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Chorizo-Stuffed Poblano Chiles with Sweet-Sour Escabeche

Photo: Jan Smith
Yield

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

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.

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)

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.

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

  5. 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.

  6. 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.