Poblano chiles are not mouth-burning hot, either. Especially if you deseed and devein them. Some are warmer than others, but the batch I made were completely heatless. If you get a chile that lacks the heat you’re looking for, add the seeds and veins into the stuffing mixture. It should pep it right up! The chorizo this recipe calls for also adds some spice, not to mention plenty of flavor.

As usual, I do not measure. I can offer approximates, but please feel free to adjust up or down depending on your personal tastes.

Ingredients:
6 fresh poblano chiles
6-8 oz. chorizo, cooked
1 can black beans, rinsed and drained
1 small-medium zucchini, diced finely
1 small red onion, diced finely
6 cloves garlic, chopped
½ cup cherry tomatoes, diced
2 cups monterey jack cheese, shredded
avocado, for garnish

Guidelines:
Preheat oven to 375 degrees.

Cook chorizo according to package directions. When chorizo is nearly done, add chopped garlic and diced onion. Cook for an additional 5 minutes, or until onion becomes very slightly translucent. Add diced zucchini, beans, and diced cherry tomatoes. Cook until just warmed through.

Wash the poblanos. Remove the top and cut a slit down the center. Remove the seeds and veins, if so desired.

Stuff the chiles with the chorizo mixture. Top with cheese. Bake in a 375 degree oven for 20-25 minutes, or until cheese is just beginning to brown.

Top with diced avocado, if you’d like.

If you’re in a hurry, you can use store-bought salad dressing. I’m not a Ranch fan, though it would be okay. I prefer a vinaigrette. The recipe for my White Wine and Herb Vinaigrette is below. It’s akin to an Italian Vinaigrette, and goes well with this salad. Unlike Ranch, it won’t weigh down and drown out the flavors of the greens or avocado, and yet it’s plenty flavorful enough in and of itself.

Hubby and I ate this salad as a main dish, along with a loaf of Rosemary Garlic Bread, and a glass of Kestrel’s Mourvedre. Perfect meal for a warm summer night on the patio… or even a cool, rainy night at the kitchen table working on a puzzle…

If you like this recipe, try PLTA Croissant Sandwiches.

White Wine and Herb Vinaigrette

Combine ¼ cup high quality white wine vinegar (I used an artisan Pinot Grigio vinegar), ½ cup good quality extra virgin olive oil, 1 tsp. minced thyme, 1 tsp. minced rosemary, 1 tsp. chopped parsley, 1 clove garlic, peeled and smashed, and salt and pepper to taste. Mix well, and let sit for a minimum of one hour to let flavors marry. Remove garlic clove before serving.

PLTA Salad

Use in any amount you like:

Baby spring greens
Prosciutto, uncooked or cooked
Heirloom cherry tomatoes
Avocado
White Wine and Herb Vinaigrette