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Grow a peck of peppers

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Peppers are a long-term commitment. I started pepper seeds indoors this weekend and hope they will live and produce long into September.








I don't mind this kind of commitment if I can get something in return. Hot spicy jalapenos, sweet juicy bell peppers and the newcomer - Red Cheese Peppers.


But my favorite is the delicious poblano.



We are definitely gringos at heart and are not partial to hot, hot peppers, although we do like an occasional jalapeno in our salsa. Poblanos give us that mild spicy smooth flavor that we crave.





The recipe at the bottom is our favorite. You can buy poblanos in the grocery store produce department, but they're even better if you grow them yourself.

We recently made this recipe and were blending the sauce in the blender when the knob on the lid slipped down into the blender and was crushed into micro-size pieces of plastic undetectable by the human eye. Out of poblanos and heartbroken, we tried the recipe with green chiles we had on hand. It simply was not the same. Disappointed, we decided that this year we are growing our own and freezing some for winter.

Wish us luck. We have never grown seeds indoors and had them survive. This year we got our new biosphere planter from Bookcliff Gardens and rigged a special light to ensure success. I hope.


Peter Piper picked a peck of pickled pepper
A peck of pickled pepper Peter Piper picked
If Peter Piper picked a peck of pickled pepper
Where’s the peck of pickled pepper Peter Piper picked?

Poblano Chicken Enchiladas

3-4 Poblano Chiles
1 cup milk
1/cup broth
1 stick of butter
4 small garlic cloves
1/4 Tbsp onion chopped
1/2 lb Jack cheese
4 Tbsp flour
Large handful of spinach.

Roast, peel and seed the poblano green chiles, then cut coarsely.

In large saucepan, melt butter and add finely chopped garlic. In another saucepan mix milk and chicken broth. Heat to simmer. When garlic is browned, add flour to thicken.

Toss poblanos and a handful of baby spinach in a blender with half of the milk/broth mixture and blend. Mix blender ingredients into remaining milk and add butter mixture. Add salt and mix with whisk.

Spritz corn tortillas with cooking spray and layer in a single layer in 350-degree oven for four minutes.

Fill tortillas with shredded rotisserie chicken and cheese, roll in 9 x 11” pan and cover with sauce. Sprinkle with Jack cheese and bake in 350-degree oven for 15 minutes. Enjoy.


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