Chili Pepper Madness

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We're always experimenting with traditional Mexican flavors and ingredients. They lend themselves to so many outstanding meal choices. This particular dish is inspired by the uber-Mexican dish, the Enchilada. Ah, the enchilada, that rolled tortilla filled with so much goodness, served up with a chili sauce. We've basically deconstructed your typical enchilada and recreated it as a one-pot dish. Is it a stew? Is it a casserole? We're not sure, but we are sure that it tastes so good! We went with a meatless, vegetarian version, with a chili pepper focus, but this would work just as well with some chopped chicken or pulled pork. I'm seriously going to make this with the leftover pulled pork from a different recipe I made recently, and I can't wait to try that version. The beauty of a one-pot meal is that you can prepare each component of the meal and toss it…
Published in Soups, Salads & Stews
We're playing around with purees again, coming up with some very interesting sauces. And winning! As you might recall, we've experimented with a number of purees for sauces, ending up with some very tasty meals, including the Linguine with Cauliflower Carbonara Sauce, Butternut Squash Carbonara, Pasta with Zucchini Pesto with Jalapeno Peppers, and this is no exception. It's good! I've created a vegetarian version here, though you could easily toss it with grilled chicken or maybe some seasoned and seared shrimp. The recipe result is sort of a mashup, with roasted poblano peppers and creamy avocado - always a classic combination - and potatoes. Did I just say potatoes? Yep. It gives the sauce body, making it fairly thick, which we both enjoy. It will thin enough with the starchy pasta water so you'll have a nice and smooth puree. Finish it up with fresh herbs and a bit of spice, and boom!…
Published in Pasta
You can prepare roasted stuffed poblano peppers easily on the grill with very few ingredients. Roasted peppers stand perfectly alone in flavor, but when you pair them with cheese, you're in for a special meal. Grilled Cheese Stuffed Poblano Peppers Ingredients 4 poblano peppers 6 ounces cheddar cheese, shredded 6 ounces mozzarella cheese, shredded Cooking Directions Heat grill to medium heat. Grill the poblano peppers about 20-25 minutes, flipping often, until skins are blackened and charred. Set them into a plastic bag and seal, allowing them to steam and cool. Once cooled, peel away the charred skins. They should come away easily. You do not have to achieve a perfect peel. Slit each poblano pepper from stem to tip and scoop out the innards. Stuff each poblano pepper with 1.5 ounces each of cheddar cheese and mozzarella cheese. Set back onto the grill and cook about 6-8 minutes, or until…
Published in Stuffed Chili Peppers
Once again, I must extoll the wonderful virtues of the stuffed chili pepper. Stuffed peppers are easy to make, satisfy like no other, and allow for a nearly infinite level of creativity. Practically anything you can conceive of can be stuffed into a chili pepper and made better. You can grill your stuffed peppers or bake them, whichever you prefer. Or how about the crock pot? Today I chose poblano peppers. I had a couple of these left in the fridge, some decent sized ones, and they were begging me to stuff them. "Please please!" They were calling my name. And so was the shrimp. Cajun shrimp! When working with shrimp, Cajun is such a tasty way to go. You don't often get to mix seafood with cheese in an effective way, but this is one of them. The combination of Cajun shrimp with the mixture of Manchego and goat…
Published in Stuffed Chili Peppers
September 20, 2013

