Things I Love Today: Fresh Peppers
September 14, 2007
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Things I Love Today: Fresh Peppers

I love cooking with fresh chili peppers. I love the process of cleaning out the seeds, the smell of roasting them on a gas range until the outside is black, the extra kick they give to food…the whole thing. I guess it is a part of my southern California “heritage.”

Making green chili last night with jalapeños brought out the best of my chili love. My resolution for the next few days is to make as many dishes as I can with fresh peppers. Maybe I’ll make roasted squash and poblano enchiladas again. Some fresh ceviche sounds good. Cheddar jalapeño bread? Or stuff poblanos with beans, cheese and other goodies and roast them in the oven.

What’s your favorite fresh chili recipe?

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This article was written by
mrsem

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There are 6 comments for this article
  1. love.boxes at 4:11 pm

    This is my favorite enchilada recipe. It is very popular with dinner guests.. however, not low fat. You can subtitute fresh poblano very easily or jalapeno or both. I use canned chilis in the winter and fresh from the garden around now. Hope you like it..

    Chicken Enchiladas
    8 tortillas
    1/2 cup chopped onion
    4 cloves garlic, minced
    1teaspoon ground coriander
    1/4 teaspoon pepper
    2 tablespoons butter
    3 tablespoons flour
    1 8-ounce carton dairy sour cream
    1 14-ounce can chicken broth
    1 4-ounced can diced green chili peppers
    1 cup shredded Monteray Jack cheese
    1 pd grilled chicken shredded
    sliced pitted olives (optional)
    chopped tomatoes (optional)
    sliced green onions (optional)
    In a saucepan cook onion, garlic, coriander, and pepper in butter till onion is tender. Stir flour into sour cream; add to onion mixture. Stir in brith and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat; stir in 1/2 cup of the cheese.
    For filling. Pour half of the filling into a bowl of shredded chicken. Stir. Then, in a lightly greased 9X13 fill each tortilla with about 1/2 cup chicken concoction. Once the pan is full pour the remaining sauce over the enchiladas and bake at 350 degrees for 35 min. Then cover with remaining cheese and return to oven for 5 min. Garnish with olives, tomatoes and green onions.

  2. MissScientistSF at 4:40 pm

    I love chopping some up and adding them to biscuits for a quick burst of flavor. Especially good with a little shredded cheddar baked in as well.

  3. mrsem Author at 4:49 pm

    Oh no! You’re making biscuits now? Have you officially become a southerner?

  4. MissScientistSF at 6:39 pm

    You are so weird. We ate biscuits all the time at home. I make the Bisquik Heart Healthy ones from the box. And they are delicious. And easy to make. I like adding rosemary from the garden, or jalepenos and cheese, anything. Super quick and yummy! And not exclusively a Southern thing 🙂

  5. Janet at 8:00 pm

    I am a bigger fan of red, yellow, or orange peppers than green. However,I have fallen in love with fresh poblano peppers this summer. I have been making chile rellenos about every other week! I am the type of cook who just cooks without a recipe – just some of this, and some of that — and things usually turn out quite good. So, I can’t share any recipes!