Chorizo-Stuffed Poblano Chiles with Sweet-Sour Escabeche

Chorizo-Stuffed Poblano Chiles with Sweet-Sour Escabeche
Photo by Jan Smith

Ingredients

  • 6 large poblano chiles
  • Cooking spray
  • 1/3 cup finely chopped carrot
  • ¾ cup water
  • Chopped fresh cilantro (optional)
  • 2 tablespoons brown sugar
  • ½ cup cider vinegar
  • + 7 more ingredients
    • 8 ounces chorizo sausage
    • 3 cups cubed peeled Yukon gold or red potato
    • 1 ½ cups sliced onion
    • 2 bay leaves
    • 2 garlic cloves, sliced
    • ¼ teaspoon ground allspice
    • ½ teaspoon salt

Preheat broiler. Place poblano chiles on a foil-lined baking sheet. Broil 14 minutes or until blackened, turning twice. Place in a zip-top plastic bag; seal. Let stand 10 minutes; peel. Heat a small saucepan over medium heat. Coat pan with cooking spray. Add carrot to the pan; cover and cook 5 mi...

View full recipe at My Recipes

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