RECIPE: Poblano Peppers Stuffed with Chorizo, Spinach and Cheese

There were poblano peppers in the farm store this week!  When they're flat-ish I roast, peel, and then freeze to use in fajitas, fundito, and chili.  When they're round, I stuff them. 

Poblano Peppers Stuffed with Chorizo, Spinach and Cheese

serves 2-3

INGREDIENTS:

• 5-6 poblano peppers
• 1 T. lard
• 1 pound Mexican chorizo sausage
• 1 large onion, chopped
• 3 cloves garlic, minced
• 8 ounces blanched spinach, squeezed of all moisture and minced
• salt and pepper to taste
  
• 1/2 pound melting cheese (jack, cheddar, oxaca, or manchego), grated
  

INSTRUCTIONS:

Preheat oven to 375.

Remove the stem and seeds from the poblanos, then cut a 1" tapered strip from one side.  Chop the piece you removed and then arrange the peppers on a small baking sheet (I used our toaster oven)

In a medium saute pan, melt the lard on medium-high heat.  Add the chorizo and saute until brown.  Remove to a bowl, leaving some of the rendered fat behind, and set aside.

In the leftover rendered fat, saute the onion  and the chopped peppers until the onion is translucent, about 5 minutes.  Add the garlic and stir until fragrant.  Stir in the spinach and season with salt and pepper to taste. Add the chorizo back to the pan and and stir to combine.

Stuff each pepper.  Sprinkle with the shredded cheese and bake until cheese is brown and bubbly, about 30-35 minutes.

One of these is enough for me.

Here's a photo of the peppers before I added the cheese, so you can see how I cut the opening:

Stuffed poblano, before adding cheese.