Friday, October 7, 2011

Baked Poblano Fries

Baked Poblano Fries with French Onion Dip 4


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 Prep 5


Baked Poblano Fries
(Inspired by Rachael Ray)

Ingredients:
  • 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

Directions:
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.

Baked Poblano Fries Prep 1


Slice the chilies in half lengthwise and cut into 1/4-inch slices. 


Sliced Poblano

 
Dip the poblano strips in egg.

Baked Poblano Fries Prep 2


Coat the poblano strips with bread crumbs.


Baked Poblano Fries Prep 3


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. 


Baked Poblano Fries Prep 4


Serve with Ranch or Bleu Cheese Dressing, Fresh Tomato Salsa or Homemade Onion Dip for dipping.  Enjoy!!!


Baked Poblano Fries with French Onion Dip 2


Photobucket

10 comments:

  1. Those pictures make me want to dive right in! ;)  I will have to give these a shot.  So, did you dip them in the onion dip?  Or something else?  Or, how are they plain?

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  2. I did dip them in the onion dip, but these are absolutely delicious plain! :)  

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  3. Oh, I'm with you...these sound awesome! You mentioned a burger...I bet they'd be killer layered ON the burger, as well.  Either way, I'm tempted to scurry to the stove and make a batch right now.

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  4. Oh My!  I'll be trying these soon.  Especially since you don't need to char and peel the poblanos first!  Thanks!
    It is Poblano season and they are so inexpensive right now!
    Yummy!
    Debi

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  5. I cannot image having enough peppers to batter and fry like this... sounds so great

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  6. Looks pretty easy, although I'm a wuss & would just use bell pepper, but it's the same method!

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  7. Excellent recipe to serve with tacos or Mexican rice. Thank you Leslie :)

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  8. These look so amazing! I need to try them. Thank you for sharing, Leslie!

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  9. Que delicioso! I would love to have some of those right now :)

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  10. Delicious!! For sure I'll be making them ;)

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