Was that enough to convince you that Poblanos need to be in your kitchen?!
I hope so, they are a gamechanger and we’ll be using them in some additional recipes throughout the Course.
There’s one other ingredient that came up during this Module that I want to briefly discuss — Crema!
Mexican Crema is a common Mexican garnish and you’ll find it in Latin markets and sometimes even in the chain grocery stores. Heavy cream is cultured with buttermilk and given a hint of citrus from some lime — the result is a scrumptious dose of creaminess that works well as a final garnish in a number of Mexican dishes.
You can always substitute a bit of heavy cream for the Mexican Crema, or even sour cream, but if you find yourself craving it then it’s worth sourcing out some Mexican Crema in your neighborhood. I use it all the time and I am an official convert.
As promised, here’s the Poblanos Quiz to reinforce everything you’ve learned in this Module. Good luck!
Don’t forget to click ‘Finish Quiz’ at the bottom of this page when you’re done answering the questions.
Poblanos Module Quiz
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Sort the following peppers from hottest (top) to mildest (bottom). Click and drag to move them around.
2. QuestionFill in the blank:
When North of the border, Poblanos are frequently mislabeled as peppers. So if they look like a Poblano then it’s a safe best that they are!
Which of the following are viable methods for roasting poblano peppers? (check all that apply)CorrectIncorrect
4. QuestionThe Poblano skin doesn’t affect the overall flavor of the dish too much, but it can affect the overall texture of the dish.CorrectIncorrect
5. QuestionTo remove the Poblano’s seeds and veins, I find it easiest to cut off the top, make a slit lengthwise in the pepper, and then use the knife to scrape out the seeds and veins.CorrectIncorrect
6. QuestionThe Poblano Soup really brightens up if you add a hint of acidity to it. Which of the following will accomplish this? (check all that apply):CorrectIncorrect
7. QuestionThe Poblano Soup seems to taste best when using cream as a garnish as opposed to mixing the cream directly into the soup.CorrectIncorrect
8. QuestionWhat happens when you roast Poblano peppers? (check all that apply)CorrectIncorrect
9. QuestionI typically add potatoes when making a batch of Rajas, but you can consider this optional.CorrectIncorrect
Rank this Module’s recipes by putting the most appealing on top and the least appealing on bottom. (Click and drag to move them around.) The recipe on top is your homework for this Module! Try to make it before continuing on to the next Module.
Roasted Poblano Quesadilla