Taste Level: VGR
Cost: $20 and under
Serves: 2-3
Prep Time: 15-20 min.
Cook Time: 30-35 min.
Difficulty: 1
I got this idea thinking about a totally unrelated idea involving lobster tails. I do not know how I got side tracked but Zo is glad that I did. She loved these! I mean really loved them so much that she made me make three. When I said that I was only going to make two she looked so heart broken I just had to go to the store and get one more poblano so she could have two. She had her first one finished before I had even gotten half way through mine. I think I may have to start making these more often!
Ingredients:
3 poblano peppers (seeded)
2 oz cream cheese (softened)
8 oz Don Juan New York style chorizo
1/2 cup chipotle cheddar (shredded)
1/4 cup aged white cheddar (shredded)
2 tbsp cilantro (chopped)
1/2 red onion (chopped)
2 tsp Italian bred crumbs
1 tbsp adobo sauce
1/8 tsp ground cumin
1/4 tsp ground Cinnamon
1/2 tsp brown sugar
1/4 lime juice
Soak the shredded white cheddar in 1/4 cup freshly squeezed lime juice.
Preheat oven to 350 degrees.
In a medium mixing bowl combine all ingredients except white cheddar, lime juice and poblano peppers. Mix together well. Stuff three poblano peppers with stuffing. Sit up right over a baking safe dish (I did this by using a roasting rack.) Cover tops with lime soaked cheddar and bake for 30-35 minutes or until done. Serve hot!
Soak the shredded white cheddar in 1/4 cup freshly squeezed lime juice.
Preheat oven to 350 degrees.
In a medium mixing bowl combine all ingredients except white cheddar, lime juice and poblano peppers. Mix together well. Stuff three poblano peppers with stuffing. Sit up right over a baking safe dish (I did this by using a roasting rack.) Cover tops with lime soaked cheddar and bake for 30-35 minutes or until done. Serve hot!
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