Cornmeal Crusted Poblanos with Roasted Jalapeño Aioli

Yesterday, we posted a link on How to Roast Peppers at Home (inspired by our recent trip to New Mexico). Today, we’re building upon that post to build a meal from two different types of roasted peppers: Poblano and Jalapeño! We took the former and built a crispy shell for it with cornmeal, which gave the item a unique sweetness to the muted heat. As for the latter, we turned that into a spicy sauce to dip the poblanos in. In all, the flavours combined really well, and this formed the basis of a really fun vegetarian meal.

We served our peppers with Homemade Refried Beans and a side salad. However, these would also go well with a spiced Mexican style rice if you prefer. OR, you could serve these as a side dish alongside your favourite Tacos (some of ours would pair better with these than others), a Shrimp and Guacamole Burrito, a Burger (Chorizo or Poblano Pepperjack would be good options), or even Taco Meatloaf!

Time: 35 Minutes

Ingredients:

• For your Peppers:
  • Poblanos
  • A tablespoon or two of All Purpose Flour
  • Egg
  • Corn Meal
• For your Aioli:
  • Mayonnaise, although if you prefer, you can swap this out for Sour Cream.
  • Jalapeño
  • Garlic Powder
  • Paprika
  • Ground Cumin
  • Lime Juice

Method:

• Roast your Peppers (poblano and jalapeño alike), and peel the skins off after.
• Set aside three bowls. In the first, add some flour. Beat an egg or two in the second. Pour some corn meal into the third.
• Working one pepper at a time, coat in flour, egg wash, and then encrust in cornmeal. Then, set aside on your air frying basket (or a baking sheet if using a conventional oven), and coat the rest of your poblanos likewise.
• When all of your poblanos are coated, give them a quick oil spray, and air fry at 400 degrees F for about 10-12 minutes (or cook in oven at 425 for 12-15 minutes).
• As your peppers cook, turn your attention to the sauce:
  • Dice your roasted jalapeño.
  • Scoop some mayonnaise into a small bowl, and add in your jalapeño.
  • Add the rest of our aioli ingredients, and stir to combine.
• When your peppers and aioli are ready to rock, you’re done! Plate, devour, and enjoy!