Spicy Southwest Hashbrown Stuffed Poblanos Sp5 Recipes

STUFFED SOUTHWESTERN POBLANO PEPPERS

Steps:

• Preheat oven to 400 degrees F. Place cut poblano peppers into a greased baking dish, drizzle 1 tbsp olive oil over the peppers. Roast in oven for 10-15 minutes until they begin to soften. Remove from oven and set aside. Once removed, lower the heat to 375 F.
• While peppers are roasting, in a large dutch oven or high walled skillet. Add the ground beef over medium high heat. Add in the ground cumin, smoked paprika, kosher salt, and black pepper. Cook the beef fully through. Using a slotted spoon, remove the cooked ground beef and set aside.
• Lower the heat to medium, add in the 2 tbsp of olive oil, the diced onion, and diced poblano peppers. Sauté for 3-4 minutes until the onion and pepper begin to soften. Add the ground beef, corn, black beans, and chipotles in adobo sauce. Stir all the contents and cook for 2-3 minutes for the flavors to meld. Give the mixture a taste, adjust the seasoning if necessary.
• Using a spoon, carefully spoon the beef stuffing into the peppers. Top with the shredded Mexican cheese, cover with aluminum foil, and bake for 20 minutes. Remove from the oven and remove foil. Garnish with crumbled cotija cheese and freshly chopped cilantro.

SOUTHWEST STUFFED POBLANO PEPPERS

Steps:

• Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes while you move on to the next step.
• Add ground beef (or preferred meat choice, see Note 2) and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.
• Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.

POTATO STUFFED POBLANO PEPPERS #SP5

Steps:

• Preheat oven to 425 degrees Farnhieght.
• Brown the Chorizo in a skillet if it is not crumbled, crumble it before browning it. and set aside to cool for a few minutes.
• Cut the peppers in half lengthwise and clean out the seeds.
• in a mixing bowl mix together the potatoes, 1/2 cup of the cheese and the Chorizo and salt & pepper to taste.
• Put a little cooking oil on the outside of the peppers and place them on a baking sheet.
• Fill the peppers with 1/2 cup of the potato mixture in each one.
• sprinkle the remaining cheese equally over the top of the peppers.
• After the peppers are cooked top with a tablespoon of your favorite prepared salsa and enjoy!

SPICY SOUTHWEST HASHBROWN STUFFED POBLANOS #SP5

Steps:

• Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and a little oil and salt. Roast for 20 minutes or until all the skin blisters. Transfer to a bowl and cover with plastic wrap and let steam for 10 minutes.
• Peel the skin and cut a slit into the side of each pepper. Remove the seeds and membranes by hand and rinse with a little water to get all seeds. Set aside.
• In a large skillet over medium, render the diced chorizo until crispy. Remove the chorizo from the pan and set aside.
• Add 1 package of Simply Potatoes Southwest Style Hash Browns to the skillet and spread evenly. Cook for 6-7 minutes or until golden brown on the bottom. Flip over in sections and continue to cook for another 6-7 minutes.
• Remove from heat and mix in the cilantro and season with salt.
• Using a spoon, stuff the poblanos with the hashbrown mix into the pobanos and top with the grated cheese.
• Place the stuffed poblanos back into the oven for about 8 minutes or until the cheese is melted and golden.