Roasted Poblano Peppers

poblanp-peppers1transRecipe by Rebecca Dienner for The FruitGuys

INGREDIENTS
2–3 poblano peppers (see Cook’s note)
1 teaspoon vegetable oil
1–2 tablespoons extra virgin olive oil
1/4 cup fresh cheese (queso fresco or crumbled feta)
1/4 cup parsley, minced
Sea salt and pepper to taste

PREPARATION

  • Set oven to broil.
  • Rub poblano peppers with vegetable oil to ensure they don’t dry out, and place peppers on a baking sheet on the top rack of your oven.
  • Broil for 5–10 minutes or until the skins are darkened and blistered, but not burned.
  • Place in a covered bowl or bag and let steep and cool for 8–10 minutes.
  • Using your hands, gently, remove blistered skins from the peppers.
  • Slice up the poblanos into 1-inch bites, removing the seeds and ribs as desired.
  • Place juicy pepper bites on a serving platter and drizzle with olive oil, cheese, parsley, salt, and pepper and serve with warm slices of bread or crostini.
  • Serves 4 as an appetizer. Prep time, 2 minutes; cook time, up to 20 minutes.

Cook’s note: Poblanos can be spicy or mild in flavor. This appetizer is for those who don’t mind a possible surprise of pepper heat in their dishes.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.