Recipes

Go Back

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. 

Ingredients
2 large or 3 small fresh poblano chiles 
1/2 pound chorizo (or soyrizo) 
1 cup diced white onion 
salt 
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 


Directions
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.

 

 

Go Back


Go Back


Tags

pears pancake beef Swiss Chard chives maple vanilla wafers carrots cilantro bacon almond milk feta autumn arugula gorgonzola crepes daisy wrap bosc blue cheese jam tostadas Tomatillos reggiano cornmeal nectarine okra coeur fritters strawberries buckwheat frittata plum tomatoes chiles pickled almonds tenderloin flank chocolate radishes bean wasabi meatballs Side Shitake Mushrooms chorizo onions casserole lemon grass spiced winter squash chilies watercress pumpkin Chevre Red Onion beet shiitake potatoes shallots tortillas poblano Cider plums cucumber peas celery hearts thai Squash fritter kluski honey verde sour strawberry Recipes bread pudding shrunken heads biscuits Drinks ramps jack beer tomato corn pie bok choy latkes vegetarian Dressing pineapple Apple Leek dill sesame olives Vegan artichoke shitake sunchokes yogurt tomato Spinach rhubarb kohlrabi tomatoe muffins hazelnuts cream snow peas chicken creme paste pecan Bread stuffing compote tomato juice apples remoulade coconut milk wheat flour egg baby bok choy curry Farmers' Market Corn fennel walnuts buttermilk basil sweet chimmichurri swiss sausage pie slaw butter anchovy tuscan asparagus Tomatoes steak scapes chicken dinner salad peppers fondue barley cockaigne turnips bayeldi kirsch Poblano Chili bulgar wheat crisp baguette carrot top Eggplant oats fraiche prosciutto blueberry turnip heavy whipping cream gruyere Beans spelt pork chop zucchini Butternut mustard greens celeriac cream cheese pasta absinthe conserve gin Jerusalem artichoke collins gratin pecans fennel bulb carrot tops Salsa pesto melon coeur a la creme white beans radish Kale sauce knots green beans gouda currants Spread chili peppers habanero cheese flank steak couscous bbq vinaigrette kalamata dilly hickory maple syrup celebration sandwiches goat Cheese carrot fronds mint cranberry mushroom green pepper capers parmigiano polenta fennel seeds leeks caesar vegetable anise cointreau scallions bell pepper tart coriander sweet potato bulgar pepper bruschetta celery root chipotle egg noodles lettuce garlic jack cheese beets yellow onion spring imam roasted cantaloupe shelling Greens syrup sandwich Soup beet greens pine nuts sherry berry strata rouille chili sour cream mushrooms chimichurri peach walnut oil Cranberry Beans Salad eggs pork pudding onion Potato gazpacho panzanella cauliflower Rice wine vinegar cake parmesan dijon plum bloody mary brown sugar