Grilled Chorizo and Quinoa Stuffed Poblano Peppers

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I picked the last of my poblano peppers from the garden today. Fall is closing in and the temps are threatening to drop into the low 30s at night next week. Before I escape on a Caribbean cruise, I need to complete the harvest and clean out the garden.

Picking poblanos this summer has meant grilling Chorizo and Quinoa Stuffed Poblano Peppers. I adapted this recipe from Joshua Bousel’s Grilled Chorizo Stuffed Poblano Peppers (http://www.seriouseats.com/recipes/2012/03/grilled-chorizo-stuffed-poblano-peppers.html).

My adaptations to his recipe was driven by an attempt to make it a little healthier and through necessity. For the healthier part, I use quinoa in place of his white rice. On the necessity side, I cannot find all of his ingredients. In place of Mexican crema, I use creme fraiche and the zest and juice of half a lime. In place of the cotija cheese, I use queso fresco. For some heat, I added some jalapeños. Today, I used some of my Hot Fish Peppers in place of the jalapeños.

The poblanos from my garden are not large. I find the below is enough for 8 peppers. I freeze half of the stuffing and use it for the next batch.

Ingredients:
1 tablespoon olive oil
1 small onion, minced
4 medium cloves garlic, minced
2/3 lb Mexican chorizo, removed from casings and crumbled
1 1/2 cups cooked quinoa
2 medium roma tomatoes, seeded and diced
2 jalapeño peppers, seeded and finely chopped
1/3 cup finely chopped fresh cilantro
1/3 cup creme fraiche
zest and juice of 1/2 lime
1/4 cup queso fresco, crumbled
Salt and pepper, to taste
Freshly ground black pepper
4 large poblano peppers, halved lengthwise and seeded
1 cup shredded pepper jack cheese

Directions:
1. Heat olive oil in a medium skillet over medium-high heat. Add onion and sauté until lightly browned, about 5 minutes. Add in garlic and cook about 30 seconds. Add in chorizo and cook until cooked through, about 10 minutes. Transfer mixture to a large bowl.
2. Add quinoa, tomatoes, jalapeño, cilantro, creme fraiche, lime zest and juice and queso fresco to bowl with meat mixture and mix until combined. Season with salt and pepper, to taste.
3. Spoon mixture into cavities of split poblanos.
4. Arrange grill for indirect cooking and preheat. Place poblanos over indirect heat, cover and cook for 15 minutes. Sprinkle on pepper jack cheese and continue to cook for another 15 minutes until the peppers are soft and the cheese is melted and browned.
5. Remove from grill and serve.

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