*Photos and Content Updated April 2012*
Inspiration: I saw this recipe on Elly Says Opa a while back and have had it bookmarked ever since. Brandon and I love Mexican and TexMex food, and we particularly love to eat it on the weekends. Something about Mexican cuisine just makes for a fun, relaxed meal on a Friday or Saturday night, doesn’t it?
What we Loved: This recipe was fantastic in every way. Poblano peppers have such an earthy, smoky flavor, and while they were baking in the oven they made our house smell wonderful. With all of the different ingredients in the filling (chicken sausage, corn, fresh salsa, onions, and spices), the flavor combination was rich and spicy while still tasting rather crisp and refreshing. Rather than using a tomato-based salsa, I used some leftover cilantro salsa that I had in the freezer, and I also added some cilantro as a garnish. We thought that both of these items added a nice herbal lightness to the dish. And of course, the melted manchego on top of the peppers was a great finishing touch. Manchego has an awesome nutty flavor, and having baked in the oven, it also got that lovely added layer of flavor that comes from browning cheese.
Tips: Definitely wear a pair of kitchen gloves when dealing with cutting open peppers and removing the seeds. For some reason I always insist on doing this with my bare hands, and I can’t tell you how many times I’ve been left with burning red hands for the rest of the evening and a pair of ruined contacts that burn into my eyes when I try to put them back in the next morning. Poblano peppers aren’t particularly hot, but I still had issues after removing the seeds without wearing gloves, so I would recommend wearing them.
Stuffed Poblano Peppers with Chicken Sausage, Salsa, and Corn
Source: Elly Says Opa
I made just a couple of changes to this recipe. Here’s the recipe as I made it.
4 small/medium sized poblano peppers
1/2 diced onion
2 cloves garlic, minced
2 links chicken sausage, sliced (I used chipotle pepper chicken sausage)
1/2 cup salsa
1/2 cup corn
1/2 tsp. ground cumin
Salt and pepper
1 oz. manchego cheese, shredded
1. Preheat the oven to 400.
2. Heat a pat of butter over medium heat, and saute the onion until tender. Add the garlic, and cook for an additional minute. Add in the chicken sausage, and cook until the sausage starts to brown. Add the salsa, corn, and cumin. Season with salt and pepper, and simmer over low for a few minutes until all of the liquid from the salsa has evaporated.
3. Lay the poblanos flat, and cut a T-shaped slit into the top of the poblano. Pry the slit apart, and remove all of the seeds and ribs.
4. Stuff the sausage mixture into the peppers. Top each pepper with some of the manchego cheese.
5. Bake until the poblano is tender and browned around the edges (25 minutes in my oven).