Flame Roasted Stuffed Poblano Pepper with Hatch Red Chile Sauce
(This recipe serves 2)
Ingredients:
- 1 poblano pepper
- 1 small green zucchini
- 1 small yellow zucchini
- 1 small thin eggplant
- 1 medium tomato
- 6 to 8 oz Fresh Chile Co. Red Chile Sauce
- 6 to 8 oz Fresh Chile Co. Carne Adovada (or any Hatch chile meat or bean chili)
- 1 small cluster of Beech mushrooms
- 1 to 3 teaspoons Fresh Chile Co. Hatch Red Seasoning (to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 3 tablespoons olive oil
- 3 to 4 cilantro leaves
Instructions:
1. Prepare the carne adovada or chili: If using leftover Fresh Chile Co. Carne Adovada, warm it and set aside. You can also substitute with your favorite Hatch chile meat or bean chili.
2. Make the Hatch red chile sauce: In a small pot, heat 1/2 teaspoon olive oil and toast the cumin, garlic powder, and onion powder. Stir to blend the spices, then add the Fresh Chile Co. Red Chile Sauce. Bring to a boil, then lower to a simmer. Add salt and pepper to taste.
3. Roast the poblano pepper: Cut an opening wide enough to remove seeds and ribs. Brush the pepper and the cutout piece lightly with olive oil. Place skin-side down on a grill or rack and roast until blackened but still holding shape. Place in a paper bag to cool, then gently remove the blackened skin.
4. Slice and grill the vegetables: Cut zucchini, eggplant, and tomato into 1/8-inch slices. Grill on both sides until lightly charred. Season with Fresh Chile Co. Hatch Red Seasoning, salt, and pepper. Set aside to cool.
5. Cook the mushrooms: Grill or steam the Beech mushrooms until tender.
6. Assemble the stuffed pepper: Vertically layer the grilled vegetables inside the poblano pepper, leaving room in the center for the carne adovada or chili. Fill the center with the meat mixture.
7. Plate the dish: Pour the prepared red chile sauce into a shallow plate with a slight rim. Rotate the plate to coat the surface. Place the stuffed poblano in the center. Garnish with poblano pepper strips, mushrooms, and fresh cilantro leaves.
Serving tip: This dish is visually stunning and packed with bold, smoky Hatch chile flavor. Serve as a main course or upscale side.
Looking for a beautiful and bold Hatch chile dish?
Fire-roast a poblano and fill it with grilled vegetables and Fresh Chile Co. Carne Adovada for a restaurant-worthy meal at home.
Recipe by Alex Tanalski from the Fresh Chile Cookin'! group on Facebook.
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!