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Prone to Wander

Fried Pepper Rings with Spicy Dipping Sauce

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Wrapped in a crispy breading and served with a spicy dipping sauce, Fried Pepper Rings are the perfect crunchy side dish or appetizer.

Wrapped in a crispy breading and served with a spicy dipping sauce, Fried Pepper Rings are the perfect crunchy side dish or appetizer.

I spend approximately 73 percent of my time dreaming of new ways to cook with peppers. In addition to my poblano obsession, I’m a big fan of jalapenos and cubanelles. I bought a couple cubanelles at the grocery store a while back without any real plans for using them. They sat in the fridge for a few days, I brainstormed ideas, and then I had a light bulb moment.

Why had I never made fried pepper rings before? I’m talking onion rings, but with peppers. Genius, right? I’d had fried jalapeno slices, but I’d never seen it done with milder peppers. Once the idea came to me, I couldn’t get it out of my head. I had no choice to but to make them.

I chose to use mild peppers, but I still wanted a little kick of heat. I whipped up a spicy dipping sauce and, I’ve got to say, please don’t make this recipe without the sauce. Fried Pepper Rings were made for so much more than boring ketchup; let them swim in the spicy sauce they deserve.

Wrapped in a crispy breading and served with a spicy dipping sauce, Fried Pepper Rings are the perfect crunchy side dish or appetizer.

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Chicken and Cheese Stuffed Roasted Poblanos

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For an easy weeknight meal that’s low carb, gluten-free and, most importantly, ridiculously tasty, look no further than Chicken and Cheese Stuffed Roasted Poblanos.

For an easy weeknight meal that's low carb, gluten-free and, most importantly, ridiculously tasty, look no further than Chicken and Cheese Stuffed Roasted Poblanos.

I’ve been eating low carb for a few months now and, I have to say, the only thing that eases the pain of giving up bread is the promise of all the cheese I can eat. I’ve developed some outstanding recipes lately, but I’ve also eaten a lot of iterations of the chicken and cheese combo. One of my favorite way to showcase those two staples is alongside poblano peppers (you might remember Cheesy Chicken Poblano Dip or Pasta in Roasted Poblano Cheddar Cream Sauce). Considering my love for poblanos, stuffing them with a filling mixture of cheese, chicken, spices, and cheese is a natural fit.

Sometimes it feels like eating healthier means spending a ton of extra time in the kitchen, which is why these effortless Chicken and Cheese Stuffed Roasted Poblanos are especially popular in my house. They’re easy enough to throw together for lunch, but hearty enough to make a satisfying supper. Add to that the endless filling possibilities, and you’ve got a recipe that’s likely to snag a regular spot in your dinner rotation.

For an easy weeknight meal that's low carb, gluten-free and, most importantly, ridiculously tasty, look no further than Chicken and Cheese Stuffed Roasted Poblanos.

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Homemade Green Enchilada Sauce

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Making homemade green enchilada sauce is easier than you think, and it’s the perfect way to turn up the volume on your favorite enchiladas recipe.

Making homemade green enchilada sauce is easier than you think, and it's the perfect way to turn up the volume on your favorite enchiladas recipe.

I’ve never been a fan of enchiladas made with red sauce. I do like them better when I use homemade sauce, but I much prefer enchiladas made with a lighter, green sauce. Plus, I’ll basically eat anything with roasted peppers, so there’s that.

Roasting fresh peppers gives them a depth of flavor that you just can’t find in a canned sauce. By combining the peppers with garlic and onions, you get a result that, in addition to being the perfect Homemade Green Enchilada Sauce, can be used as a salsa or a marinade.

Making homemade green enchilada sauce is easier than you think, and it's the perfect way to turn up the volume on your favorite enchiladas recipe.

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Cheesy Chicken Poblano Dip

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Loaded with three cheeses, shredded chicken, and pops of roasted poblano peppers, Cheesy Chicken Poblano Dip is the perfect crowd-pleaser for any get-together.

Loaded with three cheeses, shredded chicken, and pops of roasted poblano peppers, Cheesy Chicken Poblano Dip is the perfect crowd-pleaser for any get-together.

My love affair with poblano peppers continues. It began with Roasted and Poblano and Onion Quesadillas, and then it heightened with Pasta in Roasted Poblano Cheddar Cream Sauce. Now things are really ramping up with this Cheesy Chicken Poblano Dip. Let’s be real here: you just cannot go wrong with a good dip recipe, especially as college football season heats up. But when that dip comes packed with three kinds of cheese, hearty shredded chicken, and the mild flavor of roasted poblanos? Then it becomes irresistible.

The dip is baked, which results in a dish of creamy, melty goodness. Once the dip is warmed through, you fire up the broiler to get the cheese on top especially gooey and golden. It’s awesome served warm immediately after baking, but you can also refrigerate it, either before or after baking. Whether you’re preparing it in advance or baking immediately, this Cheesy Chicken Poblano Dip will be the recipe your friends and family can’t get enough of.

Loaded with three cheeses, shredded chicken, and pops of roasted poblano peppers, Cheesy Chicken Poblano Dip is the perfect crowd-pleaser for any get-together.

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Pasta in Roasted Poblano Cheddar Cream Sauce

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Pasta in Roasted Poblano Cheddar Cream Sauce is easy and quick enough for a weeknight meal, but flavorful and fancy enough for guests.

Pasta in Roasted Poblano Cheddar Cream Sauce is easy and quick enough for a weeknight meal, but flavorful and fancy enough for guests.

I’m in the middle of a month-long gluten-free eating experiment. To be honest, I’m equal parts hoping it will resolve some health issues and also hoping it doesn’t so I don’t have to give up all things gluten-full. I don’t want to buy a lot of expensive (holy cow, gluten-free products cost a lot) gluten-free products, but I knew I needed to have a few things on hand for quick meals.

One of the things I bought was gluten-free pasta so, naturally, I had to make this Pasta in Roasted Poblano Cheddar Cream Sauce. The sauce is thickened with starchy pasta water instead of flour, so it doesn’t get thick and gloopy, rather it stays the perfect consistency to carry the roasted peppers and coat the pasta.

Pasta in Roasted Poblano Cheddar Cream Sauce is easy and quick enough for a weeknight meal, but flavorful and fancy enough for guests.

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Roasted Poblano and Onion Quesadillas

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They be simple to make and require only five ingredients, but these Roasted Poblano and Onion Quesadillas are full of mellow vegetables and just the right amount of melted cheese.

They be simple to make and require only five ingredients, but these Roasted Poblano and Onion Quesadillas are full of mellow vegetables and just the right amount of melted cheese.

My local grocery stores don’t always have a large variety of peppers to choose from so, when I saw the crate of poblanos the other day, I grabbed a few without giving any thought to what I’d make with them.

I immediately roasted most of the peppers because I knew I’d want them that way for pretty much anything I would make. I ate some in a potatoes-and-eggs breakfast bowl and added a little more to a sandwich.

And then I made Roasted Poblano and Onion Quesadillas. The idea wasn’t original, since I make fajita quesadillas all the time. I decided to keep these a little simpler, though, to let the veggies shine. Now I’ve made them three times in the last week. Okay, fine. Four times.

I just.can’t.resist. Poblanos aren’t spicy; sometimes they carry a little heat, but mostly they’re just full of flavor. In addition, onions are probably one of my favorite vegetables. Add in a little cheese, plus the crispiness of the corn tortilla, and I could eat these things all day long.

They be simple to make and require only five ingredients, but these Roasted Poblano and Onion Quesadillas are full of mellow vegetables and just the right amount of melted cheese.

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