Tuesday, July 01, 2008

Alterdestiny Eats

Chiles abound in my plot o' earth out back. I have several varieties of organically grown chiles, which do very well here in the hot, dry Central Texas climate. Chiles are kind of a weird thing to grow-- it's not like chiles are all that expensive. But it's nice to have a steady supply in the backyard, and one has more options for varieties.

Thought I would share this one with you all, since it is time for great chiles and fresh tomatoes. Totally vegetarian, and there is even a vegan variation at the bottom. Slice them up and eat them with torn pieces of a warm corn tortilla. A margarita might be a bit on the nose; I'm sure pairing suggestions will abound. And Erik, I'm waiting for a post about the food in Bolivia.

Pineapple and Chipotle-Stuffed Poblanos

serves 4 (side dish sized-portions)

4 large poblano peppers
2 – 3 mild or hot chiles, depending on taste (Anaheim, Fresno, Hatch Green
Chiles, etc)
1 TB butter
1 medium onion
2 cloves of garlic, minced
1 medium tomato, juiced, seeded, diced
1 tsp of minced epazote (can substitute dried oregano)
2 ½ cups of freshly diced pineapple (can substitute 16 oz can)
2 TB of chopped cilantro

  • Roast all chiles over gas range flame, turning until all sides are charred black (These can also be roasted in an over broiler or over a grill). Let cool.
  • Remove charred skin of chiles, and seeds. Be very careful with the poblanos; the flesh will tear easily after roasting.
  • Dice the mild or hot chiles; reserve the poblanos for stuffing.
  • In a medium saucepan, heat butter, then add onion, garlic, and epazote. Cook until tender, slightly carmelized.
  • Preheat oven to 350 degrees.
  • Add pineapple, tomato, diced chiles and cilantro. Simmer until pineapple is soft and cooked through.
  • Pour some liquid from the saucepan into a 9 x 9 glass baking dish. Begin to spoon pineapple mixture into the poblanos, being careful not to tear peppers.
    After stuffing, place peppers in the baking dish. Smother the peppers with any pineapple mixture left, bake for 10 – 15 minutes, until peppers are heated through.
  • Serve with warm tortillas.

Variations: one could also add cooked rice or beans to the pineapple mixture for a heartier main-course style meal. To make the dish completely vegan, substitute olive or canola oil for the butter.