O.M.G. This dip.
Ok, ok apparently I can. Anyway, I am always looking for different ways to play around with peppers. Yes, mostly jalapenos, but every now and then I like to branch out. Like when I made these.
See! I’m not always jalapeno-ing it up. But, you could if you wanted to.
Have you ever had poblano peppers? You know, the ones you get mainly in Mexican restaurants. Depending on the restaurant, they’re usually fried and filled with beef and/or cheese to the point where you want to kinda throw up after you eat them because they’re way too heavy. I’m not saying that they’re not good – because they are.
But sometimes that shit is just too much. You know what I’m talking about; when you leave feeling like you have a brick in your stomach. I don’t know about you, but I just can’t stand it.
Sorry, maybe that wasn’t the best representation, but it’s what comes to mind when I think of having stuffed poblanos in a restaurant, even though I love them. That’s mainly why I’ve tried to make them differently. I have had them grilled stuffed with shrimp and queso fresco. Now, THAT was amazing.
Ok, I just had the greatest idea. I want to make a flash-grilled ahi tuna ceviche filled poblano pepper with pineapple guacamole. I’m officially making that tomorrow.
Did I set out to do this as a life mission?
Does this happen on a regular basis?
So, my first idea was to stuff some poblanos because I saw some big, fat pretty ones at Publix this morning and I remembered how much my husband loved my Bacon Wrapped Poblanos. Then, I decided to do what I do best.