Stuffed Poblanos

I’ve always had a weakness for Chiles Rellenos, unfortunately, making a frequent habit of eating them is an invitation to a rapid death (they’re basically deep fried cheese inside peppers). I’m also generally hesitant to deep fry things myself, as I find hot oil a little intimidating. Instead I decided I would make my own recipe for stuffed peppers. These have a lot more than cheese in them, and I think they’re really good. Mostly I put in what I had sitting around, and I also guessed a little on the amounts of things, so feel free to experiment with them to your tastes. I’m not entirely sure how many it makes, as I’ve made the filling, and am stuffing them at a rate of one per night for my dinner. Also, everything in here is finely diced because it needs to end up fitting inside a pepper. I made this fairly spicy, tone it down if spicy isn’t how you like it. It would also make an excellent vegetarian dish if you cut out the chicken and sausage.

Stuffed Poblanos

½ white onion, finely diced 

3 cloves garlic, finely diced 

1 jalapeno chili, seeded and deveined, finely diced 

½ Serrano chili, seeded and deveined, finely diced 

½ green bell pepper, finely diced 

1 green onion, finely diced 

1 cup frozen corn 

1 can black beans, drained 

½ tsp chili powder 

½ tsp Chipotle chili powder 

¼ tsp coriander 

1 avocado, finely diced 

Juice of one lime 

1 chicken breast, cooked and diced into ~ ½ inch cubes 

1 chorizo sausage 

1/2 cup shredded cheddar cheese 

¼ cup fat free sour cream 

Poblano Peppers

1. Preheat oven to 400 degrees. Put the first 11 ingredients (onion through coriander) into a large, heavy bottomed pan over medium heat. Cook, stirring occasionally, for 10-15 minutes, or until onions begin to look cooked. Remove from heat.

2. Stir the remaining ingredients (except the poblanos) into the pan, and mix well

3. Cutting down from the top, remove the stems from the poblanos, but save the caps. Use a spoon to scoop out any seeds, and cut seed section from the poblano caps

4. Stuff each pepper with filling, and stick the caps back on. Put the peppers on a tinfoil lined baking sheet in the oven. Bake for 15 minutes, flipping the peppers over half way through. Peppers are cooked when they have softened and the skin has just begun to blister.

5. Serve immediately, garnish with cilantro.