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bobby flay stuffed poblano peppers

Bobby Flay Stuffed Poblano Peppers 

Bobby Flay is known far and wide for his culinary expertise and his stuffed poblano pepper is one of his most in-demand recipes. Smokey, cheesy, crunchy, and packed with flavor, the Bobby Flay stuffed poblano pepper comes together in under an hour, is easy to make, and doesn’t require any special ingredients or equipment. 
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine Mexican, Tex-Mex
Servings 4 people
Calories 437 kcal
Equipment
  • dutch oven
  • kitchen spider
  • kitchen skewer
Ingredients
  
  • 4 large poblano peppers 
  • 2 cups mushrooms finely chopped (oyster is best)
  • 1.5 cups soft goat cheese
  • 1 cup Monterey jack cheese 
  • 1 clove garlic minced
  • ½ tsp cumin
  • 1 tsp kosher salt
  • 1.5 cups rice flour 
  • 1 cup cornmeal
  • ½ cup warm water
  • 1 quart neutral oil for frying 
  • 2 tbsp canola oil 
  • hot sauce for serving
Instructions
 
  • Char the poblano peppers. 
    If you have a gas stove top, remove the stove grates and set all four burners to medium-high. Place the poblanos directly into the flames, turning every few minutes until the entire pepper is completely charred. 
    If you have a kitchen torch, you can use that instead. 
    Alternatively, heat your oven to 400°F and place the poblanos on a parchment-lined baking sheet. Dry roast the peppers in the oven for 30 minutes or until charred all over, turning every 10 minutes to encourage even charring. 
    Transfer the poblanos to a large bowl and cover tightly with plastic wrap. Set aside. 
  • Prepare your mushrooms. 
    Heat 2 tablespoons of canola oil over medium heat in a large skillet. Add in the chopped mushrooms and cook until all of the moisture has cooked out and the mushrooms start to brown. About 10 minutes.
    Once browned, add in the garlic, salt and cumin and saute until the garlic and cumin are fragrant. About 2 minutes. 
  • Make the filling. 
    In a medium bowl, combine the goat cheese, shredded cheese and mushroom mixture and mix until the mushrooms are evenly distributed throughout the cheese. 
    Set aside. 
  • Prepare your frying station. You’ll need 3 medium bowls.  
    Fill one bowl with 1 cup of the rice flour, and one bowl with cornmeal. 
    In the third bowl, combine ½ cup of rice flour and ½ cup warm water and whisk to combine. You should have a flour and water mixture that is similar to thin pancake batter. 
    If the batter is too thick, add more water ¼ cup at a time until you’ve reached the desired consistency. 
    Set aside. 
  • Heat your frying oil. 
    Add your frying oil to a Dutch oven or heavy bottomed pan and set over medium heat, allowing the oil to come up to 350°F. 
  • Prepare the peppers. 
    Using a butter knife, slough off the charred skin of the peppers. It should slide right off, but if it clings to the pepper, use a tiny bit of force, taking care not to pierce the poblano. If a little bit of skin won’t budge, that’s ok. 
    Once peeled, cut a vertical line along the seam of the pepper, stopping at the stem base. Gently open the two flaps and remove the membrane and as many seeds as possible. 
    Repeat with each pepper.
  • Stuff the peppers. 
    Using a spoon, fill each pepper with 2-3 tablespoons of filling until the poblano is full but the flaps can still be closed. 
    Once filled, use a cooking skewer or a toothpick to bring the seam back together and close the pepper. 
    Repeat with each pepper.
  • Fry the stuffed poblanos. 
    Place a poblano in the bowl of rice flour, using your hands to lightly coat the pepper all over. Shake off any excess. 
    Gently dunk the poblano into the rice flour and water mixture and let any excess batter drip back into the bowl. 
    Transfer the batter-coated poblano to the bowl of cornmeal, using your hands to completely coat the outside of the poblano. Gently shake off any excess. 
    Carefully lower the pepper into the frying oil. It should start bubbling and sputtering immediately. If it doesn’t, your oil isn’t hot enough.
    Using a kitchen spider or fine-mesh sieve with a handle, occasionally turn the poblano to encourage even browning. Fry until the batter is golden brown, about 3 minutes. 
    Remove from the oil and transfer to a wire rack to drain. Sprinkle immediately with kosher salt. 
    Repeat with each pepper.
    Serve warm with your hot sauce of choice and enjoy!
Nutrition
Calories: 437kcalCarbohydrates: 27.4gProtein: 7.5gFat: 30.2gSaturated Fat: 18.8gCholesterol: 88.8mgSodium: 1122mgSugar: 2.9g
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