Roasted Poblano Peppers stuffed with chorizo apple filling and served with scratch-made apple picante sauce and green apple pico de gallo. —Shauna
For the Poblanos and Stuffing
chorizo sausage, bulk
Granny Smith Apples
Ancho chili powder
Monterey Jack Cheese
For the Picante, Pico de gallo, and toppings
14.5 ounce can fire roasted tomatoes
Granny Smith Apples
red onion, divided
salt and pepper
cotija cheese, crumbled
In This Recipe
Place the Poblanos on a sheet pan under the broiler for about ten minutes, turning a couple of times during cooking. Broil just long enough for the peppers to become pliable. Very gently, use a sharp knife to cut them down the center, but only through one side, so that you can stuff them. Use a spoon to remove the seeds.
Make the picante sauce by placing the following into a food processor: Can fire roasted tomatoes, 1 apple, 2 cloves garlic, 1/4 red onion, 1/2 jalapeno, 1 Tbs fresh cilantro 1/2 tsp coriander, and salt and pepper. Puree.
Prepare the stuffing: In a sauté pan, heat the oil. Sauté the onion and garlic until translucent. Remove from the pan. Add the chorizo and cook until browned. Add the onion and garlic back to the pan along with the other ingredients for the stuffing, including the apples. Stir and heat through. (Apples are added at the end to maintain their distinctive flavor and crunch).
Stuff the peppers generously with the apple and chorizo mixture.
Place half of the picante sauce into a large baking pan. Place the rellenos on top of the picante. Spoon the rest of the sauce over the top. Bake at 375 degrees for 20 minutes or until the peppers are heated through.
Meanwhile, make the pico de gallo. Finely chop the remaining apple, onion, cilantro, and jalapeño. Mix together and season with salt, pepper, lime juice, and coriander.
Remove the rellenos from the oven. Place them on serving plates and spoon over the hot picante sauce from the pan. Garnish with the pico de gallo and cotija cheese.