We do a variety of stuffed poblano peppers. Chorizo usually finds it’s way into every version we do. There is a great variety of chorizo out there. We like the ground mexican kind. There’s a few different brands we go with. This one works. This recipe is similar to a chile relleno, but we don’t coat in egg and fry. This is a bit easier. There is no substitute for the traditional fried chile relleno, but if there was, this might be it.
Roasted Poblano Peppers Stuffed with Chorizo, Potato, and Mushrooms Recipe
4 poblano peppers
8 ounces chorizo sausage (ground variety)
1 medium yukon gold potatoes, small dice
1-2 cups shitaki mushooms, chopped
1 fresh ear of corn, cooked and kernels removed
1/2 cup jack cheese, shredded
1/2 cup roasted tomatillo salsa
1/4 cup crème fraîche
Place the poblano peppers on a baking sheet cover with aluminum foil and coat with a small amount of olive oil. Broil in the oven as close as you can to the heat source and the top of the oven. About 6 minutes per side. They should be slightly charred and blistered. Place in a ziplock bag or cover with a wet kitchen towel. Let sit for 15 minutes. Carefully peel the skin from the peppers. Cut a slit down the side of the pepper and remove seeds and veins. You don’t need to get everything.
Heat a large pan over medium heat and add the chorizo. Break up with a fork. Cook for 3-4 minutes until the fat begins to render. Add onions and potato. Cook stirring often for 6 minutes. Scrape the bottom of the pan occasionally. Once the potato is fully cooked, add the corn and mushrooms. Cook for 2 minutes. Remove from heat and stir in shredded cheese.
Stuff the peppers with as much filling as you can without the peppers overflowing too much. Place on a serving plate. Cover evenly with salsa verde and avocado slices. Whip the crème fraîche with a fork and drizzle over the peppers. Top with some cilantro leaves and some crumbled queso fresco. Awesome.