Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Rick Bayless
Recipe by Cooking Light May 2005

Gallery

Credit: Jan Smith

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

270 calories; calories from fat 32%; fat 9.6g; saturated fat 3.1g; mono fat 4.2g; poly fat 1.4g; protein 13.5g; carbohydrates 34.1g; fiber 5.4g; cholesterol 27mg; iron 3.5mg; sodium 684mg; calcium 30mg.
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