nachos.
Poblano Peppers Packed in Oil
*This roasting method can be used for any pepper.
- About 1/2 cup canola oil
When the peppers are thoroughly charred, place them in a paper bag and fold down the top, or place them in a bowl and cover the bowl with plastic wrap. After about 10 minutes, remove the peppers and wipe their skins off with a paper towel. Cut the tops off, remove the seeds, and cut into strips. Depending on the application, cut the strips cross-wise to form a dice or leave them in strips.