On The Border Fire-Roasted Stuffed Poblanos
Broil or grill poblanos until charred. Set aside.
Chop bell peppers, tomatoes, and onions.
1
Brown chorizo, add onions and peppers. Sauté until barely translucent.
2
Add seasonings: salt, taco seasoning, oregano, garlic. Then tomatoes. Stir Scrape bottom of the pot.
3
Add cooked rice and Monterrey Jack cheese. Combine thoroughly.
4
Char poblano peppers (broil, grill). Slice open & remove interior stem, peel if you can and de-seed
5
Use your favorite salsa verde! Here’s an easy recipe you might like: SENSATIONAL SALSA VERDE
Add some salsa verde to a baking dish and stuff the poblano peppers with the chorizo rice filling.
6
Add a few pieces of tomato for color (optional). Spoon in salsa verde and more cheese.
7
Bake 375F covered for 20 minutes then uncovered 10-15 min until cheese is slightly browned.
8
6-8 roasted
Poblano Peppers
4 tablespoons
Olive Oil
1 cup
Bell Peppers
1 cup
Onions
6-8 roasted
Poblano Peppers
4 tablespoons
Olive Oil
1 cup
Bell Peppers
1 cup
Onions
1 cup
Tomatoes
1/2 pound
Chorizo
2 teaspoons
Taco Seasoning
1/2 teaspoons
Oregano
To taste
Salt
2 teaspoons
Garlic
2 cups
Cooked Rice
2 cups
Monterrey Jack Cheese
2 cups
Salsa Verde