Photo Credit: lemonythyme.com
Ingredients:
- 5 Poblano Peppers
- ½ lb. ground sausage (or sub 1 can black beans for a vegetarian version)
- 2 cups diced veggies (onions, carrot, jalapeno)
- 2 ears corn, roasted and removed from cob
- Seasonings (cumin, chili powder, paprika, cayenne, salt & pepper)
- Scallions & cilantro
- 4 oz. cream cheese
- 4 oz. shredded pepper-jack
Directions:
- Preheat oven to 450 degrees.
- Brown ground sausage and set aside. Steam, then fire roast corn. Cut off cob and reserve.
- Add diced veggies to same pan and saute until tender. Add seasoning, we used cumin, chili powder, paprika, cayenne, salt & pepper, scallions & cilantro.
- Add corn and browned sausage back to the veggie pan. Then add cream cheese and shredded pepper-jack cheese. Stir to combine all stuffing ingredients and adjust seasoning to taste. Set aside.
- Roast poblanos for about 10 minutes on one side, until skin has bubbled and begins to blacken. Turn over and roast for another 8 – 10 minutes. Remove from oven and place in covered bowl for 10 minutes. Skins will soften so you can peel them away gently.
- Cut slits the length of the face of each poblano. Gently remove seeds. Fill with stuffing. Top with shredded pepper-jack cheese.
- Bake for 20 minutes, until browned and bubbly.
Note: Serves 4.
Original Recipe: lemonythyme.com
0 comments:
Post a Comment