Monday, February 2, 2009

Stuffed Poblano's

Stuffed Poblano's

8 Nice Sized Poblano's
3 links of mexcian chorizo (near mexican cheese and tortilla's in fridge section)
1 clove of garlic sliced
1 onion
1 cup of rice
2 cups of chicken broth
2 tbs of olive oil

Preheat and oven and roast the poblanos on a pan on 350 for approximately 15 minutes.
Remove from oven and let cook, but keep oven on!

While that is started in a a deep pan with a lid start frying up your onions in olive oil until tender and translucent: Next add garlic and the chorizo (making sure you break up chorizo) cook about another five minutes and then add your rice and make sure it is thoroughly coated with oil. Add in your two cups of broth stir once and put your lid on the pan. Let cook on medium low for approximately 20 minutes until rice is done.

While the rice is cooking take out poblano's cut top off and remove seeds. As soon as rice is done stuff the poblano laying it down and cover top with cheese. Bake until cheese is melted about another 5 minutes or so!

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