I recently acquired a cast iron cornbread stick pan, not for making cornbread sticks but as a holder for stabilizing peppers while stuffing and baking. With two 1 gallon bags of poblano peppers fresh out of the garden in the fridge, it was time to use the pan for the first time.
I inverted the cornbread stick pan and used it upside-down to stabilize the peppers while charring them with a torch. After blistering the skin on each pepper with the flame and allowing them to sweat in a paper bag, I removed the cores and seeds.
For the stuffing I sautéed onion, garlic, minced red pepper, frozen cranberries, turbinado sugar and salt.
The sautéed onions, garlic and cranberries were added to diced cooked potatoes.
The potatoes were given a bit of a mash and precooked chopped spinach was mixed in.
Finally I added shredded dill cheddar cheese, and because the mix seemed a bit dry I squeezed in the juice of half a lime.
While the stuffed poblano peppers were baking for an hour at 375ºF I made a white sauce using butter, all purpose flour, milk, dill cheddar cheese, black pepper, kosher salt and nutmeg.
It may seem to be an odd combination of flavors but it worked just fine. I would like to have added another handful of cranberries.