Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Friday, December 30
Stuffed Chiles Poblano
A rather quick dinner, thrown together with some handy leftovers from a fantastic lunch at Skinny's Grill in Durango. It was just filling enough to be called a "light" meal, but rich with spices all the same. Chiles poblano can be found damn near everywhere in Albuquerque, like Smith's (where I got mine). Certainly you no longer need to go to an "ethnic" grocer to get a good variety of ingredients for many kinds of cuisines (though in many cases those ethnic grocers will be cheaper....).
Stuffed Chiles Poblano
(serves 2)
1/4lb pork sausage, cooked
cooked mexican or white rice
4 chiles poblano
pepperjack or other white cheese, or queso fresco
red enchilada sauce
Toast the chiles whole directly on your stove burner, until slightly charred but not soft. Allow to cool, then cut a slit down one side to open up the cavity. Carefully remove as much of the seeds and veins as you can, then stuff the chiles with a mixture of the sausage, rice, and just a bit of cheese.
Arrange chiles in a baking dish and pour enchilada sauce over just to moisten them. Bake for about a half hour at 400 degrees. Top with more cheese, then broil for a few minutes to melt/brown the cheese.
Remove from oven and serve with more enchilada sauce, mexican rice, and black beans.
Time posted: 15:05 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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