Chorizo, Potato & Carrot Stuffed Poblano Peppers & Mexican Cabbage Slaw

Chorizo, Potato & Carrot Stuffed Poblano Peppers & Mexican Cabbage Slaw

Serves 4
Ingredients
4 large Yukon Gold potatoes, cut into thick slices
1 tsp Kosher or fine sea salt
2 tbsp Organic olive oil, divided
1 cup Carrots, finely chopped
1 to 2 medium onions, peeled and finely chopped
1/2 lb Spanish chorizo or smoked sausage or cooked corn beef, finely chopped
1 tsp ground cumin
1 tsp Lightly Dried Chili Pepper
2 tsp Lightly Dried Cilantro , or Lightly Dried Parsley for anyone who doesn't prefer cilantro
freshly ground black pepper, to taste
4 regular Poblano or Anaheim peppers
4 oz Monterey Jack cheese, shredded, plus extra for the table
Method
1

Recipe courtesy of The Heritage Cook

2
  1. Make the Filling: In a large saucepan filled 3/4 with water, bring to a boil over high heat. Cut the potatoes into thick slices and add to the boiling water. Add 2 tsp salt, reduce the heat to medium, and gently boil about 10 minutes or until cooked about halfway through. Use a slotted spoon to transfer the potatoes to a baking sheet to drain. Cut the potatoes into small cubes.
3
  1. In a large nonstick skillet, heat 1 tbsp of the olive oil over medium heat until shimmering. Add the carrots and saute for 2 minutes, stirring occasionally. Add the onions and cook for 3 to 5 minutes or until softened. Add the remaining tablespoon of oil. Add the potatoes and cook until just barely tender, about 2 to 3 minutes. Stir in the chorizo, cumin, chilis, and cilantro. Gently toss together until the chorizo is heated through. Taste and add pepper to taste if desired.
4
  1. Preheat the oven to 425°F.
5
  1. Prepare Peppers: Using a sharp paring knife, slice around the tops of each pepper, cutting deep enough to cut through the wall of the peppers but not into the seed pod. Remove the tops with the stem and seed pod attached and discard. Cut a piece out of each pepper, starting at the top and going about 3/4 down the length of one side, creating an opening to insert the filling. See the photo above.
6
  1. Place 1/4 of the filling inside each pepper (or 1/8 if using smaller peppers), pushing it down into the narrow ends of the peppers. Try not to overfill - you want enough room to add some cheese to each one. (The peppers can be made to this point several hours in advance.) Place filled peppers on a baking sheet and add 1/4 of the cheese on top of the filling (or 1/8 if using smaller peppers) in each pepper.
7
  1. Place the peppers in the oven. Cook until they have softened slightly and the cheese is melted, about 5 to 8 minutes. Use tongs to transfer the peppers to plates and serve immediately with the Mexican Cabbage Slaw (recipe below). Have a bowl with extra shredded cheese on the table - your guests can add as much as they like.
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