Stuffed Poblano Chiles with Chorizo Gravy

Add some spice to Mexican night with this stuffed poblano pepper recipe. Nestle each stuffed pepper on a bed of hearty chorizo gravy.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 21 mins
  • Grill: 15 mins

Stuffed Poblano Chiles with Chorizo Gravy

Directions

  1. For tomato sauce, in a large skillet combine tomatoes, onion, water, and garlic. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until onions are tender. Remove skillet from heat; cool slightly. Transfer half of the mixture to a food processor or blender. Cover and process or blend until nearly smooth; pour into a bowl. Repeat with remaining tomato mixture. Press through a fine mesh sieve. Discard seeds and solids. Set tomato sauce aside.
  2. For chorizo gravy, in the same skillet cook chorizo over medium heat for 5 to 7 minutes or until browned, stirring to break up meat as it cooks. Drain off fat. Stir flour into sausage. Add whipping cream and the tomato sauce. Cook and stir until thickened and bubbly. Cook for 1 minute more. Remove skillet from heat.
  3. Remove husks from the ears of corn. Scrub with a stiff brush to remove silks; rinse.
  4. For a charcoal grill, grill corn, peppers, and zucchini on the rack of an uncovered grill directly over medium coals for 10 minutes or until peppers are charred and corn and zucchini are tender, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place corn, peppers, and zucchini on grill rack. Cover and grill as above.) Place peppers in a bowl; cover and let stand for 10 minutes.
  5. For stuffing, cut corn kernels from cobs; place kernels in a large bowl. Cut zucchini into pieces the size of corn kernels. Add zucchini to corn. Stir in half the cheese, the cumin, and salt; set aside.
  6. Peel skins away from peppers. Discard skins. Cut a lengthwise slit in each pepper. Removes ribs and seeds, leaving stems intact. Spoon stuffing into peppers. Coat a 9x9x2-inch disposable foil pan with cooking spray. Place peppers in pan; sprinkle with the remaining cheese. Place pan on grill rack over medium coals or heat. Cover and grill for 5 to 10 minutes or until filling is heated through and cheese is melted.
  7. To serve, divide chorizo gravy among 4 plates. Place a stuffed poblano pepper on each. If desired, top with sour cream.

From the Test Kitchen

*Handling Hot Peppers:

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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Nutrition Facts (Stuffed Poblano Chiles with Chorizo Gravy)

  • Per serving:
  • 472 kcal ,
  • 30 g fat
  • (10 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 82 mg chol. ,
  • 700 mg sodium ,
  • 30 g carb. ,
  • 3 g fiber ,
  • 8 g sugar ,
  • 24 g pro.

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