Chorizo Stuffed Poblano Chiles
Happy Tuesday Holiday Hippies!
Awesome new recipe for you guys today. I made these Chorizo Stuffed Poblano Chiles last week and totally forgot to post! I don't know where my memory is going lately but I need some damn ginko. Anyway, this recipe is super delicious. A mix of grass fed ground beef and chorizo sausage from one of my local farmers, it's got a bit of a kick and is definitely heart warming during these FREEZING winter months here in Santa Barbara. I mean, it's down to 40 at night. Unacceptable! Note that this recipe will EASILY feed 4 with leftovers. If you're only making it for 2 people I'd half the recipe :)
Yummy in your tummy stuffed chiles that pack a bit of a spicy punch!
Ingredients
- chorizo sausages - 2
- grass fed ground beef - 1 lb
- Poblano or pasilla chiles - 4
- red/orange bell pepper (optional) - 1/2
- green onions - 1/2 cup, chopped
- carrot - 1, diced
- white onion - 1, diced
- jalapeño - 1, seeds removed and diced
- garlic - 3 cloves, minced
- coconut oil - 1 tbsp
- Salt and pepper
- cajun seasoning - 1 tbsp
- Dollops of guac
Instructions
- Preheat the oven to broil (for the chiles).
- Get out some kitchen shears and remove the casing from the sausages.
- In a large bowl, mix all the ingredients together WITH YOUR HANDS!
- Slice the peppers in half length-wise and peel off the stem (this helps keep the mixture inside the pepper instead of cutting the top off).
- Place the whole chiles on a foil lined baking sheet and broil for 5-8 minutes until the skin gets crispy looking (I used my kitchen torch afterward to heat up some areas of the chiles that didn't get charred).
- Decrease the oven temp to 350.
- Place the chiles in a bowl and cover with plastic wrap or foil, let them chill for about 10 minutes.
- Remove the skins and cut the chiles in 1/2 length wise and peel the stem off with your fingers (this helps keep the top of the chile intact so it can hold all the meaty goodness).
- Heat up a medium sized pan with 1 tbsp coconut oil and brown the meats and veggies until ALMOST done.
- Add some salt and pepper and the cajun seasoning.
- Fill up the chiles and bake for 15-20 minutes.
- Add a dollop of guac and serve!
Live to Thrive,
Lauren
Add to Favourites
I read a lot of interesting articles here. Probably you spend a lot of
time writing, i know how to save you a lot of work, there is
an online tool that creates unique, google friendly articles in seconds, just type in google – laranitas free content source