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Mexican | |
| 4 large poblano peppers 1/2 lb chorizo sausage 4 ears corn on the cob 2 small tomatoes 4 teaspoons vegetable oil 1 small red onion, diced 1 red bell pepper (if you like things mild) or 2 jalapenos (if you like it spicy), seeded and chopped 4 cloves garlic, chopped Kosher salt and freshly ground black pepper 2 cups shredded Monterey jack cheese 1/4 cup fresh cilantro leaves | |
| Preheat oven to 350. Grill corn and tomatoes and char the poblanos When done cut corn from cob, dice the tomatoes and place the poblanos in a paper bag to steam. In a fry pan cook the chorizo, when done add the red onion, peppers, garlic, corn, tomatoes, salt and pepper. Cook until veggies are soft. Remove poblanos, skin them and remove the core. Slice so they can be stuffed. Stir half of the cheese into the mixture. Stuff peppers with the mixture and top with the remaining cheese. Place in oven till cheese is melted. Top with cilantro and serve. | |
Excellent | |
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