Articles by Caroline

Our friends at Denver’s Blue Bonnet Cafe—South Broadway’s spot for casual, tasty Mexican eats—were generous enough to open up their recipe box and share old Mexican family secrets for making stuffed poblanos. This recipe comes from Luis Galvez’s family (natives of Durango, Mexico), who teamed up with Marci and Gary, owners of Blue Bonnet, to translate this simple-but-oh-so-good dish (that’s also gluten-free).

Another perk: the recipe can be made entirely out of Colorado produce and products. Just swing by the farmers’ market one last time before the season winds down and load up on peppers, grab your favorite local dairy’s sour cream and cheddar cheese, and get cooking.

Stuffed Poblanos
Serves six

8 green poblano peppers
1 red bell pepper
1 large yellow onion
2 cups sour cream (Robinson Dairy recommended)
2 cups cooked sweet corn (Olathe is the best)
1 cup shredded cheddar cheese (any local dairy)
1 teaspoon black pepper
2 teaspoons kosher salt
1 tablespoon olive oil
Cooked protein if desired, such as beef, chicken or fish

1. Roast the poblanos and red bell pepper in the oven directly on the rack at 350 degrees for about 10 minutes until the skins on the vegetables turn black. This can also be done over an open flame on the grill.
2. Remove the charred skins of the vegetables. Wear gloves for this step to avoid getting any spice in your eyes. (Rubbing the skins enhances the flavors.) Slice one long cut into all of the poblano peppers to remove the vein along with all the seeds and the top.
3. Place 6 of the poblanos on a baking sheet with the slits to the side for easy stuffing.
4. Cut the remaining 2 poblanos and red bell pepper into thin strips.
5. Chop the onion into strips and sauté in olive oil in a medium-size pot until translucent.
6.  Add the poblano and red bell pepper strips along with the 2 cups cooked corn, 2 cups sour cream, 1 teaspoon kosher salt, 2 teaspoons black pepper and cook on stove in pot for 8 to 10 minutes.
7. Remove mixture from heat and stuff into the slits of the poblano peppers. Add a cooked protein into the poblano peppers, if desired. Luis adds, “If it doesn’t look messy, it’s not good! The messier the better!”
8. Layer a few sprinkles of cheese on each of the poblanos and pop back in the oven at 350 degrees until the cheese on top melts. Garnish with sour cream if desired.