Chili Pepper Madness

A recipe for gorgeous poblano peppers stuffed with Cajun seasoned shrimp, Manchego and goat cheese, and basil, then baked or grilled. 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…
Published in Stuffed Chili Peppers
Get your enchiladas ready with this homemade green enchilada sauce recipe made with fresh tomatillos, jalapenos, serranos and poblano peppers, from scratch in your own kitchen. 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…
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
Make these classic Mexican meatballs at home with this recipe and serve them up as appetizers, the main course with a spicy red sauce, or in soup. It's a traditional Mexican comfort food with Spanish roots and they're incredibly tasty. And now, my friends, it is time to make the meatballs. But not just ANY meatballs. We're making a zesty version using more traditional Mexican flavors and we're serving them up however you like. The name "Albondigas" means "meatballs" in Spanish. The recipe made its way to Mexico via Spain and even has an Islamic influence, but truly, it has become a traditional Mexican recipe over the centuries. It's a beef based recipe, made with ground beef and vegetables, then seasoned with chili powders, cumin, herbs and cheese. You can, of course, include other seasonings to your preference. The albondigas are thickened slightly with masa harina, which helps them stay…
Published in Beef
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
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. 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.  
Take all of your favorite chicken nachos ingredients, stuff them into roasted poblano peppers with loads of cheese, then bake them to gooey perfection. Here is the recipe. I have a strong feeling that, since you're visiting Chili Pepper Madness, you LOVE a big bowl of nachos filled with gooey cheese, crunchy chips, seasoned shredded chicken and plenty of toppings. AND! You also LOVE cheesy stuffed poblano peppers that have been roasted so they bring that deep earthy flavor that is like nothing else on this planet. Am I right? NOW! Imagine you have to choose. You can pick only one. This is the stuff of horror. I told you I'm a horror writer, right? Here is your evidence. I say -- Banish this nightmare scenario! Now we can have BOTH of them, all wrapped up in a single recipe. Behold, my  friends - Chicken Nachos Stuffed Poblano Peppers. I…
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
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
These chicken thighs are perfectly seasoned then seared and slow cooked until fork tender. Served with a creamy poblano sauce. We served ours over Mexican rice. So good! Chicken thighs don't get the recognition they deserve, in my opinion. It's a cultural thing, really. In China, dark meat is actually preferred, but here in the U.S., it is white meat that is prized. You'll usually find the chicken breast as the star of most dishes, and while I have no personal complaints against the meaty chicken breast, I can't help but find myself drawn to the wonder that is the chicken thigh. What about you? Are you a chicken thigh fan? I don't think there is an easier part of the chicken to cook. Chicken thighs are quite forgiving. They aren't very large, usually, and take to any number of cooking methods, especially a slow cook in some seasoned stock,…
Published in Chicken
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Mike Hultquist of Chili Pepper Madness

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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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