Although they’re considered chilis, green poblanos are very mild for a chili pepper. They’re great for roasting and baking because of its thick skin, and stuffing because of the hallow insides. Poblanos tend to be large and elongated in shape so I would describe them as the bell pepper’s supermodel twin. My favorite way to eat them is to deep fry them à la chili rellenos, one of the best things ever invented [and it should totally be served on a stick at the state fair next year].
Because I am [temporarily] tired of eating fried foods, I decided not to fry them so I made baked vegetarian-friendly stuffed poblanos instead.
I was trying to find a rice krispie treat recipe for my vegan sister and I came across a vintage recipe for chocolate scotcheroos. These cereal treats are actually accidentally vegan…as long as you use vegan baking chips.
Instead of covering these treats with melted butterscotch chips and chocolate chips, I decided to drizzle them with melted dark chocolate and vegan white chocolate for a little masterpiece.
It ended up looking a little like a Jackson Pollock painting.