With the publication of my new book with Paul Bosland, The Complete Chile Pepper Book, imminent, it makes sense to start featuring some recipes from it. This one will help you use up some of those excess poblanos in your garden.
(Photo by Norman Johnson; food styling by Denice Skrepcinski)
Poblano Pepper Rings
Since poblanos make some of the tastiest chiles rellenos, it makes sense that they fry up deliciously. Why not dip these rings in guacamole?
1 cup flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne powder
3 cups vegetable oil
3 poblano chiles, roasted, peeled, seeds and stems removed, cut into 1/4-inch rings
1 cup buttermilk
Combine the flour, salt, pepper and cayenne and mix well. Transfer the mixture to a plate.
Heat the oil in a large pan until it just begins to smoke, then lower the heat slightly. Take the poblano rings 4 at a time, dip them in the flour, shake off any excess, then dip them in the buttermilk and back into the flour. Drop them into the hot oil and fry until lightly browned.
Repeat with the rest of the rings and then drain on paper towels. Serve them warm.
Yield: 4 to 6 servings
Heat Scale: Mild