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Wednesday, March 14, 2012

Taking a break from nerding out: My recipe for turkey & chorizo stuffed poblano peppers with cilantro pepper cream sauce

As I am on spring break and wanted to get back into the kitchen where I used to spend more time, I have decided to change things up and actually try to make a recipe for what I just cooked.  Here is my recipe for poblano peppers with turkey & chorizo, with a cilantro pepper cream sauce

 turkey & chorizo stuffed poblano peppers with cilantro pepper cream sauce

  • 1lb ground turkey
  • 1 tube turkey chorizo
  • 7 large poblano peppers
  • 4 jalapeno peppers
  • 5 cloves garlic
  • 1 onion
  • 1/2 bunch cilantro
  • 1/2 cup milk
  • 1 medium zucchini (not in picture but should improve the dish - other vegetables could work, such as mushrooms or potato)
  • 8 oz half and half
  • 2 T butter
  • 1-2 T of flour
  • 1 tsp garlic powder
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • salt & pepper to taste 
  • Cotija cheese to crumble over served dish  (not in picture but should improve the dish)

To get started, was and core the poblanos, then boil only six of them for 5 minutes, then drain and set aside.  Preheat oven to 375 degrees F.

Dice 3/4 of an onion, four cloves garlic and two jalapenos and cook until softened in a skillet with light oil.  Add  diced zucchini, ground turkey and chorizo, breaking up to cook evenly.  Add all the spices, including salt and pepper to taste to the mixture.  Once cooked, spray a glass baking dish with cooking oil, stuff the poblano peppers with the meat & vegetable mixture.  Lay the stuffed peppers in the baking dish and place in over for 45 minutes.

Ok - time to get saucy. Start this with about 15 minutes left in baking. For the sauce, dice remaining jalapenos and one poblano (would be awesome if this one was blackened), remainder of onion, one clove garlic, and place in lightly oiled skillet and cook until softened. Place the mixture in a blender with the milk, cilantro and blend until smooth.

Melt butter in skillet and add about one and half TBSP of flour, then add blended mixture, half & half, and stir until thickened for nice rich sauce texture. Salt to taste.

Remove baked poblanos from the oven.  Plate one per plate with copious amounts of the sauce (us Americans are way to afraid of good sauces - drown them.)  Sprinkle with crumbled mexican cotija cheese and some fresh cilantro sprigs.  Enjoy.