Poblano Chili Peppers

1,000 - 2,000 Scovilles. The poblano is an extremely popular chili pepper. 4 inches long, very dark green in color, ripening to dark red or brown. How do you pronounce poblano? puh-BLAH-noe. Poblano peppers are mild peppers, quite large and are somewhat heart-shaped. Their skins/walls are very thick, making them perfect for stuffing as they'll hold up in the oven quite nicely. They are typically roasted and peeled when cooking with them, or dried. When dried, they are called ancho chilis. Poblanos originated in Puebla, Mexico, and one of the most popular peppers grown there. The poblano plant is multi-stemmed and can reach up to 25 inches high. The pods are 3-6 inches long and 2-3 inches wide. Immature poblano peppers are deep purple-green in color, and eventually turn dark red and black as they age. They are closely related to the mulato chili. Common Uses of Poblano Peppers In…
You know what I love about a good green enchilada sauce? It's the combination of roasted tomatillos and roasted chili peppers. Tomatillos are staple Mexican ingredients and they're easy to cook with. While they look just like little green tomatoes, with a papery our layer that you must peel away, they have a different taste and are quite different from the tomatoes you're used to. You can eat tomatillos raw, but they are so good when roasted and blended up, especially with other staple Mexican ingredients, like the chili pepper and all those outstanding seasonings. Patty and I get a little excited about making homemade sauces from scratch because they taste so much more personal. You can customize a recipe to your personal preference that particular day. In the mood for more garlic? Toss in a couple more cloves. I usually do! Want some extra heat? How about a couple…
Published in Sauces
Poblano peppers rock. They are the perfect size for stuffing so they make an ideal dish. They can be the star of the meal or an unexpected side. Traditional Chiles Rellenos are made with poblano peppers, and this recipe is fairly similar. I've incorporated some seasoned ground turkey along with jalapeno peppers, onion and garlic, and some sharp white cheddar cheese. You can easily dial back the amount of cheese for a healthier dish, though I didn't use very much. Still, a single pepper is pretty filling. We like to cook with turkey more often than not in the Madness household, mostly for calorie reasons, though man, I sure love beef. You can make this with ground beef if you'd like. Also, this recipe calls for taco seasonings. Just use your favorite brand, but if you're more adventurous, try your own blend of chili powders, ground cumin, garlic powder, onion…
Published in Stuffed Chili Peppers
This traditional chiles rellenos recipe is a classic and also a must if you're a chili pepper lover. Translated, "chiles rellenos" is "stuffed chili peppers". While there are many, many variations for you to explore, you still can't go wrong with this classic, delicious recipe. Ingredients 4 poblano peppers 2 eggs, separated ½ cup flour + ¼ cup, separated ½ cup milk 4 cheese slices (or equivalent of shredded cheese) Pinch of salt Pinch of baking powder Oil for frying Cooking Directions Roast the poblano peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes. Remove poblano peppers and transfer to a plastic bag, and seal them up. Allow to cool. Once cooled, peel off the blackened skins. Running them under water works great.…
Published in Stuffed Chili Peppers
Red jalapeno peppers are slightly sweeter than the green variety. The jalapenos turn red eventually when left on the plant. We roasted our red jalapenos to enhance the flavor, then combined them with tomatoes, Anaheim peppers, tomatillos and more. This recipe was deceptively spicy, but we know you like that. Roasted Red Jalapeno Salsa Ingredients 3 red jalapeno peppers, roasted 1 anaheim pepper, roasted 5 tomatillos, roasted 3 tomatoes, chopped 2 tablespoons fresh cilantro, chopped 1/4 cup fresh chives, chopped 1 teaspoon minced garlic Salt and pepper to taste Cooking Directions Finely chop all ingredients. To a food processor, add all ingredients except for chives. Process slightly to combine yet keeping slightly chunky. Transfer to a mixing bowl. Add chives and salt and pepper to taste. Mix well. Refrigerate at least one hour. Serve.
Published in Salsas
May 19, 2014

Winter Jambalaya

Jambalaya is a great winter meal. It is hearty and sticks to your bones, like a thick stew or soup. This is a basic recipe for jambalaya with plenty of sausage and peppers cooked in for both heat and a satisfying fill during the cold weather. Winter Jambalaya Ingredients 4 jalapeno peppers, roasted and chopped 2 medium poblano peppers, roasted and chopped 1 medium red bell pepper, roasted and chopped 4 cloves garlic, chopped 1 pound Italian sausage, crumbled 1 cup rice 1 large onion, diced 16 ounces tomato sauce 2 tablespoons Cajun seasonings 2 tablespoons Creole seasonings 1 cup chicken stock 1 cup water Cooking Directions Heat a large pot to medium heat and add sausage. Cook about 5 minutes, or until sausage begins to brown. Add onion and cook another 5 minutes, or until onion softens. Add garlic and cook another minute, until garlic becomes fragrant. Add chopped…
Published in Soups, Salads & Stews
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MikeandPatty2

About Us

Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US

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