Chorizo Quinoa Stuffed Poblano Peppers With Adobo Chile T Recipes

CHORIZO AND RICE-STUFFED POBLANO PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
• Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
• Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

CHORIZO & QUINOA STUFFED POBLANO PEPPERS WITH ADOBO CHILE T

Steps:

• Tomato sauce:.
• Put diced tomatoes, garlic, and chipotle peppers into a food processor or blender and blend until relatively smooth. Pour sauce into a medium saucepan, add sugar, and bring to bubbling and then simmer on medium-low while you prepare the rest of the recipe (about 15-20 minutes). Stir occasionally.
• Filling:.
• Brown chorizo sausage in a large saute pan or skillet with 1 t chili powder, oregano, and cumin. Remove and set aside.
• Pour olive oil into the same pan over medium-high heat and add onion/bell pepper. Saute about 5 minutes, until soft. Add diced tomato and cook for about 2-3 more minutes. Stir in quinoa, chorizo, tomato and remaining teaspoon of chili powder . Mix well.
• Heat oven to 400 degrees. Spread half of the tomato sauce in a large casserole dish. Stuff the peppers with the chorizo/quinoa mixture and arrange them in the casserole dish. Ladle the remaining sauce over the peppers and sprinkle with the cheese. Bake covered for 30 minutes. Then uncover and bake another 5-10 minutes.
• Garnish with sour cream, diced avocado, and serve with refried black beans and tortilla chips or tortillas.

CHORIZO STUFFED POBLANO PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
• Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
• Bake in preheated oven until peppers are tender, about 1 hour.

CHORIZO-STUFFED POBLANO PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
• Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
• Bake in the preheated oven until cheese melts, about 10 minutes.

STUFFED POBLANOS IN CHIPOTLE SAUCE

Steps:

• Preheat oven to 475°F. On a parchment-lined baking sheet, rub poblanos with 2 teaspoons oil. Roast until slightly blackened and softened, 15 to 20 minutes, turning once. Remove from oven. When cool enough to handle, remove skins with paper towels. Use a paring knife to make a small slit in each chile, then carefully remove seeds (and discard), keeping stem end intact.
• In a blender, combine chipotle, garlic, 1 teaspoon salt, and 3/4 cup water; season with pepper. Blend until smooth. Add cilantro, and pulse once to combine.
• In a small saucepan, bring 2/3 cup water to a boil. Add quinoa; return to a boil. Stir once, cover, and reduce heat to a simmer. Cook until quinoa is tender but still chewy and has absorbed all liquid, about 15 minutes. Fluff with a fork.
• Meanwhile, in a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add mushrooms and 1/2 teaspoon salt; season with pepper. Cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add corn and beans, and cook, stirring, until heated through, about 2 minutes. Stir in 1/2 cup cheese and the quinoa.
• Spread chipotle mixture evenly in a 9-by-13-inch baking dish. Stuff peppers with filling, dividing evenly, and arrange in dish; dot with remaining 1/2 cup cheese. Bake until golden, 15 to 20 minutes. Remove from oven, and let cool in pan 10 minutes before serving.
• (Per Serving)
• Calories: 324
• Saturated Fat: 3.2g
• Unsaturated Fat: 4.7g
• Cholesterol: 12.6mg
• Carbohydrates: 49.5g
• Protein: 14.4g
• Sodium: 910mg
• Fiber: 9.4g

STUFFED POBLANO PEPPERS (OAMC)

Steps:

• Roast peppers either on a gas burner or in the broiler. I prefer the broiler because you can do all the peppers at once. Broil until skin is bubbly and starts to turn black, turn and broil all sides.
• Take out of broiler and put into a paper sack roll top down to seal and set aside.
• Fry sausages and drain. Add to other mixture ingredients and mix together.
• Cut stem out of peppers try to keep hole as small as possible and remove seeds by rinsing.
• Take mixture insert into hole on top of pepper, then use fingers to press to bottom of peppers. Do not pack too tight our you will tear the peppers. After all peppers are filled chill for 1 hour.
• Up to this step can be done ahead of time even up to 2 days ahead. You will want to take peppers out of fridge for 1/2 hour if they have been in there for longer than 3 hours.
• Mix batter ingredients, folding in eggs whites at the very last.
• Roll peppers in flour before dipping in batter.
• Heat oil in large skillet to 350°F or until batter dropped in bubbles and cooks slowly. Turn to make sure all sides are fried.
• If oil is too hot, batter will cook but inside will not get melty and gooey. If this happens take pepper and wrap in foil and place in oven at 350 for 10 minutes or so. Cooking time is per pepper.
• OAMC: Fry and then freeze. I wrap each individual pepper in foil. To reheat let thaw, place peppers in a cold oven and turn to 350°F Let cook about 30 minutes then unwrap foil to crisp up batter and cook for another 15 minutes. Just as good this way, maybe even better.

CHORIZO STUFFED BELL PEPPERS

Steps:

• Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
• Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
• In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
• Bake in preheated oven about 30 minutes.

CHORIZO STUFFED POBLANO PEPPERS (CAN SUB SWEET PEPPERS)

Steps:

• Preheat oven to 425 degrees.
• Heat a large non-stick skillet over medium-high heat. Saute chorizo for 6-8 minutes, gently breaking it up with a wooden spoon.
• Stir in onions, garlic and corn. Cook for 2-3 more minutes, then add tomato paste, oregano, cilantro and cumin. Stir until well combined.
• Mix in Cotija cheese, then remove from heat. Taste and season with salt and pepper as needed.
• Slice poblano peppers lengthwise, keeping the stem intact and remove seeds. Spoon chorizo mixture into peppers and sprinkle with shredded cheese.
• Arrange stuffed peppers in a baking dish. Add to the bottom of the pan, 2 tablespoons water. Grease a sheet of foil with oil on the underside. Place foil over baking dish, sealing tightly. Bake in a preheated oven for 20 minutes. Carefully remove foil (beware steam build-up) and continue to bake 15-20 minutes. Serve with dollops of sour cream.