Abby J's Stuffed Poblanos
Posted on 06 May 2021
Roast 8 poblanos on the grill until the skin gets dark and remove them off the grill. Place them in a plastic bag and the steam helps to remove the skin. When they are cool enough, you can peel off the skin, then prepare accordingly.
8 poblano peppers-halved and seeds removed
1 lb. lean TEXGA FARMS ground beef & 1 lb. chorizo
1 teaspoon cumin
1 can red enchilada sauce
`11/2 cups marinara sauce
1/2 cup shaved parmesan cheese
8 slices mozzarella cheese or 1 cup mexican cheese
3 slices havarti cheese cut in quarters
1 diced sweet onion & 1 jalapeño diced
2 tablespoons hot chili powder
Preheat oven to 350 degrees and lightly grease a large baking dish. Arrange the
cooked poblanos in the baking dish. Sauce the onion and jalapeño pepper add
chili powder, cumin and set aside. Cook the beef and chorizo until brown and
then add the onions & jalapeño mixture to the meat. Stir together and then add
the enchilada sauce & marinara sauce. Mix together and then stuff each
poblano by filling up half then add 1 slice of mozzarella cheese to each pepper.
Continue to fill each one and top it with the shaved parmesan cheese, havarti
cheese and slice 1 jalapeño to add on top of each poblano. Bake in the oven
for 30 minutes or until cheese starts to turn brown.