We do a variety of stuffed poblano peppers. Chorizo usually finds it's way into every version we do. There is a great variety of chorizo out there. We like the ground mexican kind. There's a few different brands we go with. This one works. This recipe is similar to a chile relleno, but we don't coat in egg and fry. This is a bit easier. There is no substitute for the traditional fried chile relleno, but if there was, this might be it.
Roasted Poblano Peppers Stuffed with Chorizo, Potato, and Mushrooms Recipe
Ingredients
4 poblano peppers8 ounces chorizo sausage (ground variety)
1 medium yukon gold potatoes, small dice
1-2 cups shitaki mushooms, chopped
1 fresh ear of corn, cooked and kernels removed
1/2 cup jack cheese, shredded
1/2 cup roasted tomatillo salsa
avocado sliced
1/4 cup crème fraîche
Poblano Preparation
Place the poblano peppers on a baking sheet cover with aluminum foil and coat with a small amount of olive oil. Broil in the oven as close as you can to the heat source and the top of the oven. About 6 minutes per side. They should be slightly charred and blistered. Place in a ziplock bag or cover with a wet kitchen towel. Let sit for 15 minutes. Carefully peel the skin from the peppers. Cut a slit down the side of the pepper and remove seeds and veins. You don't need to get everything.
Filling Preparation
Heat a large pan over medium heat and add the chorizo. Break up with a fork. Cook for 3-4 minutes until the fat begins to render. Add onions and potato. Cook stirring often for 6 minutes. Scrape the bottom of the pan occasionally. Once the potato is fully cooked, add the corn and mushrooms. Cook for 2 minutes. Remove from heat and stir in shredded cheese.
Final Preparation
Stuff the peppers with as much filling as you can without the peppers overflowing too much. Place on a serving plate. Cover evenly with salsa verde and avocado slices. Whip the crème fraîche with a fork and drizzle over the peppers. Top with some cilantro leaves and some crumbled queso fresco. Awesome.
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