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Old 10-18-2008, 11:29 AM   #1
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Poblanos, chorizo... don't want to stuff them. Ideas?

I have some poblano peppers and some chorizo sausage, but I'm not in the mood to make rellenos.
Can acquire other ingredients as needed....

Got any ideas?

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Old 10-18-2008, 12:19 PM   #2
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Quote:
Originally Posted by GrillingFool View Post
I have some poblano peppers and some chorizo sausage, but I'm not in the mood to make rellenos.
Can acquire other ingredients as needed....

Got any ideas?
I'm about to make one of my favorite soups using both of those ingredients. It's fairly easy, and so good I make a large amount then freeze in containers so I have it on hand. If you want to make soup, let me know and I'll post the recipe.
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Old 10-18-2008, 12:37 PM   #3
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You could roast, peel, & slice the Poblanos; cook (or grill) & slice the Chorizo; & then just enjoy both piled into a roll or into taco shells or soft tortillas. Add whatever other "fixings" you like (grilled or sauteed onion, shredded cheese, taco/enchilada sauce or ketchup, etc., etc.
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Old 10-18-2008, 12:51 PM   #4
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Quote:
Originally Posted by GrillingFool View Post
I have some poblano peppers and some chorizo sausage, but I'm not in the mood to make rellenos.
Can acquire other ingredients as needed....

Got any ideas?
Sounds like a great start for a southwestern omelette!

Drama Queen, would you please post your soup recipe? It's starting to cool down a bit here on the east coast and I'm always looking to try a new recipe.
Thanks,
John.
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Old 10-18-2008, 12:58 PM   #5
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john, I had hash and omelette last night...

What about using the chilis (and more chilis!!) and some garlic and onions to make a "pesto" sauce..
filling some corn tortillas with the sausage, sauce and ??????? ...
Then topping with a cheese sauce and some Rotel tomatoes and chilis...
and into the oven?
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Old 10-18-2008, 02:18 PM   #6
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Chorizo enchiladas!
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Old 10-18-2008, 03:17 PM   #7
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Originally Posted by GrillingFool View Post
john, I had hash and omelette last night...

What about using the chilis (and more chilis!!) and some garlic and onions to make a "pesto" sauce..
filling some corn tortillas with the sausage, sauce and ??????? ...
Then topping with a cheese sauce and some Rotel tomatoes and chilis...
and into the oven?
sausage, sauce, Maybe black beans and corn?
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Old 10-18-2008, 03:42 PM   #8
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Yeah! Black beans, refried! YUM!
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Old 10-18-2008, 05:47 PM   #9
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Hmmm, you could make some great quesadillas. You'd need to roast and peel your poblanos, then cut them into strips for the quesadilla. Precook the chorizo, then fill the quesadilla with pepper strips, crumbled or slcied chorizo and cheese. Yum. Or you could use this as the base for a rice dish that I make often. Cook some rice and add your chopped roasted poblanos, garlic, onion, diced carrots, diced tomatoes, cooked chorizo, whatever else you have on hand - maybe even some corn and black beans. Also shrimp if you have some....put some cheese on top if you want. Very good.
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Old 10-19-2008, 01:21 AM   #10
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So here's what I did. Labor intensive, but I like that.
(When my wife is out of town, I cook.)

Roasted over my gas stove:
3 poblanos
3 green cayennes
4 garlic cloves
2 hatch chilies
1 lg shallot

Let them steam for a while, peeled them down.
Put them in the blender with half a bunch of fresh cilantro,
2 tsp cider vinegar and 2 tbsp cumin or so. Added a splash
of chicken stock, splash of pale ale and dollop of canola oil.
Whirled it down into a pesto type sauce.
I took the seeds and stems out of all the peppers except the
cayennes before whirling.

Browned the chorizo with 3 more garlic cloves and half a white onion.
Tossed in a drained can of black beans and 2 Tbsp oil, lightly mashed
them when they started to pop.. maybe half mashed.
Mixed in the green sauce.
Used this to fill corn tortillas, placed them in a casserole pan.
Whipped up a bechamel sauce, then melted in about 3/4 cup each pepper jack
and extra sharp cheddar.

Poured that over the tortillas and topped it with a drained can of Rotel
tomatoes and chilis. I didn't know there were so few chilies in there, lol!

Baked at 350 till hot and bubbly, sprinkled with some cilantro and it was
good. More sweet than hot, with nice chili flavors.

Ate too much.
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