Stuffed Poblano Chiles With Chorizo and Goat Cheese

by Anne Maxfield on September 23, 2019

I picked up some nice looking poblano chiles from my CSA last week and wanted something other than chiles rellenos to make with them. This looked good, with chorizo and goat cheese. Serves 4:

  • 4 large (about 1 1/4 pounds total) fresh poblano chiles, look for straight ones
  • 1 pound Mexican chorizo
  • 2 cups diced white onion (about 1 medium onion)
  • Salt
  • 1 pound zucchini, diced
  • 6 ounces goat cheese
  • 1 ½ tablespoons olive oil
  • ½ cup panko breadcrumbs
  • ¼ cup chopped pine nuts
  • 2 tablespoon finely chopped cilantro

Roast the poblano chiles directly over a gas flame or under a very hot broiler on a baking sheet, turning regularly until the skins have blistered and blackened on all sides, about 5 minutes for open flame, about 10 minutes for broiler. Place in a bowl, cover with plastic wrap and let stand 5 minutes.

Rub off the blackened skin, then cut an incision in the side of each one, starting 1/2-inch below the stem end and continuing to the tip. Make two more cuts on either side of that opening, next to the stem, to extend the open at the top, about 1/2-inch on both sides. Open up the poblanos and remove all the seeds. Rinse the the chiles,to remove the remaining seeds, being careful not to rip the opening any wider; and drain on paper towels, cut-side down.

Remove the casings and crumble the chorizo into a 12” non-stick skillet set over high heat. Cook for 5 minutes, using a spoon to break up any large pieces, until the chorizo is nicely browned and cooked through. Lower the temperature to medium, scoop in the diced onion, zucchini, and 1 1/2 teaspoons salt. Stir to combine, then cover and cook for about 15 minutes, stirring occasionally until the zucchini has softened. Remove from the heat and cool completely.

Preheat the oven to 375°. Crumble the goat cheese over the chorizo mixture and stir to combine. Stuff each poblano with 1/4 of the chorizo-goat cheese mixture and then fold the chile around the sides of the filling leaving a gap in the center. Place the filled chiles into a 13 x 9-inch casserole dish and wrap tightly with aluminum foil. Bake for 30 minutes.

Heat the olive oil in a 10-inch non-stick skillet over medium-high heat. Once the oil is hot, scoop in the panko crumbs and pine nuts. Cook for about 3 minutes, stirring constantly, until the mixture is golden brown. Cool completely. While the chiles are baking, stir the chopped cilantro and 1/4 teaspoon salt into the panko/almond mixture. Remove the casserole from the oven, slide the chiles onto a serving dish and sprinkle the panko topping over the top. Serve and enjoy!

My verdict: I think I liked this more than Frank did. The stuffed poblanos were a little dry. It may have been from a slightly overcooked chorizo mix, or the fact that no one remembered to buy a zucchini, so we went without. If I made them again, I’d probably only cook the mix for about 10 minutes, since it will have more cooking time in the oven.

It was funny, because we both had one poblano that was really hot and one that was totally mild. I preferred the hot chile—it gave the dish more flavor.

I roasted and prepped the poblanos ahead of time, stuffed and baked them the next day. You can stuff them and refrigerate until you’re ready to bake them.




Lime Turmeric Salad Dressing

by Anne Maxfield on October 27, 2016

accidental-locavore-lime-turmeric-dressing-on-tomatoesLime, turmeric, ginger – got a couple of superfoods in this salad dressing, so it might actually be good for you.

And Zagat’s has named turmeric “this year’s trendiest superfood“.

The Accidental Locavore had some cilantro that wasn’t going to last much longer so I gave this recipe from Ottolenghi via bon appétit a shot.

Since everything ends up in a food processor, your chopping doesn’t need to be picture perfect.

Makes about ¾ cup.

Lime Turmeric Salad Dressing

  • ¾ teaspoon ground turmeric
  • 1” piece of ginger, peeled and chopped
  • 1 garlic clove peeled and crushed
  • 1 cup cilantro, coarsely chopped
  • ½ teaspoon lime zest (from about ½ lime)
  • 3 tablespoons lime juice
  • 1 jalapeno seeded and roughly chopped (more or less to taste)
  • ¼ cup olive oil
  • Salt to taste

Put the turmeric, ginger, garlic, cilantro, lime zest and juice and some of the jalapeno into the food processor, pulse until finely chopped.

With the motor running, slowly add the olive oil. Taste and add salt and more jalapeno as needed. Serve over your favorite greens and enjoy!

accidental-locavore-lime-turmeric-salad-dressingMy verdict: Not love at first bite.  Tried the lime turmeric salad dressing on some heirloom tomatoes and then on some local lettuce and was, frankly, underwhelmed.

