Chorizo-Stuffed Poblano Chiles With Sweet-Sour Escabeche Recipe

Name: Chorizo-Stuffed Poblano Chiles With Sweet-Sour Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large poblano chiles; Cooking spray; 1/3 cup finely chopped carrot; 3/4 cup water; 1/2 cup cider vinegar; 2 tablespoons brown sugar; 1/4 teaspoon ground allspice; 2 garlic cloves, sliced; 2 bay leaves; 1 1/2 cups sliced onion; 1/2 teaspoon salt; 3 cups cubed peeled Yukon gold or red potato; 8 ounces chorizo sausage; Chopped fresh cilantro (optional)

Servings: persons

6 large poblano chiles
Cooking spray
1/3 cup finely chopped carrot
3/4 cup water
1/2 cup cider vinegar
2 tablespoons brown sugar
1/4 teaspoon ground allspice
2 garlic cloves, sliced
2 bay leaves
1 1/2 cups sliced onion
1/2 teaspoon salt
3 cups cubed peeled Yukon gold or red potato
8 ounces chorizo sausage
Chopped fresh cilantro (optional)

1
Preheat broiler.
2
Place poblano chiles on a foil-lined baking sheet. Broil 14 minutes or until blackened, turning twice. Place in a zip-top plastic bag; seal. Let stand 10 minutes; peel.
3
Heat a small saucepan over medium heat. Coat pan with cooking spray. Add carrot to the pan; cover and cook 5 minutes or until carrot is crisp-tender, stirring occasionally. Add water and next 5 ingredients (through bay leaves) to pan; stir well. Bring mixture to a simmer; cook 1 minute or until sugar dissolves, stirring frequently. Discard bay leaves. Combine onion and salt in a large bowl; pour vinegar mixture over onion mixture. Cool completely.
4
Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat. Simmer 10 minutes or until tender; drain.
5
Heat a large nonstick skillet over medium heat. Remove casings from the sausage. Cook sausage for 10 minutes or until browned, stirring to crumble. Remove sausage from pan, reserving 1 teaspoon drippings in pan. Drain sausage on paper towels. Add potato to pan; cook 15 minutes, browning on all sides. Stir in sausage; cook until mixture is thoroughly heated.
6
Cut a lengthwise slit in each chile; discard stems, seeds, and membranes. Place about 1/2 cup sausage mixture in each chile (chiles will be full). Divide onion mixture evenly among each of 6 plates; top each serving with one stuffed chile. Garnish with cilantro, if desired.

291

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 large poblano chiles, Cooking spray, 1/3 cup finely chopped carrot, 3/4 cup water, and more.

Yes, Chorizo-Stuffed Poblano Chiles With Sweet-Sour Escabeche falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo-Stuffed Poblano Chiles With Sweet-Sour Escabeche

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