Chorizo Stuffed Poblano Peppers
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Yield: 4 Servings
- 8 poblano peppers
- 1 pound chorizo sausage
- 1 cup frozen sweet corn
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups grated oaxaca cheese (or Monterey Jack cheese)
- 2 (15 ounce) cans diced tomatoes
- 1 (4 ounce) can diced green chiles (or homemade diced green chiles)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chile powder (this is spicy, use less if desired)
- Kosher salt and pepper, to taste
Preheat oven to 425 degrees.
Cut off the tops of the peppers and remove the seeds. Save the tops and set aside with the peppers.
Set a large skillet (this skillet will be used to cook the peppers so make sure it’s big enough to fit all the stuffed peppers) over medium high heat and add chorizo. Break up the sausage and cook until lightly browned.
Add in sweet corn and black beans. Cook until warmed through. Remove mixture from the pan and add to a bowl.
Add the same pan back to the stove and add in diced tomatoes, diced green chiles, chili powder, smoked paprika, chipotle chile powder, kosher salt and pepper. Stir to combine, lower the heat to medium low and simmer while you stuff your peppers. Remember to stir the sauce a few times while you are stuffing. It should cook down a little while you stuff your peppers.
Fill each pepper half way with filling, 1 tablespoon grated cheese, more filling and another 1 tablespoon cheese. Put the top on the pepper and use a wooden toothpick to secure the top to the pepper. Do this until all the peppers have been stuffed.
Add peppers to the tomato sauce and place in the oven. Bake for 25 minutes, remove the oven, cover with leftover shredded cheese and bake for another 15 minutes until the cheese is browned and melted.
Recipe from Nutmeg Nanny, 2014