As the title hints, this book is about taking your favorite comfort foods and stuffing them into your other favorite comfort foods. He even has a recipe for Turduken in the book.. and it's stuffed with corn bread stuffing. See what I mean?
Other recipes from the book that I want to try... pepperoni bread, chicken stuffed waffles, and sweet potato tamales, just to name a few. Oh yeah, and cheese stick Pot Stickers. Seriously.
At the end of this post, you will have an opportunity to win a copy of this fabulously fun and decadent book.
So about these stuffed poblanos...
This is a cross section of the rolled up chicken stuffed with cheese, kale, and chorizo and then stuffed into a poblano and then topped with more cheese. The kale makes them extra healthy, right?
I used Mexican chorizo and seriously recommend that you do the same. Next time I make these, I will try to pound the chicken to be thinner to make it look more swirly (and I will be making these again).
Serve these with Mexican rice and garnish with sour cream and avocado slices if you like. We loved these.
Chorizo Kale and Chicken Stuffed Poblanos
I’ve (Dan Whalen) been cooking this recipe for
a really long time and it never disappoints. It’s fairly straightforward and is
easy enough to make on a weeknight, but tastes like something much more
special. Feel free to use another type of cheese if you want to tone down the
heat level. Choosing the right chorizo in my opinion is the most important part
of this recipe. I usually like the ground uncooked Mexican stuff, but most of
the authentic Portuguese cured/smoked kind are tasty, too. Some of the more
Americanized brands are a little too smoky/sweet and come off “hammy” to me.
Makes: 6 to 8 servings
Heat: 5.3
Pig-Out Scale: 6.4
Filling
1 tablespoon (15 ml) olive oil
½ pound (225 g) ground chorizo
3 branches kale
8 ounces (225 g) pepper Jack
cheese
8 ounces (225 g) queso blanco,
crumbled
10 poblano peppers (number
includes two extra in case of breakage)
4 boneless, skinless chicken
breasts
Make the Filling: In a skillet
over medium heat, with a little olive oil, cook the chorizo to brown it
(whether it is already cooked or not). Remove the thick stems from the kale and
rip the leafy parts into small pieces. Shred half the pepper Jack and combine
with crumbled queso. Slice the other half of the pepper Jack into thin slices.
Prep the Poblanos: Broil the
poblano peppers for a few minutes, turning and moving around constantly to
slightly char parts of the skin and soften them up a bit. Using a paring knife,
remove the stem from the peppers and shake out the seeds and insides.
Prep the Chicken: Slice the
chicken the long way to make 2 thin cutlets out of each breast. You may want to
also pound these out to thin them further.
Stuff It!: Top the cutlets with
the chorizo, kale and cheese. Roll the cutlets up and stuff them into the
poblano peppers. Try and match smaller peppers with smaller cutlets. Also,
don’t worry if some rip! Practice makes perfect and we can hide those rips with
cheese later.
Cook It: Preheat the oven 350˚F
(180˚C, or gas mark 4). Bake the peppers for about 45 minutes, until fully
cooked. Top with the slices of pepper Jack and broil until browned.
