Chorizo-Stuffed Poblano Chiles with Sweet-Sour Escabeche

Chorizo-Stuffed Poblano Chiles with Sweet-Sour Escabeche Recipe
Photo: Jan Smith
Spicy, tangy, a little sweet, and a tad sour, this dish from Rick Bayless is based on a traditional central Mexican version. You can prepare the different components--roast the chiles and make the potato-chorizo stuffing--a day ahead and refrigerate. Then let everything come to room temperature, and stuff the chiles.

Yield:

6 servings (serving size: 1 stuffed chile and about 1/3 cup onion mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 270
Caloriesfromfat 32 %
Fat 9.6 g
Satfat 3.1 g
Monofat 4.2 g
Polyfat 1.4 g
Protein 13.5 g
Carbohydrate 34.1 g
Fiber 5.4 g
Cholesterol 27 mg
Iron 3.5 mg
Sodium 684 mg
Calcium 30 mg

Ingredients

6 large poblano chiles
Cooking spray
1/3 cup finely chopped carrot
3/4 cup water
1/2 cup cider vinegar
2 tablespoons brown sugar
1/4 teaspoon ground allspice
2 garlic cloves, sliced
2 bay leaves
1 1/2 cups sliced onion
1/2 teaspoon salt
3 cups cubed peeled Yukon gold or red potato
8 ounces chorizo sausage
Chopped fresh cilantro (optional)

Preparation

Preheat broiler.

Place poblano chiles on a foil-lined baking sheet. Broil 14 minutes or until blackened, turning twice. Place in a zip-top plastic bag; seal. Let stand 10 minutes; peel.

Heat a small saucepan over medium heat. Coat pan with cooking spray. Add carrot to the pan; cover and cook 5 minutes or until carrot is crisp-tender, stirring occasionally. Add water and next 5 ingredients (through bay leaves) to pan; stir well. Bring mixture to a simmer; cook 1 minute or until sugar dissolves, stirring frequently. Discard bay leaves. Combine onion and salt in a large bowl; pour vinegar mixture over onion mixture. Cool completely.

Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat. Simmer 10 minutes or until tender; drain.

Heat a large nonstick skillet over medium heat. Remove casings from the sausage. Cook sausage for 10 minutes or until browned, stirring to crumble. Remove sausage from pan, reserving 1 teaspoon drippings in pan. Drain sausage on paper towels. Add potato to pan; cook 15 minutes, browning on all sides. Stir in sausage; cook until mixture is thoroughly heated.

Cut a lengthwise slit in each chile; discard stems, seeds, and membranes. Place about 1/2 cup sausage mixture in each chile (chiles will be full). Divide onion mixture evenly among each of 6 plates; top each serving with one stuffed chile. Garnish with cilantro, if desired.

Rick Bayless,

Cooking Light

May 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note