If there is one word in my mind that is synonymous with Thanksgiving, it’s tradition. Being a creature of habit, the idea of not having the same exact menu I grew up with seemed blasphemous. Since moving to New York, I have always hosted Thanksgiving. For the last seven years, I have been in charge of preparing the dishes that were served to my guests on this special holiday.
This year, however, I feel the urge to do something new. I don’t plan on shaking up the entire menu, but I do plan on including this special dish with the rest of my reliable standbys. Enter, blistered poblano peppers stuffed with creamy goat cheese mashed potatoes. Making this dish was a new experience in many ways. I’ve never cooked with poblanos let alone blistered the skins off of them over a gas burner. I couldn’t agree with the fine folks at Southern Living more; this dish needs to be served up next to your turkey and cranberry sauce this Thanksgiving. It is something special.
Poblano Peppers Stuffed with Goat Cheese Mashed Potatoes Recipe (slightly adapted from Southern Living)
(Yields 8 servings)
8 poblano peppers
6 medium-size potatoes, peeled (about 2 lbs)
1/4 cup buttermilk
1 (4-oz.) can diced green chiles, drained
2 tbsp butter
1 (4-oz.) package goat cheese, crumbled
Salt and pepper
Paprika for garnish
Bring large pot of salted water to boil. Peel potatoes and cut into 2-inch pieces. Put in pot of water to boil for 20 minutes or until fork tender.While potatoes are boiling, prepare poblanos. Preheat grill to 350 to 400 degrees. Grill peppers, without grill lid, 5 minutes on each side until peppers looks blistered. If you do not have a grill but do have a gas stove then you can use my method. Turn one gas burner on medium high heat and set the pepper over the flame. Let roast over the open flame for about 5 minutes on each side until blistered. Turn peppers using kitchen tongs. Worked like a charm. Place peppers in large zip-loc freezer bag and seal. Let them sit in the bag for about 10 minutes to loosen the skins. Remove from bag and carefully peel the skins off each pepper. Cut each pepper lengthwise down one side being careful to not cut through to the other side. Discard seeds and membranes. Place peppers on aluminum foil covered baking sheet and turn on oven to 350 degrees.Mash potatoes with either a potato masher or a mixer. Stir in buttermilk, butter, chiles and half of goat cheese. Salt and pepper to taste.Fill poblanos with the mashed potatoes and top peppers with remaining goat cheese. Place in oven to bake until goat cheese is melted and slightly browned (10 to 15 minutes). Garnish each pepper with a sprinkle of paprika.