I have cooked this dish multiple times and it's a hit! As a matter of fact my daughter's birthday is today and she requested this.
Great way to use up the poblanos and serranos from the garden. I made mine spicy, adding a few extra serranos. Very tasty side dish and simple to prepare. Will definitely make again.
i added a can of rotel to mine. yum. everyone liked it.
This was very good!!! I was searching for different recipes to use my bumper crop of home grown poblano peppers. I paired this dish with Delicious Chicken Poblano (Delicious Chicken Poblano) and it was a real winner!! I will make this often, thanks for posting!
I loved this (made with jalapeno), but it was a bit too spicy for some. I used poblanos from my backyard, which had started to ripen and turn a rich brown color. It was still very appealing. I prepared it through step 4 and then put everything in my rice cooker, using two rice cooker cups, which is a bit more than the recipe calls for. I added just a bit of water to bring it up to the right level. Turned out perfect, even with the extra rice.
Excellent!! Easy to make and tastes great. Thanks.
Delicious ! The only change I made was to char the skins from the chilies with a propane torch. (The torch from the kitchen, not the one from the garage.) After charring I put them in a paper bag, folded the top over several times and let the chilies "sweat" for 15 minutes to loosen the skins before scrapping with a knife. (In some parts of the "States" Poblano chilies are called Pasilla chilies.) I served this with Chicken Taquitos with warm tomato salsa (my Chicken Taquitos With Warm Tomato Salsa (Flautas Con Pollo)) and a Mexican style lager from our local micro brewery. This is a fine addition to my cookbook. I'll be making it often. Thanx for posting this great recipe. Pierre