Unstuffed Stuffed Poblanos


1 lb. Ground Chorizo
3/4tsp TO 1tsp Hot Chili Oil
1 small Onion, chopped
1 Fresh Garlic, minced
4 Poblanos, broiled
1can Tomatoes, slightly drained (I use Mexican-Extra heat!)
1tsp Red Wine Vinegar
1/4tsp Garlic Powder
2c Water + 2 Chicken Broth Cubes
1 can Black Beans w/ Peppers in Cumin, slightly drained
1c Mexican Taco Shredded Cheese (Add last hour)
1/2c Frozen Corn (Add last hour)
1/2c cooked Rice w/Light Splash of Lime Juice and 1/4tsp Dried Cilantro. (Add right before serving)
Serve with spoon of Sour Cream

Broil whole Poblanos til blistering, flip, blister other side (Don’t burn, just brown). Set aside til cooled to handle. Heat oil in skillet, toss in: Onions, chorizo, and minced garlic. Cook. Deseed and Destem poblanos, cut. Add all into Butter Flavor Cooking Sprayed crock, EXCEPT cheese, corn, and rice. Cook on low 5-6 hours. Last hour add in cheese and corn. Right before serving stir in cooked rice. Serve with spoon of Sour Cream.



You can make Stuffed Poblanos with this recipe, too. Recipe follows:
3/4 tsp Hot Chili Oil
1 lb. Chorizo
3/4 small Onion, chopped
1 Garlic clove, minced
1/2 cup Rice, cooked w/ LIGHT splash of Lime Juice 1/4tsp of Dried Cilantro.
2 cup Shredded Mexican Cheese
(You can choose to add 1/4c Corn, 1/2can Black Beans in Cumin (Drained))

3 to 4 Poblanlos, broiled til browned

Topping Sauce:
1 can Mexican Tomatoes, drained
1tsp Red Wine Vinegar
1/4 tsp Garlic Powder
1/4 tsp Red Pepper Flakes (Skip for lessened heat)
1/2c Chicken Broth

Blend, roughly, Topping Sauce, in blender. Place in fridge til use. Broil Poblanos, set aside til cool to touch. Cook Rice, splash with Lime and Cilantro. Heat Chili Oil in skillet. Sautee Onions, then garlic, add in Chorizo. Cook. Add in cheese and rice. Others, if chosen. Heat til melted. Either slice Poblano, to stuff, cooking slice up. Or cut tops off and stuff that way, cook standing up. Bake at 350 for about 40 minutes. Serve with Topping Sauce and Sour Cream

You can choose to fry these with a coating. Coating recipe:
2c Cornstarch
1/2tsp Chili Powder
1/4tsp Garlic Powder
1/4tsp Onion Powder
1/8tsp Dried Oregano
1/4tsp Paprika
1/4tsp Ground Cumin
1/8tsp Sea Salt
1/4tsp Black Pepper
Beaten Eggs, beaten well, add into cornstarch

1/3c Vegetable Oil

Technique I’ve seen: Once oil is at sizzle, Spoon Poblano size of Batter/Egg mix into oil. Lay Poblano on top. Once batter is browned and firm. Spoon more onto top. Then carefully flip. Brown. Add to plate. Or use whatever techique that works for you. Serve with Topping Sauce and Sour Cream.

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