Go Back

Roasted Poblanos Stuffed with Chorizo and Zucchini

Wednesday, February 17, 2016

Courtesy of Eatwell Farm


While this recipe looks rather long, it's quite simple and delicious.  If you want to make it really simple, don't bother to stuff the chilies.  Instead, add them at the same time as the zucchini, and serve casserole style.  Sweet potatoes or delicata squash are also nice additions here. 

2 large or 3 small fresh poblano chiles 
1/2 pound chorizo (or soyrizo) 
1 cup diced white onion 
1/2 pound diced zucchini (about 3 cups) 
3 ounces goat cheese (or vegan alternative) 
1 tablespoon olive oil 
1/4 cup panko crumbs 
1/8 finely chopped blanched almonds 
1 tablespoon finely chopped cilantro or flat leaf parsley 

Roast the chilies directly over a gas flame or on a baking sheet 4" below a very hot broiler, turning regularly until the skins have blistered and blackened on all sides (about 5 minutes for open flame, 10 minutes for broiler). Place in a bowl, cover with a kitchen towel and let stand 5 minutes.  Rub off the blackened skin, then cut an incision in the side of each one, starting 1/2" below the stem end and continuing to the tip.  Make two more cuts on either side of that opening, next to the stem, to extend the open at the top, about 1/2" on both sides.  One by one, open up the chilies and remove all the seeds.  Quickly rinse the inside the chilies, being careful not to rip the opening any wider, then drain on paper towels with the cut side down.

Crumble the chorizo into a 12" non-stick skillet set over high heat.  Cook for 5 minutes, using a spoon to break up any large pieces, until the chorizo is nicely browned and cooked through.  Lower the temperature to medium, scoop in the diced onion, zucchini, and 3/4 teaspoons salt. Stir to combine, then cover and cook for about 15 minutes, stirring occasionally until the squash has softened.  Remove from the heat and cool completely.

Once cooled, crumble the goat cheese over the mixture and stir to combine.  Stuff each chili with 1/4 of the chorizo-goat cheese mixture and then fold the chili around the sides of the filling leaving a gap in the center. Place the filled chilies into a 13" x 9" casserole dish and wrap tightly with aluminum foil.  Refrigerate until you're ready to bake them.

Heat the olive oil in a 10-inch non-stick skillet over medium-high heat.  Once the oil is hot, scoop in the panko crumbs and almonds.  Cook until the mixture is golden brown, stirring constantly (about 3 minutes).  Cool completely and store in an air-tight container until you're ready to serve.

When you're ready to finish the dish, preheat the oven to 375 degrees.  Remove the chilies from the refrigerator and place the foil wrapped casserole dish in the oven on the middle rack.  Bake for 30 minutes.

While the chilies are baking, stir the chopped cilantro or parsley and a pinch of salt into the panko/almond mixture.  Remove the casserole from the oven, slide the chilies onto a serving dish and sprinkle the panko mixture over the top.  Serve immediately.



Go Back

Go Back


meatballs watercress absinthe cream cheese tenderloin chimmichurri crisp sweet potato coeur a la creme Dressing olives bread pudding cream egg noodles green pepper yogurt okra creme plums Apple cake apples pesto Potato pork chop peach stuffing bulgar wheat syrup Squash fennel vanilla wafers pepper fritters spiced winter squash dilly beet reggiano Corn tortillas flank steak ramps basil blue cheese sour frittata maple syrup turnips swiss Side Chevre chicken asparagus peppers honey gin fennel bulb bulgar hazelnuts Poblano Chili latkes heavy whipping cream shrunken heads cranberry Red Onion tomato juice anise conserve peas cantaloupe celery root anchovy parmigiano melon cucumber strawberries bbq fraiche scallions celery hearts hickory pumpkin beets roasted currants sunchokes tuscan lettuce cornmeal garlic pine nuts dill chiles jam flank kluski tomatoe caesar compote Greens prosciutto steak couscous pecans shelling oats cockaigne mushrooms onions buttermilk thai wrap pears Butternut chili peppers spelt sweet gratin Tomatoes chives mint Shitake Mushrooms Beans Bread Kale bloody mary gazpacho tomato radishes bell pepper Eggplant capers celeriac leeks pineapple beer biscuits sesame celebration shallots pudding cilantro strawberry jack cheese rouille wheat flour shitake rhubarb cheese fondue pasta gorgonzola fritter slaw sour cream sauce vegetable sandwiches Salsa bok choy carrot top chorizo gruyere casserole almond milk carrots arugula pecan spring Vegan brown sugar goat Cheese scapes muffins chimichurri verde pancake coeur vegetarian carrot tops pickled beef Leek carrot fronds beet greens white beans dijon turnip daisy maple mushroom jack chicken dinner salad remoulade baguette lemon grass chilies mustard greens barley poblano chipotle Cranberry Beans autumn bruschetta bacon almonds gouda blueberry buckwheat yellow onion cointreau butter radish chili vinaigrette potatoes fennel seeds Swiss Chard nectarine paste sausage shiitake Soup tomato corn pie green beans walnuts coconut milk sandwich tostadas Cider kirsch coriander feta onion berry Spinach cauliflower strata snow peas Farmers' Market imam plum zucchini Rice wine vinegar pork wasabi collins bosc walnut oil panzanella baby bok choy pie crepes parmesan habanero Spread chocolate kohlrabi polenta tart curry Jerusalem artichoke kalamata sherry artichoke eggs bayeldi Drinks knots Salad plum tomatoes bean Recipes Tomatillos egg