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POBLANO CHILES STUFFED WITH CHORIZO AND RICE
Contributed by: Melany Stowe
6 large, fresh poblano chiles
1 tablespoon oil
1â�„2 pound chorizo (Mexican-style sausage)
1â�„2 red bell pepper, diced
1â�„2 green bell pepper, diced
1 red onion, diced
1 cup medium-grain rice
1 cup chicken stock
1â�„2 cup white wine or white grape juice
1â�„2 cup water
3â�„4 cup cheddar cheese, shredded
3â�„4 cup Jack cheese, shredded
Preheat oven to 400 degrees. Place poblano chiles on baking sheet and bake for 13 minutes. Remove from oven and let cool.Â Once cool, cut top 1â�„4 of chile off and remove ribs and seeds.
In a medium saucepan, cook in oil for 3 minutes.Â Add peppers and onions and cook until they are tender (5-7 minutes).Â Add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes; cover and reduce heat to low. Check rice for doneness after 20 minutes.
When rice is finished cooking, stuff chiles with 1â�„6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
(This recipe was contributed as part of a "Cook of the Week" feature.)