Stuffed Poblanos With Chorizo, Sweet Potato and Black Beans
Ingredients
- 3-4 poblano peppers
- 1 sweet potato
- 1 1/2 Tbsp avocado oil or any neutral flavored oil, divided
- 1/3 cup diced yellow onion
- 1 lb bulk raw chorizo
- 1-2 Tbsp adobo sauce* optional
- 1 can black beans rinsed well and drained
- 1 lime zested and juiced (save zest for crema)
- 1/4 cup chopped fresh cilantro
- 8 oz grated asadero cheese* if you can't find asadaro use a mellow, white cheese that melts well- see notes*
- 1/4 cup grated cotija cheese
- kosher salt and cracked pepper
For pico
- 2 medium tomatoes diced
- 1/4 cup finely diced yellow onion
- 1 Tbsp finely diced jalapeno
- 1/2 lime
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp olive oil
- Kosher salt to taste
For Crema
- 1 cup Mexican crema* or sour cream see notes
- 1/2 lime juiced
- 1 tsp ground cumin
- pinch kosher salt
- reserved lime zest from filling
Instructions
- Make pico
- Combine all pico ingredients in a bowl, taste and adjust to your liking. Set aside.
- Make filling
- Place sweet potato on foil lined baking pan and bake at 400°f for 45 minutes to one hour, or until very soft. Set aside until cool enough to handle. Discard skin and smash until smooth, set aside.
- While sweet potato bakes, heat 1/2 Tbsp oil in a pan. Add onion and stir over medium heat until soft but not brown. Add chorizo, breaking up meat and stirring until cooked through. Remove from heat (If your chorizo is very oily, remove to a paper towel lined plate, wipe skillet. and return chorizo/onion mixture to pan)
- Off heat, stir 1-2 Tbsp adobo sauce*, drained black beans, the juice of 1 lime, 1/4 cup chopped cilantro, 1/2 cup pico and smashed sweet potato into chorizo mixture.
- Fold in all but 1/4 cup asadero cheese and half of the cotija. Taste and add kosher salt and/or a little lime juice as needed.
- Make crema
- Combine all crema ingredients in a bowl and stir to combine. Taste and adjust. Cover and refrigerate until ready to use.
- Stuff Peppers
- Wash and dry poblanos well. Slice in half from stem to tip and remove seeds and any light colored membrane. Drizzle with remaining Tbsp oil and rub all over peppers to lightly coat them. Season with kosher salt.
- Divide chorizo mixture evenly between all of the peppers and arrange them in a greased casserole dish just big enough to hold them. Sprinkle with remaining asadero and cotija cheese, cover tightly with foil and place in a preheated 375° f oven for 45 minutes.
- Uncover and continue baking another 15 minutes, until peppers are very soft and cheese is nice and golden. If casserole dish looks dry add up to 1/4 cup chicken broth, drizzling between peppers before returning to oven.
- If cheese isn't golden you can put them under the broiler for 1-2 minutes at the end of cooking - just watch carefully as they'll get brown quickly!
- To serve, drizzle each pepper with crema and top with a couple Tbsp of pico. Garnish with cilantro and serve with lime wedges
Notes
- Adobo is the sauce canned chipotles are packed in. I like things spicy so I use more adobo. One Tablespoon gives it just a little heat and a lot of flavor. You can leave it out completely if you're sensitive to spicy flavors.
- oil content of chorizo varies greatly depending on where you get it. Some chorizo is very oily so drain it on paper towels if this is what you have.
- The flavor of chorizo can vary as well. taste yours after you brown it to see if you need to add anything. Mine was very mild so the adobo added a perfect smoky-spicy note.
- Asadero cheese is a soft, white Mexican cheese that has a mellow, buttery flavor and is excellent for melting. I highly suggest trying to find it but If you cannot find asadero you can substitute fresh mozzarella, Monterey jack or chihuaha. There's also a great Mexican 3 cheese blend that contains chihuaha, oaxana and cotija that's wonderful in this.
- Crema is Mexican sour cream. It's a little thinner than sour cream with a slightly higher fat content. Use it if you can find it, but you can sub regular sour cream (add a tiny bit more lime juice to thin it out and an extra pinch of salt) with similar results