Stuffed Poblano Peppers!  

Both you and the pepper will be stuffed!


I made these last night and yum, yum, yum!  Credit where credit is due though; this was a mashup of 2 separate stuffed poblano recipes I found on Pinterest: Grilled chorizo stuffed poblanos and Chicken stuff poblanos.  I swear mine looked just as tasty but it didn't occur to me to take a picture until I had already dug into the leftovers for lunch the next day. In the immortal words of Rick Perry...oops.



And now to the recipe!

4 large poblano peppers
1 chorizo sausage, casing removed
2 c. shredded chicken (rotisserie works great)
2/3 c. frozen corn
2 large garlic cloves, minced
1/2 c. diced onion
8 oz. baby bella mushrooms, cut into small pieces
1/2 c. cilantro, diced
1 1/2 c. shredded cheddar or cheddar jack etc
Cumin, chili powder, salt, and pepper to taste
  1. Turn on the broiler and set the peppers under for 8-10 minutes (until blisters form), then turn and blister for another 8-10 minutes.  When done, put in a bowl and cover with plastic wrap. Turn the over down to 350. *
  2. Over med. to med-high heat, saute the corn with a touch of oil until brown
  3. Remove the corn and add the chorizo and cook thoroughly.  Break it up as little or as much as you like.  Remove and drain on paper towes
  4. Add in the garlic and onions and saute lightly, then add the mushrooms and cook until tender.
  5. Add the chicken, corn, and chorizo.
  6. Season with salt, pepper, cumin, and chili powder and then add the cilantro.   and cook until heated through and then remove from heat.
  7. Remove the skins from the poblanos, cut a slit in them to remove the seeds and place in a baking dish.
  8. Fill the peppers with the chorizon/chicken mixture and top with cheddar.  Bake for about 15 minutes until everything is nice and melty
  9. Serve over a bed of cilantro lime rice.  I made 2 cups of rice, added about a cup of diced cilantro, kosher salt to taste, equal parts lime and lemon juice and a tablespoon of olive oil.
Serves 4

* I found the peppers were really shapeless after broiling, so you may want to forgo step 1 and just fill them the peppers raw and then back until the peppers are tender.

** If you can find cotija or queso fresco I would add that to the stuffing mixture.  You will probably want to back down the cheese topping then.  I saw this on the other recipe sites and it looked great, but my local grocery story doesn't carry either.  :(

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