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  1. #1
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    Stuffed poblanos

    Stuffed poblanos



    Mixing up ideas for this recipe that I am making for the monthly challenge, cooking with peppers. I knew this would be good since the meat mixture was awesome but it turned out even better than I expected! I didn't measure anything really, just eyeballed the amounts so adjust as you like. Highly recommend cooking this! It is easy, takes some time to brown the meat but easy aside from that. Could cook it and put it together the day ahead and bake it the next day. For the little ones, I wasn't sure the spice of chorizo would work for them so I took the little bit of leftover meat and added more sour cream and cheese, then made a quesadilla out of it-they loved it!


    1 pound chuck steak chopped up into small cubes
    1/2 pound chorizo sausage (no casings)
    1 small or 1/2 large red onion, chopped
    4 cloves garlic minced (or more per taste)
    3Tbsp. Tomato paste
    1 tsp. oregano
    1/2 tsp. cumin
    1 large to a tomato, chopped
    1/2 cup sour cream
    1/4 cup cojita cheese, grated
    1/3 cup cilantro finely chopped
    salt/pepper to taste
    1/2 cup cheddar cheese
    1/2 cup jack cheese
    splash of beer to help deglaze the pan.


    Instructions
    Preheat your oven to 350 degrees.
    Heat up a large skillet with some oil medium-high heat. Cook the steak until brown, then add chorizo and continue cooking. Add garlic and onions and cook until translucent.
    Add in the tomato paste, cumin and oregano, salt and pepper to taste. Cook a few minutes then splash with beer to deglaze. Let cool down in pan or remove to a bowl.
    Add tomatoes, sour cream, cilantro, and cotija cheese to the bowl with the meat mixture and mix until combined. Season with salt and pepper to taste.
    While the flavors meld, cut the tops off of the poblanos and rinse the inside and out to get rid of the extra seeds. Cut a slit down the side of them and stuff them with the meat mixture.

    Place them on a covered baking sheet (I covered mine with foil) and bake for 20-25 minutes or until the poblanos begin to blister and soften. Too with remaining cheese and continue to bake a couple minutes till it melts.
    Attached Thumbnails Attached Thumbnails Stuffed poblanos-image-jpg  
    Last edited by cali~jenn; 09-22-2013 at 09:07 AM.

  2. #2
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    TraciInTexas's Avatar
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    Re: Stuffed poblanos

    Stuffed poblanos



    Ooooh, that sounds great!

    Strangely, the poblano is the only pepper of that type I can eat.
    Bell Peppers just kill my tummy -- I get horrid indigestion from even the smallest little piece... they haunt me for days!

  3. #3
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    Re: Stuffed poblanos

    Stuffed poblanos



    Quote Originally Posted by TraciInTexas View Post
    Ooooh, that sounds great!

    Strangely, the poblano is the only pepper of that type I can eat.
    Bell Peppers just kill my tummy -- I get horrid indigestion from even the smallest little piece... they haunt me for days!
    That is funny. You would think any mild pepper would be the same as far as indigestion. I do like poblanos, never really ate thm much but I will be making them again now.

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    Re: Stuffed poblanos

    Stuffed poblanos



    Having spent my entire life avoiding Bellpepper Burps… I had also avoided the lively poblano. I got stuck having to eat one not too long ago, and realized that they are nothing like a Bellpepper! I'm so happy to have something that I can stuff now.

  5. #5
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    Re: Stuffed poblanos

    Stuffed poblanos



    Looks awesome, Jenn!! Love your creativity with this recipe too!

  6. #6
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    Re: Stuffed poblanos

    Stuffed poblanos



    Gonna try this tonight!!!!

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