I love poblano peppers. They are not too hot. A very mild pepper but with a ton of flavor.
I usually call a Stuffed Poblano Pepper a Chilie Relleno, but I have learned that some consider a Chilie Relleno a stuffed poblano pepper that has been baked in a egg mixture. Most stuffed poblanos are fried and you know me, we don’t do fried at this house. At least not usually. I decided to bake these stuffed poblanos and the result was amazing! Very delicious! I think it would be just as good with shredded chicken or ground beef or fajita beef. I really want to try it with beans for a meatless option a well.
Stuffed Poblano Peppers
4 medium sized poblano peppers
Extra virgin olive oil
1/2 diced red onion
2 cloves garlic, minced
3 links chicken sausage (I used chipotle pepper and monterry jack cheese chicken sausage)
1/2 cup salsa
1/2 cup corn
1 oz. manchego cheese, shredded
1 can of rotel
Broil your poblanos until you get a nice char on the outside. You can also throw them on the grill to get the same. Once they are nice and charred, place them in a ziplock bag for 15 minutes. Once they are cool to touch take them out of the bag and begin removing the skin.
Heat your oven to 400 degrees. Take your baking dish and pour the can of rotel in the bottom.
Heat a drizzle of olive oil over medium heat, and saute the onion until tender. Add the garlic, and cook for an additional minute. Crumble or dice the chicken sausage, and cook until the sausage starts to brown. Add the salsa and corn. Season with salt and pepper, and simmer over low for a few minutes.
Lay the poblanos flat, and cut a T-shaped slit into the top of the poblano. Pry the slit apart, and remove all of the seeds.
Stuff the sausage mixture into the peppers. Top each pepper with some of the manchego cheese.
Bake until the poblano is tender and browned around the edges (25 minutes in my oven).
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