One of the best parts of being in a CSA (besides the farm-fresh veggies) is the chance to try different veggies. Not that poblano peppers are so “weird,” but on an average day I’d probably only pick up a couple for a specific dish. When they were part of our share a couple of weeks ago, I thought it was time to see what I could do with them.
Stuffing them seemed like the thing to do and this interesting recipe from Rick Bayliss—his take on chile rellenos — was my starting point. Serves 4.
Stuffed Poblano Peppers with Chorizo and Cheese
For the peppers:
- 4 large poblano peppers, as smooth as possible
- 1 pound chorizo
- 2 cups onion, diced
- 6 ounces goat cheese
For the topping:
- 1 ½ tablespoons olive oil
- ½ cup panko bread crumbs
- ¼ cup pine nuts, coarsely chopped
- 2 tablespoons cilantro, finely chopped
Make the peppers:
Roast the chiles directly over a gas flame or on a baking sheet 4″ below a very hot broiler, turning regularly to make sure all the surfaces are well blackened and blistered.
Place in a bowl, cover and let stand for 5 minutes.
Rub the skins off the peppers and then cut a slit starting ½” from the top and going to the tip of the pepper. At the top, make a ½” cut on either side of the opening.
Open up the chiles and remove the seeds. Rinse the insides and place them cut side down on a paper towel to drain.
Remove the chorizo from the casings and crumble into a 12″ non-stick skillet over high heat. Cook for 5 minutes, using a spoon to break up any large chunks, until the sausage is nicely browned.
Lower the temperature to medium, add the onions and salt. Stir to combine, then cover and cook until the onion is soft, about 10 minutes.
Remove from the heat and let cool completely.
Once cooled, crumble the goat cheese over the mixture and stir to combine.
Stuff each pepper with ¼ of the mixture. Fold the chile around the stuffing, leaving a gap in the center (see top photo).
Place the stuffed chiles in a 13×9″ casserole and cover tightly with aluminum foil.
To bake the chiles, heat the oven to 375°. Place the foil covered dish in the oven and bake for 30 minutes.
Make the topping:
Heat the olive oil in a small non-stick skillet over medium-high heat. When the oil is hot, add the bread crumbs and nuts. Cook for about 3 minutes, stirring until the mixture is golden brown. Remove from heat, add the cilantro and set aside.
When the chiles are cooked, remove the dish from the oven, sprinkle the topping over the dish, serve and enjoy!
These were good, but not great and I’m not sure why. It could have been that I was too cautious about the potential for heat from the peppers and the chorizo and neither of them were hot at all.
The poblanos I got from the farm were small, so I used 9 of them and had some filling left. We had some lovely Argentinian chorizo from Barb’s Butchery and it was good with the goat cheese. The original recipe called for chayote or zucchini to be cooked with the onion, but we didn’t have any, so I left it out.
What’s good about this recipe is that you can stuff the peppers and make the breadcrumb mix ahead of time and bake them at your convenience, which is what I did.
While the chiles were baking, I made a batch of green rice to serve with them. When I had them as leftovers the next day for lunch, I chopped up the peppers and mixed them in with the rice and liked that just as much as the original dish.