My Recipe Box
Cook The Issue #97

Stuffed Poblanos

By MarvelousKT, member

January 26th, 2009

This is ready to go for Tuesday's lunch and I know we're going to love it because I sampled the filling as I made it.  The filling is fabulous.  Perfect seasonings.  Easily could be made vegetarian by substituting black or pinto beans for the chicken. 

posted in: Gallery
Comments (2)

MarvelousKT writes: Bet it could be frozen! I popped the dish in the toaster oven in the office and baked it at 350 for 30 min. Other than releasing a bit of liquid, they were fabulous. OUr kitchen is close to my admin assistant's desk. When I took the poblanos out of the oven, she and our file clerk both wanted tastes because they'd been smelling them baking. Then, they both wanted the recipe... They were just fabulous! Kt Posted: 9:41 am on January 28th

Pielove writes: MarvelousKT, that is a great idea to make it ahead. I wonder if it would freeze well.
pie Posted: 2:13 pm on January 27th

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Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know.  Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

For the complete contest rules, click here.