These were great! A little time-consuming, but well worth the time spent. I had helpers, so it went a little faster; after I scraped the seeds & membranes out of each pepper, I passed it to my daughter, who peeled the skin off of it, and she then passed it to my other daughter who piped the mashed potatoes into them. Hubby was in charge of the grill. But if you don't want to grill the peppers, you could easily broil the peppers to blister the skin. Rather than buy a carton of buttermilk for the 1/4 cup called for, I just used regular milk. Served these w/ flat iron steak rubbed w/ a coffee-ancho pepper rub and Cooking Light's Aromatic Slow-roasted Tomatoes (Nov. 2012).
Poblanos Stuffed with Goat Cheese Mashed Potatoes
bandmom Posted: 01/20/13