Y’all are going to like these. Or love them, depending on if you make them or not.
They are sinful.
These are close to your typical chiles rellenos – which are poblanos stuffed with cheese – but they aren’t breaded nor fried. I cannot stand fried chiles rellenos. I know that’s how they are do it traditionally and all, but that’s just straight up gluttonous.
Please don’t remind me of that statement if I bread and fry something filled with cheese later on. I’ll so deny that I said that.
Anyway, I stuffed these with Monterey Jack cheese, wrapped them in bacon and baked them. I made a cilantro ranch dressing that’s just a tee-nytsy spicy to drizzle on top. You don’t know what tee-nytsy means? It means “a little” in Southern.
Need an example?
“Belinda’s skirt is so tee-nytsy! That whore is always lookin’ for attention…bless her heart.”
I got this idea a couple of days ago when I had a craving for jalapeno poppers at the same time trying to think of something to do with some poblanos I had in my fridge. I originally bought them for a chicken idea I had – but that’s for later. Pretty much, the poblanos needed a purpose.
This morning I woke up early, as usual, and definitely was in blog mode – and the poblanos got their purpose. Although I have other posts almost ready to share with y’all, I was excited about this one. If you know me you will understand that I have no patience.
Let me take a minute to explain “blog mode”. As food bloggers, we definitely have a passion for what we do….the cooking, photography, writing, etc. However, if we aren’t in the mood, it’s pointless. I had to figure this out on my own, and I still fight myself at times, but I’m glad I have discovered not to fake it just to generate posts.
If you push yourself to do something you really aren’t mentally or emotionally present for, you will not get results. I know that it’s really hard for us to have our blogs and promote them like we do – then to have that feeling of having no drive to write or post – whether its a week, a month or whatever. It makes us feel like we aren’t maintaining what we set out to do.
The truth is, it doesn’t matter. Our readers are there, and will continue to be there even if we take a break. If it feels like work, well, what’s the point. This is our hobby. It shouldn’t be a bad kind of work…. it’s a good kind of work, but we love it.
So, being in blog mode and all this morning at 6 am, I made these. Have I mentioned I’m a morning person?
Bacon Wrapped Poblanos with Cilantro Ranch Dressing
4 large poblano peppers, washed
2 cups Monterey Jack cheese, shredded
1/2 pound bacon (give or take – depends on your preference)
1 cup Ranch dressing
1 handful fresh Cilantro, chopped
Cholula hot sauce- about 3-4 drops
Preheat oven to 400°.
Using a sharp knife, slice an opening in the poblanos, with the opening not being at either ends, we want to keep the cheese from bubbling out of the peppers as they bake. Stuff with cheese, then wrap tightly with bacon. Bake for 15-20 minutes, or until bacon is done and crispy.
While the peppers are in the oven, mix the ranch dressing with cilantro and hot sauce, then refrigerate.
When the peppers are done, drizzle with the ranch.
After you taste it, just go ahead and pour the ranch into a bowl and dunk each and every bite into it. You will want to do this – the ranch is just that good.
These made a fantastic breakfast, by the way.
Share you comments about Dixie Chik’s wonderful dish and upload pictures of your favorite chili pepper dish! Happy eating!