Chorizo, Black Bean + Corn Stuffed Poblano Peppers

Chorizo, Black Bean + Corn Stuffed Poblano Peppers

“Disaster” is not the right word for how poorly my chile rellenos con queso turned out, but it didn’t go well. I harvested six Big Jim peppers from the garden and stuffed them with corn, onions and cheese. They got battered and tossed into a pan to deep fry. Sounds good so far, right? I thought so, too.

The problem is with what comes next — how I never learn my lesson with frying. With frying, you can’t skimp by using just one inch of oil in a skillet. You have to go all out. You have to commit to a full pot of blazing hot oil which you’ll likely have to toss afterwards. Otherwise, whatever you were frying will touch the bottom of the pan and stick (Yes, even to that ceramic-enamel “non stick” pan you have… Trust me, I would know). The result is typically a pile of whatever you were frying (i.e., peppers) and several hunks of fried batter stuck to the bottom of the pan. I usually try to scrape that batter up. By this time it has turned brown, crispy and greasy. And that will be that: a pile of peppers, and a pile of fried batter bits. It’s delicious, so I suppose it’s not a complete failure. It just isn’t what it’s supposed to be.

This recipe for stuffed poblanos avoids that conundrum all together. The peppers aren’t even battered, which might initially seem like a disappointment until it’s Thursday at 5:30pm and you’re the one cooking dinner. One less dish, no sputtering pot of oil, and hey — maybe your arteries will thank you, too. 😉Stuffed with chorizo, corn, and black beans, these peppers feel like harvest. Whether you make your own enchilada sauce or not, the dish comes out of the oven looking vibrant and artisan, even after you pile on the grated pepper jack. That’s what I call success!

Chorizo, Black Bean + Corn Stuffed Poblano Peppers
Chorizo, Black Bean + Corn Stuffed Poblano Peppers
Chorizo, Black Bean + Corn Stuffed Poblano Peppers

Chorizo, Black Bean + Corn Stuffed Poblano Peppers

Published September 27, 2018 by

Serves: 8   |    Active Time: 60 minutes



Ingredients:

  • 8 poblano peppers
  • 1/2 pound ground chorizo
  • 2 cloves garlic, minced
  • 1 cup corn kernels (frozen and thawed or fresh)
  • 1 16-oz can black beans, drained and rinsed
  • 2 cups red enchilada sauce
  • 1 cup shredded pepper jack cheese

  • Directions:

    1. Before you begin: Whenever you are cooking with peppers or chilies, remember that their oils will stay on your fingers. Avoid touching your face (an especially your eyes!) until you are done cooking and have thoroughly washed your hands with soap and water. (Some choose to wear gloves while working with chilies. I find poblanos are not so hot that I need this — but do whatever is best for you.)
    2. Preheat the oven to 425°F.
    3. Brown the meat: heat a skillet over medium heat and cook, stirring to brown all sides and breaking into small crumbles with a spatula. Add the garlic while the meat is cooking.
    4. Once the meat is browned, add the corn and black beans to the pan. Stir so everything is evenly distributed. Turn off heat.
    5. Prepare peppers: cut a vertical slice down each pepper, from the stem to the tip. Near the top of each pepper, cut a 2-3 inch horizontal slice, creating a T-shape. If you would like, use a paring knife to remove the seeds and white pith from the pepper now. This will help tone down the spice of the pepper. We leave them in.
    6. Prepare your baking dish: spread the enchilada sauce in an even layer on the bottom of a 9x13 inch baking dish.
    7. Stuff the peppers: gently stuff the chorizo mixture into each pepper, and then place the peppers in the baking dish. Be careful, the mixture may still be hot! If so, let it cool down so you can handle it with out burning yourself.
    8. Bake for 35 minutes, and then top with shredded cheese. Bake for 5 minutes more and then remove from oven and serve hot.

    4 Comments

    Arugula, Peach & Piquillo Pepper Salad with Goat Cheese

    Arugula, Peach, Piquillo Pepper Salad
    Arugula, Peach, Piquillo Pepper Salad

    This time of year, just walking by the peaches at the market is enough to get my mouth watering, their sweet scent wafting yards away. Their flesh is tender -- almost too tender, you can't pack them away- and their juice is sweeter than pie. My favorite peaches are those grown on the Western Slope of Colorado. Palisade Peaches are worth every penny and the wait all summer for their peak season. 

    Have you heard the saying "what grows together goes together?" This salad is further proof it's true: peppers are also a late-summer crop, and in this salad piquillo peppers are a perfect "pop" of flavor. Piquillo peppers are a little bit sweet but with a smokey, spicy edge. They match the brightness of peaches, with out overshadowing them. 

    Arugula, Peach, Piquillo Pepper Salad

    The combination of peaches and sweet peppers is pretty much begging for a bed of arugula. Arugula is a tad bitter, which balances out the other sweet ingredients. It keeps this salad from getting too sweet. It's delicate and leafy.

    The final touch is goat cheese, which adds a streak of richness that makes this salad oh so satisfying. It's soft enough that it just barely begins to melt away as you pour the dressing in, emulsifying and cream-ify-ing the entire thing. It also cuts through the pepperiness of the arugula, and is the ingredient in this salad that brings it all together. 

    Arugula, Peach, Piquillo Pepper Salad

    Arugula, Peach & Piquillo Pepper Salad with Goat Cheese

    Published August 24, 2015 by

    Serves: 4   |    Total Time: 20 minutes



    Ingredients:

  • 1 pound baby arugula
  • 2 ripe peaches, sliced thin
  • 1/2 cup roasted piquillo peppers, diced (find these with the olives & pickles in the store)
  • 1/3 cup soft goat cheese, crumbled
  • 1/4 cup red onion, finely diced
  • Creamy Balsamic Dressing (try this recipe)

  • Directions:

    1. In a large salad, bowl, combine arugula, sliced peaches, peppers, and onion. Sprinkle goat cheese over top.
    2. Just before serving, drizzle with balsamic dressing to taste.

    2 Comments