I am convinced that stuffed peppers, like soup, are a true leftover invention, and that’s just what I stuffed my poblano peppers with for these chile rellenos. In most cases the preferred grain would be rice, but since I had some potatoes I used them along with some leftover chicken. I’ve also come to suspect that most anything when stuffed inside a smoky, roasted poblano pepper will taste good — that is, if you like smoky, roasted poblano peppers.
I suspect that the title is long enough for readers to come to their own conclusions about this recipe, but even so, I’m going to blab. Chilled red potatoes are my new croutons. They have this ever-so-subtly satisfying pop when your teeth break into their skins, and taste even more earthy and mildly creamy when cold. Remember how much you liked the cold potato salad at all those barbecues in the summer that you filled yourself up with it before you got to … Read More