Carefully cut the poblanos (and stems) in half lengthwise and set aside.
Heat the peanut oil in a large skillet and carefully place the plantain
slices into the hot oil. Saute over medium-high heat until very dark
golden, about 2 to 3 minutes per side. Turn them over and saute until
brown. Remove the plantains from the skillet and drain on paper towels.
Heat the oven to 350 degree. Place the plantains in a bowl and mash with a
fork. Mix in the butter, salt and pepper. Carefully pack the mashed
plantains into the poblano chile halves with a spoon. Transfer the chiles
onto a baking sheet and place in the oven for about 10 minutes or until
they are heated through. These rellenos may be made ahead and stored in the
refrigerator under plastic wrap. Allow additional time for rewarming them.
Posted to CHILE-HEADS DIGEST V4 #206 by "Chateau Stripmine"
<chateaustripmin@mcn.net> on Nov 19, 1997
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”
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