Poblanos Stuffed With Chorizo Recipes

CHORIZO-STUFFED POBLANOS

Steps:

• Preheat oven to 425°F. Line a baking sheet with foil. Place whole poblano peppers on prepared baking sheet. Roast about 20 minutes or until peppers are charred. Bring foil up around peppers to enclose. Let stand about 20 minutes or until cool enough to handle.
• Meanwhile, reduce oven to 350°F. In a large skillet cook sausage, onion, tomato, and garlic over medium until sausage is browned. Drain off fat. Stir in almonds, raisins, and oregano. Cook 1 to 2 minutes; cool slightly.
• For filling, in a large bowl combine egg, tostada shells, and the sausage mixture. Drizzle with enough broth to moisten, tossing to combine.
• Use a small knife to scrape charred skins off peppers (tip, p. xx). Cut a slit down one side of each pepper. Open each pepper and use a teaspoon to scrape out the seeds. Spoon about 1/2 cup of the filling into each pepper. Place peppers in a 3-qt. rectangular baking dish.
• Bake 10 minutes. Spoon some of the Mole Colorado over peppers. Bake about 10 minutes more or until heated through. Serve with remaining mole, and, if desired, lime wedges and cheese. Mole Colorado
• In a large dry skillet toast ancho and guajillo chile peppers over medium heat about 2 minutes or until fragrant and slightly darker, turning frequently. Remove and discard stems and seeds, break or tear into pieces; set aside.
• In the same skillet cook onion and garlic in hot oil 5 minutes or until tender. Stir in sesame seeds, apple pie spice, salt, and ground black pepper. Cook 1 minute more or until sesame seeds are lightly toasted.
• Add undrained tomatoes, dried chile peppers, and 1/4 cup chicken broth to skillet. Bring to boiling; reduce heat. Cover and simmer, for 5 to 10 minutes or until peppers are tender. Stir in raisins and almonds. Cook for 2 to 3 minutes or until slightly thickened. Cool slightly.
• Transfer mixture to a blender or food processor. Cover and blend or process until smooth. Blend in enough remaining chicken broth or water until is desired sauce consistency.

CHORIZO AND RICE-STUFFED POBLANO PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
• Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
• Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

CHORIZO STUFFED POBLANO PEPPERS (CAN SUB SWEET PEPPERS)

Steps:

• Preheat oven to 425 degrees.
• Heat a large non-stick skillet over medium-high heat. Saute chorizo for 6-8 minutes, gently breaking it up with a wooden spoon.
• Stir in onions, garlic and corn. Cook for 2-3 more minutes, then add tomato paste, oregano, cilantro and cumin. Stir until well combined.
• Mix in Cotija cheese, then remove from heat. Taste and season with salt and pepper as needed.
• Slice poblano peppers lengthwise, keeping the stem intact and remove seeds. Spoon chorizo mixture into peppers and sprinkle with shredded cheese.
• Arrange stuffed peppers in a baking dish. Add to the bottom of the pan, 2 tablespoons water. Grease a sheet of foil with oil on the underside. Place foil over baking dish, sealing tightly. Bake in a preheated oven for 20 minutes. Carefully remove foil (beware steam build-up) and continue to bake 15-20 minutes. Serve with dollops of sour cream.

CHORIZO-STUFFED POBLANO PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
• Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
• Bake in the preheated oven until cheese melts, about 10 minutes.

POBLANO STUFFED WITH CHORIZO, SHRIMP AND RICE

Steps:

• In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
• Preheat oven to 400 degrees F.
• Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
• When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

POBLANOS STUFFED WITH CHORIZO

Steps:

• 1. Wash and pat dry poblanos, slice off top part enough to make stuffing easy. Save the tops for salads and finely dice about 3 tablespoons for the filling.
• 2. Dice the onion, chop the cilantro, dice the pepper jack and set aside.
• 3. Heat the olive oil in a large saucier and saute the onion til translucent, add garlic and cook a minute more, crumble in the chorizo and cook until cooked through, put in a large bowl.
• 4. Add in everything else but 4 slices of pepper jack and enchilada sauce,reserving 4 slices of pepper jack to melt on top, and the enchilada sauce which is drizzled over the top. I also has a little grated cheddar left over and it was a nice addition for color
• 5. Drizzle the enchilada sauce over the top. Bake in a 350° oven for 40 minutes or until bubbly and hot, last 10 minutes add reserved pepper jack to melt.