Turn poblano peppers into a hearty Mexican meal by stuffing them with spicy chorizo sausage. Don't worry about being overloaded on spice though—though poblano peppers are slightly spicy, they're mostly mild.

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Chorizo-Stuffed Poblanos

Ingredients

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Directions

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  • Preheat oven to 425°F. Line a baking sheet with foil. Place whole poblano peppers on prepared baking sheet. Roast about 20 minutes or until peppers are charred. Bring foil up around peppers to enclose. Let stand about 20 minutes or until cool enough to handle.

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  • Meanwhile, reduce oven to 350°F. In a large skillet cook sausage, onion, tomato, and garlic over medium until sausage is browned. Drain off fat. Stir in almonds, raisins, and oregano. Cook 1 to 2 minutes; cool slightly.

  • For filling, in a large bowl combine egg, tostada shells, and the sausage mixture. Drizzle with enough broth to moisten, tossing to combine.

  • Use a small knife to scrape charred skins off peppers (tip, p. xx). Cut a slit down one side of each pepper. Open each pepper and use a teaspoon to scrape out the seeds. Spoon about 1/2 cup of the filling into each pepper. Place peppers in a 3-qt. rectangular baking dish.

  • Bake 10 minutes. Spoon some of the Mole Colorado over peppers. Bake about 10 minutes more or until heated through. Serve with remaining mole, and, if desired, lime wedges and cheese.

Nutrition Facts (Chorizo-Stuffed Poblanos)

343 calories; 17 g total fat; 3 g saturated fat; 4 g polyunsaturated fat; 3 g monounsaturated fat; 84 mg cholesterol; 758 mg sodium. 770 mg potassium; 34 g carbohydrates; 6 g fiber; 8 g sugar; 18 g protein; 0 g trans fatty acid; 1044 IU vitamin a; 304 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 1 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 118 mg calcium; 6 mg iron;

Mole Colorado

Ingredients

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Directions

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  • In a large dry skillet toast ancho and guajillo chile peppers over medium heat about 2 minutes or until fragrant and slightly darker, turning frequently. Remove and discard stems and seeds, break or tear into pieces; set aside.

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  • In the same skillet cook onion and garlic in hot oil 5 minutes or until tender. Stir in sesame seeds, apple pie spice, salt, and ground black pepper. Cook 1 minute more or until sesame seeds are lightly toasted.

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  • Add undrained tomatoes, dried chile peppers, and 1/4 cup chicken broth to skillet. Bring to boiling; reduce heat. Cover and simmer, for 5 to 10 minutes or until peppers are tender. Stir in raisins and almonds. Cook for 2 to 3 minutes or until slightly thickened. Cool slightly.

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  • Transfer mixture to a blender or food processor. Cover and blend or process until smooth. Blend in enough remaining chicken broth or water until is desired sauce consistency.

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