Stuffing it.Hey Derek
not sure what you mean by "cook properly"
Feta won't melt like a soft cheese but it will get soft and should brown for you.
Are you stuffing the poblanos with feta? Or laying it on top of them?
What is the result you are going for?
Ok thank you Bam.you can cook with feta cheese but it doesnt melt like a mozza or cheddar cheese will
Ok thanks so should I just use shredded chedder cheese for the stuffed part? then use the feta cheese for a coating on top?yeah, it kind of softens a little, but doesnt actually melt and flow like other cheeses.
Good idea, Thanks man.If u combine the two cheese, the chedar will melt and kinda hold the feta together, and probably taste pretty good.
Thanks bro, I will go ahead and see what other feta type cheeses I have available too me.Stuffed it will work out wont get melty but will get soft... a creamier feta may work better than a crumbly one. Not sure what is available to you but if you have a variety of feta choose the creamier for stuffing. I used to be able to get this amazing Bulgarian feta in Queens... amazing stuff.
Larry's idea of adding a softer cheese is good
another idea for stuffing Poblanos would be some Queso Fresco (sort of similar to feta basically a mexican farmers cheese) and a white cheese like Oxaca (mozzarella is similar)... if you have a latin market you will find these there.
good luck
Thanks man, I'm not sure how I want to do these.hmm not really sure... either way I would remove the seeds
You could cut the top off and fill with stuffing and roast or you could half them and place filling in the cavity and broil so it browns... but them maybe I would fill with more than just cheese... like a mix of cheese and rice or chorizo or something
if I was making a sauce or using the roasted peppers in a recipe I would roast whole then skin and seed to get the max flavor.
Roasting peppers leaves you a lot of room to play... have fun with it!