{"id":14609,"date":"2017-09-15T10:51:31","date_gmt":"2017-09-15T17:51:31","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=14609"},"modified":"2019-05-17T11:01:01","modified_gmt":"2019-05-17T18:01:01","slug":"stuffed-poblanos","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/stuffed-poblanos\/","title":{"rendered":"Stuffed Peppers – COLLECTION"},"content":{"rendered":"

– How to roast a pepper – – SEE VIDEO<\/a><\/p>\n

Cotija Stuffed Poblanos<\/h2>\n

Step by Step<\/strong><\/p>\n

    \n
  1. Soak corn (shucked) for 15 minutes in buttermilk
    \n(Optional: Trader Joe’s Roasted Corn)<\/li>\n
  2. Sear corn in a bit of butter over high heat<\/li>\n
  3. Roast and peel 2 poblano peppers SEE VIDEO<\/a><\/li>\n
  4. Slice open and remove seeds – set aside<\/li>\n
  5. To skillet add:\n
      \n
    1. seeded and diced tomato to the corn (still at high heat)<\/li>\n
    2. 2 TBL Hatch or Macayo’s Green Chiles<\/li>\n
    3. 2 TBL diced sweet onion<\/li>\n<\/ol>\n<\/li>\n
    4. Reduce heat to low and add\n
        \n
      1. 1\/4 C Cotija cheese<\/li>\n
      2. Season with EVOO, salt and pepper<\/li>\n
      3. Add optional chicken, shrimp, etc<\/li>\n<\/ol>\n<\/li>\n
      4. Toss well<\/li>\n
      5. Stuff peppers with skillet mixture<\/li>\n
      6. Bake at 10-15 minutes at 350\u00ba or serve cold<\/li>\n
      7. Plate and top with Mexican Crema (option heavy cream plus a bit of yogurt)<\/li>\n<\/ol>\n

        Stuffed Poblano on Red Bell Pepper Sauce<\/h2>\n

        INGREDIENTS<\/strong><\/p>\n