If you love stuffed chiles, but don’t like all the work involved, this recipe is for you. I don’t bother roasting and peeling the chiles, and then stuffing them full of yummy goodness. I simply cut the top off, cut a slit down the center, deseed it, stuff it, and bake it. It doesn’t quite have the same flavor as a roasted and peeled chile, because the skin gives it a slight–very slight—bell pepper taste. If you don’t like bell peppers, you’re welcome to go through all the extra steps of roasting. But for the amount of time and hassle you’ll save skipping it, I think you’ll still love these, and be able to make them for dinner in a snap.
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.
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
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.