Spicy Southwest Hashbrown Stuffed Poblanos #SP5

1. 1

   Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and a little oil and salt.

2. 2

   Roast for 20 minutes or until all the skin blisters.

3. 3

   Transfer to a bowl and cover with plastic wrap and let steam for 10 minutes.

4. 4

   Peel the skin and cut a slit into the side of each pepper.

5. 5

   Remove the seeds and membranes by hand and rinse with a little water to get all seeds.

6. 6

   Set aside.

7. 7

   In a large skillet over medium, render the diced chorizo until crispy.

8. 8

   Remove the chorizo from the pan and set aside.

9. 9

   Add 1 package of Simply Potatoes Southwest Style Hash Browns to the skillet and spread evenly.

10. 10

    Cook for 6-7 minutes or until golden brown on the bottom.

11. 11

    Flip over in sections and continue to cook for another 6-7 minutes.

12. 12

    Remove from heat and mix in the cilantro and season with salt.

13. 13

    Using a spoon, stuff the poblanos with the hashbrown mix into the pobanos and top with the grated cheese.

14. 14

    Place the stuffed poblanos back into the oven for about 8 minutes or until the cheese is melted and golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.