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Recipe: Meat - Stuffed Poblanos With Cilantro - Lime Sauce
Similar Categories: Meat, Stuffed, Poblanos, Cilantro, Lime, Sauce
Canola Oil
1 small onion, finely chopped
2 large garlic cloves, minced
1/2 lb. Ground pork
1/2 lb. Ground beef
1 tsp. Ground cumin
1 tsp. Ground coriander
1/4 tsp. Dried oregano
Pinch of cayenne
1/4 cup toasted sunflower seeds
1/4 cup freshly grated Cotija or Pecorino Romano Cheese
3 tbsp. Raisins, chopped
4 large poblanos (1 1/2 lbs)
1/2 cup shredded Cheddar Cheese
1/4 cup sour cream
2 tbsp. Milk
1 tbsp. Chopped cilantro
1/2 tbsp. Fresh lime juice
Preheat the broiler. Position a rack 8" from the heat. In a skillet, heat 1 tbsp. of oil. Add the onion and garlic; cook over high heat until softened.
Add the pork, beef, cumin, coriander, oregano and cayenne and stir until the meat is no longer pink, about 7 minutes. Season with salt. Stir in the sunflower seeds, Cotija or Romano cheese and raisins.
In a bowl, blend the sour cream, milk, cilantro and lime juice. Set aside.
Rub the poblano peppers with oil and broil, turning occasionally, until charred all over, about 7 minutes. Transfer to a plate, let cool slightly then peel.
Slit the peppers along 1 side. Using scissors, snip out the cores. Scoop out the seeds.
Fill the peppers with the meat mixture, sprinkle with the Cheddar and broil until the cheese is golden. Transfer to plates and top with the sour cream mixture.
1 small onion, finely chopped
2 large garlic cloves, minced
1/2 lb. Ground pork
1/2 lb. Ground beef
1 tsp. Ground cumin
1 tsp. Ground coriander
1/4 tsp. Dried oregano
Pinch of cayenne
1/4 cup toasted sunflower seeds
1/4 cup freshly grated Cotija or Pecorino Romano Cheese
3 tbsp. Raisins, chopped
4 large poblanos (1 1/2 lbs)
1/2 cup shredded Cheddar Cheese
1/4 cup sour cream
2 tbsp. Milk
1 tbsp. Chopped cilantro
1/2 tbsp. Fresh lime juice
Preheat the broiler. Position a rack 8" from the heat. In a skillet, heat 1 tbsp. of oil. Add the onion and garlic; cook over high heat until softened.
Add the pork, beef, cumin, coriander, oregano and cayenne and stir until the meat is no longer pink, about 7 minutes. Season with salt. Stir in the sunflower seeds, Cotija or Romano cheese and raisins.
In a bowl, blend the sour cream, milk, cilantro and lime juice. Set aside.
Rub the poblano peppers with oil and broil, turning occasionally, until charred all over, about 7 minutes. Transfer to a plate, let cool slightly then peel.
Slit the peppers along 1 side. Using scissors, snip out the cores. Scoop out the seeds.
Fill the peppers with the meat mixture, sprinkle with the Cheddar and broil until the cheese is golden. Transfer to plates and top with the sour cream mixture.
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