Chili Pepper Madness

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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
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
The whole world needs more poblano peppers, those earthy, grillable, tasty, awesome chili peppers that are the perfect vessels for many a delicious stuffing. Patty was in the mood for something a little decadent and the first thing that popped into my mind was cream cheese. Cream cheese? Really? I have no idea why. There are so many dedadent options around. Decadence abounds! But once the cream cheese train started rolling, I couldn't get off, so the idea snowballed into the recipe you see below.  One key with this recipe is the grilling. I have instructions below for grilling the poblanos, but I've also written up more detailed instructions here - How to Grill Poblano Peppers - for your reference if you have further questions. Grilling your poblano peppers allows you to peel off the skins, and it softens up the peppers, reducing the sugars and amino acids within, bringing…
Published in Stuffed Chili Peppers
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
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
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
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…
The pork shoulder in my refrigerator was calling my name! And so were all of the brand new spices I just picked up recently, so nice and fresh - ancho powder (I do love thee!), smoked paprika, cayenne, Mexican oregano. Not to mention the loads of chili peppers begging to be cooked into something delicious. What else to do but make a homemade chili? I am not a chili purist who demands that chili either have beans or no beans. No beans about it! I like it both ways. In fact, I like chili pretty much any way, from red to green to anything in between. This particular recipe skips the beans and goes the green route, though since I used so many seasonings here, it turned out more red than green. It truly is a riff off of a green chili recipe, or chili verde, starting with roasted tomatillos…
Published in Chili
Today we have another stuffed chili pepper recipe, this time for breakfast. And with poblano peppers. We both love poblano peppers immensely. They're distinctive, with a flavor different from other peppers, more earthy, and the perfect size for a smaller portion meal, unless you want to eat a whole bunch of them like we normally do. This recipe incorporates spicy chorizo that has been cooked up with onions and jalapeno peppers, then mixed with eggs and stuffed into the wonderful poblano. We were sitting around in the morning, a little tired from the crazy night before, not really feeling the work thing, wondering what to make for a quick breakfast, but not TOO quick, not like a super-quick soft boiled egg on toast or an even quicker cold pizza slice. We wanted something good and relaxing to enjoy on our deck that overlooks the pond. No stress! These stuffed poblano…
Published in Stuffed Chili Peppers
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
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About Mike and Patty Hultquist

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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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