Chorizo Stuffed Poblanos
Ingredients
Pine Street Market Chorizo
Poblanos from our garden
Lane’s Chili Lime Rub
House-made Cilantro Lime Rice
Cabot Pepper Jack
Hoff and Pepper Dang Sauce (with @goonzquad)
Diced Vidalia Onion
Chopped Cilantro
Cook
The poblanos were opened, about 1/3 of the way, deveined and deseeded. They then roasted on the Ranger, running at 350°, for ~20 minutes.
While the poblanos roasted, we browned the chorizo in a cast iron skillet, then combined it 1:1 with some cilantro lime rice, some Lane’s Chili Lime rub, and some freshly grated pepper jack cheese. The rice was made in the pressure cooker, then combined with chopped cilantro and fresh lime juice. *You could add black beans to the rice, or diced jalapeños, or diced onions - really anything you’d like to make the stuffing your own.
Once the poblanos were soft, we stuffed them with the rice mixture and topped them with some more Chili Lime Rub and some Hoff and Pepper Dang sauce. There were finished with some more grated pepper jack.
The stuffed peppers went back on the Ranger for ~10 minutes to melt the cheese.
Tools
Grill: Traeger Grills
Board: The Bull’s Black Olive
Knife: Messermeister Custom Chef’s Knife
