Baked Poblano Fries

I don't remember exactly which Rachael Ray cooking show I saw these on, but as soon as she mentioned them, I knew I had to make them.

At that very moment. 

I didn't even finish watching the show.

I headed straight into my kitchen and started to work, while visions of crispy, golden strips of breaded poblano peppers danced in my head.

Were it not for the fact that I had to share these with Hubby and the kiddies for lunch that day, I would have happily finished them all by myself.  No burger necessary. 

Full of spicy flavor (and very little heat), Baked Poblano Fries are better (and more addicting) than chips.  And a tastier alternative to plain ol' french fried potatoes.

All I have to say is, "Gracias, Rachael Ray!" 

Baked Poblano Fries
(Inspired by Rachael Ray)

Ingredients:

• 2 eggs, slightly beaten
• 1-1/2 cups dry bread crumbs
• 1 teaspoon seasoning salt
• 1/2 teaspoon chili powder
• Ground cumin
• 5 poblano peppers

Directions:
Preheat oven to 375F.

Beat the eggs in a small bowl.  Season with salt and pepper; set aside.

Place dry bread crumbs on a medium plate, season with seasoning salt, chili powder and a dash of ground cumin; set aside.

Slice the tops off the tops of the poblano peppers. Using your knife or a spoon, scoop out the seeds and veins.

Slice the chilies in half lengthwise and cut into 1/4-inch slices. 

 

Dip the poblano strips in egg.

Coat the poblano strips with bread crumbs.

Arrange the breaded poblano strips on a lightly greased baking sheet.  (I line my baking sheet with aluminum foil to make clean-up easier.)  Bake at 375F for 25 to 30 minutes or until golden brown. 

Serve with Ranch or Bleu Cheese Dressing, Fresh Tomato Salsa or Homemade Onion Dip for dipping.  Enjoy!!!