Ree Drummund is everywhere right now. And although I’ve visited her Pioneer Woman blog a few times, I had yet to make any of her recipes—until last week when she posted Lazy Chiles Rellenos. I like lazy. And I love poblanos and cheese, so I decided to give it a try.
Drummund uses canned peppers for her dish, but without a Southwestern-stocked grocery store, I had to opt for a little less lazy and roast the poblanos myself. After roasting the peppers (see preparation below), I placed them into an oiled baking dish, topped them with cheddar (rather than Drummund’s jack) and a milk-egg mixture. Just bake and then serve with warm tortillas and refried beans for a super simple dinner, breakfast or brunch.
The poblanos were a little spicy for William’s taste (maybe I left in too much of the peppers’ ribs and seeds), but I enjoyed the fruity, mildly throat-burning flavor. This isn’t mind-blowing—lazy rarely is. But it makes a solid weeknight meal, and for leftovers, it works wonders with bacon in a bagel sandwich.
Roasted Poblano Peppers
On a baking sheet, roast peppers under the broiler, turning as skin begins to blacken. When all sides are blistered and darkened, remove from oven, and cool slightly. (I recommend wearing gloves for the last few steps.) Remove skins. Cut a lengthwise slit in the peppers. Remove seeds and stems.