I love the taste of poblano peppers and came up with this recipe to showcase them:
Ingredients
- 1lb ground chuck (pork or turkey)
- 4 large poblano peppers
- 3/4 cup cheddar cheese
- 3/4 cup Monterey Jack cheese
- 1 small ripe tomato
- taco seasoning (to taste)*
Avocado Sauce Ingredients
- 1 ripe avocado
- 1/4 cup sour cream or plain yogurt
- 1 cup milk
- onion powder (to taste)
- garlic powder (to taste)
- salt (to taste)
- 1/2 tsp. of hot pepper sauce (Tabasco)
- 2-3 Tbsp. of lemon juice
Pepper Instructions
Roast peppers under oven broiler (450 degrees), approximately 10 minutes on each side of pepper, or until skin blisters. Remove peppers from oven and bundle in foil for several minutes to let them steam, then peel, split on one side and de-seed.
Meat Instructions
Brown meat in medium-sized skillet then add the taco seasoning and stir. If not enough moisture to stir in seasoning well, add a little water. Once peppers are roasted and prepped, and meat prepared, place the peppers in an oven-safe dish, stuff peppers with the meat mixture and top with cheese. Bake for about 10-15 minutes until cheese is melted.
Avocado Sauce Instructions
Peel avocado and mash to a smooth pulp. add sour cream (or plain yogurt), milk, onion powder, garlic powder, pepper sauce, and lemon juice. Blend until smooth.
Serving Instructions
Top with a tomato slice, avocado sauce, and serve.
* I make my own taco seasonings, but your favorite packet mix will probably work. My particular taco seasoning, if you wanna use the same ingredients, features chili powder, garlic powder, two kinds of fajita seasoning (one salt-free, the other mesquite-flavored), and dried cilantro.
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qualify me for geek status. Oh, and then there's my love for all things Longhorn and the NFL...
