These Mexican specialties are a staple in the western states and here’s my rendition. I use Poblano peppers because they are one of my favorites but you can use another chili that you find or one that’s growing in your garden. This variation does not batter then fry the peppers like you’ll see in other recipes. That is a good method..but a bit of extra work. I know your going to love these easier method.
6 medium Poblano peppers
1 1/2 lbs ground chuck
1 1/2 cups Asadero cheese shredded
3 tbs olive oil
3 cloves garlic chopped
1/2 cup white onion chopped
3 tbs tomato paste
1 tsp cumin
1 tsp coriander
1 1/2 tsp crushed red pepper
2 tbs cilantro chopped
1 tbs fresh lime juice
3 recipes Enchilada sauce
1. Begin by roasting poblano peppers in a 425 degree preheated oven for 15 -20 minutes or until skin starts to blister. Remove from oven and place into a bowl and cover with plastic wrap. Allow to sit 20 minutes.
2. Peel the skin from chili and to remove the seeds cut a slice from the stem to the tip of the chili and gently remove the seeds.
3. In a large pan heat olive oil to medium heat and brown the ground chuck. When meat is uniformly brown add the garlic and onion and cook until soft about 5 minutes.
4. Add dried spices and tomato paste and cook for an additional 2 minutes. Remove from heat and allow to cool.
5. When meat has cooled, mix ground beef, cheese, lime juice and cilantro.
6. Stuff chili’s by placing one cup of filling into the each pepper. Repeat until all pepper are stuffed.
7. Place stuffed peppers in a baking dish. Cover with enchilada sauce. Top with more cheese if desired.
8. Bake in a 350 degree preheated oven for 25 – 30 minutes. Remove and serve.