Stuffed Poblano Chiles with Chorizo Gravy
- Servings: 4
The poblano chile pepper is the classic chiles rellenos vegetable, so it is perfect for this recipe. The easiest way to remove the skin from the chile pepper involves charring the vegetable on the grill. Next, cover the charred pepper with aluminum foil to steam the skin loose, then it peel off. After stuffed, grill the poblano peppers in a Reynolds® Bakeware 9x9-inch pan to heat and melt cheese. 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.
- 1 pound tomatoes, coarsely chopped
- 1/2 cup chopped onion (1 medium)
- 1/2 cup water
- 2 cloves garlic, minced
- 6 ounces uncooked bulk chorizo sausage
- 2 cups all-purpose flour
- 1/4 cup whipping cream
- 2 ears fresh sweet corn
- 4 fresh poblano peppers
- 1 small zucchini, quartered lengthwise
- 1 cup shredded Oaxaca cheese or Monterey Jack cheese (4 ounces)
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- Nonstick cooking spray
- Sour cream (optional)
- Reynolds® Bakeware and aluminum foil
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.
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.
Remove husks from the ears of corn. Scrub with a stiff brush to remove silks; rinse.
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 with aluminum foil and let stand for 10 minutes.
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.
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 Reynolds® Bakeware 9x9-inch 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.
To serve, divide chorizo gravy among 4 plates. Place a stuffed poblano pepper on each. If desired, top with sour cream. Makes 4 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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