The original recipe called for a whole jalapeno and this time I was playing it safe. I ended up using about a quarter of a pretty big and spicy one, so unless you’re a heat freak (and/or you know how hot your chile is) err on the cautious side with this.

I think turmeric is an acquired taste. Good in small doses when it blends with other spices. It gave the dressing a slightly soapy taste and adding more lime juice didn’t perk it up. The original recipe called for fresh turmeric (4” piece peeled and chopped) and that might make a difference, but turmeric is hard to come by in my ‘hood. Are you able to find it by you? And have you ever used it?






1,2,3,4: 1 Pig, 2 Saturdays, 3 Chefs, 4 Takeaways

by Anne Maxfield on April 4, 2016

Accidental Locavore Saturday 2Two Saturdays cutting up a pig seems like a big commitment, and the Accidental Locavore wants you to know it was a one of the best events I’ve been to in a long time! The first day was mostly about breaking down (butchering) the pig. Tom, the butcher/instructor, first showed us what the various parts were and different ways of cutting them, depending on what sort of finished product you were after. There were a lot of lessons to be learned, and not all of them were about how to cut up a pig.Accidental Locavore Ancho Chile Powder

  1. Dehydrating chiles: Our lunch for the first day was a Southwestern Chili made with tender bits of pork in a tomato-based sauce. Ancho chile powder was one of the big ingredients. Dan said they made the chile powder by dehydrating chiles and grinding them in a coffee grinder. Since I was working on the dehydrated sweet potatoes for the dog, it wasn’t too hard to just add a cookie sheet with some anchos. I seeded them and put them on a sheet pan lined with parchment paper. They were in a 170° degree oven for about 6 hours. I then ran them through my spice grinder (which is just a coffee grinder, drafted for spice duty) and got a great-tasting container of ancho chile powder –so much better than what you get at the store!Accidental Locavore Freezer Inside
  2. My freezer: On the second Saturday, buoyed by the work of the previous week, a couple of the guys were talking about buying and breaking down their own pig. As tempting as this might be, real life gets in the way. First of all, my butcher block isn’t big enough for 50 pounds worth of pig. Even if it was, there is absolutely no way it would fit in the freezer. The worst part about that last statement is that we have a refrigerator-sized freezer. As friends of mine have said, you could eat out of that freezer for 100 years. Probably not, but possibly 100 days. I decided to challenge myself to see how long I could go without buying meat. So far, we’re at the end of week two and the only protein I’ve bought were some sole fillets, because we were eating so much meat. I’ll give you a rundown of what I’ve concocted from the freezer as soon as it looks like we’ve made a dent in it.Accidental Locavore Tom and Half Pig
  3. Planning ahead and possibilities: Like so many things in life, when you’re butchering a pig, you need to have a plan. Surprisingly, there are lots of options and what you do depends on what you want to end up with. Ribs or roasts? Hams and shanks or osso buco of pork? Belly or bacon? If cut number one is halving the animal, cut number two is where the planning starts.Accidental Locavore Tete Pressee
  4. Stepping out of your comfort zone: Besides the fact that the barn where we were was about 20 degrees, which is definitely not in my comfort zone, there were plenty of chances to step out of your food comfort zone. My most daring venture was probably the head cheese (tête pressée) and as it turned out, my favorite of all the things we made with the odd parts.

So those were some of the surprising lessons learned over a pig carcass. Stay tuned for what the contents of my freezer ended up being.





Scenes from the Market in Rovinj, Croatia

by Anne Maxfield on April 27, 2015

Since the Accidental Locavore just barely stepped of a plane from a fabulous Croatia trip, this morning’s blog is going to be a photo journey through the market in Rovinj. I certainly enjoyed it and hope you do too! Lots to share from the trip, so stayed tuned and you’ll get to see some of the amazing meals we had.

A view of Rovinj

Accidental Locavore Rovinj

Making a Sale

Accidental Locavore Market Exchange

Calla Lilies

Accidental Locavore Cala Lillies

Market Vendor

Accidental Locavore Market Vendor

Broccoli and Kohlrabi

Accidental Locavore Broccoli and Kohlrabi

Market Fountain

Accidental Locavore Market Fountain


Accidental Locavore Strings of Chiles

Having a Coffee

Accidental Locavore Market Break

Fresh Spinach

Accidental Locavore Croatian Spinach


Accidental Locavore Bikers at the Rovinj Market

Rovinj Harbor

Accidental Locavore Rovinj Harbor

I’ve got my favorite(s), what’s yours? Let me know in the comments.