Picadillo-Stuffed Poblano Peppers Recipe
Prep Time:
15 minutes
Cook Time:
50 minutes
Servings:
4 servings
Ingredients
  • 4 large poblano peppers
  • ¼ cup olive oil
  • 1 Russet potato, peeled and diced
  • ½ pound ground beef
  • 6 ounces chorizo
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ear of corn, shucked (about ½ cup corn)
  • 1 (15-ounce) can tomato sauce
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • Salt, to taste
  • 1 cup shredded queso Oaxaca
  • ¼ cup pepitas, for topping
  • 1 tablespoon red pepper flakes, for topping
Directions
  1. Preheat broiler to high.
  2. Arrange poblano peppers on a foil-lined baking sheet.
  3. Place peppers 5 inches under the broiler and roast for 5 minutes, until slightly charred.
  4. Flip peppers and roast for 5 more minutes until lightly charred on the other side.
  5. Transfer peppers to a bowl and cover with plastic wrap. Let steam for 10 minutes.
  6. Adjust oven temperature to 350 F.
  7. Meanwhile, heat oil in a deep skillet over medium heat.
  8. Add potatoes and fry until golden brown and slightly soft, about 10 minutes.
  9. Add beef, breaking it up with a wooden spoon, and cook until browned. Drain grease if needed.
  10. Add chorizo, breaking it up with a wooden spoon, and cook until browned.
  11. Add onion and garlic and stir until fragrant, about 2 minutes.
  12. Add corn, tomato sauce, chili powder, paprika, and salt, and stir to combine. Bring to a simmer, then reduce heat to low.
  13. While the picadillo thickens, peel the skins off the peppers.
  14. Remove the tops and seeds of the peppers, creating boats for the filling.
  15. Arrange the peppers in baking dish. Fill peppers to the top with picadillo.
  16. Top with queso Oaxaca.
  17. Place in the oven and bake until the cheese is melted, about 10 minutes.
  18. To serve, sprinkle with pepitas and red pepper flakes.