Stuffed Roasted Poblanos with Salsa Verde
4 Poblano Peppers, roasted
You can do this on a gas burner (see below). You can also opt to do this in the broiler. You want them charred well, then let them sweat (I put them in a heat safe bowl with a lid to sweat and cool). Peel them when they are cool enough to handle. You can let them hang out while the rice cooks and while you are prepping the filling.
1/2 cup brown rice (dry, uncooked measure).
1/2 onion, diced
1 clove minced garlic
1 packet of Goya Sazon with Azafran (optional)
1/2 cup corn kernels, frozen, fresh or canned
Chili powder, salt, pepper to taste
1 chorizo style or andouille style sausage link
Cook the rice in one cup of water. When the rice is done, start by sautéing your onion and garlic. Quarter your sausage and then dice it. Brown the sausage bits and then add the cooked rice, corn, and seasonings. You may want to add a bit of water if your mix is pretty dry and let things marry in the pan a bit.
*Notes on the filling: (Vegan Dad's andouille is good, although I don't put in oil when I make mine. That's the sausage used here). You could use any packaged sausage here, or you could go with cooked beans (black, pinto, whatever). TVP would work well, too, in a pinch. On the corn, a good sized ear is what I used, just cutting the corn off the cob. I always have corn in the freezer, though, for when I don't have fresh and that would work fine here. You wouldn't need to thaw it, just throw it in the pan.
1 lb fresh tomatillos, husked and rinsed, then quartered
1 small bunch of cilantro, rough chopped (If you don't like or can't tolerate cilantro, parsley will do)
1 seeded jalapeño, cut into chunks
2 cloves garlic, peeled and rough chopped
1 t. cumin
Juice of one lime.
Place all in a blender or food processor and pulse until it comes together. Taste and season with salt and pepper and more cumin if desired.
To assemble, put 1/4 cup of sauce in the bottom of au gratin dishes or a cup in the bottom of an 8X8 inch square baking dish. Peel the peppers and cut a slit lengthwise, making a slight notch at the top so you can seed the peppers. Stuff each with filling and place in the baking dish. Bake at 350 for about 30 minutes to heat through. Serve with any remaining sauce on the side. Great with avocado if you like.
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