I don't remember exactly which Rachael Ray cooking show I saw these on, but as soon as she mentioned them, I knew I had to make them.
At that very moment.
I didn't even finish watching the show.
I headed straight into my kitchen and started to work, while visions of crispy, golden strips of breaded poblano peppers danced in my head.
Were it not for the fact that I had to share these with Hubby and the kiddies for lunch that day, I would have happily finished them all by myself. No burger necessary.
Full of spicy flavor (and very little heat), Baked Poblano Fries are better (and more addicting) than chips. And a tastier alternative to plain ol' french fried potatoes.
All I have to say is, "Gracias, Rachael Ray!"
Baked Poblano Fries
(Inspired by Rachael Ray)
- 2 eggs, slightly beaten
- 1-1/2 cups dry bread crumbs
- 1 teaspoon seasoning salt
- 1/2 teaspoon chili powder
- Ground cumin
- 5 poblano peppers
Preheat oven to 375F.
Beat the eggs in a small bowl. Season with salt and pepper; set aside.
Place dry bread crumbs on a medium plate, season with seasoning salt, chili powder and a dash of ground cumin; set aside.
Slice the tops off the tops of the poblano peppers. Using your knife or a spoon, scoop out the seeds and veins.
Slice the chilies in half lengthwise and cut into 1/4-inch slices.
Dip the poblano strips in egg.
Coat the poblano strips with bread crumbs.
Arrange the breaded poblano strips on a lightly greased baking sheet. (I line my baking sheet with aluminum foil to make clean-up easier.) Bake at 375F for 25 to 30 minutes or until golden brown.
Serve with Ranch or Bleu Cheese Dressing, Fresh Tomato Salsa or Homemade Onion Dip for dipping. Enjoy!!!