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!
