On The Border Fire-Roasted Stuffed Poblanos
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Broil or grill poblanos until charred. Set aside.
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Chop bell peppers, tomatoes, and onions.
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Brown chorizo, add onions and peppers. Sauté until barely translucent.
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Add seasonings: salt, taco seasoning, oregano, garlic. Then tomatoes. Stir Scrape bottom of the pot.
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Add cooked rice and Monterrey Jack cheese. Combine thoroughly.
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Char poblano peppers (broil, grill). Slice open & remove interior stem, peel if you can and de-seed
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Use your favorite salsa verde! Here’s an easy recipe you might like: SENSATIONAL SALSA VERDE
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Add some salsa verde to a baking dish and stuff the poblano peppers with the chorizo rice filling.
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Add a few pieces of tomato for color (optional). Spoon in salsa verde and more cheese.
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Bake 375F covered for 20 minutes then uncovered 10-15 min until cheese is slightly browned.
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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
afoodloverslife
Sara Kennedy
Our Colorado garden to table recipe collection for simple & delicious food. Let’s collaborate!
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https://afoodloverslife.com/on-the-border-fire-roasted-stuffed-poblano-peppers/
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