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Roasted Poblanos Stuffed with Chorizo and Zucchini

Wednesday, February 17, 2016

Courtesy of Eatwell Farm


While this recipe looks rather long, it's quite simple and delicious.  If you want to make it really simple, don't bother to stuff the chilies.  Instead, add them at the same time as the zucchini, and serve casserole style.  Sweet potatoes or delicata squash are also nice additions here. 

2 large or 3 small fresh poblano chiles 
1/2 pound chorizo (or soyrizo) 
1 cup diced white onion 
1/2 pound diced zucchini (about 3 cups) 
3 ounces goat cheese (or vegan alternative) 
1 tablespoon olive oil 
1/4 cup panko crumbs 
1/8 finely chopped blanched almonds 
1 tablespoon finely chopped cilantro or flat leaf parsley 

Roast the chilies directly over a gas flame or on a baking sheet 4" below a very hot broiler, turning regularly until the skins have blistered and blackened on all sides (about 5 minutes for open flame, 10 minutes for broiler). Place in a bowl, cover with a kitchen towel and let stand 5 minutes.  Rub off the blackened skin, then cut an incision in the side of each one, starting 1/2" below the stem end and continuing to the tip.  Make two more cuts on either side of that opening, next to the stem, to extend the open at the top, about 1/2" on both sides.  One by one, open up the chilies and remove all the seeds.  Quickly rinse the inside the chilies, being careful not to rip the opening any wider, then drain on paper towels with the cut side down.

Crumble the chorizo into a 12" non-stick skillet set over high heat.  Cook for 5 minutes, using a spoon to break up any large pieces, until the chorizo is nicely browned and cooked through.  Lower the temperature to medium, scoop in the diced onion, zucchini, and 3/4 teaspoons salt. Stir to combine, then cover and cook for about 15 minutes, stirring occasionally until the squash has softened.  Remove from the heat and cool completely.

Once cooled, crumble the goat cheese over the mixture and stir to combine.  Stuff each chili with 1/4 of the chorizo-goat cheese mixture and then fold the chili around the sides of the filling leaving a gap in the center. Place the filled chilies into a 13" x 9" casserole dish and wrap tightly with aluminum foil.  Refrigerate until you're ready to bake them.

Heat the olive oil in a 10-inch non-stick skillet over medium-high heat.  Once the oil is hot, scoop in the panko crumbs and almonds.  Cook until the mixture is golden brown, stirring constantly (about 3 minutes).  Cool completely and store in an air-tight container until you're ready to serve.

When you're ready to finish the dish, preheat the oven to 375 degrees.  Remove the chilies from the refrigerator and place the foil wrapped casserole dish in the oven on the middle rack.  Bake for 30 minutes.

While the chilies are baking, stir the chopped cilantro or parsley and a pinch of salt into the panko/almond mixture.  Remove the casserole from the oven, slide the chilies onto a serving dish and sprinkle the panko mixture over the top.  Serve immediately.



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